Desserts in a Jar

Berry Cobbler Mix in a Jar

1 cup all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon powdered vanilla

Combine and blend the ingredients in a small bowl. Store in and
airtight container or sealed jar.

Attach the following instructions to a gift tag:

Berry Cobbler

Serves 8 to 10.

4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
Contents of jar

Preheat oven to 375 degrees F.

In large mixing bowl combine berries, juice, sugar and cinnamon.

Place berries in a 13 x 9-inch pan.

In small mixing bowl blend the butter with the egg. Add the Cobbler Mix
and stir until the mixture sticks together. Drop the cobbler topping by
tablespoonfuls on top of the berry filling. Bake for 35 to 40 minutes
or until the topping is golden brown and filling is bubbling. Allow to
cool for 15 minutes before serving.

Blueberry Scones Mix in a Jar

2 cups flour
1/2 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup shortening
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel, and salt.
Cut in shortening using a pastry cutter or fork until the mixture
resembles coarse crumbs. Stir in berries. Layer into a 1-quart canning jar,
tapping gently on the counter between layers to settle before adding
the next. Add additional dried blueberries to fill in small gaps if
necessary.

This stores at room temperature for up to 6 weeks, or freeze for up to
6 months.

Attach the following instructions on a gift tag:

Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4 cup
water; stir just until moistened. Turn dough out onto a lightly floured
surface and quickly knead gently for 12 to 15 strokes or until nearly
smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1
inch apart on an ungreased baking sheet. Brush with milk. Bake at 400
degrees F for 12 to 15 minutes or until golden. Transfer to a rack to cool
slightly, and serve warm.

Cherry Berry Bread Mix in a Jar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup oats (quick or old-fashioned, uncooked)
3/4 cup dried cherries
3/4 cup dried cranberries

In a large bowl, combine flour, baking powder, baking soda, cinnamon
and salt; mix well. Add oats, cherries and cranberries; mix well.
Transfer to resealable plastic bag, a decorative jar with lid or other
airtight container. Store in cool dry place.

Variation
Substitute raisins for dried cherries and cranberries and increase
ground cinnamon to 1 1/2 teaspoons in mix.

Instructions to be included with gift jar or bag:

Cherry Berry Bread

3/4 cup honey
3/4 cup milk
12 tablespoons (1 1/2 sticks) butter or margarine,
melted and cooled
2 large eggs, lightly beaten

Preheat oven to 350 degrees F. Lightly spray four 6 x 3 3/4-inch
disposable aluminum foil mini loaf pans with no-stick cooking spray. Or use
two 8 x 4-inch disposable aluminum foil loaf pans.

Place bread mix in large bowl. In small bowl, combine honey, milk,
butter and eggs with wire whisk or fork; mix well. Add to dry ingredients
all at once; stir just until dry ingredients are moistened. (Do not
overmix.) Pour into pans, dividing evenly.

Bake mini loaves for 23 to 27 minutes or regular loaves for 35 to 40
minutes or until tops of breads feel firm when touched and wooden pick
inserted near center has a few moist crumbs clinging to it. (Do not
overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil.
Store at room temperature up to 2 days. For longer storage, label and
freeze.

Makes 2 large or 4 mini loaves.

Chewy Butterscotch Nut Bars in a Jar

1/2 cup butterscotch chips
1/2 cup pecan pieces, toasted and cooled*
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit 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 the jar. Place lid on top. Cut an 8-inch circle of
fabric to cover lid; secure in place with a ribbon or raffia. Decorate as
desired.

Make gift card to attach as follows:

Chewy Butterscotch Nut Bars

Preheat oven to 350 degrees F.

Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake
for 18 to 20 minutes, or until bars are light golden brown and center
is almost set. Makes 16 bars.

*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.

Chewy Chocolate Chip Bars in a Jar

1/4 cup milk chocolate chips
1/4 cup white chocolate or vanilla milk chips
1/4 cup semisweet chocolate chips
1/2 cup chopped walnuts, toasted* and cooled
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix

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

Make gift card to attach as follows:

Chewy Chocolate Chip Bars

Preheat oven to 350 degrees F.

Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

Press into 8-inch square baking pan coated with cooking spray. Bake for
18 to 22 minutes, or until bars are light golden and center is almost
set. Makes 16 bars.

* To toast walnuts, 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.

Choco-Vanilla Nut Bar Mix in a Jar

Layer the following ingredients in a 1-quart jar with large round lid:

2/3 teaspoon salt
1/2 plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup firmly packed brown sugar
2/3 cup granulated sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

Cover jar with the band and lid. Cut a simple round out of gingham
cloth with pinking shears. Tie on with raffia or ribbon.

Attach the instructions on a gift tag:

Choco-Vanilla Nut Bars

Contents of jar
1 teaspoon vanilla extract
2/3 cup vegetable oil
3 eggs

Combine all ingredients and mix well. Pour the batter into a greased
9-inch square pan and bake for 27 to 32 minutes at 350 degrees F.

Christmas Biscotti in a Jar

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 follows)

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.

Attach the following instructions on a gift tag:

Christmas Biscotti

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 until 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 until 2 inches wide. Bake at
375 degrees F for 25 to 30 minutes or till a wooden pick 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 at
325 degrees F for 8 minutes. Turn slices over; bake 8 to 10 minutes
more or until dry and crisp. Cool on wire rack.

Makes 32.

Vanilla Sugar

Fill a quart jar with 4 cups granulated 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 in a Jar

1 cup all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon powdered vanilla

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

Attach these instructions to the jar:

Berry Cobbler

Serves 8 to 10

4 cups fresh berries (blueberries, strawberries,
raspberries or boysenberries)
1/4 cup orange juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix

Preheat oven to 375 degrees F.

In a large mixing bowl combine berries, juice, sugar and cinnamon.
Place berries in a 13 x 9-inch pan. In small mixing bowl blend the butter
with the egg. Add the Cobbler Mix and stir until the mixture sticks
together. Drop the cobbler topping by tablespoonsful 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.

Cranberry-Almond Biscotti

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon almond extract
1 1/2 cups dried sweetened cranberries (Craisins)

Preheat oven to 350 degrees F.

In a medium-size bowl, combine flour, baking powder and salt. Whisk to
blend well.

In a separate bowl, combine sugar, butter, eggs and almond extract.
Beat with an electric mixer until well blended. Mix in flour mixture and
cranberries.

Divide dough in half. Using floured hands, shape each piece of dough
into 2 1/2 inch wide, 9 1/2 inch long and 1 inch high logs. Transfer to
baking sheet, spacing evenly. Bake until brown (logs will spread some),
about 35 minutes. Cool completely on sheet on rack. Maintain oven
temperature.

Transfer logs to work surface. Using a serrated knife, cut logs into
1/2-inch thick slices. Arrange slices, cut side down, on baking sheet.
Bake for 10 minutes; turn biscotti over. Bake until just beginning to
color, about 5 minutes. Transfer biscotti to rack.

Drizzle
6 ounces white chocolate
1 tablespoon shortening
Sliced almonds, toasted

Melt chocolate and shortening in a double boiler. Drizzle over
biscotti. Arrange almonds on biscotti. Allow chocolate to set. Store in loosely
covered container.

Cranberry and Pistachio Biscotti Mix in a Jar

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cup all-purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2/3 cups granulated sugar

Using a clean 1-quart jar, layer ingredients in order. Tap gently on
the counter top to settle each layer before adding the next. Add
additional dried fruits or pistachios to fill any gaps.

Attach the following instructions on a gift tag:

Holiday Cranberry and Pistachio Biscotti

1/3 cup butter
2 eggs
Contents of jar

Beat butter on medium speed for 30 seconds. Add eggs and beat on medium
speed until well combined. Using a wooden spoon, stir in contents of
jar just until combined.

Divide into 2 loaves on cookie sheet, chilling if necessary to make
dough easier to handle. Each loaf should be about 9 inches long and 2
inches wide.

Bake at 375 degrees F for 25 to 30 minutes or until a wooden pick
inserted in the center comes out clean. Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2-inch thick slices using a serrated
(bread) knife. Place slices on an ungreased cookie sheet. Bake at 325
degrees F for 8 minutes, then turn over and bake for 8 to 10 minutes more
or until dry and crisp. Transfer to wire rack to cool.

Makes 32 cookies.

Cranberry Peach Cobbler Mix in a Basket

Present the mix in a decorated basket along with canned pie filling,
cranberry sauce, and the easy baking instructions.

1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans
2 (21 ounce) cans peach pie filling
2 (16 ounce) cans whole berry cranberry sauce

Place cake mix, butter, cinnamon and nutmeg in a large food processor;
pulse until well blended. Stir in pecans.

Divide cobbler mix in half and place in 2 resealable plastic bags.
Store in refrigerator.

Yield: About 5 cups mix (2 1/2 cups in each bag)

In to each of two pretty baskets, place one bag cobbler mix, 1 can
peach pie filling, 1 can cranberry sauce and the following instructions:

Cranberry Peach Cobbler

Preheat oven to 350 degrees F.

Combine pie filling and cranberry sauce, and place into a lightly
greased 9 x 13 inch baking dish. Sprinkle cobbler mix over fruit mixture.
Bake 45 minutes or until lightly browned.

Serve warm with ice cream.

Hello Dolly Bars Mix in a Jar

This recipe, presented in a canning jar, is almost too pretty for
recipient to eat.

1/2 cup walnuts or pecans
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
1 cup coconut
1 1/2 cups graham cracker crumbs

Please graham cracker crumbs in a small zip-type bag. Layer ingredients
in a quart size canning jar in the order given, placing the bag of
crumbs on top.

Attached the following instructions on a gift tag:

Hello Dolly Bars

1/2 cup butter
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees F.

Melt butter. Stir in the bag of graham cracker crumbs. Pat evenly onto
the bottom of an ungreased 13 x 9-inch baking pan. Sprinkle remaining
layered ingredients into crumb mixture and spread evenly with spoon.
Pour sweetened condensed milk evenly over all. Bake for 30 minutes; cool.
Cut into bars.

Makes about 36 bars.

Holiday Scone Mix in a Jar

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup oats (quick or old fashioned)
1/2 cup chopped pecans
1/3 cup mini chocolate chips

In a large bowl, combine flour, baking powder and salt. Add oats,
pecans and chocolate chips; mix well. Transfer to resealable plastic bag,
unbreakable decorative jar with lid or other airtight container. Store in
cool dry place.

VARIATION: Omit chocolate chips; add 1/2 cup dried cranberries and 1/2
teaspoon dried orange peel to mix.

Instructions to attach to jar or bag:

Holiday Scones
8 tablespoons (1 stick) cold butter or
margarine, cut into 8 pieces
1/3 cup honey
1/4 cup milk
1 large egg

Preheat oven to 375 degrees F. Lightly coat cookie sheet with no-stick
cooking spray.

Place scone mix in a large bowl. Cut in butter with two knives until
mixture resembles coarse crumbs.

In a small bowl, beat together honey, milk and egg with wire whisk or
fork. Add to dry ingredients all at once; stir with fork just until
dough starts to hold together. Transfer dough to floured surface; knead
gently 8 to 10 times. Pat dough into an 8-inch circle. Cut into 8 wedges.
Place wedges about 1 inch apart on cookie sheet. Bake 10 to 12 minutes
or until light golden brown.

Serve warm. Makes 8 scones.

M&M Oatmeal Bars in a Jar

1/2 cup old-fashioned oats
1/2 cup mini M&M's candies
1/2 cup light brown sugar, packed*
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed*
1 cup buttermilk biscuit 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 M&M candies to fill the jar. Place
lid on top. Cut an 8-inch circle of fabric to cover the lid. Place
fabric over lid; secure in place with ribbon of raffia. Decorate as
desired.

Make gift card to attach as follows:

M&M Oatmeal Bars

Preheat oven to 350 degrees F.

Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake
for 18 to 22 minutes, or until bars are light golden brown and center
is almost set. Makes 16 bars.

*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.

Mocha Rum Balls Mix in a Jar

2 cups crushed vanilla wafers
1 1/4 to 1 1/2 cups confectioners' sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 teaspoons instant coffee crystals
1/2 teaspoon ground cinnamon (optional)

Layer ingredients into an attractive 1-quart jar, tamping down layers
to eliminate air gaps.

Attach the following instructions to the jar:

Mocha Rum Balls

Place contents of jar into a bowl. Add 4 to 5 tablespoons rum,
espresso, and/or coffee. Form into small balls. Roll in confectioners' sugar.
Place on a cookie sheet to dry. Store in an airtight container.