*  Exported from  MasterCook  *
 
                           BROWNIE CAKES IN A JAR
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Canning jars -- wide mouth
    1       c            All-purpose flour
    1       c            Sugar
      1/2   ts           Baking soda
      1/4   ts           Ground cinnamon (optional)
      1/3   c            Butter -- or Margarine
      1/4   c            -Water
    3       tb           Unsweetened cocoa powder
      1/4   c            Buttermilk
    1                    Egg -- beaten
      1/2   ts           Vanilla extract
      1/4   c            Walnuts -- finely chopped
 
   Here’s one you can start out with, it makes 2 jars.
   Every recipe technique is the same, just different
   ingredients.. Sterilize, two 1-pint straight-sided
   wide-mouth canning jars (specifically made for canning
   jams and jellies) lids and rings by boiling for 10
   minutes (keep the lids and rings in the hot water
   until ready to use); set aside. In a small bowl stir
   together flour, sugar, baking soda and cinnamon, if
   desired. Set aside. In a medium saucepan combine
   butter or margarine, water and cocoa powder; heat and
   stir until butter or margarine is melted and mixture
   is well blended. Remove from heat; stir in flour
   mixture. Add buttermilk, egg and vanilla; beat by hand
   until smooth. Stir in nuts. Pour mixture into the
   prepared canning jars; place jars onto a cookie sheet.
   Preheat oven to 325-degrees. Bake for 35-40 minutes or
   until a pick inserted deep into each cake comes out
   clean. Remove cakes from the oven, one at a time.
   Place a lid, then a ring onto the jars and screw down
   tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!!
   
   Place jars onto your counter to cool. You'll hear a
   “plinking” sound. If you miss the sound, wait until
   the cakes are cool and press on the lids, they
   shouldn't move at all, that means they've sealed.
   
   Store cakes in a cool, dark place. They should last up
   to a year--I don't know, they've never lasted that
   long around here! If you'd like to decorate them,
   place a wad of cotton in the center of each lid, then
   place a piece of decorative cloth, about 3-inches
   larger in circumference than the lid, (cut with
   pinking shears) on top of the cotton. Screw the ring
   back on (by this time the rings can be removed as the
   lids should be sealed). Use your imagination when
   decorating--a hot glue gun works wonders (dried
   flowers, ribbon, etc). These make WONDERFUL Christmas
   gifts.
          Ellie Collin
          FOOD AND WINE CLUB
   
   Posted on FIDO COOKING by Joan Mershon 1-6-94
  
 
 
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