edible how-to
GIFTS OF GOODNESS
Preparing inspired jars filled with special pleasures.
WRITTEN BY LAUREL WINTERBOURNE
PHOTOS BY TREVOR CLARK
As fun to give as they are to receive, Mason jars filled with mixes turn gift giving into a creative, inspiring, and affordable project. They make great gifts for birthdays, bridal showers, housewarmings, and hostesses. And they are especially great for the holidays, wedding favors, teachers, or school kids, because you can create them in an assembly line to whip out many gifts at once while keeping to a budget. Giving your favorite recipes with your own decorative flair is a little dose of delicious love from one kitchen to another.
A Creative Twist
Decorating and personalizing your recipe/mix in a jar is half the fun. Ribbon and lace can be applied to the jars with a hot glue gun to add some charm. Or cut out a circular piece of your favorite fabric and put it between the lid and screw top. Free printable recipe cards and labels can be tied on with string to describe how to make the recipe and any additional ingredients needed. Craft stores also sell Mason jar decorations such as specialized lids and decals, if you want to decorate but are short on time.
Resources
http://www.Papercrave.com/category/printables-freebies
Free printable labels and recipe cards
Michaels
4871 Kietzke Lane, Reno
http://www.Michaels.com 775-829-8000
Find Mason jars and everything you need to decorate them.
Carter Bros. Ace Hardware
1215 S. Virginia St., Reno
http://www.Carterbrosacehardware.com 775-337-1200
Find Mason jars at this local shop.
Recipes
Campfire Bars
(adapted from Desserts in Jars: 50 Sweet Treats that Shine. Makes 16 bars)
Mason Jar Mix
1 cup (three full sheets) graham cracker pieces, in about one-inch squares (substitute cinnamon graham crackers if desired)
1½ cups mini marshmallows
¾ cup milk chocolate chips
½ cup granola
1 cup light brown sugar, packed
½ cup sliced or chopped almonds (substitute hazelnuts for a delicious twist)
In a 1-quart Mason jar, layer graham crackers, marshmallows, chocolate chips, granola, light brown sugar, and almonds, pressing gently as needed. Seal jar and decorate as desired.
To Bake (don’t forget to provide instructions to the gift recipient!):
Preheat oven to 350 degrees F. Coat sides of 8-by-8-inch pan with butter.
Pour jar mix into a medium bowl with 6 tablespoons melted butter and mix ingredients. Press mixture into pan. Bake for 12 to 15 minutes or until lightly browned on top. Cool before cutting and serving.
Coconut Curry Lentil Soup
(courtesy of Laurel Winterbourne. Serves 6)
1¼ cups dried red lentils
1¼ cups dried green lentils
2½ tablespoons dried onion flakes
1½ teaspoons dried garlic flakes
¾ teaspoon dried ginger
2½ tablespoons red curry powder
½ teaspoon cinnamon
½ teaspoon cardamom
1 teaspoon salt (add more to taste)
1 tablespoon brown sugar to taste
In a 1-quart Mason jar, layer red and green lentils. To add visual appeal, you can split lentils into layers (¾ cup red lentils, ¾ cup green lentils, ½ cup red lentils, ½ cup green lentils). Next, layer dried garlic flakes, dried ginger, red curry powder, cinnamon, cardamom, and salt. Using a funnel is helpful for layering this recipe.
Additional Ingredients for Cooking:
5 cups water
1 14-ounce can coconut milk
3 tablespoons vegetable oil
3 medium carrots, peeled and chopped
½ cup chopped cilantro for garnish
Heat oil in large saucepan and add contents of jar over medium heat for about 1 minute until spices are fragrant. Add water and chopped carrots. Simmer for 20 minutes, stirring occasionally. Add coconut milk and simmer for 3 to 5 more minutes. Serve and garnish with cilantro.
Blueberry Lemon Oat Scones
(courtesy of Laurel Winterbourne. Makes 6 to 8 scones, depending on size)
2 cups all-purpose flour
1 cup old-fashioned oats
¼ cup brown sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup dried blueberries
Layer flour, oats, brown sugar, baking powder, and salt in 1-quart Mason jar. Place blueberries in small plastic bag and place on top of other ingredients for freshness.
Additional ingredients for baking:
½ cup unsalted butter
⅓ cup milk (substitute soy or almond milk, if preferred)
1 egg, beaten
1 tablespoon lemon zest
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper. Empty jar ingredients into large bowl and stir to combine, removing blueberries from bag. In a separate bowl, combine butter, milk, and egg, and whisk. Add liquid ingredients to dry ingredients and stir together. Make balls of dough (about ½ cup each) and place on cookie sheet a few inches apart. Bake for 15 minutes or until lightly golden on top, and cool for a few minutes on rack.
Lemon Glaze
¾ cup powdered sugar
Juice from half a lemon
Place powdered sugar in bowl and whisk in lemon juice a little at a time until desired consistency is reached. Lightly drizzle over finished scones. Serve scones warm.
