A help for ministry wives

Cookie and Brownie Mixes in a Jar

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Recipes: Cookie and Brownie Mixes in a Jar:

 

 

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Applesauce Cookies

 

1 cup brown sugar

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 cup raisins

3/4 cup chopped nuts

 

Directions:

1. Combine flour, salt, cinnamon and baking soda – stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

 

Attach to Jar:

AppleSauce Cookies

Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 – 12 minutes at 350 degrees F.

 

 

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Blarney Stones Cookie Mix In A Jar

 

1 cup sugar

3/4 cup golden raisins

1 1/2 cups peanuts; salted

1 3/4 cups flour; * mixed together

1 teaspoon baking soda; * mixed together

1 teaspoon allspice; * mixed together

 

Directions:

Mix flour with baking soda and allspice.

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

 

Attach to Jar

Blarney Stones Cookies

Makes 3 1/2 dozen cookies Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add: 3/4 cup butter ; not diet, very soft

2 eggs, slightly beaten

1 1/2 tsp. vanilla (opt.)

Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.

 

 

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Brownies in a Jar

 

Dry ingredients for brownies are layered in a one quart jar and given as a gift, along with baking directions. Ingredients:

2 1/4 cups white sugar

2/3 cup cocoa

1/2 cup chopped pecans

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

 

Directions:

1. Pour sugar into a clean and dry one quart jar. Press down firmly.

2. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour baking powder and salt. Pour into jar and seal.

3. Attach the following directions to the jar:

Brownies in a Jar

Empty mix into large bowl. Use your hands to mix throughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9×13 inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2 inch squares. Makes 2 dozen.

 

 

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Butterscotch Brownie Mix

 

1/2 cup firmly packed flaked coconut

3/4 cup chopped pecans

2 cups firmly packed brown sugar

2 cups flour mixed with 1 1/2 Tablespoons baking powder and 14 teaspoon salt

 

Directions:

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

 

Attach to Jar:

Butterscotch Brownies

Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 3/4 cup (1 1/2 sticks) butter or margarine(not diet), very soft; two eggs, slightly beaten and 2 teaspoons vanilla (opt.). Mix until completely blended. Spread batter into a sprayed 9X13 metal pan. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 squares. Makes 2 dozen brownies.

 

 

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CELEBRATION COOKIE MIX IN A JAR

 

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

1 cup “M&M’s”® Chocolate Mini Baking Bits, divided

1/2 cup raisins

3/4 cup firmly packed light brown sugar

1-1/4 C uncooked quick oats

 

Directions:

In medium bowl combine flour, baking soda, salt, and cinnamon. In 1-quart clear glass jar with tight-fitting resealable lid, layer flour mixture, walnuts, 1/2 cup “M&M’s”® Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup “M&M’s”® Chocolate Mini Baking Bits, and oats.

 

Seal jar; wrap decoratively.

 

Attach to Jar:

 

Preheat oven to 350° F. Lightly grease cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4 teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies.

 

 

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CHEWY CHOCOLATE CHIP BARS IN A JAR

 

1/4 C. milk chocolate chips

1/4 C. white chocolate or vanilla milk chips

1/4 C. semisweet chocolate chips

1/2 C. chopped walnuts, toasted* and cooled

1/2 C. dark brown sugar, packed**

1 C. buttermilk biscuit baking mix

1/2 C. light brown sugar, packed**

1 C. buttermilk biscuit baking mix

 

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

 

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

 

Directions:

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

 

Attach to Jar:

Chewy Chocolate Chip Bars:

Preheat oven to 350ºF.

Empty contents of jar into medium bowl. Stir in:

1/2 C. (1 stick) butter or margarine, melted

1 large egg

1 tsp. vanilla extract

Press into 8-inch square baking pan coated with cooking spray. Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.

 

 

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Chocolate Cookies

 

1 1/2 cups white sugar

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

Directions:

1. Combine flour, salt, and baking soda – stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Attach to Jar:

Whip 1 1/4 cup of butter or shortening until light and fluffy. Add 2 eggs and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 minutes at 350 degrees F.

 

 

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Chunky Chocolate Cookie mix in a Jar

 

3/4 cup packed brown sugar

1/2 cup white sugar

1/4 cup unsweetened cocoa powder

1/2 cup chopped pecans

1 cup jumbo chocolate chips

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

 

Directions for jar:

Mix together the flour, baking soda and baking powder and salt. Set aside. Layer ingredients in order given in a 1 quart wide-mouth canning jar. Make sure you pack all down firmly before adding the flour mixture. It will be a tight fit, but will fit, if you pack everything tightly. Wipe down the side of the jar with a paper towel after you add the cocoa powder.

 

Instructions to attach to jar:

Chunky Chocolate Cookies

1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheet. DO NOT USE WAXED PAPER. 5. Bake 350 degrees for 11 to 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.

 

 

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Crunchy Toffee Cookies Mix

 

2/3 cups of toffee chips

1/2 cup chopped pecans, toasted and completely cooled

1/2 cup packed dark brown sugar

1 cup buttermilk biscuit and baking mix

1/2 cup packed light brown sugar

1 cup buttermilk biscuit and baking mix

 

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

 

Directions:

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

Attach to Jar:

 

Crunchy Toffee Cookies

Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden.

 

 

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Candy Cookie Mix

 

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1 teaspoon powdered vanilla

1 teaspoon baking soda

2 cups flour

 

Directions:

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

 

Attach to Jar:

Candy Cookies

Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened

1 large egg

1 package candy cookie mix

1 cup candybar chunks (ex:Reese’s Peanut butter cups, Butterfinger bars, white or milk chocolate chunks). Preheat oven to 350 degrees F. In a large bowl or electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the candy cookie mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2 inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.

 

 

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Chewy Butterscotch Nut Bars in a Jar

 

1/2 cup butterscotch chips

1/2 cup pecan pieces, toasted and cooled*

1/2 cup light brown sugar, packed**

1 cup buttermilk biscuit baking mix

1/2 cup dark brown sugar, packed**

1 cup buttermilk biscuit baking mix

 

Directions:

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

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

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

 

Attach to Jar:

To make Chewy Butterscotch Nut Bars:

Preheat oven to 350 degrees F.

Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted

1 large egg

1 teaspoon vanilla extract

Press into 8-inch square baking pan coated with cooking spray.

Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.

 

 

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Chewy Coconut-Almond Cookies In a Jar

 

1 C. shredded coconut

1/2 C. sliced almonds, toasted and cooled completely

1/2 C. packed dark brown sugar

1 C. buttermilk biscuit and baking mix

1/2 C. packed light brown sugar

1 C. buttermilk biscuit and baking mix

 

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

 

Directions:

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

 

Attach to Jar:

Chewy Coconut Almond Cookies

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375ºF for 10 to 12 minutes or until cookies are light golden brown.

Makes 2 1/2 dozen cookies.

 

 

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Chocolate Covered Raisin Cookie Mix

 

3/4 cup firmly packed dark brown sugar

1cup chocolate covered raisins

1/2 cup milk

chocolate chip morsels

1 3/4 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

 

Directions:

Layer above ingredients in jar in given order.

 

Attach to Jar:

Chocolate Covered Raisin Cookies

In a large bowl mix thoroughly dry ingredients,

1 stick of soften butter or marg.

Add: 1 egg, slightly beaten, 1 tsp. vanilla

Mix thoroughly using your hands

Shape into walnut sized balls onto a grease cookie sheet.

350* for 13-15 min.

 

 

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Cornflake Cookie Mix

 

1 1/4 cups white sugar

1/4 teaspoon salt

2 1/2 cups coconut

1 1/2 cups cornflake cereal

 

Directions:

1. Place sugar and salt in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down (put cornflakes in last and don’t crunch them down!).

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

 

Attach to Jar:

CornFlake Cookies

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

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