*  Exported from  MasterCook  *

                        Gingerbread Baked In Jars

Recipe By     : Linda/BDT Burbank, CA
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Quick Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             All-purpose flour
     3/4  c             Granulated sugar
   1      ts            Baking soda
     1/2  ts            Baking powder
     1/4  ts            Salt
   2      ts            Ground ginger
   1      ts            Ground cinnamon
     1/2  ts            Ground cloves
     3/4  c             Margarine -- softened
     3/4  c             Water
     1/2  c             Molasses

Preheat oven to 325°F, no higher.

Sterilize five (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly
canning jars, lids and rings by boiling them for 15 minutes. Remove
the jars from the water and allow them to air-dry on your counter
top; leave the lids and rings in the hot water until you're ready to
use them.

Once the jars are cool enough to handle, use a pastry brush to grease
them with shortening. Do not use butter, margarine, PAM, or Baker's
Secret. Set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder,
salt, ginger, cinnamon, and cloves. Stir in margarine, water, and
molasses until well blended. Divide batter among the 5 jars. They
should be about half full. Place jars onto a cookie sheet or they'll
tip over.

Bake in preheated 325°F oven for 35 minutes or until cake tester
inserted in center comes out clean. Move the jars around in the oven
while they're baking, so they'll bake evenly.

Have your hot lids ready. Using heavy-duty mitts (the jars are hot!),
take one jar at a time from the oven and place a lid on, then the
ring. Tightly screw on lids--do it fast because the lid gets real
hot! Allow jars to cool on your countertop.

Once the jars are cool, decorate with round pieces of cloth. Unscrew
the ring (the lid should be sealed by now) and place a few cotton
balls or a wad of batting on top of the lid (makes it poof-y on top),
then a piece of cloth (about 3" larger than the lid) on top and screw
the ring back on. Decorate as desired. I used pinking shears to cut
the cloth rounds out, otherwise some material will start to unravel.
A hot glue gun is invaluable--glue on dried flowers, bows, ribbons,
etc. Got any questions... gimme a yell!


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