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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 soda, baking powder, salt, ginger, cinnamon and cloves.

Stir in margarine, water and molasses until well blended. 

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 evenly. 

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. 

Unscrew the 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

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