CANNED APPLE CAKE JAR CAKE

2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 ts Cinnamon (ground)
3 1/3 c Flour
1 ts Cloves (ground)
1 c Raisins
1/2 c Pecans (chopped)
Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims. Cream shortening and sugar. Beat in eggs and
applesauce. Sift together the dry ingredients and blend them into the applesauce
mixture. Add the raisins and nuts and divide the batter evenly between 8 widemouth
pint jars. The jars will be more than half full. Bake open jars about 60 minutes in
an oven at 325 degrees. When done, quickly remove one hot jar at a time and clean
its sealing edge. Immediately apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be
stored on the pantry shelf with other canned foods or may be placed in a freezer.
The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.

CAPPUCCINO MOCHA MIX

6 Tablespoons plus 2 teaspoons instant espresso coffee powder
3 Tablespoons plus 1 teaspoon unsweetened cocoa
1-1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 Tablespoons granulated sugar
2 teaspoons ground cinnamon
In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer,
sugar and cinnamon. Store tightly covered.
For the gift label: "For each cup of cappuccino, measure 4 tablespoons mix into a
coffee mug and stir in 6 oz. of boiling water." Makes 2 1/2 cups of mix ( enough to
10 servings).