How To make Brownie Cakes In a Jar/Cp
2 Canning jars; * wide mouth
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon; opt.
1/3 c Margarine; or butter
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
Ice cream Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a med. saucepan combine margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand till smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover;
cook on high heat setting for 2 3/4 to 3 hours or till ckes spring back when touched and a long wooden tooth-pick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. BH&G New Crockery Cooker CookBook. -----
How To make Brownie Cakes In a Jar/Cp's Videos
MASON JAR Spice Cake Mix | Holiday Prep and Gift Giving
Another Mason Jar Mix recipe, this time ready spice cake. you can use this for muffins, cakes, dump cakes, it's up to your own creativity and inspiration. Perfect activity for rainy day pantry prep or holiday gift giving. Below is the list of ingredients for your dry mix as well as the standard instructions for making a cake.
Spice Cake - Dry Ingredients
1 1/4 C - Flour
1 C - Brown Sugar
2 tsp - Baking Powder
2 tbsp - Corn Starch
1/2 tsp - Ground Ginger
2 tsp - Pumpkin Pie Spice
WET INGREDIENTS
1/2 c whole milk
2 eggs room temperature
1 tsp. vanilla
1/2 c butter room temperature
INSTRUCTIONS
Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.
*If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
WHEN READY TO BAKE
In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
In a stand mixer cream butter until light and fluffy.
With the mixer on low, start by alternating the dry mixture and the egg mixture.
Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.
This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.
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