GINGERBREAD BAKED IN JARS

2 1/4 c Flour (all-purpose)
3/4 c Sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ginger (ground)
1 ts Cinnamon (ground)
1/2 ts Cloves (ground)
3/4 c Margarine (softened)
3/4 c Water
1/2 c Molasses
Preheat oven to 325-degrees (NO higher).
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars,
lids and rings by boiling them for 15 minutes. Remove the jars from the water and
allow them to air-dry on your counter top; leave the lids and rings in the hot
water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with
shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger,
cinnamon and cloves. Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a
cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in
center comes out clean. Move the jars around in the oven while they're baking, so
they'll bake evenly.
Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar
at a time from the oven and place a lid on, then the ring. Tightly screw on lids--
do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls or a wad of batting on
top of the lid (makes it poof-y on top), then a piece of cloth (about 3" larger
than the lid) on top and screw the ring back on.
Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise
some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried
flowers, bows, ribbons, etc.

GINGERBREAD COOKIES

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1
1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide
mouth canning jar, layer the ingredients starting with the flour and baking powder
mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly
between layers.
Attach a card to the jar with the following directions:
Gingerbread Cookies
1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in
1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg.
Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate
for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4
inch thick on a lightly floured surface. Cut into shapes with a cookie cutter.
Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for
10 to 12 minutes in preheated oven. Decorate as desired. Makes 1 1/2 dozen.