Homemade food gifts from the pantry are always welcome because of the love and thought that goes into their preparation.
Kerry Ford, a Columbia, SC resident, shared recipes and gift packaging ideas recently at an International Wives’ holiday gathering. Here are her recipes for Sand Castle Brownie Mix and Hot Cocoa Mix. The recipes are yummy – be sure and save some for yourself!
Sand Castle Brownie Mix
1/3 c chopped nuts
1/2 c semisweet chocolate chips
1/3 c flaked coconut
2/3 c packed brown sugar
3/4 c sugar
1/3 c baking cocoa
1-1/2 c all-purpose flour
2/3 c vegetable oil
1 t vanilla extract
In a 1-qt. glass container, layer the first seven ingredients in order listed, packing well between each layer. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (4-1/4cups total)
To prepare brownies: In a bowl, combine eggs, oil, vanilla and brownie mix; mix well. Spread into a greased 8-in. square baking pan. Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: about 2 dozen.
Kerry says, “Write the instructions on a manila paper tag tied with a string that I got at the office supply store and tied around the jar mouth.
Hot Cocoa Mix
6-2/3 c nonfat dry milk powder
1 c instant chocolate drink mix (I use Nestle’s Quick)
1 pkg (5 oz) cook and serve chocolate pudding mix
1/2 c confectioners’ sugar
1/2 c powdered nondairy creamer
1/2 c baking cocoa
1 c boiling water
miniature marshmallows (optional)
In a bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place up to 3 months. Yield: 21 batches (about 7 cups total).
To prepare cocoa: Dissolve 1/3 cup cocoa mix in boiling water. Top with marshmallows if desired. Yield 1 serving per batch.
Note from Kerry: I put one serving of mix into a disposable pastry bag and top off with the marshmallows. Tie with a tag with the preparation instructions on it (omitting the marshmallows, if desired).
Apple Cake in a Jar
2/3 cup shortening
2-2/3 cup sugar
4 large eggs
2 cups applesauce
2/3 cup water
3-1/3 cup plain flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2/3 cup nuts
Wash 8 pint jars. Grease inside of jars well. Preheat oven to 325 degrees. Cream shortening and sugar. Beat in eggs, applesauce and water. Sift togther flour, baking powder, baking soda, salt and spices. Add to applesauce mixture. Stir in nuts. Pour into jars filling 1/2 to 2/3 full with cake batter. Bake about 45 minutes. Remove one jar at a time from oven. Wipe sealing edge clean; place lid and ring on and screw on tightly. Jars will seal as the cake cools. Store as regular canned goods. One recipe will make 7 or 8 jars.
From the Martha Dandridge Garden Club Cookbook, Dandridge, Tennessee