GINGER SPICE MUFFINS

A great gift for people on the go!!
1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Combine all the ingredients in a medium bowl. Store the mixture in an airtight
container.
Attach this to the Jar
Ginger Spice Muffins
Makes 1 dozen
1 pkg Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl,
combine the muffin mix with the butter, egg, vanilla and milk Stir the mixture
until the ingredients are blended. Do not over mix. The batter will be lumpy. Fill
muffin tins 2/3 full, and bake for 15 minutes.

GINGERED PEACH PICKLES

8 pounds small peaches -- (about 3 1/2 quarts)
3 pounds light brown sugar
1 quart cider vinegar
1 1 inch piece ginger root -- peeled and crushed
2 tablespoons whole cloves -- crushed
3 cinnamon sticks -- broken up
1 whole clove per peach
1 cinnamon stick in each quart jar
1 tablespoon brandy in each quart jar -- optional
These would be terrific served during the holidays or tucked into gift baskets:
Peel peaches and put in bowl of water with lemon juice or powdered ascorbic acid (3
tablespoons to 2 quarts water) to prevent darkening.
Combine sugar and vinegar in a large pot and bring to a boil over medium heat; boil
5 minutes. Tie ginger root, crushed cloves and broken cinnamon sticks loosely in
cheesecloth bag and add to syrup; simmer for 5 minutes.
Stick a whole clove in each peeled peach. Add only enough peaches to the boiling
syrup to fill a quart jar at one time. Cook until peaches are hot but not soft,
about 2 minutes. Do not overcook. Remove peaches with slotted spoon and pack
tightly in a clean hot quart jar with a stick of cinnamon. Repeat process until all
the peaches are heated and packed into hot clean quart jars.
Bring syrup to a boil; remove spice bag. Pour the hot syrup over the peaches in the
jars, leaving 1/2 inch head space. Add a tablespoon of brandy to each quart jar, if
using. Seal jars.
Process in a boiling water bath for 15 minutes. Makes 3 to 4 quarts.