Breadsticks

Breadsticks


Ingredients and Directions:


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

Brownies

Brownies

Ingredients and Directions:


1/4 Cup cocoa

1/4 Cup Butter

1/4 Cup applesauce

2 Tablespoons Sweet 10- Sweetener -- Liquid

2 Tablespoons vanilla

2 Eggs -- Beaten

1 Cup flour

1/2 Teaspoon salt

1 1/2 Teaspoons baking soda

1/4 Cup nuts -- chopped

Sift cocoa, flour, salt and baking soda and mix well. Add vanilla, sweetener, eggs. Stir until well-blended and add the dry ingredients. Mix until well-blended, stir in chopped nuts, pour into a greased 8" square pan. Level batter smoothly. Bake at 325 degrees for 20 minutes. Cut into 16 squares. Calories: 82 Exchanges: 1/2 bread, 1 fat

Brownie Mix In A Jar

Brownie Mix In A Jar


Ingredients and Directions:


2 1/4 cups white sugar

2/3 cup cocoa

1/2 cup chopped pecans

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Mix together flour, baking powder, and salt. Set aside.

Layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in

place before adding the flour mixture. NOTE: Be sure to wipe out the inside of the

jar with a dry paper towel after adding the cocoa powder.

Brownie Cakes

Brownie Cakes



Ingredients and Directions:


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 especifically 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).