3/4 cup granulated sugar
1/3 cup baking cocoa
1/2 cup firmly packed brown sugar
1 1/2 cups dried cherries
1 cup semi-sweet or milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 wide mouth quart size canning jar per gift
Rings and flat lids
Colorful print fabric to cut in 6-inch circles
Dry measuring cups
Paper, pencils, color markers to make labels
Tape or yarn to attach labels
Whisk together the flour, baking powder and baking soda.
In a wide mouth quart jar, layer ingredients in order listed. Press after each layer before adding next ingredient.
Prepare the label instructions
Tips for Packing Mix Jars
-Use dry measuring cups and measure accurately
-Do not assume a pasta sauce or mayonnaise jar is a quart.
-Blend the flour, baking powder, soda and salt with a wire whisk
-Pack layers tightly in the order they are listed so all the ingredients will fit and won’t get mixed up
-If you want to keep two layers separate, cut a circle of wax paper and lay between.
-If baking cocoa is in the middle, wipe down the inside of the jar with paper towel to prevent streaking.
-Place lid on to pack tightly the last layer.
-Lay fabric ring over lid and screw on the ring portion of the lid.
Attach ingredient list and directions with tape or punch a hole and tie it on with yarn or ribbon.
Attach the following recipe on a gift label:
Chocolate Cherry Cookies
Makes 3 dozen
Preheat oven to 375 degrees F.
Empty jar of cookie mix into a large mixing bowl. Thoroughly blend the mix ingredients. Add 3/4 cup butter or margarine, softened, 1 large egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended; it will be a very stiff mix and may require hand mixing.
Grease or line baking sheets with parchment paper.
Shape dough in to balls the size of walnuts. Place 2 inches apart on baking sheets.
Bake 12 to 15 minutes.
Cool 5 minutes on a baking sheet. Remove to racks to finish cooling.
Kerr 0519 wide mouth jar quart, 32oz (case of 12)