I’ve been meaning to share this with all of you for a very long time. But now that the subject has come up on my message Board, I thought I’d better do it. I want to make it very clear that these are NOT my recipes, nor MY instructions. I got them mostly from ELLIE COLLIN. This is not her real name and I am not certain anymore of her true name. She DOES lurk on the web and if she sees this, maybe she’ll identify herself to us. I hope so. She is a very sharing person and we all had a great time back on Prodigy…in the old days. Ellie REALLY knows her stuff! I’d love to meet her again.
We had a wonderful meeting place on Prodigy back then. Sort of the way it is on my message board…where we could all meet and write back and forth to each other. Then Prodigy decided to raise their rate enormously and we all left. That’s when I came to AOL. I think it was in 1994. Enough of the history. First I’ll give you the necessary directions, then the recipes will follow.
These recipes and instructions are all in Meal Master format. This is a fantastic recipe program. It is free and you can download it anytime you like. Scott Welliver is the author. I wish he’d formatted it to Windows when Windows came into being, but he never will he told me. It DOES run smoothly through Windows 95 or 98 for me with never a hitch. If you have Meal Master, you can IMPORT all of this right into it. You won't get what is not formatted. Its easy.
You will notice there were a few others who contributed also. This was quite a conversation. It went on for months…and came back again a few times : )
---------- Recipe via Meal-Master (tm) v8.06
Title:
Jar Cakes
Categories: Cakes, Desserts,
Information
Yield:
1 servings
-ELLIE COLLIN (CMKD93F)
Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars.
I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need.
MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't have to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO.
The baking times
will vary -- the moistness of each cake recipe will determine the time.
MOST of the recipes I've tried bake in 35-40 minutes.
Start checking the cakes
at 25- 30 minutes and go from there.
YES, the cakes
DO slide easily out of the jars IF you use the jars I've listed. They're
Ball 12-oz Quilted Crystal Canning Jars (#14400-81400).
They can be found at most
grocery stores (at least here in California) next to the pectin and other
canning supplies. Also, I've seen the 12 oz straight-sided (plain) jars
(# ?) at Smart & Final. The plain jars work fine too but they're
not as pretty and you have to make your own labels--the jars I use come
with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's
over with they're very hard to find. Also, when you can, ask for the jars
back, they're NOT cheap. Most folks don't mind returning them though, they
usually want refills! <G>
There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. Quick bread-type cakes work best, I've found that lighter cakes tend to fall when the jars seal.
I'm trying to address every question that's been asked of me before, I HOPE I've done that. If I've missed anything or if anyone has any questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and you can start NOW! Single friends really appreciate these because each jar cakes enough for one or two people. I'll post the recipes I've made in my next notes. Try them, they're FUN and delicious to boot! Be right back with a few more tips...
Several folks
have asked me how long the cakes can be safely stored...I'm not sure. The
longest I've been able to keep them (without getting eaten) is 6 months.
The jars DO seal, just like any canned good. You don't have to refrigerate
the jars, just keep them in a COOL, dark, dry place. I've only had 6 jars
go bad on me and that was my fault...put them in a cupboard that got too
hot and the seals broke. I now check the jars at least once a week by pushing
down on the lid (in the middle); if the lid moves up and down, that means
the seal has broken. If you've checked the jars frequently, more than likely
they're safe to eat; otherwise, toss the cake. I've been making cakes in
canning jars for over 3 years and haven't poisoned anyone so far.
:) If you give the
jars away, be sure to tell the person to check the jar periodically (if
they plan on storing it for any length of time).
Not only are the cakes tasty, they're very pretty to decorate. A hot glue gun is INVALUABLE! You can glue on dried flowers, ribbons, dough-art ...you name it, it can be glued onto the lid, ring and side of the jar. I usually cut out a piece of cloth (about 3 inches larger in circumference than the lid), using pinking shears (so the cloth doesn't unravel), place a wad of cotton or batting in the center of the lid (take the ring off -- the jar lid should be sealed by now), then place the piece of cloth on top and replace the ring. Decorate to your heart's desire!
There are probably a few more tips I've forgotten...if anyone has any questions, don't hesitate to ask. Don't limit yourself to the recipes I've given you...ANY quick-bread type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Tips: Cakes Baked in Jars
Categories: Cakes
Yield:
1 servings
-ELLIE COLLIN (CMKD93F)
Here are a few tips
to get you started...
ANY
quick-bread type cake can be baked in canning jars.
I
usually try one jar first--you have to know how much volume each recipe
will give you. I usually fill ONE jar 1/2 full & bake it to see how
high the batter rises.
You don't
want the cake to come out of the top of the jar, only to within 1/4 to
1/2 an " from the lip of the jar.
Once you've
established how high the cake rises, you can go from there.
The first
time around is a bit tricky because you won't know how many jars you'll
need. MOST of the recipes I've tried I end up using around 8.
Sterilize as many jars as
you think you'll need & go from there.
Also, the baking times will vary, depending on the cake you'll be baking. The moistness of your cake will determine the time. Most of the time they'll bake in 35-40 min.. Start checking the cakes at 30 min. & go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400--12 oz straight-sided Jelly/Jam jars). I WISH I could find larger jars but I've not seen any around here (Southern California). Here, they can be found at nearly any grocery store. They're sold next to the pectin & other canning supplies. I've also seen the jars at Smart & Final but I don't know the number for their jars. Their jars are plain, where the ones I buy are quilted & have labels--the plain ones don't come WITH labels. Use either one, they both work. I use the decorative ones for gift-giving & the plain ones for us.
You can
use old jars but make sure the lips of the jars have no cracks or chips
in them or they won't seal properly. You must always use NEW lids.
As the cakes
are baked in the jars & sealed immediately thereafter, the cakes keep
just like canning goods & are as moist as the day you put them into
the jars. Store them just as you would any canned good--in a dark, cool
place (no need to refrigerate). The only problem I've had WITH the jars
is when I stored 6 jars in a cupboard I KNEW got too hot--the seals on
all the jars broke & I had to toss all 6 jars. As long as the spot
you store them in is cool, they'll be fine. Check weekly during summer.
Sorry for
skipping around, I'm taking this off the top of my head. There will be
a little condensation on the lids & some in the jars so when you seal
them it's trapped inside. Don't worry about getting the water off of the
lids before placing them onto the jars, the added moisture doesn't hurt
the cakes in the slightest.
I'm trying
to address every question that's been asked of me before, I HOPE I've done
that. If I've missed anything or if anyone has any questions, don't hesitate
to ask.
These make WONDERFUL
Christmas gifts & you can start early. None of us are sure how long
these keep. So far, the longest I've been able to keep them is 6 months.
Someone
said 1 year but I don't think I'd keep them that long. Be right back with
recipes...
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Tips: Cakes in a Jar
Categories: Cakes, Info
Yield:
1 servings
-ELLIE COLLIN (CMKD93F)
Just thought of a few
more tips-- I've tried baking "cakes" in the jars but they don't do too
well. Quick-bread type cakes work best. Once the jars seal, they're vacuum
sealed & the lighter cakes tend to collapse. Brownies, gingerbread
& cakes similar in textured cakes work best.
Use
hot pads to handling the jars because they ARE HOT! I've burned myself
quite a few times & it's quite dangerous, especially when you're screwing
on the lids, they get REALLY hot--do it quickly. You asked about serving
the cakes--I just slice the cakes into rounds & top with whatever I
like--whipped cream, etc. Most of the time we just eat them plain. I've
known some people just to eat them out of the jars. <G> I serve the
gingerbread WITH a lemon sauce but that's about it.
If you'll
be giving the cakes to relatives, ask for the jars back--they're NOT cheap.
I pay $8 + for 12 jars. I've sold quite a few of the cakes at bake sales
but don't make much money because of the cost of the jars. I wish
I could find larger jars, I've seen them here in specialty shops (cakes
selling for $7+ apiece). Maybe I'll write to the Ball Jar company to see
if I can find a source.
Single
people, especially appreciate the cakes because they're just big enough
for 1 or two. I give them as gifts every Christmas & folks love them--looks
pretty in a basket.
Because
we live in earthquake country, I always keep them on hand--I don't want
to do without my goodies in case the BIG ONE hits. <G> That's all I
can think of right now. Again, if you or anyone else have any questions,
don't hesitate to ask.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Cakes Baked in Jars-Fair
Categories: Cakes
Yield:
1 servings
-M= SMITH (WDRX10A)
I attended a craft fair
at our local high school & there was a booth selling these cakes. It
was the first time I had seen them. They seemed very expensive, but then
I guess the price of the jar counts also. I was thinking to myself that
I wished I knew how to bake them. They were charging $6 for the small jars
(10
oz) & $7 for the 16 oz
Stupid me bought 3 small in a wooden crate for $19, & I could have
gotten a lot more for the money buying large & OUT of the wooden crate!
They had, Coconut Pecan, Orange Carrot Raisin Spice, Pumpkin Spice, &
Lemon Poppyseed.
I am looking
forward to the rest of your recipes. THANK YOU so much for taking the time
& effort to repeat these for us newcomers. Anyway, thanks again. I
wonder if someone just developed the Coconut Pecan one themselves?
I bet the gingerbread one
is good WITH lemon sauce. I am trying to lose weight that I gained at Christmas,
but to no avail. These cakes aren't going to help much either! Of course,
I don't have to eat them, but they
are SOOO good! Thanks again.
Oh, & while the jar said 10 oz & 16 oz most of the jars weren't even half full. That is why they seemed so expensive to me. The small jar served 2 hungry people & the large would serve 3-4. Margaret Smith
FROM: ELLIE COLLIN
(CMKD93F) CAKES BAKED IN JARS/BEST KINDS
I KNOW, I've
seen the larger cakes sold here too & they were VERY expensive. Hey,
when something is a novelty, people will pay the money (sometimes--not
me) :). Now you know how to make your own & they won't cost you
so much. I don't have anymore recipes I've tried. Again, you can bake ANY
quick-bread
type cake in a jar. The lighter
cakes don't do too well; maybe that's why the jars looked only 1/2 full,
they made lighter cakes? When the jars seal, the lighter cakes seem to
compress. IF you find the recipes you mentioned & you try them, will
you please share WITH us? So far, I've gotten 2 new ones from the board
(cakes baked in jars); one for a zucchini cake &...I don't remember
the other one (just got up). :)
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Gingerbread Baked in Jars & Pan
Categories: Cakes, Odd
Yield:
12 servings
2 1/4 c all-purpose
flour
3/4 c sugar
1
ts baking soda
1/2 ts baking
powder
1/4 ts salt
2
ts ground ginger
1
ts ground cinnamon
1
ts ground cloves
3/4 c margarine,
softened
3/4 c water
1/2 c molasses
Preheat oven to 350-deg. (pan method) or 325-deg. for jars.
Grease a 9 x 9 x 2-"
baking pan -OR- 5 (12 oz) Kerr Quality Crystal Jelly jars (sterilized)--they
MUST have straight sides, no bulges in the jars.
Used a pastry brush to grease
the jars because they're too tall & narrow to get your hands down into.
DO NOT use Pam, it doesn't work. In a large bowl, combine flour, sugar,
baking soda, baking powder, salt, ginger, cinnamon & cloves. Stir in
margarine, water & molasses until well blended. Pour into the pan or
equally into the 5 jars.
PAN METHOD--
Bake in preheated 350-degree oven for 40-50 min. or test by inserting a
toothpick in center.
JAR METHOD--
Place jars on a cookie sheet in the center of the oven & bake for 35
min. or until cake tester inserted in center comes out clean. Have your
sterilized lids read (keep them hot). Take one jar at a time from the oven,
place a lid & ring on top & screw down tightly. Do this fast
because the lids get HOT--use heavy-duty mitts! Allow to cool on countertop.
You'll know when they've sealed, you'll hear a "plinking" sound.
If you're still not sure, test them by allowing the jars to cool,
then push down on the lid, it shouldn't move at all.
Once the jars
are completely cool, decorate with round pieces of cloth (use pinking shears
or the material will ravel). Remove the ring from the jar (the lid should
not come off by now), place a few cotton balls or one wad of cotton
in the middle of the lid, cover with the piece of cloth (about 3" larger
than the lid) then screw the ring back on.
We made loads of these
for Christmas gifts--everyone loved them. I've seen them sold in a few
specialty stores here in California--they get between $6 & $7 for ONE
jar! Ellie Collin
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Applesauce Cake Baked in a Jar
Categories: Cakes, Odd
Yield:
12 servings
-cmkd93f
2 2/3 c shortening
2 2/3 c sugar
4
eggs
2
c applesauce
1/3 c water
3 1/3 c all-purpose
flour, sifted
1/2 ts baking
powder
2
ts baking soda
1 1/2 ts salt
1
ts cinnamon
2
ts cloves
2/3 c walnuts,
chopped (optional)
2/3 c nuts,
chopped (opt)
Cream together
the shortening & sugar. Beat in the eggs, one at a time until the mixture
is light & fluffy. Add the applesauce & water; set aside. Sift
together the flour, baking powder, baking soda, salt, cinnamon & cloves.
Blend the dry ingredients into the applesauce mixture. Fold in the nuts.
Sterilize pint
(wide mouth jam/jelly) jars, lids & rings. (keep the lids & rings
in the hot water until ready to use). Grease the insides of the jars with
shortening, DO NOT use Pam).
Fill jars half
full. As I haven't made this one, you'll have to figure out how many jars
to use.
Place the jars
on a cookie sheet. Preheat oven to 325-degrees. Bake in preheated oven
for about 45 minutes or until pick inserted in the center (deep) of each
cake comes out clean.
Remove jars from
the oven one at a time (use HEAVY DUTY HOT PADS!), wipe rim of jar clean;
put on a lid & ring & screw on tightly. Jars will seal as the cakes
cool. You'll hear a "plinking" sound which means that the jars have sealed.
If you're not sure, push down on the lids after the cakes have cooled,
the lids should NOT be lose or it is NOT sealed. Decorate jar as
desired. Ellie Collin
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Wedding: Cake in a Jar 4oz:whipped Cream Cake
Categories: Cakes
Yield:
1 servings
-JOANNE GERMAN
-from"WEDDINGS"
2
c Sifted cake flour
1/2 ts Salt
3
ts Baking powder
3
Egg whites
1
c Heavy cream
1 1/2 c Sugar
1/2 c Cold
water
1
ts Vanilla extract
1/2 ts Almond
extract
Sift the flour, salt &
baking powder three times, & set aside. beat the egg whites until stiff
but not dry. whip cream until stiff & fold into eggs.
Add sugar gradually &
mix well, folding WITH a rubber spatula. add dry ingredients alternately
WITH water in mixing well. Stirring well. Add extracts & blend well.
Pour batter into the pan & bake for 40-50 min. If center is still soft,
reduce temp to 325 & bake till center is set. Cool for 10 min in the
pan than remove to wire rack & cool thoroughly. Oven should be set
at 350 . It said to butter the pan & line WITH parchment paper. When
I made a test cake I just grease my pan WITH cake release. It came out
fine.
Our Wedding was at Greenfield
Village in Dearborn Michigan. We had silk flowers that we made 2 trips
to Georgetown KY for. The Wedding cake was a chapel. They were married
in the Martha-Mary Chapel at Greenfield Village.
The bridesmaid dresses were
maid by another daughter & myself. I made the veil. The hall looked
like something you see only in the movies. It also is a part of the Village.
I wish I could show you pictures. Many people told me it was the most beautiful
wedding they had been to. Joanne
FROM: JOANNE
GERMAN (HWMH88A) forgot to tell you. The main flowers were
not on the Alter as it was very small. Instead we had stands just behind
the rail. When they posed for pictures & stood just behind the rail
they had flowers on both sides. We did have flowers on the candle holders.
The Unity candle was the focal point on the alter. I hope I have explained
this so you can picture it in your mind. The flowers were in the wedding
colors, not just white. Instead of me going on & on let me know
if you would like
to hear more.
Joanne
FROM: JOANNE GERMAN (HWMH88A) The wedding took a full year of my free time. A couple of thinks I didn't mention were. The service was in candle light only. The colors were rose & teal. The Sunday before the wedding I was sent out of town on 2 days notice. I came back the Thursday before at 10 PM. I feel like the world has been lifted off my shoulders but it was all worth it. I hope when the rest of my children are married everything turns out as well. Joanne
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Spice Cake in Jars
Categories: Cakes, Odd
Yield:
12 servings
1
c seedless raisins
1
c walnuts
2
c all-purpose flour
2
ts baking soda
1/4 ts baking
powder
1/2 ts salt
2
ts ground cloves
2
ts ground cinnamon
1
ts ground ginger
4
eggs
2
c granulated sugar
1
c salad oil
16 oz can
pumpkin
Preheat oven to 325-degrees.
Brush the inside of
8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided)
canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars
are shorter but bigger around than the decorative 12 oz jars, use
either one. Sterilize the jars, lids & rings first. Coarsely
chop the raisins & walnuts; set aside. Sift together the flour, baking
soda, baking powder, salt, cloves, cinnamon & ginger in a large
bowl. Add raisins & walnuts; toss to lightly combine. In another
large bowl, beat eggs at high speed until thick & yellow (2-3 minutes).
Gradually beat in the sugar until thick & light. At low speed,
beat in the
oil & pumpkin; blend
well. Gradually stir in the flour mixture until well blended.
Divide among the 8
canning jars (should be slightly less than 1/2 full).
Wipe the sides of the jars
off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie
sheet or they'll tip over.
Bake in preheated 325-degree
oven for about 40 minutes or until a long pick inserted into the center
(deep) of the cakes comes out clean.
When the cakes test
done, remove the jars, one-by-one & immediately place a lid & ring
on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because
the jars are VERY hot. Place on the counter to cool. You'll hear a "plinking"
sound when they have sealed. I nearly forgot, keep the lids & rings
in the hot water until you're ready to use them; you want the gaskets hot
so that the jars will seal. To sterilize the jars, lids & rings,
boil them for 10 minutes.
The lemon sauce recipe
below,
it would probably go well with the Pumpkin Spice cake too. Ellie Collin
---------- Recipe via Meal-Master (tm) v8.06
Title:
Applesauce Cake Baked in a Jar
Categories: Cakes, Odd
Yield:
12 servings
2 2/3 c shortening
2 2/3 c sugar
4
eggs
2
c applesauce
1/3 c water
3 1/3 c all-purpose
flour, sifted
1/2 ts baking
powder
2
ts baking soda
1 1/2 ts salt
1
ts cinnamon
2
ts cloves
2/3 c walnuts,
chopped (optional)
2/3 c nuts,
chopped (opt)
Cream together the shortening
& sugar. Beat in the eggs, one at a time until the mixture is light
& fluffy. Add the applesauce & water; set aside.
Sift together the flour,
baking powder, baking soda, salt, cinnamon & cloves. Blend the dry
ingredients into the applesauce mixture. Fold in the nuts.
Sterilize pint (wide
mouth jam/jelly) jars, lids & rings. (keep the lids & rings in
the hot water until ready to use). Grease the insides of the jars with
shortening, DO NOT use Pam). Fill jars half full. As I haven't made this
one, you'll have to figure out how many jars to use. Place the jars on
a cookie sheet. Preheat oven to 325-degrees.
Bake in preheated oven
for about 45 minutes or until pick inserted in the center (deep) of each
cake comes out clean. Remove jars from the oven one at a time (use HEAVY
DUTY HOT PADS!), wipe rim of jar clean; put on a lid & ring &
screw on tightly. Jars will seal as the cakes cool. You'll hear a "plinking"
sound which means that the jars have sealed. If you're not sure, push down
on the lids after the cakes have cooled, the lids should NOT move
up & down. If it hasn't sealed, open the jar & eat within
a few days.
Store like you would canned
goods. If you'll be giving these as gifts & you'd
like to decorate the jars; place a wad of cotton in the center of each
lid; take a piece of decorative cloth (about 3-inches larger in circumference
than the lid--cut with pinking shears or the cloth will ravel), place it
on top of the lid, then screw on the ring. Decorate to your heart's
desire. Ellie Collin ~-----
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Brownie Cakes in a Jar
Categories: Crockpot, Cakes,
Gifts, Desserts
Yield:
8 servings
Judy Garnett
2
Canning jars; * wide mouth
1
c All-purpose flour
1
c Sugar
1/4 ts Cinnamon
(opt)
1/2 ts Baking
soda
1/3 c Marg;
or butter
1/4 c Water
3
tb Unsweetened cocoa powder
1/4 c Buttermilk
1
Egg; beaten
1/2 ts Vanilla
extract
1/4 c Walnuts;
finely chopped
Ice cream
Grease two 1-pt straight-sided
wide-mouth canning jars; line the bottom of each jar with waxed paper.
Set aside. In a small bowl stir together flour, sugar, baking soda
& cinnamon, if desired. Set aside. In a med. saucepan combine marg,
water, & cocoa powder; heat & stir till marg is melted & mixture
is well blended. Remove from heat; stir in flour mixture. Add buttermilk,
egg & vanilla; beat by hand till smooth. Stir in nuts.
Pour mixture
into the prepared canning jars. Cover the jars tightly with greased foil.
(Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or
6-quart crockery cooker with liner in place. Cover; cook on high heat setting
for 2 3/4 to 3 hrs or till cakes spring back when touched & a long
wooden tooth-pick inserted near the centers comes out clean.
Remove jars from
cooker; cool 10 min. Unmold cakes; remove waxed paper.
Serve warm or
cool with ice cream. Makes 8 servings.
* WARNING: Use
only CANNING JARS for this recipe. Others may not be tempered to withstand
the heat. Do NOT use coffee or vegetable can as most contain lead
& are painted or sealed with materials that may give off toxic gases
when heated. Source: BH&G New Crockery Cooker CookBook. Judy Garnett/NC
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Cake in a Jar
Categories: Desserts, Cakes,
Canning
Yield:
1 servings
Gwen Hubbard CMGD13A
2/3 c shortening
1 1/2 ts salt
2 2/3 c sugar
3
c flour
4
eggs
2/3 c water
1
ts cinnamon
3
c apples; grated
2
ts baking soda
2/3 c raisins
1/2 ts baking
powder
2/3 c chopped
nuts
Mix the ingredients
together in the order given.
Sterilize 7 to
9 wide mouth pint jars and lids.
Sgrease them
with shortening. Fill the jars half full and bake on the middle wire
wire rack in the oven.
Bake for 45 minutes
at 325 degrees. As soon as the cake is done, remove the bottles from
the oven one at a time. Wipe the rim of the bottle clean with cloth and
put on the hot sterilized lids.
Screw down the
bands and let cool. Important-- do not use small mouth jars.
Do not add any other ingredients. As the cake cools in the sealed jar,
it will pull away from the sides of the jar and come out easily when ready
to serve.
SLICE AND SERVE
WITH LEMON SAUCE.
LEMON SAUCE:
2 tbls. cornstarch
2 tbls. butter
1/2 cup sugar
4 1/2 tsp. finely grated
lemon rind
pinch of salt
2 tbls lemon juice
1 cup boiling water in a
pan, thoroughly stir together the corn starch, sugar, and salt.
Gradually stir
in the boiling water, stirring constantly to keep it smooth. continue stirring
and cook over moderate heat until boiling.
Boil gently for
about 20 minutes. remove from heat, add butter, lemon rind and juice.
stir thoroughly.
Serve hot over
apple cake in a jar. makes about 1 1/4 cups. this sauce is thicker and
more tart than the usual lemon sauce.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Applesauce Cake in Jars
Categories: Desserts, Canning
Yield:
1 servings
ELLIE COLLIN CMKD93F
2/3 c shortening
2 2/3 c granulated
sugar
4
large eggs
2
c applesauce
2/3 c water
3 1/3 c all-purpose
flour, sifted
1/2 ts baking
powder
2
ts baking soda
1 1/2 ts salt
1
ts ground cinnamon
2
ts ground cloves
2/3 c nuts;
chopped, optional
Sterilize 8 (12 oz Ball
Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling
for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the
lids and rings in the hot water until ready to use.
Once the jars are cool enough
to handle, grease them (use a pastry brush) with shortening (DO NOT use
Pam or Baker's Secret); set aside. Cream together the shortening and sugar.
Beat in the eggs, one at a time, until the mixture is light and fluffy.
Add the applesauce and water; set aside.
In another bowl, sift together
the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend
dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter
into the jars, filling them about 1/2 full.
Place jars onto a cookie
sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40
minutes or until a pick inserted deep into the center of each cake
comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY
MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down
tightly.
Place jars onto your
counter top to cool. You'll know when the jars have sealed, you'll hear
a "plinking" sound. If you missed the sound, test them by pressing down
on the lids once the jars have cooled--they shouldn't move at all.
Store jars in a cool,
dry place. They should keep for about a year. I've only been able to keep
them for a few weeks, they don't last that long around here. They're wonderful
for last minute gifts, especially for single friends.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Brownie Cakes Baked in Jars
Categories: Cakes
Yield:
2 servings
-ELLIE COLLIN (CMKD93F)
-it only makes 2 jars...
1
c all-purpose flour
1
c granulated sugar
1/2 ts baking
soda
1/4 ts ground
cinnamon (opt)
1/3 c butter
or marg.
1/4 c water
3
tb unsweetened cocoa powder
1/4 c buttermilk
1
egg, beaten
1/2 ts vanilla
extract
1/4 c walnuts,
finely chopped
Sterilize, two Ball Quilted
Crystal (#14400-81400-12oz) canning jars, lids & rings by boiling them
for 15 min.. Remove the jars & allow them to air-dry; leave the lids
& rings in the water until you're ready to use them.
Once the jars have
cooled, grease the insides WITH shortening (DO NOT use Pam, Baker's Secret
or butter).
In a small bowl stir
together flour, sugar, baking soda & cinnamon, if desired. Set aside.
Preheat oven to 325-d..
In a pk saucepan combine
butter or marg., water, & cocoa powder; heat & stir till marg.
is melted & mixture is well blended. Remove from heat; stir in flour
mixture. Add buttermilk, egg & vanilla; beat by hand until smooth.
Stir in nuts.
Divide mixture between
the 2 canning jars. Place jars on a cookie sheet or they'll tip over. Bake
the cakes in the center of the oven, moving them around periodically so
they'll bake evenly.
Bake for 35-40 min.
or until a pick inserted DEEP into the center of each cake comes out clean.
Remove the cakes, one-by-one
from the oven. Place a lid, then a ring on & quickly screw down tightly.
Place jars onto your counter top to cool. You'll know when they've sealed,
you'll hear a "plinking" sound. If you miss the sound, test them once the
jars have sealed by pressing down on the lids, they shouldn't move at all.
Store the jars in COOL,
dark place, just as you would any canned goods. They should keep for about
6 months, maybe longer. I'm not sure, they don't last that long around
here! To serve, pour the cake out & slice into rounds. If the shortening
gets too cold, you may have to heat the jar up to get it out. I heat it
briefly in my microwave; if you don't have one, dip it into hot water,
it'll slide right out. Top WITH whatever you'd like.
Ellie Collin
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Applesauce Cake Baked in a Jar 2
Categories: Cakes
Yield:
6 servings
2/3 c Shortening
2 2/3 c Sugar
4
Eggs
2
c Applesauce
2/3 c Water
3 1/3 c All-purpose
flour, sifted
1/2 ts Baking
powder
2
ts Baking soda
1 1/2 ts Salt
1
ts Cinnamon
2
ts Ground cloves
2/3 c Nuts,
chopped (optional)
Preheat oven to 325-degrees. Sterilize 5 straight-sided Ball Quilted Crystal (#14400-81400) canning jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you're ready to use them. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). When the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce and water. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.; set aside. Fill well greased jars half full. Place the jars onto a cookie sheet or they'll tip over.
Bake for 35 minutes or until a cake tester comes out clean. like you would any canned goods.
The method for making the cakes is the same--no matter which recipe you use. The only difference will be the ingredients (of course), the amount of jars needed and the baking times- -that's all, everything else is the same. Don't limit yourself to the recipes I'm giving you--use your favorite quick-bread recipe. I plan on trying the Carrot Cake recipe I posted. Linda/BDT Burbank, CA (USA) ("Linda" IS Ellie I think <g>)
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Brownie Cakes in a Jar
Categories: Desserts, Cakes
Yield:
1 servings
1/4 c water
2
canning jars, wide mouth
1
c all-purpose flour
1
c sugar
1/2 ts baking
soda
1/4 ts ground
cinnamon (optional)
1/3 c butter;or
margarine
3
tb unsweetened cocoa powder
1/4 c buttermilk
1
egg; beaten
1/2 ts vanilla
extract
1/4 c walnuts;
finely chopped
Here's one you can start out
with, it makes 2 jars. Every recipe technique is the same, just different
ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars
(specifically made for canning jams and jellies) lids and rings by boiling
for 10 minutes (keep the lids and rings in the hot water until ready to
use); set aside. In a small bowl stir together flour, sugar, baking soda
and cinnamon, if desired. Set aside.
In a medium saucepan
combine butter or margarine, water and cocoa powder; heat and stir until
butter or margarine is melted and mixture is well blended.
Remove from heat; stir in
flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth.
Stir in nuts. Pour mixture into the prepared canning jars; place jars onto
a cookie sheet. Preheat oven to 325-degrees.
Bake for 35-40 minutes or
until a pick inserted deep into each cake comes out clean. Remove cakes
from the oven, one at a time. Place a lid, then a ring onto the jars and
screw down tightly.
USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed. Store cakes in a cool, dark place.
They should last up to a year--I
don't know, they've never lasted that long around here! If you'd like to
decorate them, place a wad of cotton in the center of each lid, then place
a piece of decorative cloth, about 3-inches larger in circumference than
the lid, (cut with pinking shears) on top of the cotton. Screw the ring
back on (by this time the rings can be removed as the lids should be sealed).
Use your imagination when decorating--a hot glue gun works wonders (dried
flowers,
ribbon, etc). These make
WONDERFUL Christmas gifts. Ellie
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Orange Pound Cake/jar
Categories: Cakes
Yield:
1 servings
-ARLEEN MURRAY
(makes 1 bundt cake)
2
Layer orange cake mix
3
oz Pk vanilla pudding mix *
4
Eggs
1/2 c Oil
1
c Water or milk (or 1/2 juice
* omit if cake
mix has pudding in it.
Preheat oven to 350.
Generously grease & flour large bundt pan. Blend all ingred. in large
mixer bowl, then beat at medium speed for 2 min. Bake at 350 for
about 45-55 min. until center of cake area springs back when touched lightly
with finger. Cool right side up for 25 min., then remove from pan.
Sprinkle with sifted
powd. sugar or drizzle glaze on top of cake.
GLAZE:
Blend 1c powd. sugar
with 1tb milk or juice.
If desired, bake cake in
other pans: 1 13"x9" pan 35-45 min. 2 8" or 9" layers 30-40 min.
FLAVOR VARIATIONS (are mine): ALL TASTE GREAT!!
LEMON COCONUT: Use lemon cake mix. Add 1 ts lemon flavoring to batter at beginning of beating. Stir in 1c coconut thoroughly before pouring into pan.
CHOCOLATE FLAVOR: Use both chocolate mixes. Stir 2/3c chopped nuts into dry mix before adding rest of ingred.
STRAWBERRY FLAVOR: Use straw. cake mix with pudding added, & 1/3c oil. Thaw one 10 oz pk frozen strawberries (cheap brand is OK). Crush berries into juice & use this as your water for cake. Add 1/4 ts red food coloring & 1/4 ts almond flavoring to berries. Mix & bake cake as directed above.
Here is my favorite pound
cake recipe that I think might work for Cakes Baked in Jars. Recipe
was on back of Duncan Hines cake boxes several years ago.
You can substitute
any cake mix & pudding mix. When cut it holds its shape & isn't
crumbly. All cakes freeze well. 3 flavor variations are at bottom
of recipe.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Gingerbread Baked in Jars
Categories: Desserts, Breads
Yield:
1 servings
2
ts ground ginger
2 1/4 c all-purpose
flour
3/4 c sugar
1
ts baking soda
1/2 ts baking
powder
1/4 ts salt
1
ts ground cinnamon
1/2 ts ground
cloves
1
c margarine; softened
3/4 c water;hot
1/2 c molasses
Preheat oven to 350-degrees
(pan method) or 325-degrees for jars.
Grease (use shortening)
a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars
(#14400-80400)-- they MUST have straight sides, no bulges in the jars.
Also, the jars will have to be sterilized first--boil them for 10
minutes, leave the lids and rings in the water until you're ready
to use them; remove the jars and allow them to air-dry and cool before
greasing. Use a pastry brush to grease the jars.
DO NOT use Pam or Baker's Secret!
In a large bowl, combine flour, sugar, baking powder, baking soda, salt,
ginger, cinnamon and cloves. Stir in margarine, water and molasses until
well blended.
Pour into prepared
pan or divide equally among the 5 jars. Place jars onto a cookie sheet
or they'll tip over.
PAN METHOD-- Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack.
JAR METHOD--Bake in a preheated 325-degree oven for 35 to 40 minutes or until cake tester inserted deep into the center of each jar comes out clean.
Have your lids ready (HOT). Take one jar at a time from the oven (using heavy-duty mitts--the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on your counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you don't hear the sound wait until the jars have cooled, then press down on the jar lids, they shouldn't move at all. If you'd like to decorate the jars, wait until they've cooled completely. Remove the ring (the lids should have sealed by now) and place a wad of cotton in the center of each lid; place a piece of decorative cloth (about 3 inches larger in circumference than the jar lid, cut with pinking shears) over the cotton. Screw the ring back on. If you'd like to decorate further, use your hot glue gun, it's wonderful to glue on dried flowers, ribbons--use your imagination! If you like spicey and moist gingerbread, you'll love this one.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Beard in Jars
Categories: Crockpot, Breads,
Gifts, Holiday
Yield:
4 servings
Judy Garnett
1
c All-purpose flour
1 1/2 ts Baking powder
1
ts Pumpkin pie spice
1/2 c Brown
sugar; packed
2
tb Veg. oil
2
Egg
1/2 c Pumpkin
4
tb Currants
Canning jars; *
In small bowl combine flour,
bak. powder & pumpkin pie spice. In med. mixing bowl combine brown
sugar & oil; beat till well combined. 1 pint of the berries with
a potato masher, or in a blender. Measure crushed berries and add enough
water to make 1 1/2 cups. Bring mixture to a boil over low heat, stirring
constantly. Mixture will be thickened and translucent. Strain, add butter
or margarine, lemon juice and food coloring cool. Meanwhile, toss remaining
2 pints of berries with the cointreau or orange juice. Let stand about
30 minutes. Arrange in the pie shell and pour the cooled glaze over the
berries. Refrigerate until well chilled, about 2 hours. Before serving,
whip cream until stiff and fold in the confectioners sugar. Garnish pie
with whipped cream and reserved strawberries.
Note: a nice variation is to combine
1 3 oz pkg cream cheese, softened and mixed with 2 tbsp sour cream,
and spread over the bottom of the pie crust before filling the shell
or try a graham cracker crust.
10/07 10:57 pm Barbara Day Manhattan Beach, Ca This is just like a recipe that Aunt Betty and I got from Better Homes and Gardens when we were first married. She still makes it all the time. I had forgotten about it. Barb, thanks for posting and letting me remember. Elaine Your Link To The Philly.Inquirer Irwin E. 06/10 03:17 pm
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Spice Cake in Jars
Categories: Cakes, Odd
Yield:
12 servings
1
c seedless raisins
1
c walnuts
2
c all-purpose flour
2
ts baking soda
1/4 ts baking
powder
1/2 ts salt
2
ts ground cloves
2
ts ground cinnamon
1
ts ground ginger
4
eggs
2
c granulated sugar
1
c salad oil
16 oz can
pumpkin
Preheat oven to 325-degrees.
Brush the inside of
8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided)
canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars
are shorter but bigger around than the
decorative 12 oz jars,
use either one. Sterilize the jars, lids & rings first. Coarsely
chop the raisins & walnuts; set aside. Sift together the flour, baking
soda, baking powder, salt, cloves, cinnamon & ginger in a
large bowl. Add raisins
& walnuts; toss to lightly combine. In another large bowl, beat eggs
at high speed until thick & yellow (2-3 minutes).
Gradually beat in the sugar
until thick & light. At low speed, beat in the oil & pumpkin; blend
well. Gradually stir in the flour mixture until well blended.
Divide among the 8
canning jars (should be slightly less than 1/2 full).
Wipe the sides of the jars
off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie
sheet or they'll tip over.
Bake in preheated 325-degree
oven for about 40 minutes or until a long pick inserted into the center
(deep) of the cakes comes out clean.
When the cakes test
done, remove the jars, one-by-one & immediately place a lid & ring
on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because
the jars are VERY hot. Place on the counter to cool. You'll hear a "plinking"
sound when they have sealed. I nearly forgot, keep the lids &
rings in the hot water until
you're ready to use them; you want the gaskets hot so that the jars
will seal. To sterilize the jars, lids & rings, boil them for 10 minutes.
The lemon sauce recipe
will be next, it would probably go well with the Pumpkin Spice cake too.
Ellie Collin
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Brownie Cakes Baked in Jars
Categories: Cakes
Yield:
2 servings
-ELLIE COLLIN (CMKD93F)
-it only makes 2 jars...
1
c all-purpose flour
1
c granulated sugar
1/2 ts baking
soda
1/4 ts ground
cinnamon (opt)
1/3 c butter
or marg.
1/4 c water
3
tb unsweetened cocoa powder
1/4 c buttermilk
1
egg, beaten
1/2 ts vanilla
extract
1/4 c walnuts,
finely chopped
Sterilize, two Ball Quilted
Crystal (#14400-81400-12oz) canning jars, lids & rings by boiling them
for 15 min.. Remove the jars & allow them to air-dry; leave the lids
& rings in the water until you're ready to use
them.
Once the jars have
cooled, grease the insides WITH shortening (DO NOT use Pam, Baker's Secret
or butter).
In a small bowl stir
together flour, sugar, baking soda & cinnamon, if desired. Set aside.
Preheat oven to 325-d..
In a pk saucepan combine
butter or marg., water, & cocoa powder; heat & stir till marg.
is melted & mixture is well blended. Remove from heat; stir in flour
mixture. Add buttermilk, egg & vanilla; beat by hand until smooth.
Stir in nuts.
Divide mixture between
the 2 canning jars. Place jars on a cookie sheet or they'll tip over. Bake
the cakes in the center of the oven, moving them around periodically so
they'll bake evenly.
Bake for 35-40 min.
or until a pick inserted DEEP into the center of each cake comes out clean.
Remove the cakes, one-by-one
from the oven. Place a lid, then a ring on & quickly screw down tightly.
Place jars onto your counter top to cool.
You'll know when they've
sealed, you'll hear a "plinking" sound. If you miss the sound, test them
once the jars have sealed by pressing down on the lids, they shouldn't
move at all.
Store the jars in COOL,dark
place, just as you would any canned goods. They should keep for about 6
months, maybe longer. I'm not sure, they don't last that long around here!
To serve, pour the cake out & slice into rounds. If the shortening
gets too cold, you may have to heat the jar up to get it out. I heat it
briefly in my microwave; if you don't have one, dip it into hot water,
it'll slide right out. Top WITH whatever you'd like.
Ellie Collin
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Brd in Jars
Categories: Crockpot, Breads
Yield:
4 servings
Judy Garnett PJXG05A
1
c All-purpose flour
1 1/2 ts Baking powder
1
ts Pumpkin pie spice
1/2 c Brown
sugar; packed
2
tb Veg. oil
2
Egg
1/2 c Pumpkin
4
tb Currants
Canning jars; *
In small
bowl combine flour, bak. powder and pumpkin pie spice. In med. mixing
bowl combine brown sugar and oil; beat till well combined. Beat in eggs.
Add pumpkin; mix well. Add flour mixture. Beat just till combined.
Stir in raisins. Pour pumpkin
mixture into 2 well-greased and floured 1/2-pint straight-sided canning
jars. Cover jars tightly with greased foil.
Place a
piece of crumpled foil in 3 1/2 or 4 qt. crockery cooker with liner in
place. Place jars atop crumpled foil. Cover; cook on high setting for 1
1/2 to 1 3/4 hrs. or till a wooden toothpick inserted near centers comes
out clean. Remove jars from cooker; cool 10 mins. in jars. Remove bread
from jars. Cool thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to 4
qt. cooker, half all ingredients.
* WARNING:
Use only CANNING JARS for this recipe. Others may not be tempered to withstand
the heat. Do NOT use coffee or vegetable cans as most contain lead and
are painted or sealed with materials that may give off toxic gases when
heated. Source: BH&G New Crockery Cooker CookBook.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title:
Gingerbread Baked in Jars
Categories: Cakes
Yield:
2 servings
-ELLIE COLLIN (CMKD93F)
2 1/4 c all-purpose
flour
3/4 c granulated
sugar
1
ts baking soda
1/2 ts baking
powder
1/4 ts salt
2
ts ground ginger
1
ts ground cinnamon
1/2 ts ground
cloves
3/4 c marg.,
Softened
3/4 c water
1/2 c molasses
Preheat
oven to 350-d. (pan method) or 325-d. for jars (NO higher than 325-d. for
the jars).
Grease
a 9 x 9 x 2" baking pan, or, sterilize 5 Ball Quilted Crystal (#14400-81400--12
oz) jam/jelly canning jars, lids & rings by boiling them for 15 min..
Remove the jars & allow them to air-dry. Leave the lids & rings
in the hot water until you're ready to use them.
Once the
jars have cooled, grease them WITH SHORTENING, DO NOT use butter, Pam or
Baker's secret; set aside. In a large bowl combine flour, sugar baking
soda, baking powder, salt, ginger, cinnamon & cloves . Stir in marg.,
water & molasses until well blended. Pour into pan or divide equally
among the 5 jars.
PAN METHOD--
Bake in preheated 350-d. oven for 30-40 min. or until a cake tester inserted
in center comes out clean. DON'T over-bake! Cool slightly on wire rack.
Serve warm WITH lemon sauce.
JAR METHOD--Place
jars onto a cookie sheet or they'll tip over. Bake in preheated 325-d.
oven on the center rack for 30 min. or until cake tester inserted in center
comes out clean. Move the jars around in the oven so that they'll cook
evenly.
DO NOT
over-bake! Have your lids ready. Take one jar at a time from the oven (using
heavy-duty mitts--the jars ARE HOT!) & place a lid on, then the ring.
Quickly screw on lids tightly. Allow to cool on counter top. You'll know
when they've sealed, you'll hear a "plinking" sound & the lids shouldn't
move at all once they are completely cool.
Once the
jars are cool, decorate WITH a round piece of cloth. Unscrew the ring (the
lid should be sealed by now) & place a wad of cotton in the center
then place a piece of cloth (about 3" larger than the lid) over the top
& screw the ring back on.
Decorate
to your heart's desire. A hot glue gun is invaluable--glue on dried flowers,
bows, ribbons, etc.
-----
From a nice lady who volunteerd
this email for all:
I "stumbled" across the web page
on above subject. As to how long the
cakes will stay good in a jar? (as
long as it's sealed) A LONG TIME!!!!
I first saw such a recipe in THE
ALASKA MAGAIZENE IN 1990. I know I
have some cakes yet that have to
be at least 8 years old! Is isn't that
we don't eat them, I just got carried
away on making cakes! All kinds
of cakes! So as long as the
lid is sealed and stored in a cool dark
place (and isn;t forgotten!)
They are as good as the day they were
baked! So that should give
anyone an idea HOW LONG!!!!!
I got one of the mincemeat
cakes out last night, after I
sent you the message. It has
to be at least 6 years old! IT WAS
ABSOLUTELY DELICIOUS!! I think
the longer they "age" the better they
are! Some cakes are just better
than others too. I use only butter in
my cakes. Fresh eggs and my
mincemeat is pear mincemeat, homemade. And
my own pureed pumpkins. In
other words, all REAL food and the best!
Sure makes for better cakes and
whatever else you bake!
One thing I did that
was not mentioned in any of the
recipes, when you take the done
cakes out of the oven,one at a time,
have some circles of waxed
paper cut to fit inside the jar. Put down
on top of the cake. THEN seal
with regular lid,then screw ring on
tight. TURN UPSIDE DOWN
TO COOL! Seals better than any processed
stuff!