APPLE NUT PANCAKES IN A JAR RECIPE

3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup coarsely ground pecans
1/3 cup sugar
1/4 cup baking powder
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 package dried apples -- cut into small pieces
Combine dry milk, flours, pecans, sugar, baking powder, salt and cinnamon in large
bowl. Stir in dried apples. Store in a jar. Attach the following instructions to
the jar: (Makes 8 1/2 cups pancake mix)
Combine 2 3/4 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 Tbsp. vegetable oil
in a medium bowl. Stir just until moistened. Grease and preheat griddle. For each
pancake, pour about 1/4 cup batter onto griddle. Cook until top of pancake is full
of bubbles and underside is golden brown. Turn with spatula and cook until
remaining side is golden brown. Makes about 14 pancakes To make the gift extra
special, place it in a basket lined with a holiday cloth place mat, and add a jar
of Apple Butter.

APPLE PIE IN A JAR

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize
7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring
water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.
Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.
Place over high heat and cook until thick and bubbly, stirring frequently. Remove
from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering
them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw
lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars.
Add more boiling water if necessary, until tops of jars are covered by 2 inches of
water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches
apart, until cool. Once cool, press top of each lid with finger, ensuring that seal
is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to
a year.