Preheat oven to 350 degrees. Grease twelve 1/2-pint wide-mouth canning jars with a paper towel dipped in shortening. Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into the greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Pack carefully so as not to break the glass.
posted by Lisa Swett « Thread started on: 07/27/02 at 12:50pm » <br>.....
Carrot Cake Mix
2 cups sugar 2 tsp. powdered vanilla 1/2 cup chopped pecans 3 cups all-purpose flour 2 tsp. baking soda 1 Tbsp. cinnamon 1/4 tsp. nutmeg Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar Carrot Cake Makes 1 13x9-inch cake 1 package Carrot Cake Mix 1 1/2 cups vegetable oil 3 large eggs 3 cups grated carrots 1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Spiced Apple Cake Mix « Reply #3 on Sept 26, 2002, 10:19pm »
posted by Lisa Swett « Thread started on: 07/27/02 at 12:50pm » <br>.....
Spiced Apple Cake Mix
3 cups all-purpose flour 1 1/2 cups sugar 1 1/2 tsp. baking soda 1 tsp. powdered vanilla 1 1/2 tsp. cinnamon 1/4 tsp. ground nutmeg 1 cup chopped nuts 1/2 cup golden raisins Combine and blend ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar Spiced Apple Cake Serves 8 to 10 1 package Spiced Apple Cake Mix 1 1/2 cups canola oil 3 large eggs 3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the Mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
posted by Lisa Swett « Thread started on: 07/27/02 at 12:50pm » <br>.....
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.
Lemon Poppy-Seed Cake Mix
1 1/2 cups sugar 3 cups cake flour 1 1/2 tsp. baking powder 1/4 cup poppy seeds Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight jar or container.
Attach this to the Jar or container: Lemon Poppy-Seed Cake Serves 8 3/4 cup butter 6 eggs 1/3 cup milk 1 tsp. vanilla extract 1 tsp. lemon extract (not lemon juice) Zest of 1 lemon 1 jar/container Lemon Poppy-Seed Cake Mix Glaze: 1/2 cup sugar 1/2 cup lemon juice Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the cake mix contents from the jar/container, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
« Last Edit: Nov 6, 2002, 8:47pm by carnation037 »
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Re: Poppyseed cake mix posted by Lisa Swett « Reply #5 on Sept 26, 2002, 10:30pm »
from odie Re: Poppyseed cake mix in a jar recipe posted by Lisa Swett « Reply #2 on: 09/02/02 at 5:48pm » <br>.....
Nancy S..
I read the mix ingredients and it looks like I am to make the cake mix from scratch AND add a box of poppyseed cake mix? Is this correct?
Dian D6black@aol.com ..... This is an in a jar recipe. You would normally make the jar of the mix. Attach the tag and give it to someone who adds the rest of the ingredients to make it. Or you could make a few batches up for yourself and put it away...then add the extra ingredients needed according to the tag you should have attached to the jar.
« Last Edit: Nov 6, 2002, 8:44pm by carnation037 »
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Cake in a Coffee Mug « Reply #6 on Sept 26, 2002, 10:31pm »
posted by Lisa Swett « Thread started on: 07/27/02 at 12:50pm » <br>.....
( read all instructions before starting) (makes 8)
Cake in a Coffee Mug
1 cake mix any flavor 1 ( 4 serving size) instant pudding mix ( not sugar free), any flavor Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 - 4 1/2 cups dry mix and will make 8 - 9 coffee cup cake mixes. Place a 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used. Flavor suggestions: Lemon cake mix- lemon pudding Yellow cake mix- vanilla pudding Devils food cake mix- chocolate pudding Pineapple cake mix- coconut pudding Butterscotch cake mix- butterscotch pudding
Select a large coffee cup. Check it to be sure it holds 1 1/2 cups of water. That way you will be sure you have bought the size the recipe calls for. It can't have any metallic paint on it because it will be used in the microwave. Retail stores, dollar stores and craft stores sell plain cups.
Decorating the cups Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven. (instructions are on the bottle of paint usually). Another idea is to find decorated cups at the same stores as above... you can usually find tons of them!
Glaze mix 1/3 cup powdered sugar 1 1/2 tsp dry flavoring ( such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder) Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate) Select the flavoring appropriate to the cake you are making. Example:. For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie.
To put together: Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup.
Bake a cake in a coffee mug!
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes. ( you may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1 1/2 tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Cobbler Mix in a Jar « Reply #7 on Oct 2, 2002, 7:52am »
Cobbler Mix in a Jar
1 cup all-purpose flour 1 tsp. baking powder 1 cup sugar 1 tsp. powdered vanilla
Use a 1 quart, wide-mouth canning jar. Combine the flour, baking powder, sugar and vanilla in a bowl and then pour into the jar, packing firmly. Seal and decorate the jar, and attach the recipe tag.
Cobbler You will need: 4 1/2 cups fruit, (apples, peaches, blueberries, raspberries ...or any cobbler type fruit) 1/4 cup sugar 1/4 cup orange juice 1 tsp. cinnamon 1 cup unsalted butter, melted 1 egg, slightly beaten Use a large bowl to combine the fruit, sugar, orange juice, and cinnamon. Pour the fruite mixture into a 9x13x2" baking pan. In a separate bowl, blend the egg and butter together. Add the jar contents with the butter and egg mixture and blend well. Using a regular eating Tablespoon, drop the cobbler mixture onto the fruit mixture in the baking pan. Bake at 375 degrees for 35 minutes, until golden brown. Cool.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Apple Crisp in a Jar « Reply #8 on Nov 5, 2002, 9:41pm »
Apple Crisp in a Jar Mix
1/2 c. flour 2/3 c. packed brown sugar 1/2 c. oats 1 tsp. cinnamon 3/4 tsp. nutmeg
Use a one quart, wide mouth canning jar. Pack each layer. To the jar, add the flour, sugar, oats, cinnamon and nutmeg. Seal and decorate the jar, and add the recipe tag to the jar.
Apple Crisp You will need: 1/3 c. softened butter or margarine 4 sliced tart apples 1 quart apple crisp mix
Preheat oven to 375. Butter an 8x8x2" baking dish/pan. Place the apple slices in the baking dish. Pour the contents of the jar into a bowl. Add the butter and mix until crumbly. Sprinkle over top of the apples. Bake for 30 minutes. Serve warm with ice cream or whipped cream. Makes 8 servings.
Nature, Time + Patience are the three greatest healers.
Joined: Apr 2002 Gender: Female Posts: 2,880 Location: transplanted to NJ in 1979
Apple Pie In a Jar « Reply #9 on Nov 5, 2002, 9:43pm »
Apple Pie In a Jar Mix
4 1/2 c. sugar 1 c. cornstarch 2 tsp. cinnamon 1/4 tsp. nutmeg, optional 1 tsp. salt 10 c. water 2 tbsp. lemon juice 28 c. sliced +quartered tart apples, (like Granny Smith) 3 drops yellow food coloring, optional 3 tbsp. dehydrated lemon peel
Make a syrup from the sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice. Mix with the apples. Pack into 7 wide mouth quart jars, leaving a good 1/2" at the top of the jar. Seal and hot water bath for 20 minutes. Let cool. Then decorate jar and attach card.
Apple Pie 1 8 or 9" unbaked pie crust 1 quart apple pie mix Pour jar contents into pie crust and bake for 30 minutes. Makes 8 servings.
Combine and blend ingredients in a small bowl. Store in an airtight container or sealed jar.
Attach to Jar:
Carrot Cake Makes 1 13x9 inch cake 1 package of Carrot Cake Mix 1 1/2 cups vegetable oil 3 large eggs 3 cups grated carrots 1 (8 ounce) can crushed pineapple Preheat oven to 350 degrees F and grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and ad the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
1 cup all-purpose flour 1 teaspoon baking powder 1 cup sugar 1 teaspoon powdered vanilla
Directions:
Combine and blend the ingredients in a small bowl. Store in and airtight continer or sealed jar.
Attach to Jar:
Berry Cobbler Serves 8 to 10 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 package cobbler mix Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in 13x9 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.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
Lemon Poppy-Seed Cake Mix « Reply #12 on May 16, 2003, 7:49pm »
This cake is delightful with its lemony flavor and the added crunch of poppy seeds. 1 1/2 cups sugar 3cups cake flour 1 1/2 teaspoon baking powder 1/4 cup poppy seeds
Directions:
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in a jar or airtight container.
Attach to Jar:
Lemon Poppy-seed Cake Serves 8 3/4 cup butter 6 eggs 1/3 cup milk 1 teaspoon vanilla extract 1 teaspoon lemon extract (not lemon juice) Zest of 1 lemon 1 package lemon Poppy-Seed Cake Mix Glaze: 1/2 cup sugar 1/2 cup lemon juice Preheat oven to 350 degrees F. Butter an 8 to 9 cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
Spiced Apple Cake Mix « Reply #13 on May 16, 2003, 7:51pm »
3 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoon baking soda 1 teaspoon powdered vanilla 1 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1 cup chopped nuts 1/2 cup golden raisins
Directions for Jar:
Combine and blend ingredients in a medium bowl. Store in a jar or airtight container.
Attach to Jar:
Spiced Apple Cake Serves 8 to 10 1 package spice apple cake mix 1 1/2 cups canola oil 3 large eggs 3 cups chopped apples Preheat the oven to 350 degrees F and grease a tube or Bundt pan. Place the spiced apple cake mix into a large mixing bowl. Make a well in the center of the mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
Apple Pie in a Jar « Reply #14 on May 16, 2003, 8:01pm »
28 cups sliced, peeled apples 1/4 tsp nutmeg 4 1/2 cups granulated sugar 1 tsp salt 1 cup cornstarch 10 cups water (see note below) 2 tsps cinnamon 3 Tbsps lemon juice
Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath 20 minutes. Yield 7 quarts.
Note: You can also dry pack the apple pie filling; the juices from the apple will be all you need during the canning process.
These are so handy to have in your pantry. Open a jar -- pour into pie shell and bake -- it is homemade goodness.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
Orange Slice Cake Mix in a Can « Reply #15 on Sept 9, 2004, 8:22am »
Orange Slice Cake Mix in a Can 3/4 cup orange cake mix 3 orange slice candies 1. Cut each candy slice into 6 small pieces each. Mix candies with the cake mix. 2. Place mixture into a ziplock sandwich bag. Place bag into a 14-16 oz. decorated can. 3. Attach a recipe card with the following Instructions: ORANGE SLICE CAKE TO BAKE IN A CAN 1. Remove mix from the can. Empty bag of mix into a medium bowl. 2. Add 1 TBSP water, 1 TBSP oil and 1 egg. Mix well. 3. Remove any labels or decorations from can. Grease can with oil--pour a little oil in and swirl around to coat sides, then dump out excess. (Don't spray can with cooking spray-recipe will not work in a sprayed can.) 4. Spoon batter into can. Put can onto a cookie sheet and put into oven and bake for 32-35 minutes at 350. Cake is done when a broom straw or bamboo skewer placed in middle of cake comes out with no wet batter sticking to it. 5. When cake is done let it cool 15 minutes in the can. Run plain table knife around edge of cake to loosen it from the can. Shake can to allow cake to slide out. 6. To serve, cut cake into slices the desired thickness. These cakes are also good in other flavors too: lemon cake mix plus lemon slice candy; strawberry cake with strawberry or cherry slices; pineapple cake with pineapple slices.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
Re: Cakes/Cobblers/Pies in a Jar Recipes « Reply #16 on Jan 21, 2007, 5:42pm »
Diabetic Brownies in a Jar Recipe This makes a great gift for diabetic friends and family at holiday time. It's easy and inexpensive to create.
16 servings 40 min 10 min prep
2 cups graham cracker crumbs (about 24 crackers) 1/2 cup chopped walnuts 3 ounces semisweet chocolate 1 1/2 teaspoons artificial sweetener (such as Sweet 'n Low or Splenda 1 1/2 tsp. is = to 6 packets) 1/4 teaspoon salt
1.. Add the ingredients the the order listed above to a wide mouth canning jar or other size appropriate decorative container. 2.. Create a tag which reads, "Heat oven to 350*. Mix ingredients with 1 cup skim milk, blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2 inch squares while warm.".
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!
5 MINUTE CHOCOLATE MUG CAKE « Reply #17 on Oct 15, 2008, 5:46am »
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Re: Cakes/Cobblers/Pies in a Jar Recipes « Reply #18 on Nov 2, 2009, 4:29pm »
Check out the link for the picture!
pies baked in tiny jars
First I bought a box of 4 ounce jars from a Fred Meyer store. I don't recall what I was originally thinking when I bought 4 ounce jars instead of the more reasonably sized 8 ounce jars that Lauren used, but I think it went something like this: "ooh, cupcake sized pies". I used Kerr brand, quilted jelly jars. Please note the importance of using jars with straight sides that don't narrow at the opening, ok, thank you. I dug out the recipe for Cook's Illustrated Foolproof All-butter Pie Pastry . The all-butter recipe? Yum. I bought some cherry pie filling in a can because, I will not lie, I am lazy. •When putting in the bottom crust allow it to stick up over the edge to give you something to turn under and crimp later. I don't have nearly enough crust in the picture above to do the job right. My second batch, which I didn't take pictures of, had properly tucked crust and didn't leak nearly as much. When you do leave enough crust they look more like this (one from my second try): •Put filling in to about 3/4ths of an inch below the top. This way you'll have enough room to put the top layer of crust on and press the edges together. •There is no really good way to get a small disk of pie dough into the jar and press it into place. I sort of made a cone to lower the dough and just smooshed everything into place, trimming a bit off where needed. •I used aspic cutters to make tiny shapes in the crust, I did this with the small pies made in muffin tins as well. •Fold over and crimp the edges as best you can, it's pretty difficult in such a small jar. Better yet, use a larger jar. •Bake somewhere between 350 and 400 degrees until the bottom of the crust is browning, an advantage of baking in a glass container. The top might pop off or puff up adorably. •Putting a Silpat on your baking sheet keeps the little jars from sliding around when you remove them from the oven, they are otherwise frighteningly slidy and hot. •Don't forget to take the lid off before you put them into the oven! •If you only put one hole in the crust they might erupt like a volcano. •Removal from the jar is a little messy. Just go with it. •Cherry held up better than apple as a filling with enough flavor to stand out in such a small amount. http://www.notmartha.org/tomake/piesbakedintinyjars/ Chris in NM
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