BROWNIE CAKES IN A JAR RECIPE

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 specifically 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). These make WONDERFUL Christmas gifts.

BROWNIES

6 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
1 can (8 ounces) baking cocoa
2 cups vegetable shortening
In a large bowl, combine first five ingredients. With a pastry blender, cut in
shortening until evenly distributed. Store in a large airtight container in
cupboard. Keeps 10-12 weeks. Yield: about 17 cups of mix.
Attach to the jar:
Brownies
2 eggs
1 cup sugar
1/4 cup water
1/3 cup cocoa
2 tablespoons soft margarine 1 1/3 cups Master Mix
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
Beat eggs, water and margarine together until fluffy. Stir in vanilla, sugar and
cocoa. Add Master Mix and blend well. Fold in nuts. Spread in a greased 8x8x2 inch
pan. Bake in 350oF oven for about 30 minutes. Makes 16.