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Old 01-10-2004, 09:58 AM
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Location: Froggie land
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bread mix in jars

APRICOT BREAD MIX IN A JAR

1/2 cup nuts, chopped
1/2 cup dried apricots, finely chopped
1/2 cup granulated sugar
2 1/2 cups Bisquick
1 teaspoon baking powder
1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.
Attached the following instructions to a gift tag:

Apricot Bread

Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom.

In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.
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TEXAS CORNBREAD MIX IN A JAR

12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
6 yards craft ribbon (for jars)

For 1 jar
1 cup yellow cornmeal
1 cup sifted flour
1/4 cup granulated sugar
1/2 teaspoon salt
4 teaspoons baking powder

For 12 jars
12 cups yellow cornmeal
12 cups sifted flour
3 cups granulated sugar
3 tablespoons salt
16 tablespoons baking powder

In a large bowl, thoroughly mix all dry ingredients.

To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.

Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Layering ingredients for this recipe will require larger jars.

Place two cups Texas cornbread mix in each wide-mouth pint canning jar.

Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.

Attach the following instructions on a gift tag:

1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)

Preheat oven to 425 degrees F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.

Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!

Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
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