Layered recipes in a jar

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1. Apple Cake in a Jar

Ingredients:

– 2/3 cup shortening
– 2 2/3 cups white sugar
– 4 eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 1/2 teaspoons salt
– 2 teaspoons baking soda
– 3 cups all-purpose flour
– 2/3 cup water
– 3 cups grated apple
– 2/3 cup raisins
– 2/3 cup chopped walnuts
– 8 straight-sided wide-mouth pint canning jars

Directions:

– Preheat oven to 325 degrees F (165 degrees C).
– Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars.
– Sift together flour, baking soda, salt, nutmeg and cinnamon.
– Set aside cream shortening and sugar until fluffy.
– Add eggs and beat in well.
– Add flour alternately with water and mix until smooth.
– Fold in apples, raisins and nuts.
– Fill jars 1/2 full of batter, being careful to keep the rims clean.
– Wipe 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.
– Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.

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2. Apple Pie in a Jar

Ingredients:

– 4 1/2 cups white sugar
– 1 cup cornstarch
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 teaspoon salt
– 10 cups water
– 3 tablespoons lemon juice
– 7 quarts peeled, cored and sliced apples

Directions:

– Place a rack in the bottom of a large stock pot.
– Fill pot with hot water.
– Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. – Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.
Save water for processing apples.
– Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.
– Place over high heat and cook until thick and bubbly, stirring frequently.
– Remove from heat and stir in lemon juice.
– Tightly pack apples into sterilized jars.
– Slowly pour syrup over apples, covering them completely.
– Gently tap jars on countertop to allow air bubbles to rise.
– Screw lids on jars.
– Carefully lower jars into pot using a holder.
– Leave a 2 inch space between jars.
– Add more boiling water if necessary, until tops of jars are covered by 2 inches of water.
– Bring water to a full boil, then cover and process for 30 minutes.
– Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.
– Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn’t move up or down at all).

Sealed jars can be stored for up to a year.

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Cookie recipes in a jar – 3 top recipes

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1. Almond Bars

Ingredients:

– 1 package white cake mix
– 1/2 cup butter or margarine – softened
– 2 eggs
– Almond Topping – (recipe follows)

Almond Topping

– 2/3 cup sliced almonds
– 2/3 cup butter or margarine
– 1/2 cup sugar
– 1 tablespoon plus 1 teaspoon all-purpose flour
– 1 tablespoon milk

Directions:

– Heat oven to 350º.
– Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon.
– Press in bottom of un greased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
– Immediately spread Topping over crust.
– Set oven control to broil.
– Place pan on middle rack in oven.
– Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily).
– Cool completely.
– Cut into 8 rows by 4 rows.

The Almond Topping:

– Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly until sugar is dissolved and mixture thickens slightly.

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2. Almond Bonbons

Ingredient:

– 1 1/2 cups all-purpose flour
– 1/2 cup butter or margarine – softened
– 1/3 cup powdered sugar
–  2 tablespoons milk
– 1/2 teaspoon vanilla
– 1/2 (7 ounce) package almond paste (7- or 8-ounce size)

Almond Glaze

Sliced almonds – toasted, if desired

Ingredient:

– 1 cup powdered sugar
– 1/2 teaspoon almond extract
–  4 teaspoons milk (4 to 5 teaspoons)

Directions:

– Heat oven to 375º.
– Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
– Cut almond paste into 1/2-inch slices; cut each slice into fourths.
– Shape 1-inch ball of dough around each piece of almond paste.
– Gently roll to form ball.
– Place about 1 inch apart on un greased cookie sheet.
– Bake 10 to 12 minutes or until set and bottom is golden brown.
– Remove from cookie sheet to wire rack.
– Cool completely.
– Dip tops of cookies into Almond Glaze.
– Garnish with sliced almonds.

Almond Glaze:

– Mix all ingredients until smooth and spreadable.

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3. Almond Macaroons

Ingredient:

– 1 (7 ounce) package almond paste (7 or 8 ounces)
– 1/4 cup all-purpose flour
– 1 1/4 cups powdered sugar
– 1/4 teaspoon almond extract
– 2 egg whites
– 3 dozen blanched whole almonds

Directions:

– Grease cookie sheet.
– Break almond paste into small pieces in large bowl.
– Stir in flour, powdered sugar and almond extract.
– Add egg whites.
– Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
– Place dough in decorating bag fitted with #9 rosette tip.
– Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet.
– Top each with almond.
– Refrigerate 30 minutes.
– Heat oven to 325º.
– Bake about 12 minutes or until edges are light brown.
– Immediately remove from cookie sheet to wire rack.
– Cool completely.
– Store in airtight container.

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