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Category: Gifts in a Jar – Dry Mix Sweets

Christmas Biscotti
 

3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pistachios
2 cups all-purpose flour
1/2 teaspoon ground cardamom
2 teaspoons baking powder
2/3 cup Vanilla Sugar (recipe at bottom)

Quart jars come in a range of shapes with varying amounts of headroom. The best mix recipes are flexible enough to allow you to add a few extra pieces of fruit, candy or nuts if necessary to tightly pack the contents and keep the layer
distinctive.

Layer the ingredients in a 1-quart canning jar. Tap jar gently on the counter to settle each layer before adding the next one. Add additional dried fruits or pistachios to fill small gaps, if necessary. Makes 1 jar.

Gift Tag Directions:
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an electric mixer on medium speed for 30 seconds.
Beat in 2 eggs. Stir in jar contents just till combined using a wooden spoon. Divide dough in half. Cover and chill till easy to handle, if necessary. Shape each portion of dough into a 9 inch loaf. Place loaves 4 inches apart on a lightly greased cookie sheet, flattening slightly till 2 inches wide. Bake in a 375 oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool loaves on the cookie sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife. Place slices, cut sides down on an ungreased cookie sheet.
Bake in a 325 oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or till dry and crisp. Cool on wire rack. Makes 32.

Vanilla Sugar -
Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool dry place for several weeks before using. Will keep indefinitely.

Cobbler Mix
 

1 cup all-purpose flour
1 teaspoon baking powder
1 cup sugar

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

Attach this recipe to the jar:

Berry Cobbler

4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
Mix from jar

Preheat oven to 375F. In large mixing bowl combine berries, juice, sugar, and cinnamon. Place berries in a greased 13 x 9-inch pan. In small mixing bowl blend the butter with the egg and vanilla. Add the jarred mix and stir until dough 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.

Chewy Butterscotch Nut Bars
 

1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted (see Note)
and cooled completely
1/2 cup packed light brown sugar (see Note) 1 cup buttermilk biscuit
and baking mix
1/2 cup packed dark brown sugar (see Note)
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Attach gift tag with preparation instructions and decorate as desired.

Gift Tag: To make Chewy Butterscotch Nut Bars: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) melted butter, 1 large egg and 1 teaspoon vanilla. Press into an 8-by-8-by-2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Makes 16 bars.

Note: To toast pecans, place in a microwave-safe dish and microwave on High for 4 to 5 minutes, stirring every minute.

After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it. Source: Pioneer Brand

M&M Oatmeal Cookies
 

1/2 cup old-fashioned oats
1/2 cup mini M&M’s candies
1/2 cup packed light brown sugar (see Note)
1 cup buttermilk biscuit and baking mix
1/2 cup packed dark brown sugar (see Note)
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with oats. If there is any space left after adding the last ingredient, add more candies to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Attach gift card with preparation instructions and decorate as desired.

Gift Card: To Make M&M Oatmeal Bars: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) melted butter, 1 large egg and 1 teaspoon vanilla. Press into an 8-by-8-by-2-inch baking pan coated with cooking spray. Bake in preheated 350-degree oven for 18 to 22 minutes or until bars are light golden brown and center is almost set. Makes 16 bars.

Note: After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Holiday Oatmeal Cookie Mix
 

2 3/4 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
2 cups firmly packed brown sugar
1 cup granulated sugar
2 cups solid vegetable shortening
1 18-ounce container (6 cups) Quaker oats (quick or old-fashioned, uncooked)
4 1-quart jars with lids
4 cups “Add-Ins”

“Add-Ins”

Confetti: 1 cup candy-coated chocolates, divided
Cherry-Berry: 1/2 cup dried cherries, 1/2 cup dried cranberries
Chocolate-Cherry: 1/2 cup dried cherries, 1/2 cup chocolate chips
Nutty Chocolate: 1/2 cup chocolate chips, 1/2 cup chopped nuts

Stir together flour, salt and baking soda in a very large bowl. Add sugars; mix well. Cut in shortening with pastry blender or two knives until mixture is crumbly. Stir in oats.

In each 1-quart jar, layer 1 1/3 cups cookie mix, 1/2 cups “Add-Ins,” 1 cup cookie mix, 1/2 cup “Add-Ins,” 1 cup cookie mix. Place lid on jar; seal tightly.

Makes 4 1-quart gift jars. Include the following directions with each gift:

Preparation instructions:

1 egg
1/4 cup water
1 teaspoon vanilla
1 jar Holiday Oatmeal Cookie Mix

Heat oven to 350 degrees. Lightly spray cookie sheets with cooking spray. In a large bowl, combine eggs, water and vanilla; mix well. Add entire contents of one jar of Holiday Oatmeal Cookie Mix; stir with fork until all dry ingredients are moistened and a stiff dough forms.

Drop by rounded tablespoonfuls onto cookie sheets. Bake 14 to 16 minutes or until light golden brown. Cool one minute on cookie sheets;
remove to wire cooling racks. Cool completely.
Makes about 3 dozen.

Cranberry Hootycreeks Cookie Gift Mix
 

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions:

1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:

2. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

3. In a medium bowl, cream together : 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks. Makes 18 cookies.

Caramel Popcorn Kit
 

1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

***Caramel Popcorn**(written on a note card or recipe card)

Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove unpopped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

Candy Coated Chocolates
 

This cookie jar makes a colorful homemade gift for any
occasion. You can use regular sized candies instead of the
mini’s if you like. Prep Time: approx. 15 Minutes. Cook

Time: approx. 12 Minutes.

Printed from Allrecipes, Submitted by Michelle

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup mini candy-coated chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1-1/4 cups quick cooking oats

1 In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy
coated chocolates, oats, remaining candies, and brown sugar. pack down well after each addition and attach a tag with the instructions.

2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

3 In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir in the contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.

4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 4 dozen ( 48 servings).

Butterscotch Brownie Mix
 

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour — mixed with
1 1/2 Tbsp. baking powder — and
1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach this to the Jar:

Butterscotch Brownies

Makes 2 dozen brownies. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter or margarine, not diet, very soft 2 eggs, slightly beaten 2 tsp. vanilla (optional) Mix until completely blended. Spread batter into a sprayed 9×13 metal pan. Bake at 375 degrees F for 25 minutes.

Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares.