CORNBREAD IN A JAR RECIPE

1 cup Master Mix
1 cup cornmeal
2 tablespoons sugar
Blend dry ingredients thoroughly and place in jar.
Attach this to the Jar:
1 egg, beaten
2/3 cup milk
Combine beaten egg and milk; stir into dry ingredients. Pour into greased 8-inch
square pan. Bake at 425oF for 25 to 30 minutes. Makes 9 pieces.

 CORN BREAD MIX

1 cup yellow corn meal
1 cup flour
1/4 cup sugar (optional)
4 tsp. baking powder
1/2 tsp. salt
Sift together all ingredients and store in a plastic bag, at room temperature.
Makes 1 package.
Attach this to the Jar:
Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp. softened
shortening. Beat until smooth (about 1 minute with egg beater).
Pour batter into a greased 8x8x2 inch baking pan. Bake at 425 degrees for 20-25
minutes or until knife inserted at the center comes out clean. Fill greased muffin
cups 2/3 full with batter. Bake at 425 degrees for 15-20 minutes.

COUNTRY OATMEAL COOKIES

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack
down the jar after each addition. Put the lid on, and cover with an 8 inch circle
of fabric. Secure the fabric over the lid using a rubber band, then cover the
rubber band by tying a nice piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire
contents of the jar, and mix by hand until combined. Drop dough by heaping
spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the
preheated oven. Makes 2 dozen.