bread mix in jars


    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.

    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.

    This is a sweet, cake-like corn bread that is delicious with honey butter.

    2 cups Bisquick baking mix
    1/2 cup cornmeal
    1/2 cup granulated sugar
    1 tablespoon baking powder

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

    Attach to jar if giving as a gift:

    California Corn Bread

    Serves 4 to 6

    1 jar California Corn Bread Mix
    2 eggs
    1 cup milk
    1/2 cup butter, melted

    Preheat the oven to 350 degrees F. Place the cornbread 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 square baking pan and bake for 30 minutes.