Skip to content

FitsMyBudget

Shopping, Crafts, and Recipes on a Budget

Archive

Category: Gifts in a Jar – Bread & Breakfast Mixes

Pizza Dough Mix
 

2 +3/4 cups bread flour
1 package (1 tablespoon) active dry yeast
2 teaspoons salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.

Attach this to the jar:

Pizza
Makes 2 12 inch pizzas
1 package Pizza Dough Mix
2 tablespoons olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated parmesan cheese
1 teaspoon crushed oregano

Place the Pizza Dough mix in a large bowl and add the oil and water. Beat with a wooden spoon or dough hook until the mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12 inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30-45 minutes.

Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano and olive oil drizzles over the pizzas. Preheat the oven and bake at 425 degrees F for 20-25 minutes. Let stand 5 minutes.

Almond Pancake Mix
 

3 cups nonfat dry milk
2 +1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup finely ground almonds
2/3 cup baking powder
1/3 cup granulated sugar
1 tablespoon salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Give with recipe for pancakes.

Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

To make pancakes: In a medium bowl, combine:
2 +1/2 cups pancake mix
1 +1/4 cups water,
1 egg
2 tablespoons vegetable oil

Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook
until top of pancake is full of bubbles and underside is golden brown.

Then turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Serve with butter and syrup. Yield: about 1 dozen 5-inch pancakes.

You can make this fabric bag to put bag of mix in for gift giving: For fabric bag, use a 10-1/2″ by 40″ fabric piece of your choice. With right sides of cloth together and matching short edges, fold fabric in half; finger press folded edge (bottom of bag). Using a 1/4″ seam allowance and thread to match fabric, sew sides of bag together.
Press top edge of bag 1/4″ to wrong aide; press 1/2″ to wrong side again and stitch in place. For a bag with a flat bottom, match each side seam to fold line at bottom of bag; sew across each corner 1″ from point. Turn bag right side out. Put pancake mix in bag and close the top of bag with a pretty ribbon. Attach the recipe for the pancakes to the bag. You can also use a pretty jar if you don’t care to make the bag. Be sure and attach the recipe for the pancakes to
your gift.

Healthy Heart Muffin Mix
 

1 quart wide-mouth canning jar
1 small Ziplock bag
16 inches a pretty ribbon
1 tiny wire whisk
1 large rubber band
1 large envelope
–(punch a hole in the upper left corner
2 cups all-purpose unbleached flour –(spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar

1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt

2. Using a funnel, pour ingredients into the jar. In a small Ziplock bag, place the dark brown sugar in and completely close. Push bag into the mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.

3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Instruction card:

Heart Smart Muffin Mix

Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber. Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.

2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.

3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziplock bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened.

Batter will be thick. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
Variations:

Do Your Own Thing Muffins: Stir in 1/2 cup fresh or frozen (do not thaw) blueberries, raspberries, chocolate chips, raisins, currants or walnuts.

Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce.

Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries.

Dairy-Free Muffins: Replace the buttermilk with soy or rice milk. Add in 1 tablespoon freshly squeezed lemon juice.

Ginger Spice Muffin Mix
 

1 +3/4 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Combine all ingredients in a medium bowl. Store the mixture in an airtight container.

Attach this to the jar:

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

Preheat oven to 400 degrees Fahrenheit 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 over mix. Batter will be lumpy. Fill muffin tins 2/3 full. Bake for 15 minutes.

Cinnamon Pancake Mix
 

3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
4 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt

In medium bowl, combine all ingredients; seal in jar. Attach the following recipe to the jar:

In medium bowl, combine 3/4 cup milk, 1 egg, and 2 tablespoons salad oil. With fork, blend in 1 1/3 cups pancake mix until moistened, but still lumpy. Cook on lightly greased griddle or skillet.
Yield: Ten 5″ pancakes

Cinnamon Oat Pancake Mix
 

4 cup quick cooking oats
2 cups whole wheat flour
2 cups flour
1 cup non-fat dry milk powder
2 Tablespoons cinnamon
1 1/2 Tablespoons salt
3 Tablespoons baking powder
1/4 tsp. cream of tartar

Combine all in a large airtight container. This makes a nice gift. Make a simple gingham or calico fabric bag and place a baggie with 2-4 cups mix in bag. Tie plastic bag with twist-tie and cloth bag with raffia or ribbon Attach recipe card with instructions for making pancakes:

Pancakes

2 eggs
1/3 cup vegetable oil
2 cups pancake mix
1 cup water

In a mixing bowl, whisk eggs, Gradually whisk in oil. Alternately add mix and water. Heat a lightly greased skilled or griddle to med-high heat. Pour a heaping spoonful of batter onto hot surface. Cook until bubbles appear on top side (about 2-3 minutes) then flip and cook 2 minutes more or until golden brown. Serve buttered, hot and with warm syrup or Cinnamon Cream Syrup.

Cinnamon Cream Syrup

5 T margarine
1 cup fresh whipping cream
3 T. brown sugar
1 tsp cinnamon
1/3 tsp vanilla or maple extract

Melt margarine in small saucepan over med. heat. Stir in remaining ingredients. Cook and stir with wire whisk constantly until sugar dissolves and mixture thickens slightly (3-4 minutes.

Serve warm. Store remainder in refrigerator. Makes 1 cup of homemade syrup. (Can give with gift packed in an 8 oz. jar)