Three Nifty-Giftys in Jars (With Recipes)

I was feeling inspired so made up a few gifts to hand out, accompanied by jars of jams and butters I had made this summer. Having wandered by Whole Foods “Gifts From the Kitchen” I tried a few out. What is neat is each recipe has a printable gift tag with baking directions. The mixes are designed to fit in a 1 quart mason jar (wide mouth works best). Click on the title of each recipe to see the Whole Foods recipe, plus to get access to the tag. Two cookies and a savory quick bread (to counter act all that sugar!)

And yes, these are not health food. They are tasty though….

For a vegan cookie, use melted Earth Balance Buttery Stick (or favorite vegan margarine) and 1 Tbsp ground flaxseed + 3 Tbsp water for the egg.

Gingersnap Cookie Mix

Ingredients:

• 1¼ cups dark brown sugar, packed
• 2¼ cups all-purpose flour
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• 1¾ tsp ground ginger
• 1¼ tsp ground cinnamon
• ¼ tsp ground cloves

Also –

• 1½ sticks (12 Tbsp) unsalted butter, melted
• 1 large egg

Directions:

Add the brown sugar to a clean 1 quart (wide-mouth) mason jar. Press down firmly to pack (a potato masher helps). Whisk flour, baking powder, baking soda and salt together, pour over sugar (a canning funnel helps), rap jar gently on counter to settle. Sprinkle ginger, cinnamon and cloves on top, seal jar. Decorate as desired and tie a gift tag on.

To prepare:

Preheat oven to 350°, line tow baking sheets with parchment paper. Add the dry ingredients to a large mixing bowl. Add butter and eggs, beating in with a hand mixer.

Make balls, a 1 Tablespoon Disher helps, rolling hands to compact. Bake 12 to a sheet, for about 14 minutes, until firm and lightly browned. Transfer to a cooling rack.

Makes 1 quart jar to give away, and about 3 dozen cookies.

For a vegan cookie, use melted Earth Balance Buttery Stick (or favorite vegan margarine), vegan-friendly chocolate chips and 1 Tbsp ground flaxseed + 3 Tbsp water for the egg.

Oatmeal Cookie Mix

Ingredients:

• 1 cup all-purpose flour
• ½ tsp ground cinnamon
• ½ tsp baking powder
• ¼ tsp fine sea salt
• ¾ cup Dried Cranberries
• ¾ cup brown sugar, packed
• 1 cup old-fashioned oats
• 1 cup semi-sweet or dark chocolate chips

Also –

• 1 stick + 2 Tbsp (10 Tbsp) unsalted butter, melted
• 1 large egg

Directions:

Whisk flour, cinnamon, baking powder, baking soda and salt together. Pour into a clean 1 quart mason jar (wide-mouth), using a canning funnel. Rap jar gently to settle the flour.

Add remaining mix ingredients in layers, pressing down after each layer (a potato masher helps). Seal jar and decorate as desired, attaching a gift tag.

To prepare:

Preheat oven to 350°, line two baking sheets with parchment paper.

Add the dry mix to a large mixing bowl, beat butter and egg in with a hand mixer.

Drop by Tablespoon balls on the sheets. Bake until the cookies are lightly golden, 10 to 14 minutes.

Make 1 quart jar, and about 2 dozen cookies.

This savory quick bread can be made vegan easily. Use an unsweetened almond, rice or soy milk for the dairy milk. I made my loaf with unsweetened almond milk and palm sugar.

Walnut-Rosemary Oat Quick Bread

Ingredients:

• 1 cup all-purpose flour
• 1 Tbsp granulated sugar
• 1½ tsp dried crumbled rosemary
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 1 cup white whole wheat flour
• 2/3 cup quick-cooking oats
• ¾ cup walnuts, finely chopped

Also –

• 1½ cups milk (dairy or unsweetened non-dairy)
• ½ cup extra virgin olive oil

Directions:

Whisk the all-purpose flour, sugar, rosemary, baking powder, baking soda. salt and pepper in a medium bowl. Add to a clean 1 quart mason jar (wide-mouth) using a canning funnel. Rap jar gently to settle flour, add whole wheat flour, oats and walnuts to the jar in layers, pressing down after each addition (a potato masher helps).

Seal jar, decorate as desired and attach a gift tag.

To prepare:

Preheat oven to 350°, oil a 9×5 bread pan and lightly flour it (shaking out excess).

Add dry ingredients to a large mixing bowl, stir in milk and oil. Spread mixture into prepared pan. Bake for 50 ,minutes, until browned on top and a toothpick comes out clean.

Cool in pan for 10 minutes, turn out on a cooling rack. Let cool fully before slicing.

Makes 1 loaf, store leftovers in a bread bag.

~Sarah