GIFT RECIPES
We have compiled these recipes expressly for gift-giving...some are almost
sinfully easy, yet make a beautiful and touching package; some are mixes that
your recipient can enjoy making as well as eating, a few are rather tricky to
make but will be an unforgettable tribute of your affection.
All these gift recipes are our personal favorites which we've been making for
years, or are new ones that have been tested and enthusiastically approved by the
staff at My Own Labels. We've also given you links at the end of each recipe to
help you locate hard-to-find ingredients, plus recommendations and links for packaging.
Enjoy searching, discovering, and creating!
Jeanne Williamson
WEDDING FAVOR RECIPES
Wedding Mints
Chocolate Truffles
Fortune Cookies
Mexican Wedding Cookies
Scottish Shortbread
English Toffee Shortbread
Dark Chocolate Sauce
Strawberry Jam
Seedless Raspberry Jam
Refreshing Yoga Spritz
Bridal Bath Salts
Fizzy Bath Bombs
Limoncello Lemon Liqueur
Kahlua #1
Kahlua #2
Almond Liqueur
Berry
Liqueur
Wedding Mints
12 oz. cream cheese
3 pounds powdered sugar
6 drops peppermint
flavoring, or as desired
food coloring
Put all ingredients except
food
coloring into a bowl and cut with pastry blender until ingredients are incorporated in
pieces the size of small peas. Add food coloring or, for varied colors,
spoon equal amounts of mixture into several small bowls and add 1 drop
of food color into each. Stir and knead the dough in each bowl separately until creamy and smooth
and of even color. You may want to do this on a table rather than in the
bowls. Roll the dough into tiny balls, then dust with fine granulated sugar or powdered sugar.
If desired, press into rubber or plastic molds; immediately remove and let dry
overnight. These mints will remain soft.
Package mints in
frosted flower-top boxes,
small glassine envelopes or
organza bags.
Or, silken rice-paper napkins or glass-top aluminum containers from
Blissweddings.com.
Chocolate Truffles
2 T unsalted butter
1/3 c heavy cream
12 oz bittersweet chocolate
1 cup cocoa for dusting
Chop the bittersweet chocolate into small bits. In a small pan, warm the cream
and butter until it is almost boiling. At the same time, heat water in a double
boiler. When the cream mixture is hot, put the chopped chocolate in the top of
the double boiler, slowly pour the hot cream over the chocolate and whisk until
the chocolate melts and is smooth. Remove from heat at the earliest possible
moment, as leaving it on too long will cause the chocolate to become
grainy.
Refrigerate for 2 hours. Scoop out mounds and roll into small
balls. Into a doubled paper lunch sack pour the cocoa and all the truffle balls.
Close the sack tightly with your fist, then turn it upside down several times to
coat truffles with cocoa. Pour the truffles out gently into a large sieve, shake
gently a few moments over a large bowl to catch the loose cocoa, then pour the
truffles into a bowl. Put about 5 truffles at a time back into the sieve and
shake them back and forth until there is no more loose cocoa on them or in the
bottom of the sieve. This removes all loose cocoa plus it gives the truffles'
surface a nice texture.
It's best to keep truffles refrigerated, but they
will keep unrefrigerated for up to two days.
Package truffles in
small boxes.
Fortune Cookies
There are no two ways about it, fortune cookies take time, but if you work methodically
and carefully you will have lovely favors for your guests that truly are a labor of love.
The wonderful thing about making your own fortune cookies is that you can write your own
fortunes! It's best to have four hands when it comes to taking these cookies off the
griddle and inserting the fortunes, so they are best baked by a team of two people. These
fortune cookies taste just like those you get at the Chinese restaurants, only
better...delicately crisp and sweet.
Be sure to have the fortunes written and cut before doing your baking. The fortune papers should
be no more than 2-1/2" x 1/4".
Ingredients:
1 egg
1/3 cup sugar
2 Tbsp oil
3 Tbsp water
1/4 cup cornstarch
Mix water and
cornstarch together. Beat the egg and sugar until thick and ivory colored, add oil and
stir, then add water/cornstarch mixture and stir until smooth. Have an electric griddle at
340 degrees. Pour one level tablespoon (use a measuring spoon for accuracy) of batter onto
griddle. Spread the batter out with the back of a spoon, starting in the center making small
circles and moving slowly out towards the outer edge making larger circles until you
have made the batter into a 4" circle. Allow to bake slowly, about 2-3 minutes or until golden
brown on the bottom. With a sharp metal spatula and your fingers, slowly and gently pry the
pancake away from the griddle starting along the edges. Turn and brown the other side for
a few minutes.
With spatula, carefully remove
from griddle. Take your time removing it from the griddle, but once it is off, you must work quickly, as it
is malleable only while hot. Lay fortune paper on cookie, fold cookie in half without creasing. Then fold in
half again by placing it on the edge of a measuring cup and pulling down on both ends
until they meet. Rest cookies in egg cartons so they will stay bent while cooling.
Makes 15-16.
They will get better as you go along. I ruined my first ten, but then got the idea of how to bake
and fold them, and every one turned out perfect after that.
Additional tips:
· Wipe all crumbs off the spatula, griddle and folding surface after each cookie.
· As you gain experience, you can cook two on the griddle at one time.
· Peel each pancake
off the griddle slowly, using the spatula and your fingers - do not
pull it up with your fingers alone or the surface will be rough.
· Use a spatula that is sharp and made of thin, flexible metal.
· Use exactly the same amount of batter for each cookie so they will all be the same size.
Suggested fortunes for weddings:
The greatest gift is love.
Love conquers all.
To love is to forgive.
Love always and deeply.
Love begets love.
Those who have love, have wealth beyond measure.
In the end there are three things that last: faith, hope and love; and the greatest of these is love.
There is no limit to love's forbearance, to its trust, its hope, its power to endure.
Love is like wildflowers...it is often found in the most unlikely places.
Much more grows in the garden than that which is planted there.
We cannot do great things; only small things with great love. Mother Teresa
Count your blessings by thinking of those whom you love.
Only love lets us see normal things in an extraordinary way.
Love is the triumph of imagination over intelligence. H.L. Mencken
Hearts are not to be had as a gift, hearts are to be earned. W.B. Yeats
If you want the rainbow, you must to put up with the rain. D. Parton
Love asks me no questions, and gives me endless support... Shakespeare
Love is for the lucky and the brave.
Package
fortune cookies in cellophane bags, Chinese take-out
cartons, small
boxes or silken rice-paper napkins. Be sure to store
them in an airtight container to retain crispness. Take-out cartons
and silken napkins can be obtained online at Blissweddings.com.
Mexican Wedding Cookies
In Oaxaca, Mexico, these cookies are a traditional wedding favor for guests,
where they are served in delicate pouches of ruffled white tissue paper. They are
so delicious that many countries have their own variations. They are known as Russian
Tea Cakes, Austrian Kipfel, Greek Kourambiethes, and in the U.S., Almond Butter Balls
or Snowballs. The Mexican version is made with pecans, but pine nuts or slivered almonds
are also very, very good. Use real butter for the full effect. The recipe below is from
my mother, Barbara White, who has been baking them for over sixty years.
1 cup salted butter, very soft
3 Tbsp powdered sugar
1 tsp vanilla
1/8 tsp almond extract (if you use almonds)
2 cups flour
1 cup slivered almonds, roasted
2 cups powdered sugar to roll cookies in
Stir together the butter and sugar until thoroughly mixed. Add flavorings
and stir, then stir in flour and nuts until well blended. Form into one-inch balls.
Refrigerate them until firm - this helps keep their round shape during baking.
Preheat oven to 350 degrees, and when ready to bake, place cookies on ungreased cookie
sheet, bake for 20 minutes or until just beginning to turn brown. While still hot,
roll in powdered sugar.
Package Mexican wedding cookies in
boxes or cellophane bags, or silken rice-paper
napkins from Blissweddings.com.
Scottish Shortbread
1/2 pound salted butter, softened
1/2 cup powdered sugar
2 cups flour
dash salt
1/4 tsp baking powder
optional flavorings: 1/4 tsp almond, 1/4 tsp vanilla, zest from 1/2 grated lemon,
1 tsp instant coffee, 1/4 cup instant "malted milk"
Set oven at 350 degrees. Beat the butter until smooth and creamy, add sugar and beat
until fluffy. Mix the flour, baking powder and salt together, then add gradually
to the butter mixture just until blended. Turn the dough out onto a floured board
and roll out to 1/4 inch thick. Cut out into squares or with cookie cutters into
heart shapes, etc. Prick each cookie with a fork. Bake on ungreased cookie sheets
for 20-25 minutes until just barely brown on the edges.
Serve them as they are, a beautiful creamy golden color with a sandy and crumbly
taste like good Scottish shortbread ought to be. Or, to decorate: press large crystals
of Swedish pearl sugar into tops before baking; or after they have baked and cooled,
ice with melted bittersweet chocolate, then dip in cocoa, powdered sugar, or sugar
sprinkles.
Package Scottish shortbread in boxes
or cellophane bags.
English Toffee Shortbread
These cookies are crumbly with a nutty crunch and a hint of buttery toffee.
Perfect to serve with tea.
1 cup flour
3 tablespoons cornstarch
1/4 tsp salt
1/3 cup brown sugar
1/2 cup unsalted butter
2 ounces (1/2 c.) almonds
2 ounces (1/2 c.) English toffee
sugar for cookie tops
Mix the flour, cornstarch, salt, and brown sugar in a food processor. Add
the butter and mix until it resembles a fine meal. Add the almonds and toffee
and process until finely ground. Roll out between 2 sheets of waxed paper to 1/4"
thick and cut into decorative shapes with cookie cutter or pastry roller.
Pour sugar on a plate, press cookies in the sugar on one side only. Bake cookies
sugar-side up on baking sheet at 350 degrees for 18-20 minutes or until slightly browned.
Makes 4 dozen cookies. Cool thoroughly before packaging.
Package English toffee shortbread in cellophane bags
or small boxes.
Dark Chocolate Sauce
8 oz high-quality dark chocolate
1/4 cup light corn syrup
1/2 cup hot water
Chop the chocolate into small bits. Put in the top of a double boiler and stir
constantly until melted. Add the corn syrup and water and whisk until smooth and
shiny. Delicious over ice cream, cake or as a dip for fresh fruit.
While warm, pour chocolate sauce into glass jars. Kerr canning jars can be found at
most grocery stores, or specialty jars can be ordered online at Weck Canning or
Specialtybottle.com.
Strawberry Jam
If you're making jam in small jars (1 or 2 ounces) it's best to work with a partner;
one person to pour the jam into the jars, the other person to clean the rims and seal.
This recipe makes approximately 80-90 ounces of jam, so you will need about 80-90
one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
Ingredients:
6 pints fresh or frozen strawberries, mashed
1/4 cup fresh lemon juice
8-1/2 cups sugar
1 box MCP pectin powder
Equipment:
jam jars (small one- and two-ounce jars can be found online at Specialtybottle.com
or Blissweddings.com, or most groceries
have Kerr canning jars in 4- and 8-ounce sizes)
6 or 8 quart cook pot
long-handled wooden spoon
ladle
rubber gloves (optional)
In a pan, cover screw caps with water and simmer for 10 minutes. Wash jars and
keep immersed in simmering water for at least ten minutes until ready to fill.
Measure sugar into a bowl, set aside. Stir pectin powder into the mashed berries in
cook pot and bring to a full rolling boil (a boil that cannot be stirred down),
stirring constantly. Be sure you have a large pot, as the mixture will boil up very
high. Add sugar, stir constantly until it returns to a full rolling boil. Continue
to stir and cook at full rolling boil for exactly 4 minutes. Take off heat and
immediately pour into hot jars, fill to within 3/8" of the top. Wipe jar rims with a
clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars
upside down, then turn upright after 5 minutes. When cool, rinse off any jam residue
with cool water.
Small jars can be obtained online at Blissweddings.com or Specialtybottle.com.
Kerr canning jars can be found at most grocery stores.
European canning jars can be ordered online at Weck Canning
Seedless Raspberry Jam
If you're making jam in small jars (1 or 2 ounces) it's best to work with a partner;
one person to pour the jam into the jars, the other person to clean the rims and seal.
This recipe makes approximately 80-90 ounces of jam, so you will need about 80-90
one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
If you wish, you may skip the 'seedless' part by simply crushing the berries, then
go directly to "To make jelly/jam".
Ingredients:
6 pints fresh or frozen raspberries
8-1/2 cups sugar
1 box MCP pectin powder
Equipment:
jam jars (small one- and two-ounce jars can be found online at Specialtybottle.com orBlissweddings.com, or most groceries
have Kerr canning jars in 4- and 8-ounce sizes)
6 or 8 quart cook
pot
>
long-handled wooden spoon
ladle
rubber gloves (optional)
large bowl
one cup hook, or nail about 3" long
piece of clean, porous cloth
sturdy string, 16"
Prepare your equipment
Place into a large bowl a clean, rather porous cloth that is large enough so
it drapes several inches over sides of bowl. I prefer 100% polyester chiffon;
if you buy it new, wash it first. Choose a place on your counter where there is
a cabinet above. In the underside of the cabinet, screw in the cup hook or hammer
a nail about one inch into the wood, leaving most of the nail exposed. Be sure
it's nailed in solid so it doesn't fall out with the weight of the juice bag. With
pliers, bend back the top of the nail head so you have a 'hook' to hang the bag.
To prepare juice
Put berries in pan on low heat until berries are hot. Pour them into the
cloth-lined bowl, draw edges of cloth together and tie tightly with sturdy string.
Tie a loop in the end of the string and hang this cloth bag on the hook under your
cabinet, with the bowl under it. Be sure the bag is hanging high enough so it won't
dip into the juice in the bowl, and low enough so it doesn't allow drops to spatter
your walls. When it finishes dripping (about an hour), carefully take it down and
place on a dish. Pour the juice from the bowl into the cook pot. If you want clear
jelly, measure four cups of juice and move ahead to 'make jelly/jam'. For seedless
jam, knead the jelly bag with your hands, allowing pulp to ooze into the bowl. Knead
as much as you wish. Our family likes jam very pulpy, so I knead until almost all
moisture has been worked out of the bag. Pour this pulp into the saucepot. Discard
remaining seeds. Rinse the cloth, then wash it well to use again.
To make jelly/jam
In a pan, cover screw caps with water and simmer for 10 minutes. Wash jars and
keep immersed in simmering water for at least ten minutes until ready to fill.
Measure sugar into a bowl, set aside. Stir pectin powder into the mashed berries
in cook pot and bring to a full rolling boil (a boil that cannot be stirred down),
stirring constantly. Be sure you have a large pot, as the mixture will boil up very
high. Add sugar, stir constantly until it returns to a full rolling boil. Continue to
stir and cook at full rolling boil for exactly 4 minutes for jam, or two minutes for
jelly. Take off heat and immediately pour into hot jars, fill to within 3/8" of the top.
Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down
tightly. Turn jars upside down, then turn upright after 5 minutes. When cool, rinse
off any jam residue with cool water.
Small jars can be obtained online at Blissweddings.com or Specialtybottle.com.
Kerr canning jars can be found at most grocery stores.
European canning jars can be ordered online at Weck Canning
Refreshing Yoga Spritz
Very easy
Just add your essential oils to distilled or purified water. Use from five
to ten drops of essential oil for each four ounces of distilled water. Shake
well before using.
For a calming effect:
essential oil of pure lavender
For a refreshing and uplifting effect:
essential oils of grapefruit combined with lemon
Also recommended:
neroli~the blossom of the bitter orange
Bulgarian rose
sandalwood
For dispensing, pour the spritz water into mini spray-top bottles,
available online at Specialtybottle.com. Essential oils from a local
health store or online at lorannoils.com.
Bridal Bath Salts
very easy, very lovely gift
5 pounds Epsom salts
50-100 drops of essential oil such as lavender, sandalwood or grapefruit
Pour the epsom salts into a large bowl with plenty of room to stir. Sprinkle the drops
of oil all over the top of the epsom salts - don't drop them all in one place. Stir
until mixed, then pour into glass containers until they are filled to the brim.
Makes about 10 eight-ounce jars of bath salts, or twenty 4-ounce jars.
(for a single recipe, use 1 pound epsom salts, 20 drops essential oil).
Package bath salts in glass jars. Essential oils can be obtained from a local
health store or online at lorannoils.com.
Glass jars at Weck Canning
or Specialtybottle.com.
Fizzy Bath Bombs
2 cups citric acid
6 cups baking soda
5-10 drops essential oil, or more if desired
Food coloring (optional)
2 tsp dried flowers or herbs (optional)
Witch hazel in a spray bottle
Mix the citric acid and baking soda with your hands in a large bowl or
clean plastic bucket. Add essential oil, food coloring, and dried herbs.
Add more oil and coloring if desired.
Begin adding the witch hazel. Go slowly and be careful at this stage, because
too much witch hazel added too quickly will cause the bomb to go off while you're
mixing it (the fizz will become activated with too much liquid, and there will be
none left for bath time). Spray the mixture with witch hazel - 2 or 3 sprays,
then mix and knead. Repeat spraying, then knead, until you have a consistency
that will hold together when you squeeze a handful of it. It should be like wet
sand for building sand castles - not too wet. Take your time - allow 10-15 minutes
for mixing. Once it has achieved the proper consistency, press it into molds
(such as jello molds) or form it into balls in your hand. Let dry overnight.
Recommended herbs & flowers: chamomile, marigold, ground apricot kernel,
lemongrass, rose petals. Store in an airtight container.
Package in cellophane bags or glass jars. Citric acid can be obtained online
at americanspice.com.
Essential oils & herbs from a local health store, or
online at lorannoils.com.
Kerr canning jars can be found at most grocery stores,
or order specialty jars online at Weck Canning
or Specialtybottle.com.
Limoncello Lemon Liqueur
2 pounds of organically grown lemons
1 quart vodka
1/2 cup sugar
3 cups water
Cut the yellow part of the peel from the lemons. Steep the peels in 1
quart of 100-proof vodka in a covered glass container for one week at room
temperature. In a pot, mix 1-1/2 cups of sugar with 3 cups of water and heat
until sugar dissolves. Cool thoroughly. Remove the peels from the vodka; strain
the vodka to remove any small pieces of peel or other residue. Discard the peels.
Add the sugar syrup to the vodka, then stir, and bottle. Will keep for up to two years.
Bottle limoncello in liqueur bottles, available at local beer-making supply stores or online at
Specialtybottle.com.
Cork, and finish with bottle hoods.
Kahlua #1
1 fifth of Everclear or vodka
3-1/2 cups sugar dissolved in 3 cups hot water
1 two-ounce jar instant coffee dissolved in 1 cup boiling water
1 vanilla bean, divided in thirds long way
Thoroughly cool all liquids, then mix together. Pour into bottles.
Attach vanilla beans to thread and place one in each bottle, leaving thread
hanging out the top for later removal. Cork and leave for three weeks minimum.
Before final corking, use thread to remove vanilla bean.
Bottle kahlua in liqueur bottles, available at local beer-making supply
stores or online at Specialtybottle.com.
Cork, and finish with bottle hoods.
Kahlua #2
1-1/2 quarts water
1 pound finely ground Columbian coffee
2 quarts water
7 cups sugar
1 fifth Everclear 190 proof, or vodka
2 oz. pure vanilla extract
Simmer 1-1/2
quarts water
and ground coffee, covered, for 45 minutes. Cool to room temperature,
strain, and add more water to make 6-8 cups solution. Strain thoroughly.
Mix sugar and 2 quarts water in saucepan, heat until sugar dissolves,
cool to room temperature. Be sure all liquids are thoroughly cooled before
combining with alcohol. Mix the strained coffee-water, cooled sugar-water,
Everclear and vanilla. Pour into glass bottles, cork and store in a dark place for
at least 2-3 months. Makes about 7 bottles.
Bottle kahlua in liqueur bottles, available at local beer-making supply
stores or online at Specialtybottle.com.
Cork, and finish with bottle hoods.
Almond Liqueur
2 cups sugar
2 cups water
2 cups vodka
2 cups brandy
3 tsp almond extract
Bring sugar and water to boil. Simmer for 10 minutes, remove from heat,
stir in remaining ingredients. Pour into glass bottles, cork and store in
a dark place.
Bottle almond liqueur in liqueur bottles, available at local beer-making
supply stores or online at Specialtybottle.com.
Cork, and finish with bottle hoods.
Berry Liqueur
Fill
a quart jar with raspberries, Marion berries, or other cane berry, and
cover entirely with vodka. Close jar tightly, let set in a dark place for 4
months or until berries lose their color. Pour berries and liquid into a bowl, mash
berries with a potato masher. Strain through a fine cloth, then strain again through
4 layers of cloth, pour into clean jar. Add sugar to taste... I use
1 to 1-1/2 cups sugar for 1 quart of berry juice.
Bottle berry liqueur in liqueur bottles, available at local beer-making supply
stores or online at Specialtybottle.com.
Cork, and finish with bottle hoods.
Sugar Cookie Mix
1-1/4 c sugar
3 cups flour
1 t baking soda
1 t salt
Stir all together until well mixed.
Instructions for Sugar Cookies:
Stir together the cookie mix with 1 cup soft butter, 3 beaten eggs, and
1 tsp of vanilla. Stir just until incorporated. Form into a ball and chill
for 1-3 hours until firm. Roll out to 1/4 inch thick on a lightly floured
surface. Cut into shapes and bake at 400 degrees for 5-6 minutes. Test for doneness
by gently prodding edges with a firm spatula. When the cookies hold their form
and have not yet turned brown on the edges they are done. When cooled, frost
with icing and decorate with sprinkles.
Package sugar cookie mix in a tin-tie (coffee style) bag or glass jar.
Specialty jars can be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Ready-for-Jars Cookie Frosting
2 c powdered sugar
6 teaspoons water, more if needed
Mix
powdered sugar and the water, stirring until smooth. If needed, add more water
by 1/2 teaspoons until just thin enough to be stirrable (it will thin further
as flavorings and food color are added). Add a few drops of vanilla, almond,
lemon or peppermint extract if desired. This frosting will keep up to a month
in a jar in a cool place. Stir before using.
Pack cookie frosting in glass jars. Specialty jars can be found online at
Specialtybottle.com,
or Kerr canning jars from your local grocery.
Cream Cheese Cookie Icing
4 Tbsp butter
1 Tbsp vanilla extract
12 oz cream cheese
16 oz powdered sugar
Blend the butter, cream cheese and vanilla until well mixed, then
slowly add powdered sugar until thoroughly blended. Divide evenly into small bowls,
add a few drops at a time of food coloring into each bowl. Mix thoroughly,
adding coloring until the desired result is achieved.
Pack cookie icing in glass jars. Specialty jars can be found online at
Specialtybottle.com,
or Kerr canning jars from your local grocery.
CANDIES & SWEETS
Mints
Chocolate Truffles
Dark Chocolate Sauce
Strawberry Jam
Seedless
Raspberry Jam
Mints
12 oz. cream cheese
3 pounds powdered sugar
6 drops peppermint flavoring, or as desired
food coloring
Put
all ingredients except food
coloring into a bowl and cut with pastry blender until ingredients are incorporated in
pieces the size of small peas. Add food coloring or, for varied colors,
spoon equal amounts of mixture into several small bowls and add 1 drop
of food color into each. Stir and knead the dough in each bowl separately until creamy and smooth
and of even color. You may want to do this on a table rather than in the
bowls. Roll the dough into tiny balls, then dust with fine granulated sugar or powdered sugar.
If desired, press into rubber or plastic molds; immediately remove and let dry
overnight. These mints will remain soft.
Package mints in frosted flower-top boxes,
small glassine envelopes or organza bags.
Or silken rice-paper napkins or glass-top aluminum containers from Blissweddings.com.
Chocolate Truffles
2 T unsalted butter
1/3 c heavy cream
12 oz bittersweet chocolate
1 cup cocoa for dusting
Chop the bittersweet chocolate into small bits. In a small pan, warm the cream
and butter until it is almost boiling. At the same time, heat water in a double
boiler. When the cream mixture is hot, put the chopped chocolate in the top of
the double boiler, slowly pour the hot cream over the chocolate and whisk until
the chocolate melts and is smooth. Remove from heat at the earliest possible
moment, as leaving it on too long will cause the chocolate to become
grainy.
Refrigerate for 2 hours. Scoop out mounds and roll into small
balls. Into a doubled paper lunch sack pour the cocoa and all the truffle balls.
Close the sack tightly with your fist, then turn it upside down several times to
coat truffles with cocoa. Pour the truffles out gently into a large sieve, shake
gently a few moments over a large bowl to catch the loose cocoa, then pour the
truffles into a bowl. Put about 5 truffles at a time back into the sieve and
shake them back and forth until there is no more loose cocoa on them or in the
bottom of the sieve. This removes all loose cocoa plus it gives the truffles'
surface a nice texture.
It's best to keep truffles refrigerated, but they
will keep unrefrigerated for up to two days.
Package truffles in small boxes.
Dark Chocolate Sauce
8 oz high-quality dark chocolate
1/4 cup light corn syrup
1/2 cup hot water
Chop the chocolate into small bits. Put in the top of a double boiler and stir
constantly until melted. Add the corn syrup and water and whisk until smooth and
shiny. Delicious over ice cream, cake or as a dip for fresh fruit.
While warm, pour chocolate sauce into glass jars. Kerr canning jars can be found at
most grocery stores, or specialty jars can be ordered online
at Weck Canning or
Specialtybottle.com.
Strawberry Jam
If you're making jam in small jars (1 or 2 ounces) it's best to work with a partner;
one person to pour the jam into the jars, the other person to clean the rims and seal.
This recipe makes approximately 80-90 ounces of jam, so you will need about 80-90
one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
Ingredients:
6 pints fresh or frozen strawberries, mashed
1/4 cup fresh lemon juice
8-1/2 cups sugar
1 box MCP pectin powder
Equipment:
jam jars (small one- and two-ounce jars can be found online at Specialtybottle.com
or Blissweddings.com, or most groceries
have Kerr canning jars in 4- and 8-ounce sizes)
6 or 8 quart cook pot
long-handled wooden spoon
ladle
rubber gloves (optional)
In a pan, cover screw caps with water and simmer for 10 minutes. Wash jars and
keep immersed in simmering water for at least ten minutes until ready to fill.
Measure sugar into a bowl, set aside. Stir pectin powder into the mashed berries in
cook pot and bring to a full rolling boil (a boil that cannot be stirred down),
stirring constantly. Be sure you have a large pot, as the mixture will boil up very
high. Add sugar, stir constantly until it returns to a full rolling boil. Continue
to stir and cook at full rolling boil for exactly 4 minutes. Take off heat and
immediately pour into hot jars, fill to within 3/8" of the top. Wipe jar rims with a
clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars
upside down, then turn upright after 5 minutes. When cool, rinse off any jam residue
with cool water.
Small jars can be obtained online at Blissweddings.com or Specialtybottle.com.
Kerr canning jars can be found at most grocery
stores.
European canning jars can be ordered
online at Weck Canning.
Seedless Raspberry Jam
If you're making jam in small jars (1 or 2 ounces)
it's best to work with a partner; one person to pour the jam into the
jars, the other person to clean the rims and seal. This recipe makes
approximately 80-90 ounces of jam, so you will need about 80-90
one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
If you wish, you may skip
the 'seedless' part by simply crushing the berries, then go directly to
"To make jelly/jam".
Ingredients:
6 pints fresh
or frozen raspberries
8-1/2 cups sugar
1 box MCP pectin powder
Equipment:
jam jars (small
one- and two-ounce jars can be found online at Specialtybottle.com or Blissweddings.com, or most groceries
have Kerr canning jars in 4- and 8-ounce sizes)
6 or 8 quart cook
pot
long-handled wooden spoon
ladle
rubber gloves
(optional)
large bowl
one cup hook, or nail about 3" long
piece of clean, porous cloth
sturdy string, 16"
Prepare your equipment
Place into a large bowl a clean, rather porous
cloth that is large enough so it drapes several inches over sides of
bowl. I prefer 100% polyester chiffon; if you buy it new, wash it first.
Choose a place on your counter where there is a cabinet above. In the
underside of the cabinet, screw in the cup hook or hammer a nail about
one inch into the wood, leaving most of the nail exposed. Be sure it's
nailed in solid so it doesn't fall out with the weight of the juice bag.
With pliers, bend back the top of the nail head so you have a 'hook' to
hang the bag.
To
prepare juice
Put berries in pan on low heat
until berries are hot. Pour them into the cloth-lined bowl, draw edges
of cloth together and tie tightly with sturdy string. Tie a loop in the
end of the string and hang this cloth bag on the hook under your
cabinet, with the bowl under it. Be sure the bag is hanging high enough
so it won't dip into the juice in the bowl, and low enough so it doesn't
allow drops to spatter your walls. When it finishes dripping (about an
hour), carefully take it down and place on a dish. Pour the juice from
the bowl into the cook pot. If you want clear jelly, measure four cups
of juice and move ahead to 'make jelly/jam'. For seedless jam, knead the
jelly bag with your hands, allowing pulp to ooze into the bowl. Knead as
much as you wish. Our family likes jam very pulpy, so I knead until
almost all moisture has been worked out of the bag. Pour this pulp into
the saucepot. Discard remaining seeds. Rinse the cloth, then wash it
well to use again.
To
make jelly/jam
In a pan, cover screw caps with
water and simmer for 10 minutes. Wash jars and keep immersed in
simmering water for at least ten minutes until ready to fill. Measure
sugar into a bowl, set aside. Stir pectin powder into the mashed berries
in cook pot and bring to a full rolling boil (a boil that cannot be
stirred down), stirring constantly. Be sure you have a large pot, as the
mixture will boil up very high. Add sugar, stir constantly until it
returns to a full rolling boil. Continue to stir and cook at full
rolling boil for exactly 4 minutes for jam, or two minutes for jelly.
Take off heat and immediately pour into hot jars, fill to within 3/8" of
the top. Wipe jar rims with a clean, damp paper towel. Immediately put
lids on and screw down tightly. Turn jars upside down, then turn upright
after 5 minutes. When cool, rinse off any jam residue with cool
water.
Small jars can
be obtained online at Blissweddings.com or Specialtybottle.com.
Kerr canning jars can be found at most grocery
stores.
European canning jars can be ordered
online at Weck Canning.
BAKING
Scottish Shortbread
English
Toffee Shortbread
Fortune
Cookies
Mexican
Wedding Cookies
Pineapple Zucchini
Bread
Old-fashioned Pancake
Mix
Hearty
Pancake Mix
Chocolate Gravy Mix
Cocoa
Cake Mix
Hot
Cocoa Mix
Beer
Bread Mix
Sugar Cookie Mix
Ready-for-Jars Cookie
Frosting
Cream Cheese Sugar
Cookie Icing
Scottish
Shortbread
1/2 pound salted butter,
softened
1/2 cup powdered sugar
2 cups flour
dash salt
1/4 tsp baking powder
optional flavorings: 1/4 tsp almond, 1/4 tsp
vanilla, zest from 1/2 grated lemon, 1 tsp instant coffee, 1/4 cup
instant "malted milk"
Set oven at 350 degrees. Beat the butter until
smooth and creamy, add sugar and beat until fluffy. Mix the flour,
baking powder and salt together, then add gradually to the butter
mixture just until blended. Turn the dough out onto a floured board and
roll out to 1/4 inch thick. Cut out into squares or with cookie cutters
into heart shapes, etc. Prick each cookie with a fork. Bake on ungreased
cookie sheets for 20-25 minutes until just barely brown on the edges.
Serve them as they are, a
beautiful creamy golden color with a sandy and crumbly taste like good
Scottish shortbread ought to be. Or, to decorate: press large crystals
of Swedish pearl sugar into tops before baking; or after they have baked
and cooled, ice with melted bittersweet chocolate, then dip in cocoa,
powdered sugar, or sugar sprinkles.
Package Scottish shortbread in boxes or cellophane
bags.
English Toffee Shortbread
These cookies are crumbly with a nutty crunch and a
hint of buttery toffee. Perfect to serve with tea.
1 cup flour
3 tablespoons cornstarch
1/4 tsp salt
1/3 cup brown
sugar
1/2 cup unsalted butter
2 ounces (1/2 c.) almonds
2 ounces (1/2 c.) English toffee
sugar for cookie tops
Mix the flour, cornstarch, salt, and brown sugar in
a food processor. Add the butter and mix until it resembles a fine meal.
Add the almonds and toffee and process until finely ground. Roll out
between 2 sheets of waxed paper to 1/4" thick and cut into decorative
shapes with cookie cutter or pastry roller.
Pour sugar on a plate, press cookies in the sugar
on one side only. Bake cookies sugar-side up on baking sheet at 350
degrees for 18-20 minutes or until slightly browned. Makes 4 dozen
cookies. Cool thoroughly before packaging.
Package English toffee shortbread in cellophane
bags or small boxes.
Fortune Cookies
There are no two ways about it, fortune cookies
take time, but if you work methodically and carefully you will have
lovely favors for your guests that truly are a labor of love. The
wonderful thing about making your own fortune cookies is that you can
write your own fortunes! It's best to have four hands when it comes to
taking these cookies off the griddle and inserting the fortunes, so they
are best baked by a team of two people. These fortune cookies taste just
like those you get at the Chinese restaurants, only better...delicately
crisp and sweet.
Be
sure to have the fortunes written and cut before doing your baking. The
fortune papers should be no more than 2-1/2" x 1/4".
Ingredients:
1 egg
1/3 cup sugar
2 Tbsp oil
3 Tbsp water
1/4 cup cornstarch
Mix water and cornstarch together. Beat the egg and
sugar until thick and ivory colored, add oil and stir, then add
water/cornstarch mixture and stir until smooth. Have an electric griddle
at 340 degrees. Pour one level tablespoon (use a measuring spoon for
accuracy) of batter onto griddle. Spread the batter out with the back of
a spoon, starting in the center making small circles and moving slowly
out towards the outer edge making larger circles until you have made the
batter into a 4" circle. Allow to bake slowly, about 2-3 minutes or
until golden brown on the bottom. With a sharp metal spatula and your
fingers, slowly and gently pry the pancake away from the griddle
starting along the edges. Turn and brown the other side for a few
minutes.
With spatula, carefully remove from griddle. Take your time
removing it from the griddle, but once it is off, you must
work quickly, as it is malleable only while hot. Lay
fortune paper on cookie, fold cookie in half without creasing. Then fold
in half again by placing it on the edge of a measuring cup and
pulling down on both ends until they meet. Rest cookies in egg cartons
so they will stay bent while cooling. Makes 15-16.
They will get better as you go along. I ruined my first ten, but then
got the idea of how to bake and fold them, and every one turned out
perfect after that.
Additional tips:
· Wipe all crumbs off the spatula, griddle and
folding surface after each cookie.
· As you
gain experience, you can cook two on the griddle at one time.
· Peel each pancake off the griddle slowly, using
the spatula and your fingers - do not
pull it
up with your fingers alone or the surface will be rough.
· Use a spatula that is sharp and made of thin,
flexible metal.
· Use exactly the same amount
of batter for each cookie so they will all be the same size.
Suggested fortunes for
weddings:
The greatest gift is love.
Love conquers all.
To love
is to forgive.
Love always and deeply.
Love begets love.
Those who
have love, have wealth beyond measure.
In the
end there are three things that last: faith, hope and love; and the
greatest of these is love.
There is no limit to
love's forbearance, to its trust, its hope, its power to endure.
Love is like wildflowers...it is often found in the
most unlikely places.
Much more grows in the
garden than that which is planted there.
We
cannot do great things; only small things with great love. Mother
Teresa
Count your blessings by thinking of those
whom you love.
Only love lets us see normal
things in an extraordinary way.
Love is the
triumph of imagination over intelligence. H.L. Mencken
Hearts are not to be had as a gift, hearts are to
be earned. W.B. Yeats
If you want the rainbow,
you must to put up with the rain. D. Parton
Love
asks me no questions, and gives me endless support...
Shakespeare
Love is for the lucky and the brave.
Package fortune cookies in
cellophane
bags, Chinese take-out cartons, small boxes
or silken rice-paper napkins. Be sure to store them in an
airtight container to retain crispness. Take-out cartons and silken
napkins can be obtained online at Blissweddings.com.
Mexican Wedding
Cookies
In Oaxaca, Mexico, these
cookies are a traditional wedding favor for guests, where they are
served in delicate pouches of ruffled white tissue paper. They are so
delicious that many countries have their own variations. They are known
as Russian Tea Cakes, Austrian Kipfel, Greek Kourambiethes, and in the
U.S., Almond Butter Balls or Snowballs. The Mexican version is made with
pecans, but pine nuts or slivered almonds are also very, very good. Use
real butter for the full effect. The recipe below is from my mother,
Barbara White, who has been baking them for over sixty years.
1 cup salted butter, very
soft
3 Tbsp powdered sugar
1 tsp vanilla
1/8 tsp
almond extract (if you use almonds)
2 cups
flour
1 cup slivered almonds, roasted
2 cups powdered sugar to roll cookies in
Stir together the butter
and sugar until thoroughly mixed. Add flavorings and stir, then stir in
flour and nuts until well blended. Form into one-inch balls. Refrigerate
them until firm - this helps keep their round shape during baking.
Preheat oven to 350, and when ready to bake, place cookies on ungreased
cookie sheet, bake for 20 minutes or until just beginning to turn brown.
While still hot, roll in powdered sugar.
Package Mexican wedding cookies in boxes or cellophane
bags, or silken rice-paper napkins from Blissweddings.com.
Pineapple Zucchini
Bread
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2
tsp vanilla extract
1 8-ounce can of crushed
pineapple, drained
3 cups flour
2 tsp soda
1 tsp salt
1-1/2 tsp cinnamon
3/4 tsp
nutmeg
1/2 tsp baking powder
1 cup chopped pecans or walnuts
Beat the eggs, then add
oil, sugar, zucchini, vanilla, and pineapple. Sift flour, soda, salt,
cinnamon, nutmeg, baking powder and add to the egg mixture, stirring
just until mixed. Add the chopped nuts. Pour batter into two buttered
loaf pans. Bake at 350 for 50-60 minutes until done.
Package zucchini bread in
cellophane
bags.
Old-Fashioned Pancake Mix
6 cups flour
2 Tbsp baking
powder
1 Tbsp salt
1 cup
instant dry milk
3 Tbsp sugar
Mix all ingredients well.
Instructions for Pancakes:
1-1/3 cups pancake mix
3/4 cups water
1 egg
2 Tbsp oil
Mix lightly, cook on medium-hot lightly oiled
griddle. Makes 7-10 medium pancakes.
Package pancake mix in tin-tie (coffee style) bags or
glass jars.
Hearty Pancake Mix
5 cups flour (a good combination is 3 cups white
flour, 1 cup oatmeal, 1 cup cornmeal.
Or, 1 cup
oatmeal, 1 cup cornmeal, 2 cups whole wheat flour, 1/2 cup wheat germ,
1/2 cup bran)
1-1/3 cups instant dry milk
1/4 cup sugar
5 Tbsp baking
powder
2 tsp salt
Mix
all ingredients well.
Instructions for Hearty Pancakes:
1 cup mix
1 egg
2 Tbsp oil
3/4 cup water
(add more for lighter pancakes)
Mix lightly,
cook on medium-hot lightly oiled griddle. Makes 7-10 medium pancakes.
Package pancake mix in
tin-tie (coffee style) bags or
glass jars.
Chocolate Gravy Mix
1 cup flour
2 cups cocoa
2 cups sugar
1 tsp salt
Sift all ingredients well.
Instructions for Chocolate
Gravy:
Melt 1 Tbsp of butter in saucepan.
Sprinkle 5 Tbsp of mix over melted butter. Stir until all is blended,
then add 1/2 cup of milk. Cook over medium heat until thick, stirring
constantly. Add more milk as needed. Cover with lid, keep on very low
until ready to serve. Serve over pancakes or biscuits.
Package chocolate gravy
mix in tin-tie (coffee style) bags or
glass jars.
Cocoa Cake Mix
rich, dark, and moist
1-1/2
cups flour
1 cup sugar
1
tsp baking soda
1/2 tsp salt
1/4 cup cocoa
Mix all
ingredients well.
Instructions for Cocoa Cake:
Pour the mix into an ungreased 8" x 8" cake pan.
Make a large well in the center of the mix, and add:
1 tsp vanilla
1/2 cup salad
oil
1 tsp vinegar
Pour 1
cup cold water over all and mix until well blended, about five
minutes.
Bake at 350 degrees for 35-40
minutes.
Package cocoa
cake mix in tin-tie (coffee style) bags or
glass jars.
Hot Cocoa Mix
1/2 cup cocoa
1 cup
sugar
3 cups instant dry milk
dash salt
Sift 3 times.
To serve: In a mug combine 3-4 heaping teaspoons of
mix with boiling water.
Package hot cocoa mix in glass jars or tins which
are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Beer Bread Mix
3-1/4 cups flour
3 tsp
thyme
1-1/2 tsp rosemary
1-1/2 tsp sage
3/4 tsp
salt
2 Tbsp sugar
3 tsp
baking powder
Mix all ingredients well.
Instructions for Beer
Bread:
Pour Beer Bread Mix into bowl and add 12
oz. beer that has been brought to room temperature. Stir briefly until
mixed, and pour dough into greased bowl. Let rise, covered, for 1 hour.
Pour into a greased loaf pan. Smooth top of dough. Bake at 350 degrees
for 1 hour. Brush with 2 Tbsp melted butter during last 10 minutes of
baking.
Package beer
bread mix in tin-tie (coffee style) bags,
accompanied by a bottle of beer.
Sugar Cookie Mix
1-1/4 c sugar
3 cups
flour
1 t baking soda
1
t salt
Stir all together until well mixed.
Instructions for Sugar
Cookies:
Stir together the cookie mix with 1 cup
soft butter, 3 beaten eggs, and 1 tsp of vanilla. Stir just until
incorporated. Form into a ball and chill for 1-3 hours until firm. Roll
out to 1/4 inch thick on a lightly floured surface. Cut into shapes and
bake at 400 degrees for 5-6 minutes. Test for doneness by gently
prodding edges with a firm spatula. When the cookies hold their form and
have not yet turned brown on the edges they are done. When cooled, frost
with icing and decorate with sprinkles.
Package sugar cookie mix in a tin-tie (coffee
style) bag or glass
jar. Specialty jars can be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Ready-for-Jars Cookie
Frosting
2 c powdered sugar
6 teaspoons water, more if needed
Mix powdered sugar and the water, stirring until
smooth. If needed, add more water by 1/2 teaspoons until just thin
enough to be stirrable (it will thin further as flavorings and food
color are added). Add a few drops of vanilla, almond, lemon or
peppermint extract if desired. This frosting will keep up to a month in
a jar in a cool place. Stir before using.
Pack cookie frosting in glass jars. Specialty jars
can be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Cream Cheese Sugar Cookie
Icing
4 Tbsp butter
1 Tbsp vanilla extract
12
oz cream cheese
16 oz powdered sugar
Blend the butter, cream cheese and vanilla until
well mixed, then slowly add powdered sugar until thoroughly blended.
Divide evenly into small bowls, add a few drops at a time of food
coloring into each bowl. Mix thoroughly, adding coloring until the
desired result is achieved.
Pack cookie icing in glass jars. Specialty jars can
be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
MIXES
Old-Fashioned Pancake Mix
Hearty
Pancake Mix
Chocolate Gravy Mix
Cocoa Cake
Mix
Hot
Cocoa Mix
Russian Tea Mix #1
Russian Tea Mix #2
Beer
Bread Mix
Sugar Cookie Mix
Ready-for-Jars Cookie
Frosting
Cream Cheese Cookie
Icing
Old-Fashioned Pancake Mix
6 cups flour
2 Tbsp baking
powder
1 Tbsp salt
1 cup
instant dry milk
3 Tbsp sugar
Mix all ingredients well.
Instructions for Pancakes:
1-1/3 cups pancake mix
3/4 cups water
1 egg
2 Tbsp oil
Mix lightly, cook on medium-hot lightly oiled
griddle. Makes 7-10 medium pancakes.
Package pancake mix in tin-tie (coffee style) bags or
glass jars.
Hearty Pancake Mix
5 cups flour (a good combination is 3 cups white
flour, 1 cup oatmeal, 1 cup cornmeal.
Or, 1 cup
oatmeal, 1 cup cornmeal, 2 cups whole wheat flour, 1/2 cup wheat germ,
1/2 cup bran)
1-1/3 cups instant dry milk
1/4 cup sugar
5 Tbsp baking
powder
2 tsp salt
Mix
all ingredients well.
Instructions for Hearty Pancakes:
1 cup mix
1 egg
2 Tbsp oil
3/4 cup water
(add more for lighter pancakes)
Mix lightly,
cook on medium-hot lightly oiled griddle. Makes 7-10 medium pancakes.
Package pancake mix in
tin-tie (coffee style) bags or
glass jars.
Chocolate Gravy Mix
1 cup flour
2 cups cocoa
2 cups sugar
1 tsp salt
Sift all ingredients well.
Instructions for Chocolate
Gravy:
Melt 1 Tbsp of butter in saucepan.
Sprinkle 5 Tbsp of mix over melted butter. Stir until all is blended,
then add 1/2 cup of milk. Cook over medium heat until thick, stirring
constantly. Add more milk as needed. Cover with lid, keep on very low
until ready to serve. Serve over pancakes or biscuits.
Package chocolate gravy
mix in tin-tie (coffee style) bags or
glass jars.
Cocoa Cake Mix
rich, dark, and moist
1-1/2
cups flour
1 cup sugar
1
tsp baking soda
1/2 tsp salt
1/4 cup cocoa
Mix all
ingredients well.
Instructions for Cocoa Cake:
Pour the mix into an ungreased 8" x 8" cake pan.
Make a large well in the center of the mix, and add:
1 tsp vanilla
1/2 cup salad
oil
1 tsp vinegar
Pour 1
cup cold water over all and mix until well blended, about five
minutes.
Bake at 350 degrees for 35-40
minutes.
Package cocoa
cake mix in tin-tie (coffee style) bags or
glass jars.
Hot Cocoa Mix
1/2 cup cocoa
1 cup
sugar
3 cups instant dry milk
dash salt
Sift 3 times.
To serve: In a mug combine 3-4 heaping teaspoons of
mix with boiling water.
Package hot cocoa mix in glass jars or tins which
are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Russian Tea Mix
#1
3 - 4 cups Tang
1 cup instant tea
1 tsp
ground cloves
Mix all ingredients well.
To serve: In a mug combine
one tablespoon of mix with piping hot water, stir and enjoy.
Package Russian tea mix in
glass jars or tins which are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Russian Tea Mix
#2
(really easy - one
ingredient!)
Get Lipton instant ice tea mix with
sugar and lemon, and repackage in glass jars; give serving
instructions.
To serve: In a mug combine one
heaping tablespoon of mix with piping hot water, stir and enjoy.
Package Russian tea mix in
glass jars or tins which are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Beer Bread Mix
3-1/4 cups flour
3 tsp
thyme
1-1/2 tsp rosemary
1-1/2 tsp sage
3/4 tsp
salt
2 Tbsp sugar
3 tsp
baking powder
Mix all ingredients well.
Instructions for Beer
Bread:
Pour Beer Bread Mix into bowl and add 12
oz. beer that has been brought to room temperature. Stir briefly until
mixed, and pour dough into greased bowl. Let rise, covered, for 1 hour.
Pour into a greased loaf pan. Smooth top of dough. Bake at 350 degrees
for 1 hour. Brush with 2 Tbsp melted butter during last 10 minutes of
baking.
Package beer
bread mix in tin-tie (coffee style) bags,
accompanied by a bottle of beer.
Sugar Cookie Mix
1-1/4 c sugar
3 cups
flour
1 t baking soda
1
t salt
Stir all together until well mixed.
Instructions for Sugar
Cookies:
Stir together the cookie mix with 1 cup
soft butter, 3 beaten eggs, and 1 tsp of vanilla. Stir just until
incorporated. Form into a ball and chill for 1-3 hours until firm. Roll
out to 1/4 inch thick on a lightly floured surface. Cut into shapes and
bake at 400 degrees for 5-6 minutes. Test for doneness by gently
prodding edges with a firm spatula. When the cookies hold their form and
have not yet turned brown on the edges they are done. When cooled, frost
with icing and decorate with sprinkles.
Package sugar cookie mix in a tin-tie (coffee
style) bag or glass
jar. Specialty jars can be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Ready-for-Jars Cookie
Frosting
2 c powdered sugar
6 teaspoons water, more if needed
Mix powdered sugar and the water, stirring until
smooth. If needed, add more water by 1/2 teaspoons until just thin
enough to be stirrable (it will thin further as flavorings and food
color are added). Add a few drops of vanilla, almond, lemon or
peppermint extract if desired. This frosting will keep up to a month in
a jar in a cool place. Stir before using.
Pack cookie frosting in glass jars. Specialty jars
can be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Cream Cheese Cookie
Icing
4 Tbsp butter
1 Tbsp vanilla extract
12
oz cream cheese
16 oz powdered sugar
Blend the butter, cream cheese and vanilla until
well mixed, then slowly add powdered sugar until thoroughly blended.
Divide evenly into small bowls, add a few drops at a time of food
coloring into each bowl. Mix thoroughly, adding coloring until the
desired result is achieved.
Pack cookie icing in glass jars. Specialty jars can
be found online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
HOME CANNING
Strawberry Jam
Seedless Raspberry
Jam
Berry Juice/Dessert
Sauce
8-day Sweet Pickles
14-Day Bread-n-Butter
Pickles
Canned Apple Slices
Canned
Tomatoes
Strawberry Jam
If you're making jam in small jars (1 or 2 ounces)
it's best to work with a partner; one person to pour the jam into the
jars, the other person to clean the rims and seal. This recipe makes
approximately 80-90 ounces of jam, so you will need about 80-90
one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
Ingredients:
6 pints fresh or frozen strawberries, mashed
1/4 cup fresh lemon juice
8-1/2 cups sugar
1 box MCP
pectin powder
Equipment:
jam jars (small
one- and two-ounce jars can be found online at Specialtybottle.com or Blissweddings.com, or most groceries
have Kerr canning jars in 4- and 8-ounce sizes)
6 or 8 quart cook pot
long-handled wooden spoon
ladle
rubber gloves
(optional)
In a pan,
cover screw caps with water and simmer for 10 minutes. Wash jars and
keep immersed in simmering water for at least ten minutes until ready to
fill. Measure sugar into a bowl, set aside. Stir pectin powder into the
mashed berries in cook pot and bring to a full rolling boil (a boil that
cannot be stirred down), stirring constantly. Be sure you have a large
pot, as the mixture will boil up very high. Add sugar, stir constantly
until it returns to a full rolling boil. Continue to stir and cook at
full rolling boil for exactly 4 minutes. Take off heat and immediately
pour into hot jars, fill to within 3/8" of the top. Wipe jar rims with a
clean, damp paper towel. Immediately put lids on and screw down tightly.
Turn jars upside down, then turn upright after 5 minutes. When cool,
rinse off any jam residue with cool water.
Small jars can be obtained online at Blissweddings.com or Specialtybottle.com.
Kerr canning jars can be found at most grocery
stores.
European canning jars can be ordered
online at Weck Canning.
Seedless Raspberry Jam
If you're making jam in small jars (1 or 2 ounces)
it's best to work with a partner; one person to pour the jam into the
jars, the other person to clean the rims and seal. This recipe makes
approximately 80-90 ounces of jam, so you will need about 80-90
one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
If you wish, you may skip
the 'seedless' part by simply crushing the berries, then go directly to
"To make jelly/jam".
Ingredients:
6 pints fresh
or frozen raspberries
8-1/2 cups sugar
1 box MCP pectin powder
Equipment:
jam jars (small
one- and two-ounce jars can be found online at Specialtybottle.com or Blissweddings.com, or most groceries
have Kerr canning jars in 4- and 8-ounce sizes)
6 or 8 quart cook
pot
long-handled wooden spoon
ladle
rubber gloves
(optional)
large bowl
one cup hook, or nail about 3" long
piece of clean, porous cloth
sturdy string, 16"
Prepare your equipment
Place into a large bowl a clean, rather porous
cloth that is large enough so it drapes several inches over sides of
bowl. I prefer 100% polyester chiffon; if you buy it new, wash it first.
Choose a place on your counter where there is a cabinet above. In the
underside of the cabinet, screw in the cup hook or hammer a nail about
one inch into the wood, leaving most of the nail exposed. Be sure it's
nailed in solid so it doesn't fall out with the weight of the juice bag.
With pliers, bend back the top of the nail head so you have a 'hook' to
hang the bag.
To
prepare juice
Put berries in pan on low heat
until berries are hot. Pour them into the cloth-lined bowl, draw edges
of cloth together and tie tightly with sturdy string. Tie a loop in the
end of the string and hang this cloth bag on the hook under your
cabinet, with the bowl under it. Be sure the bag is hanging high enough
so it won't dip into the juice in the bowl, and low enough so it doesn't
allow drops to spatter your walls. When it finishes dripping (about an
hour), carefully take it down and place on a dish. Pour the juice from
the bowl into the cook pot. If you want clear jelly, measure four cups
of juice and move ahead to 'make jelly/jam'. For seedless jam, knead the
jelly bag with your hands, allowing pulp to ooze into the bowl. Knead as
much as you wish. Our family likes jam very pulpy, so I knead until
almost all moisture has been worked out of the bag. Pour this pulp into
the saucepot. Discard remaining seeds. Rinse the cloth, then wash it
well to use again.
To
make jelly/jam
In a pan, cover screw caps with
water and simmer for 10 minutes. Wash jars and keep immersed in
simmering water for at least ten minutes until ready to fill. Measure
sugar into a bowl, set aside. Stir pectin powder into the mashed berries
in cook pot and bring to a full rolling boil (a boil that cannot be
stirred down), stirring constantly. Be sure you have a large pot, as the
mixture will boil up very high. Add sugar, stir constantly until it
returns to a full rolling boil. Continue to stir and cook at full
rolling boil for exactly 4 minutes for jam, or two minutes for jelly.
Take off heat and immediately pour into hot jars, fill to within 3/8" of
the top. Wipe jar rims with a clean, damp paper towel. Immediately put
lids on and screw down tightly. Turn jars upside down, then turn upright
after 5 minutes. When cool, rinse off any jam residue with cool
water.
Small jars can
be obtained online at Blissweddings.com or Specialtybottle.com.
Kerr canning jars can be found at most grocery
stores.
European canning jars can be ordered
online at Weck Canning.
Berry Juice/Dessert Sauce
An elegant sauce bursting with berry flavor. My
11-year-old son is crazy about this...he loves it over ice cream for
dessert, and over warm rice for breakfast. In a large saucepan heat 6
pints berries and 2 cups water until berries burst. Strain berries
through a cheesecloth. Mix 4 cups of this juice with 1-1/2 cups sugar,
heat until sugar dissolves. Pour, hot, into sterilized jars or bottles,
secure tops, and process in boiling water bath for 15 minutes.
Serve over ice cream, warm
vanilla pudding, fudge cake or crepes. For a breakfast drink, mix 1 cup
berry sauce with 2 cups water.
European juice bottles for home canning can be
obtained online from Weck Canning,
or Kerr canning jars can be found at most grocery stores.
8-Day Sweet Pickles
about 20 medium-size cucumbers
1 quart vinegar
1/2 cup
pickling spice
4 lbs sugar
3 tsp pickling salt
Use fresh-picked cucumbers if possible. Wash and
put in large pan. Be sure to scrub off all traces of the blossom. Pour
boiling water over them to cover. Weight down cucumbers with a plate if
needed to keep them submerged. Cover with a lid, keep at room
temperature. Repeat for three more days, draining off old water and
heating up fresh water each day. Be sure to do this at the same time
each day so the intervals are as close as possible to 24 hours.
On the 5th day slice the
cucumbers. I like to slice them thick. Put pickling spice in a
cheesecloth bag, tie up with string. Make a syrup of vinegar, sugar,
salt, and the bagged pickling spice. Boil syrup and pour over pickles
each day for 4 days (use the same syrup, reheating each day). On the
last day, pack pickles into sterilized jars. Add alum to syrup, boil,
pour boiling syrup into jars and seal. Makes about 7 pints.
Kerr canning jars can be
found at most grocery stores. European canning jars can be ordered
online at Weck Canning.
14-Day Bread-n-Butter Pickles
On the first day, into a 5-gallon stoneware jar or
clean plastic bucket place two gallons of cucumbers, washed and sliced.
Dissolve 2 cups pickling salt in 1 gallon of boiling water, and pour
over cucumbers. Cover with a plate, and weight the plate so it remains
submerged below the surface. You may weight it with a canning jar that
is filled with water and capped securely so it won't leak. Let the
cucumbers soak for one week. Do not allow any cucumber slices to float
to the surface.
On the
8th day, drain off the liquid. Pour 1 gallon of boiling water over them,
and let stand for 24 hours.
On the 9th day, drain, then pour over them 1 gallon
of boiling water that has been mixed with 1 Tablespoon of powdered alum.
Let stand 24 hours.
On
the 10th day, drain and pour boiling water over them. Let stand 24
hours, then drain.
On
the 11th day, make a pickling mixture of 5 pints of boiling hot vinegar
and 6 cups sugar. Add 1/2 ounce of celery seed and 1 ounce of cinnamon
sticks. Pour this mixture over the pickles, let stand.
On the 12th day, reheat
the liquid (not the pickles) to boiling, adding 1 more cup of sugar.
Pour the boiling liquid over the pickles, let stand.
On the 13th day, reheat
the liquid (not the pickles) to boiling, and add 1 more cup of sugar.
Pour the boiling liquid over the pickles, let stand.
On the 14th day, reheat
the liquid (not the pickles) to boiling, adding 1 more cup of sugar.
Pack the pickles into sterile jars, pour the boiling syrup over them. Do
not pack the pickles too tightly in the jars.
Kerr canning jars can be
found at most grocery stores. European canning jars can be ordered
online at Weck Canning.
Canned Apple Slices
Choose medium size, good shaped, just-ripe apples
which hold their shape when cooked - allow 1-1/2 pounds for each pint.
Use about 10 pounds of apples for this recipe.
Vinegar-salt solution:
2 Tbsp vinegar
2 Tbsp
salt
1 gallon cold water
Syrup:
4 cups sugar
1 quart
water
4 tsp cinnamon
Mix salt and vinegar in 1 gallon of cold water,
stir until salt is dissolved. Wash the apples, then peel, core and slice
into wedges or rings. Soak slices in the vinegar-salt solution to
prevent discoloration.
Mix sugar, cinnamon and water in a large saucepot,
bring to boil and boil gently for five minutes. Remove from heat and add
slices, let stand ten minutes. This step helps keep the apples firm.
Return to heat, bring to boil and simmer for 30 minutes. Remove from
heat and let the apple slices cool in the syrup. When thoroughly cooled,
remove apple slices and bring syrup to boil.
To can: Put lids in a pan,
cover with water and simmer for ten minutes. Wash jars and caps, keep in
simmering water until ready to fill. Pack slices loosely in hot jars,
fill to 1/2" from top with boiling syrup. Wipe rim of jar with a clean,
damp paper towel to be sure there is no food or syrup residue.
Immediately place a lid, rubber-side down, over top of jar and seal with
screw cap by screwing down as tightly as possible. Process pint jars in
boiling water bath for 15 minutes.
Kerr canning jars can be found at most grocery
stores. European canning jars can be ordered online at Weck Canning.
Canned Tomatoes
fresh vine-ripened tomatoes
1/2 tsp salt per pint (1 tsp per quart)
I sometimes can the tomatoes whole, but often let
them simmer on the stove after peeling them. As they simmer, they will
break up slowly and become a sauce that grows thicker the longer it
simmers. I like to reduce the liquid in mine by almost half by simmering
for several hours. Be sure to simmer very slowly, watch it carefully and
stir frequently to prevent scorching.
To prepare tomatoes:
Cut
the cores out of the tomatoes. Put a big pot of water on the stove and,
when boiling, place tomatoes carefully into it. Keep them covered, and
in a few minutes when you see the skins start to split and peel off,
take the tomatoes out of the water with a slotted spoon and place in a
colander to drain. When cool enough to handle, take the skins off the
tomatoes (you can use your hands, the skins come off easily) and place
peeled tomatoes in a large cook pot. Simmer on low.
To can:
Put lids in a pan, cover with water and simmer for
10 minutes. Wash jars and screw caps, keep in simmering water until
ready to fill jars. Heat the tomatoes until the liquid is boiling (if
you are making sauce, it needs only to be simmering). Fill the jars up
to 1" from the top. Wipe rim of jar with a clean, damp paper towel to be
sure there is no food residue. Immediately place a lid, rubber-side
down, over top of jar, and seal with screw cap by screwing down as
tightly as possible. Process in boiling water bath, 35 minutes for
pints, 45 minutes for quarts.
Kerr canning jars can be found at most grocery
stores. European canning jars can be ordered online at Weck Canning.
BATH AND BODY
Refreshing Yoga Spritz
Bridal
Bath Salts
Fizzy
Bath Bombs
Refreshing Yoga Spritz
Very easy
Just add your
essential oils to distilled or purified water. Use from five to ten
drops of essential oil for each four ounces of distilled water. Shake
well before using.
For
a calming effect:
essential oil of pure
lavender
For a
refreshing and uplifting effect:
essential oils
of grapefruit combined with lemon
Also recommended:
neroli~the blossom of the bitter orange
Bulgarian rose
sandalwood
For dispensing, pour
the spritz water into mini spray-top bottles, available online at Specialtybottle.com. Essential oils
from a local health store or online at lorannoils.com.
Bridal Bath
Salts
very easy, very lovely gift
5 pounds Epsom salts
50-100
drops of essential oil such as lavender, sandalwood or grapefruit
Pour the epsom salts into
a large bowl with plenty of room to stir. Sprinkle the drops of oil all
over the top of the epsom salts - don't drop them all in one place. Stir
until mixed, then pour into glass containers until they are filled to
the brim. Makes about 10 eight-ounce jars of bath salts, or twenty
4-ounce jars. (for a single recipe, use 1 pound epsom salts, 20 drops
essential oil).
Package
bath salts in glass jars. Essential oils can be obtained from a local
health store or online at lorannoils.com. Glass jars at Weck Canning
or Specialtybottle.com.
Fizzy Bath Bombs
2 cups citric acid
6
cups baking soda
5-10 drops essential oil, or
more if desired
Food coloring (optional)
2 tsp dried flowers or herbs (optional)
Witch hazel in a spray bottle
Mix the citric acid and
baking soda with your hands in a large bowl or clean plastic bucket. Add
essential oil, food coloring, and dried herbs. Add more oil and coloring
if desired.
Begin
adding the witch hazel. Go slowly and be careful at this stage, because
too much witch hazel added too quickly will cause the bomb to go off
while you're mixing it (the fizz will become activated with too much
liquid, and there will be none left for bath time). Spray the mixture
with witch hazel - 2 or 3 sprays, then mix and knead. Repeat spraying,
then knead, until you have a consistency that will hold together when
you squeeze a handful of it. It should be like wet sand for building
sand castles - not too wet. Take your time - allow 10-15 minutes for
mixing. Once it has achieved the proper consistency, press it into molds
(such as jello molds) or form it into balls in your hand. Let dry
overnight.
Recommended
herbs & flowers: chamomile, marigold, ground apricot kernel,
lemongrass, rose petals. Store in an airtight container.
Package in cellophane
bags or glass jars. Citric acid can be obtained online at
americanspice.com. Essential oils
& herbs from a local health store, or online at lorannoils.com. Kerr canning jars
can be found at most grocery stores, or order specialty jars online at
Weck Canning
or Specialtybottle.com.
DRINKS
Russian Tea Mix #1
Russian Tea Mix #2
Hot
Cocoa Mix
Berry
Juice/Dessert Sauce
Herbal
Tea
Limoncello Lemon
Liqueur
Kahlua
#1
Kahlua
#2
Almond
Liqueur
Berry Liqueur
Russian Tea Mix #1
3 - 4 cups Tang
1 cup
instant tea
1 tsp ground cloves
Mix all ingredients well.
To serve: In a mug combine
one tablespoon of mix with piping hot water, stir and enjoy.
Package Russian tea mix in
glass jars or tins which are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Russian Tea Mix
#2
(really easy - one
ingredient!)
Get Lipton instant ice tea mix with
sugar and lemon, and repackage in glass jars; give serving
instructions.
To serve: In a mug combine one
heaping tablespoon of mix with piping hot water, stir and enjoy.
Package Russian tea mix in
glass jars or tins which are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Hot Cocoa Mix
1/2 cup cocoa
1 cup
sugar
3 cups instant dry milk
dash salt
Sift 3 times.
To serve: In a mug combine 3-4 heaping teaspoons of
mix with boiling water.
Package hot cocoa mix in glass jars or tins which
are available online at Specialtybottle.com, or Kerr canning
jars from your local grocery.
Berry Juice/Dessert Sauce
An elegant sauce bursting with berry flavor. My
11-year-old son is crazy about this...he loves it over ice cream for
dessert, and over warm rice for breakfast. In a large saucepan heat 6
pints berries and 2 cups water until berries burst. Strain berries
through a cheesecloth. Mix 4 cups of this juice with 1-1/2 cups sugar,
heat until sugar dissolves. Pour, hot, into sterilized jars or bottles,
secure tops, and process in boiling water bath for 15 minutes.
Serve over ice cream, warm
vanilla pudding, fudge cake or crepes. For a breakfast drink, mix 1 cup
berry sauce with 2 cups water.
European juice bottles for home canning can be
obtained online from Weck Canning,
or Kerr canning jars can be found at most grocery stores.
Herbal Tea
Purchase dried herbs or gather them fresh from the
garden in the summer. Tie the herbs in bundles and hang upside down in a
cool, dark, dry place until the leaves have thoroughly dried. This can
take from two days to a month, depending on the weather. When thoroughly
dry, lay out a large square of newspaper, and over it, rub the herbs to
get the leaves and buds off of the stems. Discard the stems, pour the
crumbled leaves into a clean bowl. Fill tea bags with the herbs, using a
hot iron or stapler to seal the ends of the tea bags and attach a
string. Tie a personalized hang tag to the end.
Recommended herbs for
teas:
Peppermint
Chamomile flowers
Lemon
verbena, lemon balm, lemon grass
Borage
Rosemary
Sage
Raspberry leaf
Tea bags are available online at sunburstbottle.com. Herbs can be
found at health stores or online at mothernature.com.
Limoncello Lemon
Liqueur
2 pounds of organically
grown lemons
1 quart vodka
1/2 cup sugar
3 cups
water
Cut the yellow
part of the peel from the lemons. Steep the peels in 1 quart of
100-proof vodka in a covered glass container for one week at room
temperature. In a pot, mix 1-1/2 cups of sugar with 3 cups of water and
heat until sugar dissolves. Cool thoroughly. Remove the peels from the
vodka; strain the vodka to remove any small pieces of peel or other
residue. Discard the peels. Add the sugar syrup to the vodka, then stir,
and bottle. Will keep for up to two years.
Bottle limoncello in liqueur bottles, available at
local beer-making supply stores or online at Specialtybottle.com. Cork, and
finish with bottle hoods.
Kahlua #1
1 fifth of Everclear or vodka
3-1/2 cups sugar dissolved in 3 cups hot water
1 two-ounce jar instant coffee dissolved in 1 cup
boiling water
1 vanilla bean, divided in thirds
long way
Thoroughly
cool all liquids, then mix together. Pour into bottles. Attach vanilla
beans to thread and place one in each bottle, leaving thread hanging out
the top for later removal. Cork and leave for three weeks minimum.
Before final corking, use thread to remove vanilla bean.
Bottle kahlua in liqueur
bottles, available at local beer-making supply stores or online at Specialtybottle.com. Cork, and
finish with bottle hoods.
Kahlua #2
1-1/2 quarts water
1 pound
finely ground Columbian coffee
2 quarts water
7 cups sugar
1 fifth
Everclear 190 proof, or vodka
2 oz. pure vanilla
extract
Simmer 1-1/2
quarts water and ground coffee, covered, for 45 minutes. Cool to room
temperature, strain, and add more water to make 6-8 cups solution.
Strain thoroughly. Mix sugar and 2 quarts water in saucepan, heat until
sugar dissolves, cool to room temperature. Be sure all liquids are
thoroughly cooled before combining with alcohol. Mix the strained
coffee-water, cooled sugar-water, Everclear and vanilla. Pour into glass
bottles, cork and store in a dark place for at least 2-3 months. Makes
about 7 bottles.
Bottle
kahlua in liqueur bottles, available at local beer-making supply stores
or online at Specialtybottle.com. Cork, and
finish with bottle hoods.
Almond Liqueur
2 cups sugar
2 cups
water
2 cups vodka
2
cups brandy
3 tsp almond extract
Bring sugar and water to
boil. Simmer for 10 minutes, remove from heat, stir in remaining
ingredients. Pour into glass bottles, cork and store in a dark place.
Bottle almond liqueur in
liqueur bottles, available at local beer-making supply stores or online
at Specialtybottle.com. Cork, and
finish with bottle hoods.
Berry Liqueur
Fill a quart jar with raspberries, Marion berries,
or other cane berry, and cover entirely with vodka. Close jar tightly,
let set in a dark place for 4 months or until berries lose their color.
Pour berries and liquid into a bowl, mash berries with a potato masher.
Strain through a fine cloth, then strain again through 4 layers of
cloth, pour into clean jar. Add sugar to taste... I use 1 to 1-1/2 cups
sugar for 1 quart of berry juice.
Bottle berry liqueur in liqueur bottles, available
at local beer-making supply stores or online at Specialtybottle.com. Cork, and
finish with bottle hoods.
SAVORIES
Pesto
Homemade
Cheese Spread
Pimiento Cheese Spread
Savory Herb
Rub
Barbecue Rub
Beer
Bread Mix
Pesto
1-1/2 cups fresh basil leaves
6 cloves fresh garlic
3/4
cup total, blend of olive oil and water to your taste
3 Tbsp pine nuts
3/4 cup
Parmesan cheese
In a
blender, put basil, garlic, oil, water and pine nuts. Blend until garlic
is chopped very fine. Pour mixture into mixing bowl and stir in Parmesan
cheese. To serve: toss pesto and freshly cooked hot pasta together, add
more pesto to your taste. Serve as a side dish, or top with sauteed
prawns or grilled Italian sausage for a main dish.
Package pesto in glass
jars. Kerr canning jars can be found at most grocery stores, or
specialty jars can be ordered online at Specialtybottle.com.
Savory Herb Rub
for baked or barbecued meats
3 cups salt
3 cups
paprika
3/4 cup black pepper
1-1/2 cups lemon pepper
Stir together until mixed. Fills about 16
four-ounce spice jars.
Instructions for Herbed Roast Chicken:
2 Tbsp Herb Rub
1
average-size chicken, about 3-1/2 pounds
You
will need a small baking pot with a tight-fitting lid that the chicken
will fit in. Oil the baking pot. Rinse & dry chicken, then rub it
all over inside and outside with herb rub. Put the chicken in the pot,
and bake - uncovered - at 400 degrees for 1 hour and 10 minutes. Remove
from oven and immediately cover with lid. Let stand for 20-30 minutes.
This is a part of the cooking process; do not take off the cover until
serving. For a single recipe of Herb Rub, use 2 tsp salt, 2 tsp paprika,
1/2 tsp black pepper, 1 tsp lemon pepper.
Package herb rub in spice jars, which can be
obtained online at Specialtybottle.com.
Barbecue Rub
for Chicken or Fish
1/4
cup paprika
1 Tbsp salt
Rub meat with oil and
sprinkle generously with the rub. Barbecue over very hot coals for 5-10
minutes each side. Makes 10 boneless chicken thighs or 1 pound of
fish.
Package herb rub
in spice jars, which can be obtained online at Specialtybottle.com.
Homemade Cheese
Spread
1# grated cheddar cheese
1 13-oz. can evaporated milk + 1/4 cup (total:
16-oz. milk)
3 Tbsp sugar
1 Tbsp flour
1-2 tsp dry
mustard
1/4 tsp garlic salt
1/2 tsp salt
1/4 tsp
Worcestershire sauce
1/4 tsp molasses
Heat in a double boiler until smooth. Pour into
glass jars, refrigerate. Yields 1 quart.
Glass
jars are available online at Specialtybottle.com, or Kerr canning
jars can be found at your local grocery.
Pimiento Cheese Spread
1 cup evaporated milk
1/4
pound grated cheddar cheese (1 cup)
1/2 pound
grated American cheese (2 cups)
1 two-ounce jar
pimientos
1/4 tsp salt
1/4 tsp paprika
Heat all in ingredients, except pimentos, in a
double boiler. When cheese is fully melted add pimientos. Pour into
glass jars and refrigerate.
Glass jars are available online at Specialtybottle.com, or Kerr canning
jars can be found at your local grocery.
Beer Bread Mix
3-1/4 cups flour
3 tsp
thyme
1-1/2 tsp rosemary
1-1/2 tsp sage
3/4 tsp
salt
2 Tbsp sugar
3 tsp
baking powder
Mix all ingredients well.
Instructions for Beer
Bread:
Pour Beer Bread Mix into bowl and add 12
oz. beer that has been brought to room temperature. Stir briefly until
mixed, and pour dough into greased bowl. Let rise, covered, for 1 hour.
Pour into a greased loaf pan. Smooth top of dough. Bake at 350 degrees
for 1 hour. Brush with 2 Tbsp melted butter during last 10 minutes of
baking.
Package beer
bread mix in tin-tie (coffee style) bags,
accompanied by a bottle of beer.
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