Recipes In A Jar - Chocolate Cake

Discussion in 'Women's Public Fellowship Forum' started by Not_hard_to_find, Sep 6, 2006.

  1. Not_hard_to_find

    Not_hard_to_find
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    This is one that we canned last Christmas -- Pint Sized Chocolate Cake
    It came from a website that only requested that it not be printed in a cookbook for sale, but could be shared with others. Enjoy

    1 stick plus 3 Tbsp. Butter or Margarine
    3 cups White Sugar
    4 Eggs
    1 Tbsp. Vanilla
    2 cups Applesauce, unsweetened
    3 cups White Flour
    3/4 cup unsweetened Cocoa powder
    1 tsp. Baking Soda
    1/2 tsp. Baking Powder
    1/8 tsp. Salt

    Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.
     
  2. Not_hard_to_find

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    Banana Nut In A Jar

    INGREDIENTS:
    · 2/3 cup shortening
    · 2 2/3 cups white sugar
    · 4 eggs
    · 2 cups mashed bananas
    · 2/3 cup water
    · 3 1/3 cups all-purpose flour
    · 1/2 teaspoon baking powder
    · 2 teaspoons baking soda
    · 1 1/2 teaspoons salt
    · 1 teaspoon ground cinnamon
    · 1 teaspoon ground cloves
    · 2/3 cup chopped pecans


    DIRECTIONS:
    • Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
    • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
    • Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
    • Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
    • As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
    • Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
     
  3. Not_hard_to_find

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    Christmas Bean Soup - 2005

    As many dried beans as can be located -- in 2005 we used eleven (black, red kidney, navy, great northern, baby lima, pinto, lima, green split pea, black eyed peas, brown lentils, green lentils) -- others use as many as 15 beans. Mix together or layer in a quart jar. The dry seasonings can be placed in a plastic snack bag in the top of the jar so the recipient could substitute fresh. The bay leaf is slipped into the side of the jar for display.

    Dry seasonings used for each quart:
    1/4 c. dried minced onion
    1/4 c. dried parsley
    1tablespoon salt
    1 teaspoon minced garlic
    1 teaspoon black pepper
    1 teaspoon chili powder
    1/4 teaspoon celery salt
    1 bay leaf.

    With ingredients / instructions:

    Quart jar of beans, seasoning bag and bay leaf
    6 cups water
    1 smoked ham hock (or favorite meat - sausage, hamburger, chicken, your choice)
    2 cans stewed tomatoes (flavored ones are great! Or, used seasoned diced tomatoes)
    1 tablespoon (red wine or balsamic or white) vinegar.

    Remove bay leaf and place beans in a stockpot, cover with water and soak overnight. Drain and add six cups water. Add bay leaf, seasoning packet, meat, tomatoes. Bring to a boil over medium high heat. Reduce to low, cover and simmer one hour. Add vinegar and salt/pepper to taste; continue to simmer one hour or until beans are tender. Remove bay leaf before serving.
     
  4. Not_hard_to_find

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    Butterscotch Brownie Mix - Quart Jar
    This one was from my sister-in-law

    1/2 cup flaked coconut, firmly packed
    3/4 cup pecans, chopped
    2 Cups brown sugar, firmly packed
    2 cups flour mixed with 1.5 tablespoon baker power and 1/4 tsp salt.

    Layer the above in order given in a one quart wide mounted canning jar. Press each layer firmly in place before adding next ingredient. Attach card with these directions:

    Contents from jar
    1/4 cup margerine or butter, softened
    2 eggs, slightly beaten
    2 tsp vanilla

    Empty brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add butter/margarine, eggs and vanilla until completely blended. Spread batter into a sprayed 9 x 13 inch metal pan. Bake at 375 degrees for 25 minutes. Cool 15 minutes in baking pan. Cut into 1 1/2 inch squares. Yield: 2 Dozen
     
  5. Not_hard_to_find

    Not_hard_to_find
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    Turkish Delight / Aplets and Cotlets
    This is not really an "In A Jar" gift, but they could be placed in a jar to be given, so I'm going to include this recipe. An Australian friend introduced me to Turkish Delights after a trip to Istanbul and I loved them! Then found the similar Aplets and Cotlets at http://www.libertyorchards.com/newac.asp, then ran across this recipe. Enjoy!


    3 tbsp gelatin
    3 cups apple juice or unsweetened apricot juice
    1 1/3 c ups granulated sugar
    2 tbsp each lemon and lime juice, or more as needed
    2/3 cup cornstarch
    2 cups walnuts, chopped
    1 cup powdered sugar

    Soften the gelatin in 1/2 cup of the apple juice.

    Boil remaining juice with the sugar for 15 minutes to concentrate it.

    Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.

    Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted.

    Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water.

    Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.

    Mix together the reserved 1/4 cup cornstarch and powdered sugar.

    Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry).

    Makes about 64 small cubes
    Source: I Hear America Cooking,
    From the collection of Jim Vorheis
    http://www.recipeviewer.com/r6/r28732.html
     
  6. Gina B

    Gina B
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    Ok nevermind about posting the recipes. I didn't know we'd have to eat the JARS too! :tear:
     
  7. Gwyneth

    Gwyneth
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    I would like to make the Turkish Delight ..... but , what is corn starch? Is it the same as cornflour?
    Gwyneth
     
  8. Gwen

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  9. Gwyneth

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    Thanx Gwen, may have a go at the recipie.now I know what it means :thumbs:
     
  10. Not_hard_to_find

    Not_hard_to_find
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    Priceless!! Thanks...
     
  11. Songbird

    Songbird
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    I love doing jar cakes! That way I can bake a few months ahead and not the last minute for Christmas gifts. the cakes are nice and moist, too!
     

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