Gingerbread Baked in Jars
2-1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon ground ginger
1 teaspoon ground cinnamon (hold the spoon over
the 1/2 teaspoon ground cloves / bowl and shake.
3/4 cup margarine, softened
3/4 cup water
1/2 cup molasses
Preheat oven to 325-degrees (No higher).
In a large bowl, combine flour, sugar, baking
baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well
Divide batter among the 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 the jars around
in the oven while they're baking, so they'll bake
Have your HOT lids ready. Take one jar
at a time from the oven and place a lid on, then
the ring. Tightly screw on lids.
Allow jars to
cool on your countertop. Once the jars are cool,
decorate with round pieces of cloth.
ring (the lid should be sealed by now) and place
a few cotton balls or a wad of batting on top
of the lid, then a piece
of cloth (about 3" larger than the lid) on
top and screw the ring back on.
Decorate as desired.
Recipe By: Mary Ann Ross and Kimberly Lainson