... here is a sampling ...
BEST EVER CHOCOLATE CHIP COOKIES
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar
Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid. Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup ofbutter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2 dozen.
BOUQUET GARNI SEASONING BUNDLES
2 tablespoons dried parsley flakes
1 bay leaf
2 tablespoons dried instant minced onion
1 tablespoon dried celery leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram leaves
10 whole black pepper corns
Cheesecloth
twine
Cut cheesecloth into 6 inch double squares. Place above ingredients in center,bring up sides of cheesecloth and wrap twice and tie securely with the twine. Make several at a time and store in air tight container. Drop into soups and stews for a wonderful flavor. Makes a wonderful gift in a decorative jar.
BRAN MUFFINS
1 1/2 c All bran cereal
1 1/4 c Self rising flour
1/2 c Sugar
1 c Golden raisins
Mix all together. Store in jar.
Attach this to the Jar:
1 pk Mix
1/2 c Butter, melted
1/2 c Milk
1 Egg, beaten
Mix: Combine all ingredients and store in an airtight container.
Variation: Bran Muffins: Preheat oven to 400. Combine all ingredients just till moistened. Grease muffin cups and fill 2/3 full. Bake 16-18 minutes. -MAKES 1 DOZEN --Variation: Pineapple Bran Muffins: Add 1 (8 oz) can drained crushed pineapple to the batter.
BRANDIED PINEAPPLE
2 fresh -- ripe pineapples
1 3/4 cups sugar
1 fifth -- (3 3/4 cups) brandy
Trim the pineapple, cut off the rind and cut vertically into fourths. Cut off the core. Cut the pineapple into 1/2-inch chunks. Pack into sterilized jars. Pack tightly, because the pineapple will shrink. Place sugar and brandy in a saucepan. Stir over low heat until sugar dissolves. Do not bring brandy to a boil. Pour the hot brandy mixture over the fruit in the jars. Cover tightly with lids and store in a cool place for 6 weeks or longer. Serve over ice cream or cake. Makes about 1 1/2 to 2 quarts, depending on the size of the pineapple chunks and the shape and size of the jars.
BREAD COATING FOR CHICKEN, PORK CHOPS OR FISH
2 c. dry bread crumbs
1/4 c. flour
3 Tbsp. paprika
4 tsp. salt
2 tsp. each: sugar, onion powder and ground oregano
1 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 c. solid shortening
Mix dry ingredients well together. Cut in shortening until mixture is crumbly. Store in tightly covered container. Makes about 2-2/3 cups, enough for 4 chickens. Use about 2/3 cup per chicken. Attach this to the Jar: Dip chicken pieces into milk then into coating. Arrange in single layer in ungreased shallow baking dish. Bake in preheated 400 degrees oven for 50 to 60 minutes or until tender and brown. Use same method for coating pork chops or fish and bake until done.
BREADSTICKS
1 cup Master Mix
1/4 cup water (about)
1/4 cup cornmeal or flour
sesame or caraway seeds
1/4 teaspoon salt
Combine mix and additional ingredients and store in jar.
Attach this to the Jar: Add water to form dough. Knead 12 times. Shape into pencil-like strands 1/2 inch thick. Cut into 3-inch lengths. Roll in sesame or caraway seeds if desired. Bake at 400 for about 20 minutes or until brown and crisp. For extra crispness, when sticks are brown, turn off oven and leave sticks in oven for 10 minutes or so.
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