Mason Jar Mixes

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Posted by Karen on November 05, 2000 at 23:28:46:

In Reply to: mason jar mixes posted by ladym on November 05, 2000 at 15:30:40:

"Gifts in a Jar" Links

http://kitchenlink.com/cgi/public_frames?page=holiday/merrygifts

http://www.realfood4realpeople.com/cookies.html

http://members.aol.com/stephndon/cookie.htm

http://members.hmcltd.net/kmrowe/recipes/giftjar.html

http://www.hugs.org/makemixdex.shtml
__________________________________________________

Hot Beverage Mixes in a Jar

Swiss Style Mocha Mix

Yield: 24 servings

1/2 c Instant coffee granules
1/2 c Sugar
2 tb Cocoa
1 c Nonfat dry milk powder

Combine all and mix well. Store mix in an airtight
container.

For each serving: place 1 tbsp. + 1 tsp. of mix into a
cup. Add 1 cup boiling water and stir well.
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Russian Tea Mix

1 1/4 cups orange breakfast drink (Tang)
2/3 cup Instant tea with sugar and lemon
1 teaspoon Ground cloves
1 teaspoon Ground cinnamon
1 teaspoon Ground allspice
1/4 teaspoon Grated lemon rind
1/4 teaspoon Grated orange rind

Combine all ingredients, stirring well. Store mix in an
airtight container

To serve, place 3 to 4 teaspoons mix in a cup. Add 1
cup boiling water and stir well.

Yield: about 25 servings.
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Bavarian Mint Coffee Creamer

3/4 Cup non-dairy coffee creamer
1/2 Cup Dutch process cocoa
3/4 Cup confectioners sugar
1/2 Tsp. peppermint extract

Combine all ingredients in a container with a tight fitting
lid. Shake well to blend. Store in airtight container.

To make Bavarian Mint Coffee: In a mug, combine 2
tablespoons of creamer with 6 ounces of coffee.
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Amaretto Coffee Creamer

3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar

Combine all ingredients in a container with a tight fitting lid.
Shake well to blend. Store in airtight container and give creamer
with the recipe for Amaretto Coffee. Yields 12 servings.

To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer
with 6 ounces of coffee.
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Hearth and Home Cocoa Mix©

Combine and blend well:

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup cocoa
1/2 cup powdered nondairy creamer
dash salt

Makes 3-3/4 cups mix
15 to 16 servings

Directions: Add 1/4 cup mix to 3/4 cup
boiling water in mug. Stir to blend.
__________________________________________________

Gourmet Hot Cocoa Mix

From Taste of Home

1 25 ounce box non-fat dry milk
1 16oz jar non-dairy creamer
1 15 or 16 ounce container of presweetened cocoa mix (like Nestles Quik)
1 13 ounce jar chocolate malted milk powder
1 cup powdered sugar

Mix all the ingredients together in a very large container. Use a wire whisk to be sure it
is distributed evenly. Divide mixture into jars with tight lids.

To make hot cocoa, place 2 - 3 tablespoons of mix into a mug. Add boiling water and
stir well. You may use more or less mix to taste or depending on the size of the mug.
__________________________________________________

Vanilla Almond Coffee

Make your own flavored coffee at a fraction of the cost. It's fun to create your own flavor
combinations. From McCormick, the spice people.

1 can automatic drip ground coffee
1 bottle (1oz) pure vanilla extract
1 bottle (1 oz) pure almond extract

Pour coffee into a large zipper plastic bag or bowl.

Add both extracts to coffee. Stir well to thoroughly blend extracts into coffee. Store coffee in
plastic bag or airtight container in refrigerator or freezer until ready to use. Brew coffee as
usual.

Variations:
- Decaffeinated coffee works just as well.
- Try your own favorite flavors: coconut, rum, hazelnut, chocolate
__________________________________________________

Toffee Coffee Mix

2/3 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar

Combine all ingredients well in a large bowl. Place in
air-tight jars.

To serve, place 2 - 3 teaspoons of mix in a mug and add
boiling water.
__________________________________________________

Raspberry Hot Cocoa Mix

If you're really pressed for time, just buy hot cocoa
mix in bulk and mix in one packet of raspberry unsweetened
Kool-Aid for every 3 cups of cocoa mix.

2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup non-dairy creamer powder
1/2 teaspoon salt
3 packets unsweetened raspberry Kool-Aid
5 1/2 cups instant dry milk powder

Sift together the powdered sugar, cocoa powder, non-dairy creamer, salt and Kool-Aid into
a large bowl. Stir in the milk powder. Store tightly sealed.

Yield: about 9 cups.

To serve, put 3 Tablespoons into a cup and add hot water. Stir.
__________________________________________________

Orange-Spiced Coffee

1 cup dried orange rind
2-1/2 Tbsp. ground cinnamon
2-1/2 Tbsp. ground cloves
1 pound freshly ground coffee

Place all ingredients in a 1 gallon ziplock bag, seal and shake.
Spoon into airtight containers. Use like regular ground coffee.
_________________________________________________

Minty Hot Cocoa

1 10 ounce pkg. mint chocolate chips (1 2/3 cups)
1 1/3 cups nonfat dry milk powder
2/3 cup sugar
1/3 cup quality unsweetened cocoa powder
8 peppermint sticks, or round hard candies

Layer ingredients attractively in two 2 cup jars, dividing everything equally. Insert
peppermint sticks, candy canes, or candies around the inside of the jar or use with
decorations on outside of jar if sealed in wrappers. Add additional chocolate
pieces if necessary to fill any gaps.

GIFT TAG DIRECTIONS:

Place contents of one jar with 1 2/3 cups water. Heat and stir over medium heat
until hot and chocolate pieces are melted. Pour into 4 cocoa mugs, and serve with
peppermint candy. Top with whipped cream or marshmallows if desired.
__________________________________________________

Chai Tea

1 1/4 cup nonfat dry milk powder
1/4 cup black tea leaves
12 cardamom pods
4 2 inch pieces of cinnamon stick
2 tsp dried lemon peel

Divide all ingredients, layering equally between two 6 ounce jars.

GIFT TAG DIRECTIONS:

To serve, place contents of one jar in a large saucepan with 4 cups of water. Bring
to boiling. Remove from heat, and let stand 5 minutes. Strain through a wire
strainer lined with cheesecloth or a coffee filter. Add honey to taste.
__________________________________________________

Christmas Coffee

1/2 cup powdered non dairy creamer
1 cup mini chocolate chips
2 Tbsp vanilla powder
1/4 cup sifted powdered sugar
2 cups nonfat dry milk powder
2/3 cup instant coffee crystals
Chocolate Stir Spoons (recipe below)

Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder.
Layer with coffee and chips into two cup jars. Tap between layers to settle before
adding next layer.

GIFT TAG DIRECTIONS:

For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir
until dissolved.
__________________________________________________

Chocolate Spoons

These are perfect to give with hot chocolate mixes
as gifts.

1/2 cup semisweet choc. chips
5 teaspoons butter (no substitutions)
4 heavy duty plastic spoons
2 tablespoons vanilla chips
16 mini marshmallows

Melt chocolate chips with 4 teaspoons butter. Dip spoons in
chocolate and top with 4 marshmallows each. Place on waxed paper
to set. Melt vanilla chips with remaining 1 teaspoon butter. Drizzle
over chocolate spoons. Let set. Use in coffee or cocoa.
__________________________________________________

Cinnamon Candied Spoons

7 1/2 oz. package of cinnamon candies
red colored sugar
6 tablespoons light corn syrup
plastic spoons

Line a baking sheet with waxed paper and spray paper with
cooking spray. Crush candies. Combine candies and corn syrup in
a heavy saucepan over medium-low heat. stir frequently until melted.
Dip spoons into candy mixture and then into colored sugar. Place spoons
on cookie sheet to harden. Use with coffee or tea.
__________________________________________________

Butterscotch Brownie Mix In A Jar

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed dark brown sugar
2 cups flour mixed with 1 1/2 tablespoons baking powder and 1/4 teaspoon salt

Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Press each layer firmly in
place.

Attach to jar:

Butterscotch Brownies

1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add 1 1/2 sticks butter or margarine, softened at room temperature, 2 eggs, slightly beaten and 2
teaspoons vanilla. (*NOTE:DO NOT USE DIET MARGARINE)

3. Mix until completely blended.

4. Spread batter into a sprayed 9''x 13'' metal pan.

5. Bake at 375 for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2'' squares.
Cool completely in pan.

Makes 2 dozen brownies.

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Comments:
: "Gifts in a Jar" Links : http://kitchenlink.com/cgi/public_frames?page=holiday/merrygifts : http://www.realfood4realpeople.com/cookies.html : http://members.aol.com/stephndon/cookie.htm : http://members.hmcltd.net/kmrowe/recipes/giftjar.html : http://www.hugs.org/makemixdex.shtml : __________________________________________________ : Hot Beverage Mixes in a Jar : Swiss Style Mocha Mix : Yield: 24 servings : 1/2 c Instant coffee granules : 1/2 c Sugar : 2 tb Cocoa : 1 c Nonfat dry milk powder : Combine all and mix well. Store mix in an airtight : container. : For each serving: place 1 tbsp. + 1 tsp. of mix into a : cup. Add 1 cup boiling water and stir well. : __________________________________________________ : Russian Tea Mix : 1 1/4 cups orange breakfast drink (Tang) : 2/3 cup Instant tea with sugar and lemon : 1 teaspoon Ground cloves : 1 teaspoon Ground cinnamon : 1 teaspoon Ground allspice : 1/4 teaspoon Grated lemon rind : 1/4 teaspoon Grated orange rind : Combine all ingredients, stirring well. Store mix in an : airtight container : To serve, place 3 to 4 teaspoons mix in a cup. Add 1 : cup boiling water and stir well. : Yield: about 25 servings. : __________________________________________________ : Bavarian Mint Coffee Creamer : 3/4 Cup non-dairy coffee creamer : 1/2 Cup Dutch process cocoa : 3/4 Cup confectioners sugar : 1/2 Tsp. peppermint extract : Combine all ingredients in a container with a tight fitting : lid. Shake well to blend. Store in airtight container. : To make Bavarian Mint Coffee: In a mug, combine 2 : tablespoons of creamer with 6 ounces of coffee. : __________________________________________________ : Amaretto Coffee Creamer : 3/4 cup non-dairy coffee creamer : 1 tsp. almond extract : 1 tsp. ground cinnamon : 3/4 cup confectioners sugar : Combine all ingredients in a container with a tight fitting lid. : Shake well to blend. Store in airtight container and give creamer : with the recipe for Amaretto Coffee. Yields 12 servings. : To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer : with 6 ounces of coffee. : __________________________________________________ : Hearth and Home Cocoa Mix© : Combine and blend well: : 2 cups nonfat dry milk powder : 3/4 cup sugar : 1/2 cup cocoa : 1/2 cup powdered nondairy creamer : dash salt : Makes 3-3/4 cups mix : 15 to 16 servings : Directions: Add 1/4 cup mix to 3/4 cup : boiling water in mug. Stir to blend. : __________________________________________________ : Gourmet Hot Cocoa Mix : From Taste of Home : 1 25 ounce box non-fat dry milk : 1 16oz jar non-dairy creamer : 1 15 or 16 ounce container of presweetened cocoa mix (like Nestles Quik) : 1 13 ounce jar chocolate malted milk powder : 1 cup powdered sugar : Mix all the ingredients together in a very large container. Use a wire whisk to be sure it : is distributed evenly. Divide mixture into jars with tight lids. : To make hot cocoa, place 2 - 3 tablespoons of mix into a mug. Add boiling water and : stir well. You may use more or less mix to taste or depending on the size of the mug. : __________________________________________________ : Vanilla Almond Coffee : Make your own flavored coffee at a fraction of the cost. It's fun to create your own flavor : combinations. From McCormick, the spice people. : 1 can automatic drip ground coffee : 1 bottle (1oz) pure vanilla extract : 1 bottle (1 oz) pure almond extract : Pour coffee into a large zipper plastic bag or bowl. : Add both extracts to coffee. Stir well to thoroughly blend extracts into coffee. Store coffee in : plastic bag or airtight container in refrigerator or freezer until ready to use. Brew coffee as : usual. : Variations: : - Decaffeinated coffee works just as well. : - Try your own favorite flavors: coconut, rum, hazelnut, chocolate : __________________________________________________ : Toffee Coffee Mix : 2/3 cup instant coffee : 1 cup non-dairy creamer : 1 cup brown sugar : Combine all ingredients well in a large bowl. Place in : air-tight jars. : To serve, place 2 - 3 teaspoons of mix in a mug and add : boiling water. : __________________________________________________ : Raspberry Hot Cocoa Mix : If you're really pressed for time, just buy hot cocoa : mix in bulk and mix in one packet of raspberry unsweetened : Kool-Aid for every 3 cups of cocoa mix. : 2 cups powdered sugar : 1 cup unsweetened cocoa powder : 1 cup non-dairy creamer powder : 1/2 teaspoon salt : 3 packets unsweetened raspberry Kool-Aid : 5 1/2 cups instant dry milk powder : Sift together the powdered sugar, cocoa powder, non-dairy creamer, salt and Kool-Aid into : a large bowl. Stir in the milk powder. Store tightly sealed. : Yield: about 9 cups. : To serve, put 3 Tablespoons into a cup and add hot water. Stir. : __________________________________________________ : Orange-Spiced Coffee : 1 cup dried orange rind : 2-1/2 Tbsp. ground cinnamon : 2-1/2 Tbsp. ground cloves : 1 pound freshly ground coffee : Place all ingredients in a 1 gallon ziplock bag, seal and shake. : Spoon into airtight containers. Use like regular ground coffee. : _________________________________________________ : Minty Hot Cocoa : 1 10 ounce pkg. mint chocolate chips (1 2/3 cups) : 1 1/3 cups nonfat dry milk powder : 2/3 cup sugar : 1/3 cup quality unsweetened cocoa powder : 8 peppermint sticks, or round hard candies : Layer ingredients attractively in two 2 cup jars, dividing everything equally. Insert : peppermint sticks, candy canes, or candies around the inside of the jar or use with : decorations on outside of jar if sealed in wrappers. Add additional chocolate : pieces if necessary to fill any gaps. : GIFT TAG DIRECTIONS: : Place contents of one jar with 1 2/3 cups water. Heat and stir over medium heat : until hot and chocolate pieces are melted. Pour into 4 cocoa mugs, and serve with : peppermint candy. Top with whipped cream or marshmallows if desired. : __________________________________________________ : Chai Tea : 1 1/4 cup nonfat dry milk powder : 1/4 cup black tea leaves : 12 cardamom pods : 4 2 inch pieces of cinnamon stick : 2 tsp dried lemon peel : Divide all ingredients, layering equally between two 6 ounce jars. : GIFT TAG DIRECTIONS: : To serve, place contents of one jar in a large saucepan with 4 cups of water. Bring : to boiling. Remove from heat, and let stand 5 minutes. Strain through a wire : strainer lined with cheesecloth or a coffee filter. Add honey to taste. : __________________________________________________ : Christmas Coffee : 1/2 cup powdered non dairy creamer : 1 cup mini chocolate chips : 2 Tbsp vanilla powder : 1/4 cup sifted powdered sugar : 2 cups nonfat dry milk powder : 2/3 cup instant coffee crystals : Chocolate Stir Spoons (recipe below) : Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. : Layer with coffee and chips into two cup jars. Tap between layers to settle before : adding next layer. : GIFT TAG DIRECTIONS: : For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir : until dissolved. : __________________________________________________ : Chocolate Spoons : These are perfect to give with hot chocolate mixes : as gifts. : 1/2 cup semisweet choc. chips : 5 teaspoons butter (no substitutions) : 4 heavy duty plastic spoons : 2 tablespoons vanilla chips : 16 mini marshmallows : Melt chocolate chips with 4 teaspoons butter. Dip spoons in : chocolate and top with 4 marshmallows each. Place on waxed paper : to set. Melt vanilla chips with remaining 1 teaspoon butter. Drizzle : over chocolate spoons. Let set. Use in coffee or cocoa. : __________________________________________________ : Cinnamon Candied Spoons : 7 1/2 oz. package of cinnamon candies : red colored sugar : 6 tablespoons light corn syrup : plastic spoons : Line a baking sheet with waxed paper and spray paper with : cooking spray. Crush candies. Combine candies and corn syrup in : a heavy saucepan over medium-low heat. stir frequently until melted. : Dip spoons into candy mixture and then into colored sugar. Place spoons : on cookie sheet to harden. Use with coffee or tea. : __________________________________________________ : Butterscotch Brownie Mix In A Jar : 1/2 cup firmly packed flaked coconut : 3/4 cup chopped pecans : 2 cups firmly packed dark brown sugar : 2 cups flour mixed with 1 1/2 tablespoons baking powder and 1/4 teaspoon salt : Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Press each layer firmly in : place. : : Attach to jar: : Butterscotch Brownies : 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. : 2. Add 1 1/2 sticks butter or margarine, softened at room temperature, 2 eggs, slightly beaten and 2 : teaspoons vanilla. (*NOTE:DO NOT USE DIET MARGARINE) : 3. Mix until completely blended. : 4. Spread batter into a sprayed 9''x 13'' metal pan. : 5. Bake at 375 for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2'' squares. : Cool completely in pan. : Makes 2 dozen brownies.

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