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Sometimes when you find beautiful graphics on the net, 
you wonder...now what could I do with those? 
The answer was simple with these great
graphics from J & L Designs....

Gifts in a Jar
(or other container)
from
Cooking For Fun!

The following recipes are provided by our
list subscribers. Thanks to them for their
input; without their help this section would
not be possible :-)

Always make sure you have sterilized your jars first, and that they are thoroughly dry.

Simply layer the ingredients in a quart-size wide-mouth jar, top with a fancy lid, attach the recipe, and you have a wonderful, homemade gift everyone will love! 

To dress up the lid of your jar, cut a piece of gingham, holiday, or your favorite
cotton cloth. Use your pinking shears when cutting, or cut and hem. Make the circle
of cloth larger than the jar lid, and then use your hot glue gun to hold in place. Trim
with a ribbon and add the recipe.

Use your imagination and these gifts will be lovingly received! Don't limit these gifts to Christmas. They make excellent gifts as wedding favors, hostess gifts, baby showers or to take to a cookie or gift exchange. They are perfect for those office gift exchanges. If you are making one of the cookies in a jar recipes, bake some cookies so people know what they taste like, too. Store mix in a cool dry place away from a heat source to avoid condensation and clumping.

Peach Butter
1 to 5 lbs peaches, peeled and pitted
3 cups water
4 cups sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Chop peaches (about 11 cups). In an 8 to 10 quart kettle oven combine chopped peaches and water. Cook fruit mixture, covered, on low heat till peaches are tender, about 40 minutes. Press fruit mixture through a food mill. Return to kettle. Add sugar, cinnamon, and nutmeg. Bring to a boil. Boiling gently, uncovered, until mixture is desired consistency, 40 to 50 minutes, stirring frequently. Carefully ladle hot butter into hot clean half-pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath 10 minutes. (Start timing when water returns to boiling.) Makes 7 half-pint jars.

CFF Shared by Carole

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Fudge in a Can
1 recipe of your favorite fudge
1 decorated tin box

Purchase rectangular tins for this gift. Wash, dry, and grease with butter. Pour the hot just-made fudge (the recipe on Kraft Marshmallow Creme jar is good) into the tin. It's so easy to pour the hot fudge mixture right into the prepared tins. Wrap and give to your friends and family as a special gift.

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Cake in a Coffee Cup
1 box cake mix -- any flavor
1 box instant pudding mix* -- any flavor (4 serving size)

*NOTE: *Do not use sugar free pudding mix!

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 - 4 1/2 cups dry mix and will make 8-9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used. 

Flavors: Lemon cake mix - lemon pudding Yellow cake mix- chocolate pudding Devils food cake mix - chocolate pudding Pineapple cake mix- coconut pudding Butterscotch cake mix - butterscotch pudding

Select a large coffee cup. Check it to be sure it holds 1-1/2 cups of water. That way you will be sure you have bought the size the recipe calls for. It can't have any metallic paint on it because it will be used in the microwave. Places like WalMart and craft stores sell plain cups.

Decorating the cups: Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven. (Instructions are on the bottle of paint usually).

Glaze mix 1/3 cup powdered sugar [*diabetics use powdered sugar replacement] 1-1/2 tsp dry flavoring (such as powdered lemonade mix [*diabetics use sugarfree], powdered orange breakfast drink mix [*diabetics use sugarfree Tang], cocoa powder) Vanilla powder sold by coffee flavorings. Select the flavoring appropriate to the cake you are making. For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.  Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup.

Bake a cake in a coffee cup.  Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup.  Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes. (You may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1-1/2 tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

CFF Shared by Eileen

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Cappuccino Mix
1 cup instant coffee creamer
2/3 cup instant coffee
1 cup instant chocolate drink mix
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine ingredients in airtight container. To serve 2 tbsp mix into 6 oz. hot water. This is easy to make and delicious.

CFF Shared by Vergie

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Chocolate Chip Cookie Mix
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with:
1 tsp baking soda
1/4 tsp salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 F for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled. Yield: 3 dozen.

CFF Shared by Eileen

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Chocolate Covered Raisin Cookie Mix
3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with:
1 tsp baking powder
1 tsp salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375 F for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 2-1/2 dozen.

CFF Shared by Eileen

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Double-Fudge Brownie Mix
2 cups sugar
1 cup cocoa -- (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an airtight container.

Attach this to the Jar:

Double-Fudge Brownies
Makes 24
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40 to 50 minutes.

NOTES: Dense and fudgy, these are the best brownies in the world.

CFF Shared by Eileen

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Dreamsicle Cookie Mix
1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with:
1/2 tsp baking soda
1/2 tsp baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 F for 12 to 14 minutes or until tops are very lightly browned.  Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen. 

CFF Shared by Eileen

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Hawaiian Cookie Mix
1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with:
1 tsp baking soda
1 tsp baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand.  Bake at 350 F for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen. 

CFF Shared by Eileen

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Hot Chocolate Mix
3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
1 dash salt

Sift the ingredients into a large bowl. Pack the mix into an airtight
container.

Attach this to the Jar:

Hot Chocolate
Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water.  Stir until the chocolate mix is dissolved. Garnish with marshmallows or whipped cream.

CFF Shared by Eileen

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Layered Soup Mix in a Jar - Friendship Soup Mix
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni -- (can be put in a
plastic sandwich bag to make it easier for the recipient to get out of jar)
Additional Ingredients:
1 pound ground beef
3 quarts water
1 can diced tomatoes -- undrained (28 ounces)

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield: 1 batch.

Instructions to attach to jar:

Friendship Soup Mix

To prepare soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown 1 lb beef (or any other ground meat); drain. Add 3 quarts water, 1 (28 oz) can diced tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yield: 16 servings (4 quarts).

CFF Shared by Eileen

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Mexican Hot Chocolate Mix
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1-1/2 teaspoons powdered vanilla
1/4 cup cocoa
2-1/2 cups powdered milk

Combine and blend ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar:

Mexican Hot Chocolate
Serves 6

3 cups water Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish

Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.

CFF Shared by Eileen

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Oatmeal Raisin Spice Cookie Mix
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with:
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen. 

CFF Shared by Eileen

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Orange Slice Cookie Mix
3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with:
1 tsp baking powder
1/2 tsp baking soda
1-1/2 cups orange slice candies -- quartered (wrap in plastic wrap)

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375 F for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen. 

CFF Shared by Eileen

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Peanut Butter Cookie Mix
3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with:
1 tsp baking soda
1/4 tsp salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 F for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen. 

CFF Shared by Eileen

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Raisin Crunch Cookie Mix
1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with:
1 tsp baking soda
1 tsp baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls.  Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 F for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen. 

CFF Shared by Eileen

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Reese's Peanut Butter Cup Cookie Mix
3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with:
1 tsp baking powder
1/2  tsp baking soda
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap)

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended.  Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375 F for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen. 

CFF Shared by Eileen

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White Hot Chocolate Mix
1 teaspoon vanilla powder
1 teaspoon dried orange peel
1/2 cup grated white chocolate or white chocolate chips

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar:

White Hot Chocolate
Serves 2
1-1/2 cups milk
1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.

CFF Shared by Eileen

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Brownie Mix
2-1/4 cups sugar
2/3 cup cocoa (clean inside of jar with paper towel after this layer)
3/4 cup chopped pecans
1-1/4 cups flour mixed with:
1 tsp salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty brownie mix in large mixing bowl; stir to combine. Add 3/4 cup melted butter and 4 eggs slightly beaten; mix until completely blended. Spread batter in a greased 9x13-inch baking pan. Bake at 350 F for 30 minutes. Cool completely in pan. Cut into 2-inch squares. Yield: 2 dozen. 

CFF Shared by Eileen

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Candied Tea Stirrers
Vegetable cooking spray
34 pieces fruit-flavored hard candy -- crushed
2 tablespoons light corn syrup
Heavyweight plastic spoons

Line a jellyroll pan with waxed paper; spray with cooking spray. In a small heavy saucepan, combine crushed candies and cornsyrup over low heat. Stirring frequently, heat until candies melt. Spoon candy into bowl of each spoon. Place spoons on prepared pan with handles on rim and spoons level. Allow candy to harden. Store in airtight container.

NOTES: Make each batch with a different fruit-flavored candy

CFF Shared by Eileen

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Spiced Cranberry Cider Mix
1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp crushed whole cloves
2 tbsp whole allspice

This spicy cider tastes delicious after winter sports, so here's just the gift for a hostess on a ski vacation.

In a small bowl, stir the cranberries and spices together. Store in an airtight container.

Attach this to the Jar:

Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced

In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.

CFF Shared by Leilani

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Mexican Fiesta Dip Mix
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt

This is an unusual Southwestern dip mix that can be given in a small sombrero. In a large bowl, combine the spices and store in an airtight container.

Attach this to the Jar:

Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix 
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt

In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.

CFF Shared by Leilani

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Curried Rice Mix
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder

Layer the ingredients in the order given in a 1 & 1/2-cup jar.

Attach this to the Jar

Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix

In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.

CFF Shared by Leilani

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California Corn Bread Mix
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 tbsp baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container.

Recipe to Attach to the Jar:

California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes.

CFF Shared by Leilani

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Ginger Spice Muffin Mix
1-3/4 cups flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt

Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.

Recipe to Attach to the Jar:

Ginger Spice Muffins
Makes 1 dozen
1 pkg Ginger Spice Muffin Mix 
1/4 cup butter or margarine, melted 
1 egg
1 tsp vanilla
1 cup milk

Preheat the oven to 400 F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter, egg, vanilla and milk Stir the mixture until the ingredients are blended. Do not overmix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.

CFF Shared by Leilani

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Lemon Poppy-Seed Cake Mix
1-1/2 cups sugar
3 cups cake flour
1-1/2 tsp baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.

Recipe to Attach to the Jar:

Lemon Poppy-Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp vanilla extract
1 tsp lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes.

Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

CFF Shared by Leilani

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Cobbler Mix
1 cup all-purpose flour
1 tsp baking powder
1 cup sugar
1 tsp powdered vanilla

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Recipe to Attach to the Jar:

Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries) 
1/4 cup orange juice 
1/4 cup sugar
1 tsp cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix

Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.

CFF Shared by Leilani

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Christmas Biscotti
3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pistachios
2 cups all-purpose flour
1/2 tsp ground cardamom
2 tsp baking powder
2/3 cup vanilla sugar*

*Note: If you can't get this in your area you can easily make it. Fill a quart jar with 4 cups of sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool dry place for about 3 weeks before using.

Layer the ingredients in a 1 quart canning jar. Tap jar gently on the counter to settle each layer before adding the next layer. Add additional fruits or nuts to fill small gaps if needed. Makes 1 jar.

You don't have place ingredients in jar in order listed. You can arrange them in any way that is colorful.

Gift Tag Instructions:

Beat 1/3 cup butter (do not substitute) in a large mixing bowl on medium speed for 30 seconds. Beat in 2 eggs. Stir in the jar contents just till combined using a wooden spoon. Divide dough in half. Cover and chill till easy to handle.

Shape each portion of dough into a 9-inch loaf. Place loaves 4 inches apart on a lightly greased cookie sheet, flattening slightly till two inches wide.

Bake at 375 for 25-30 minutes. Cool on cookie sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife. Place slices, cut side down, on ungreased cookie sheet. Bake at 325 for 8 minutes; turn slices over and bake 8-10 minutes. Cool on racks. 

CFF Shared by Rhonda

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Italian Herb and Dried Tomato Risotto
3-1/2 cups arborio rice
3/4 cup snipped dried tomatoes
8 chicken bouillon cubes
3 tbsp instant minced onion
2 tsp dried oregano
1 tsp instant minced garlic
1 tsp dried rosemary
1 tsp dried basil leaves, crushed
1/2 tsp pepper

Makes 4 half pint jars.

Divide ingredients equally among 4 half-pint canning jars; layering attractively. Add additional rice or tomatoes to fill small gaps if needed.

Gift Tag Directions:

Bring 3 cups of water to boiling in a large heavy saucepan. Add contents of one jar. Cook and stir till boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover). Remove from heat; let stand, covered, 5 minutes. Rice should be tender but slightly firm. Stir in 1/4 cup freshly grated Parmesan or Romano cheese. Makes 3 cups.

CFF Shared by Rhonda

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Pizza Beer Pretzels
3-1/3 cups whole wheat bread flour
1 tbsp sugar
1 package active dry yeast
1 tsp salt
1 tsp dried oregano, crushed
1/2 tsp dried basil 
1/4 tsp garlic powder
1 tbsp instant minced onion
3/4 cup grated Parmesan cheese

Makes 2 bottles.

Sift together flour, sugar, yeast and salt in a bowl. Stir together oregano, basil, garlic powder, onion and cheese in another bowl.  Divide ingredients among two 16-ounce bottles or jars; I use tall clear corkable bottles.

Gift Tag Directions: 

Place bottle contents in a medium mixing bowl. Stir in a 3/4 cup beer. Knead on lightly floured surface till smooth. Cover and let rest in warm place till doubled (about 45 minutes). Roll out on a lightly floured surface into a 10x6-inch rectangle, cut lengthwise into six 1 inch strips.  Place on a greased baking sheet. Cover and let rise in a warm place till nearly doubled (about 30 minutes). Bake at 400 degrees on top rack for about 8 minutes or till slightly browned. Cool on wire racks.

CFF Shared by Rhonda

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Beer Bread
1-1/2 cups all-purpose flour
2/3 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tbsp brown sugar
2/3 cup grated Parmesan cheese
1/2 tsp crushed red pepper
2 tsp dried minced onion 
2 tsp imitation bacon bits

Makes one 18 ounce bottle.

Stir together the flour, cornmeal, baking powder, salt and baking soda. Place with remaining ingredients into 18 ounce bottle with cork. Layer if the bottle is clear.

Gift Tag Directions:

Place contents of bottle in medium bowl. Stir in 12 ounces of beer till just combined. Pour into greased 8x4x2-inch loaf pan. Bake at 375 for 35-40 minutes. Cover with foil the last 10 minutes to prevent over browning. Remove from oven and brush with butter. Cool in pan 10 minutes. Remove from pan. Serve warm.

CFF Shared by Rhonda

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Minty Hot Chocolate
10-oz mint flavored chocolate chips
1-1/3 cup nonfat dry milk powder
2/3 cup sugar
1/3 cup unsweetened cocoa powder
8 peppermint sticks

Makes two 16-oz jars.

Equally layer chocolate chips, milk powder, sugar and cocoa powder in each of the jars. Place 4 peppermint sticks in each jar or tie to the outside; whichever you want. Add extra chips to fill small gaps.

Gift Tag Directions:

Place contents of jar, minus the peppermint sticks, in large saucepan with 1-2/3 cups water. Heat and stir over medium heat till hot and chocolate pieces have melted. Pour into 4 mugs and serve with the peppermint sticks. Top with ice cream, marshmallows or whipped cream.

CFF Shared by Rhonda

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Cherry and White Chocolate Cookies
1 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup vanilla sugar
1 cup quick cooking rolled oats
1/2 cup dried red cherries
1/2 cup coarsely chopped nuts
5-oz white chocolate chips
1/2 tsp dried lemon peel

Makes 1 quart jar.

Stir together the flour, baking powder, baking soda and salt. Layer with remaining ingredients into a quart canning jar. Tap jar gently on the counter to settle each layer before adding the next. Add additional nuts, cherries and/or chips to fill small gaps.

Gift Tag Directions:

Beat 1/2 cup butter in large bowl for 30 seconds. Beat in 1 egg. Stir in contents of jar. Drop by teaspoons onto a greased cookie sheet. Bake at 375 for 10-12 minutes. Transfer to wire racks and cool. Makes 36 cookies.

CFF Shared by Rhonda

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Blueberry Tea Scones
2 cups all-purpose flour
1/3 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening (type that does not need refrigeration)
1 cup dried blueberries

Stir together the flour, sugar, milk powder, baking powder, lemon peel and salt in a large mixing bowl. Cut in shortening using pastry blender till resembles coarse crumbs. Stir in blueberries. Place in jar and add more berries if needed. Store at room temp for up to 6 weeks or in freezer for up to 6 months.

Gift Tag Directions:

Place contents of jar in large mixing bowl. Add 1 beaten egg and 1/4 cup water, stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12-15 strokes or till smooth. Pat 1/2 inch thickness. Cut into desired shapes with a 2-1/2 to 3 inch cutter. Dip cutter in flour between cuts. Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk if desired. Bake at 400 for 12-15 minutes. Transfer to wire rack to cool slightly. Serve warm. Makes 10-12.

When I give these I send along a jar of Blueberry Preserves.

CFF Shared by Rhonda

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Breakfast Oat Muffins
1-1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup oat bran or instant rolled oats
1/2 cup brown sugar
3 tbsp finely snipped candied lemon peel
1/2 cup snipped dried cherries, apples or apricots
1/3 cup chopped almonds or walnuts

Makes 1 quart jar. 

Layer ingredients in jar. Tap jar gently to settle each layer before adding the next layer. Add more fruit or nuts to fill small gaps.

Gift Tag Directions:

Beat 1/4 cup melted butter, 1 cup milk or vanilla yoqurt and 1 egg in mixing bowl till combined. Stir in contents of jar. Spoon into 12 greased or paper lined muffin cups. Bake at 400 for 20-25 minutes.  Cool in pan 5 minutes. Serve warm.

CFF Shared by Rhonda

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Cafe Au Lait
1/2 cup powdered nondairy creamer
1/2 cup buttermints, lightly crushed
1/4 cup sifted powdered sugar
2 cups nonfat dry milk powder
2/3 cup instant coffee crystals
Round hard peppermint candies

Makes two 16-oz jars.

Stir together non-dairy creamer, buttermints, powdered sugar and milk powder. Layer with coffee crystals equally between the two jars. Insert enough candies to fill jars snugly.

Gift Tag Directions:

For each mug you plan to make place 1/4 cup of mix in a mug and add 2/3 cup boiling water. Stir till dissolved. Serve with peppermint candies.

CFF Shared by Rhonda

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Viennese Coffee Balls
2 cups shortbread cookie crumbs* 
1-1/2 cups sifted powdered sugar
1 cup chopped nuts
2 tbsp unsweetened cocoa powder
1-1/2 tsp instant coffee crystals
3/4 tsp ground cinnamon

*Any kind of cookie crumbs can be used.

Makes 1 quart jar. 

Layer ingredients into your jar. Tap jar gently to settle each layer before adding the next one. Add more nuts if needed to fill gaps.

Gift Tag Directions:

Place contents of jar in large mixing bowl. Add 4-5 tablespoons strong coffee or water, using just enough to moisten. Form into 1-1/4 inch balls; roll generously in 1/2 cup sifted powdered sugar. Place on a sheet waxed paper and let stand till dry, about 1 hour. Before serving, roll again in powdered sugar, if desired. Store in airtight container for up to 1 week.

CFF Shared by Rhonda

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