*  Exported from  MasterCook  *
 
                         Gingerbread Baked in Jars
 
 Recipe By     : Linda/BDT Burbank, CA
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Quick Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           cup           ALL-PURPOSE FLOUR
      3/4  cup           GRANULATED SUGAR
    1      teaspoon      BAKING SODA
      1/2  teaspoon      BAKING POWDER
      1/4  teaspoon      SALT
    2      teaspoons     GROUND GINGER
    1      teaspoon      GROUND CINNAMON
      1/2  teaspoon      GROUND CLOVES
      3/4  cup           MARGARINE  -- softened
      3/4  cup           WATER
      1/2  cup           MOLASSES
 
 Preheat oven to 325-degrees (NO higher).
 
 Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400)jam/jelly canning 
 jars, lids and rings by boiling them for 15 minutes. Remove the jars from 
 the water and allow them to air-dry on your counter top; leave the lids 
 and rings in the hot water until you're ready to use them.
 
 Once the jars are cool enough to handle, use a pastry brush to grease them 
 with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret); set 
 aside.
 
 In a large bowl, combine flour, sugar, baking soda, baking powder, salt, 
 ginger, cinnamon and cloves. Stir in margarine, water and molasses until 
 well blended. Dividebatter among the 5 jars (they should be about 1/2 
 full). Place jars onto a cookie sheet or they'll tip over.
 
 Bake in preheated 325-degree oven for 35 minutes or until cake tester 
 inserted in center comes out clean. Move the jars around in the oven while 
 they're baking, so they'll bake evenly.
 
 Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take 
 one jar at a time from the oven and place a lid on, then the ring. Tightly 
 screw on lids--do it FAST because the lid gets REAL hot!  Allow jars to 
 cool on your countertop.
 
 Once the jars are cool, decorate with round pieces of cloth. Unscrew the 
 ring (the lid should be sealed by now) and place a few cotton balls or a 
 wad of batting on top of the lid (makes it poof-y on top), then a piece of 
 cloth (about 3″ larger than the lid) on top and screw the ring back on. 
 Decorate as desired. I used pinking shears to cut the cloth rounds out, 
 otherwise some material will start to unravel. A hot glue gun is 
 INVALUABLE--glue on dried flowers, bows, ribbons, etc. Got any 
 questions....gimme a yell!
 
 Linda/BDT Burbank, CA (USA)
 (BZ Baker@Lib)
 (BZ Baker@Liberty.com)
 
 
                    
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving