COBBLER MIX IN A JAR RECIPE

1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar
Berry Cobbler
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar
and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the
butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together.
Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35
to 45 minutes or until the topping is golden brown and the filling is bubbling.
Allow to cool for 15 minutes before serving.

COCOA PEANUT BUTTER COOKIE MIX

1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a separate bowl, mix together the flour, baking powder and salt. Layer
ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the
inside of the jar with a dry paper towel after adding the confectioners' sugar and
after adding the cocoa powder. Be sure to pack everything down firmly before adding
the flour mixture, it will be a tight fit.

Instructions to attach to Jar:
To make Cocoa Peanut Butter Cookies:
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend
mix. Add: 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of
vanilla. Mix until completely blended. You will need to use your hands to finish
mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined
baking sheets.
DO NOT USE WAXED PAPER.
Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11
minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a
cooling rack to finish cooling. Makes 3 dozen cookies.