Posted by MamaSue 05-15-99 4:59 AM
Gingerbread in a Jar
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup margarine, softened
3/4 cup water
1/2 cup molasses
Preheat oven to 325-degrees.
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes.
Remove jars from water and allow them to air-dry; leave lids and rings in hot water until ready for use.
Once jars are cool enough to handle, use a pastry brush to grease them with shortening (do not use butter, margarine or cooking spray) and set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended.
Divide batter among 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move jars around in oven while they're baking, so they'll bake evenly.
Have hot jar lids ready. Using heavy duty mitts, take one jar at a time from oven and place a lid on, then add ring. Tightly screw on lids Allow jars to cool on your countertop.
Once jars are cool, decorate with round pieces of cloth. Unscrew ring and place a few cotton balls or a wad of batting on top of lid, then a piece of cloth (about 3" larger than lid) on top and screw ring back on.
Decorate as desired.