Candy Cookie Mix

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container.

Attach this to the Jar:

Candy Cookies

Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges.

Remove from oven, and cool on cookie sheet for 2 minutes.

Caramel Nut Cake in a Jar

2 cups brown sugar
2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

In large bowl cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in nuts. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 degrees for 50 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

CARAMEL POPCORN KIT IN A JAR

1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use.

Attach the following instructions:

Caramel Popcorn

Remove popcorn from jar and using your preferred method, pop the corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

CARROT CAKE MIX

Stir together the following ingredients, and store them in an airtight jar:

2 cups sugar
3 cups flour
2 tsp. each vanilla powder and baking soda
1/4 tsp. nutmeg
1/2 cup chopped pecans
1 tbs. cinnamon

To make one 13X9 inch cake: preheat oven to 350 degrees. Grease and flour pan. Combine mix with 1 1/2 cups oil, 3 eggs, 3 cups grated carrot, and one 8oz. can of crushed pineapple. Blend until smooth. Bake for 40 to 50 minutes. When cake is cooled, dust with confectionary sugar.

Carrot-Raisin Bread In A Jar

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots 3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.

Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in 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.

CEASAR'S DRESSING MIX

Stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint sized jar:

1 tsp. dried lemon peel
1/8tsp. garlic powder
1/2 tsp. pepper
1 tsp. oregano
2 tbs. grated Parmesan cheese

Recipe to attach:

To make Caesar’’s Dressing: Leave contents in the jar. Add to it 1/2 cup olive oil and 1/4 cup freshly squeezed lemon juice. Shake the jar vigorously!!! Chill in the fridge and serve with a big tossed salad with large croutons.

CELEBRATION COOKIE MIX IN A JAR

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup M&M's Chocolate Mini Baking Bits, divided
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1-1/4 cup uncooked quick oats

In medium bowl combine flour, baking soda, salt, and cinnamon. In 1-quart clear glass jar with tight-fitting re-sealable lid, layer flour mixture, walnuts, 1/2 cup M&M's Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup M&M's Chocolate Mini Baking Bits, and oats. Seal jar; wrap decoratively.

Give with the following instructions:

CELEBRATION COOKIE MIX IN A JAR

Preheat oven to 350̊. Lightly grease cookie sheets; set aside. In large bowl mix together:

3/4 cup butter
1 large egg
3/4 teaspoon vanilla extract

beat until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies.

Cherry-Berry Bread Mix

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries

Recipe to attach:

3/4 cup honey
3/4 cup milk
12 tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
3/4 cup dried cranberries

To make mix: In large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place. (Or, add to jar in layers)

To prepare breads: 1. Heat oven to 350̊?F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Pour into pans, dividing evenly. Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not over bake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze. Serves 4 mini loaves

CHEWY BUTTERSCOTCH NUT BARS IN A JAR

1/2 cup butterscotch chips
1/2 cup pecan pieces, toasted and cooled*
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid; secure in place with a ribbon or raffia. Decorate as desired.

Make gift card to attach as follows:

Chewy Butterscotch Nut Bars

Preheat oven to 350º. Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake for 18 to 20 minutes, or until bars are light golden brown and center is almost set. Makes 16 bars.

*To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.

**After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Chewy Coconut-Almond Cookies In a Jar

1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Place on gift card attached to jar:

Chewy Coconut-Almond Cookies In a Jar

Empty contents of jar into medium bowl. Stir in:

1 stick butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375º for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.

CHEWY BUTTERSCOTCH NUT BARS IN A JAR

1/2 cup butterscotch chips
1/2 cup pecan pieces, toasted and cooled*
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid; secure in place with a ribbon or raffia. Decorate as desired.

Make gift card to attach as follows:

Chewy Butterscotch Nut Bars

Preheat oven to 350º. Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake for 18 to 20 minutes, or until bars are light golden brown and center is almost set. Makes 16 bars.

*To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.

**After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

CHICKEN NOODLE SOUP MIX

Stir together the following ingredients, and store them in an airtight jar:

1 cup fine dry egg noodles
1 1/2 Tbsp. chicken flavored bullion granules
1/2 tsp. pepper
1/4 tsp. thyme
1/8 tsp. each celery seed and garlic powder
1 bay leaf

Recipe to attach:

To prepare, add entire contents of jar and 8 cups water to a large pot. Slice in 2 carrots, 1 stalk of celery, and 1/4 cup minced onion. Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf. Add in 3 cups of cooked diced chicken, or even left over turkey, and heat an additional 5 minutes.

Chicken Soup with Bow Noodles

3 1/2 cup Bow Noodles
1/4 cup dried & chopped Mushrooms (optional)
2 Tbsp. Dried Minced Onion
3 Tbsp. instant Chicken Bouillon granules
1 Tbsp. Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves

You can do this two ways. You can layer the bow noodles with the spices in between ( except for whole cloves) . Or you can put the noodles in the jar with the spices tied up in a baggie.

Recipe to attach:

Chicken Soup with Bow Noodles Bring 8 cups water to boil in a large pot.
Add contents of jars EXCEPT whole cloves.
Push whole cloves into a small onion and drop into soup.
Simmer until noodles are done approx 8- 12 minutes.
The cloves gives this soup a WONDERFUL flavor!!

Chili

3 cups dried beans (pink, red, or kidney -- sorted). Put into a jar or large bag.

3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)

Combine spices and put into a small bag. Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice

Recipe to attach:

Wash beans. Put into pot with spices. Cook until done, about 1 to 1 ½ hours. Meanwhile, brown 1 lb. ground beef (if desired), and drain. Add meat to the beans with the tomatoes and sauce. Simmer to blend flavors.

Chocolate Applesauce Cake

1 cup soft butter or margarine
3 cups sugar
4 Eggs, whipped
1 Tbsp. Vanilla
1 tsp. Almond extract
2 cups Applesauce, at room temperature
3 cups whole wheat flour
3/4 cup Cocoa powder
1 tsp. Baking soda
1/2 tsp. Baking powder
1/8 tsp. Salt

Preheat oven at 325°. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with margarine. In a mixing bowl, combine margarine, sugar, eggs, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon 1 level cupful of batter into each jar.

Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel.

Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

CHOCOLATE CHIP COOKIE MIX

Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next ingredient to the jar.

1 cup flour blended with 1/2 tsp. each baking powder and baking soda
1 1/4 cup rolled oats
1 crushed chocolate candy bar (5.5oz.)
1/2 cup sugar blended with 1/2 cup brown sugar
1/2 cup chopped nuts (Your favorites!)
1/2 cup chocolate chips

Recipe to attach:

Directions to make 3 dozen cookies: Set oven to 375° and grease a large cookie sheet. Spoon chocolate chips and chopped nuts into a small bowl and set it aside. Next, spoon sugar mixture into a bowl and cream it together with 1/2 cup soft butter. Add to this 1 beaten egg and 1/2 tsp. vanilla. Mix in the remaining ingredients and stir well. Lastly, add in the chocolate chips and the nuts. Roll the dough into walnut sized balls and place them onto the cookie sheet. Bake or 8-10 minutes.

CHOCOLATE CHIP MUFFINS

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips

Layer ingredients in a wide-mouth 1-quart canning jar in order given.
Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

CHOCOLATE CHIP MUFFINS
Preheat the oven to 350°. Empty Chocolate Chip Muffin mix in large mixing bowl; stir to combine.

1 egg slightly beaten
3/4 cup buttermilk
3/4 cup applesauce
1 1/2 Tbsp. vegetable oil
1 tsp. vanilla

Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 18 to 20 minutes, or until golden brown. Serve warm or cool completely on a wire rack.

CHOCOLATE CHIP PIE MIX

Combine in airtight plastic bag:

1 cup of sugar
1/2 cup of all purpose flour

In an airtight container mix:

1 cup semi sweet chocolate chips
1/2 cup coconut
1/2 cup pecans

Recipe to attach to jar:

Combine

1/4 cup melted butter
the dry ingredients
2 large eggs

Stir until dry ingredients are moist. Stir in chocolate chip packet.
Spoon into 9" unbaked pie shell and bake at 350° for 35 - 40 minutes.

CHOCOLATE COVERED RAISIN COOKIE MIX

3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt

Layer ingredients in jar in order given.
Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 13 - 15 minutes until tops are very lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 2-1/2 dozen.

Chocolate Cranberry Cookies

Layer the following ingredients in order in a wide mouth quart size canning jar:

3/4 cup sugar
1/3 cup cocoa powder (clean inside of jar with tissue after this layer)
1/2 cup brown sugar (pack firmly)
1 1/2 cup dried cranberries
1 cup chocolate chips or shaved summer coatings
1 3/4 cup flour + 1 tsp. baking powder + 1/2 tsp baking soda (mixed)

Press firmly between each layer.
Place lid and ring onto jar.

Recipe to attach to jar:

Empty jar of cookie mix into large mixing bowl. Add:

1 1/2 stick butter or margarine
1 egg
1 tsp. vanilla

Mix until completely blended. Shape into balls and place 2" apart on sprayed baking sheets.
Bake at 375° for 13-15 minutes. Makes 2 1/2 dozen cookies

CHOCOLATE PUDDING MIX

Stir together the following ingredients, and store them in an airtight container:

2 1/2 cups instant dry milk powder
5 cups sugar
3 cups cornstarch
2 1/2 cups unsweetened cocoa
1 tsp. salt

Recipe to attach to jar:

Directions for making 4 servings of Chocolate Pudding: Into a medium saucepan place

2/3 cup Mix
2 cups milk
1 tsp. Vanilla
1 Tbsp. butter

Cook over low heat, stirring constantly, until it boils. Cook for 1 minute longer. Chill in fridge until set. Serve with whipped cream.

Chocolate Scotchie Haystacks

2 6 oz pkg. butterscotch chips
12 oz pkg. chocolate chips
1-1/2 c chopped walnuts
1 can chow mien noodles

Recipe to attach to jar:

Melt Chips and stir in noodles and nuts. Drop by spoonfuls onto waxed paper. Refrigerate to firm.

Chunky Chocolate Cookie Mix in a Jar

3/4 cup packed brown sugar
1/2 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 cup jumbo chocolate chips
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Mix together the flour, baking soda and baking powder and salt. Set aside. Layer ingredients in order in a 1 quart wide mouth canning jar. Make sure you pack all down firmly before adding the flour mixture - it will be a tight fit.

Instructions to attach to jar:

Chunky Chocolate Cookies

Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.

Add:

3/4 cup butter or margarine, softened
1 egg, slightly beaten
1 tsp vanilla

Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. Bake at 350̊ for 11 to 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.

Christmas Bears Snack Mix

2 cups Bear-shaped chocolate graham snacks
2 cups Mini Oreos with red frosting
4 cups Popped popcorn
2 cups Red, white & green candy coated chocolates
1 cup Red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini Oreos for any small cookies or snacks desired.

Christmas Soup Mix

1/2 cup split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup raw long-grain white rice

In a 1 ½ pint jar, layer the ingredients in the order listed. Seal the jar tightly.

Recipe to attach to jar:

To make soup: In a large soup pot, brown 1 pound of ground beef or 1 pound cubed chicken breast; drain. Add 3 quarts of water, a 28-ounce can of diced tomatoes with their liquid and the soup mix. Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.

CINNAMON APPLE PANCAKES

3 cups all-purpose flour
3 Tbsp. sugar
2 Tbsp. baking powder
1/2 cups dried apples
4 tsp. ground cinnamon
1-1/4 tsp. salt

Put everything into a 1 quart jar, layering nicely. Use the apples to fill in the gaps
Variations: You could use dried peaches or blueberries

Attach this to the Jar:

CINNAMON APPLE PANCAKES

In medium bowl, combine

3/4 cup milk
1 egg
2 T. cooking oil

Use a fork to blend in 1-1/3 cup pancake mix into the 3 additional ingredients. Cook on lightly greased griddle or skillet. Makes about 10 - 5" pancakes.

Cinnamon-Oat Pancakes

4 cups quick cooking oats
2 cups all purpose flour
2 cups whole wheat flour
1 cup non-fat dry milk
2 Tbsp. Cinnamon
5 tsp. salt
3 Tbsp. Baking Powder
1/2 tsp. cream of tartar

Recipe to attach to jar:

Combine all ingredients in a large bowl; stir well. Store in an airtight container in refrigerator. Give with the recipe for pancakes. Yields about 8 cups of mix, enough for 4 batches of pancakes.

To make pancakes:
In a mixing bowl, beat 2 eggs. Gradually beat in 1/3 cup vegetable oil. Alternately beat in 2 cups of pancake mix and 1 cup water. Heat a lightly greased skillet over medium high heat. Pour a heaping spoonful of batter onto hot skillet. Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes). Turn and cook 2 to 3 minutes more or until golden brown. Yields 12, 5-inch pancakes.

CINNAMON CHOCOLATE SCONES

3 1/2 cups all-purpose flour
1/4 cup sugar
3 Tbsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
Small jar honey (recommended: lavender blossom)
Honey dipper
Medium jar 1 1/2 cups semisweet chocolate chunks
Small jar preserves

In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line a basket with tea towels and place all items inside.

Attach to Jar:

Cinnamon-Chocolate Scones

Preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients (leave out the chocolate chunks). Add a stick of butter, cut it into pieces, and mix using a mixer until coarse and sandy. You should still be able to see small lumps of butter. Add 1 1/4 cup milk, and mix until almost combined.

Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not over mix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough used. Bake until light golden brown, about 15 minutes. When they’’re all done, serve with honey and jam.

CINNAMON-NUT COFFEE CAKE MIX

Store mix in a cool, dry place or in the refrigerator up to 6 weeks. Include storage suggestions on the gift card. If this gift is not quite enough, present it with a holiday serving dish.

2 cups self-rising flour
1 cup firmly packed brown sugar
1/3 cup uncooked quick-cooking oats
3 tablespoons buttermilk powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter-flavored shortening
1/4 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans

Recipe to attach to jar:

COMBINE flour and next 5 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is crumbly. Spoon into a zip-top plastic bag; seal and label as cake mix. COMBINE cracker crumbs and next 3 ingredients in a zip-top plastic bag, shaking to mix; seal and label as topping mix.

PRESENT 1 package cake mix and 1 package topping mix with recipe for Cinnamon-Nut Coffee Cake. Makes 1 gift package.


CINNAMON-NUT COFFEE CAKE

1 package cake mix
2 large eggs
1 cup water
1 package topping mix

Recipe to attach to jar:

COMBINE first 3 ingredients, stirring just until moistened. POUR mixture into a lightly greased 9-inch square pan. Sprinkle evenly with topping mix. BAKE at 350̊ for 30 minutes or until a wooden pick inserted in center comes out clean. Makes 12 servings.

Cinnamon-Oat Pancakes

4 cups quick cooking oats
2 cups all purpose flour
2 cups whole wheat flour
1 cup non-fat dry milk
2 tablespoons Cinnamon
5 teaspoons salt
3 tablespoons Baking Powder
1/2 teaspoon cream of tartar

Recipe to attach to jar:

Combine all ingredients in a large bowl; stir well. Store in an airtight container in refrigerator. Give with the recipe for pancakes. Yields about 8 cups of mix, enough for 4 batches of pancakes.

To make pancakes:
In a mixing bowl, beat 2 eggs.
Gradually beat in 1/3 cup vegetable oil.
Alternately beat in 2 cups of pancake mix and 1 cup water.
Heat a lightly greased skillet over medium high heat.
Pour a heaping spoonful of batter onto hot skillet.
Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes).
Turn and cook 2 to 3 minutes more or until golden brown.
Yields 12, 5-inch pancakes.

CINNAMON PANCAKES

3 cups all-purpose flour
3 Tbsp. sugar
2 Tbsp. baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt

In a 1 quart jar, combine all ingredients; seal jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

Recipe to attach to jar:

DIRECTIONS:
In medium bowl, combine

3/4 cup milk
1 egg
2 Tbsp. salad oil

With a fork, blend in 1-1/3 cup pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet.
Makes about 10 - 5" pancakes.

Cinnfully Orange Café

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container.

1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. each vanilla powder, and cinnamon

Recipe to attach to jar:

Mix 1 Tbsp. into 6 oz. boiling water.

Cinn-mocha-sation

Place all ingredients into a blender or food processor and whir until finely ground.
Store in an air tight container.

1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. each salt, and nutmeg

Recipe to attach to jar:

Mix 1/4 cup into 3/4 cup boiling water.

COLONIAL CORN BREAD MIX

Stir together the following ingredients, and store them in an airtight jar:

2 cups of Bisquick (or use the homemade mix below)
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder

Recipe to attach to jar:

To make cornbread for 4-6 people: Preheat oven to 350°.

Add entire contents of jar to

2 eggs
1 cup milk
1/2 cup melted butter

Stir ingredients just until blended.
Place this in a greased, 8 inch square baking pan, and bake for 30 minutes.


To make your own bisquick mix:

1/2 cup baking powder
1/4 cup sugar
9 cups flour
1 1/4 cup canola oil

Cornflake Cookies

1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups corn flake cereal

Place sugar and salt in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down (put cornflakes in last and don't crunch them down!). Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Instructions the jar:

Whip 3 egg whites until stiff. Add 1/2 teaspoon of vanilla extract. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on an ungreased cookie sheet. Bake for 15 minutes at 325°

Country Oatmeal Cookies

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the order given.
Pack down the jar after each addition.

Recipe to attach to jar:

Country Oatmeal Cookies

Preheat oven to 350°
In a medium bowl, cream together:

3/4 cup of softened butter
2 eggs
1 teaspoon vanilla

Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Makes 2 dozen

Country Soup in a Jar

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni

In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.


Recipe to attach to jar:

Add contents of jar to:

3 quarts of water
2 stalks of chopped celery,
2 sliced carrots
1 cup of shredded cabbage (optional)
2 cups diced tomatoes

Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

COWBOY COOKIE MIX

1 1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Layer the ingredients in a 1quart jar in the order given. Press each layer firmly in place before adding the next one.

Include a card with the following instructions:

Preheat oven to 350°. Grease cookie sheets. In a medium bowl, cream together:

1/2 cup of butter or margarine
1 egg
1 teaspoon of vanilla

Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets. Bake for 11 to 13 minute

Cranberry & Pistachio Biscotti

Layer dry ingredients in a one quart jar along with a gift tag with baking directions.

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar

Use a clean 1 quart jar. Layer ingredients in order. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps.

Recipe to attach to jar:

Cranberry & Pistachio Biscotti

Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.

Bake at 375̊ for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife.

Place slices on an ungreased cookie sheet. Bake at 325̊ for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.

CRANBERRY BREAD

1/2 cup dried orange slices finely chopped
1/2 cup dried cranberries finely chopped
1/2 cup sugar
2 1/2 cup bisquick (or homemade bisquick mix at the bottom of post #76)
1 tsp baking powder
1/4 tsp. salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given.
Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Cranberry Bread mix

Preheat the oven to 350°. In a large bowl, place the Cranberry Bread mix. Make a well in the center. Mix wet 1 1/4 cup milk, 1 tsp. vanilla, 2 egg slightly beaten, 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hr or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.