C/p Brownie Cakes In A Jar - Pjxg05a Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1: judy garnett,
2: canning jars, * wide mouth
1 cup: all-purpose flour,
1 cup: sugar,
1/2 teaspoon: baking soda,
1/4 teaspoon: ground cinnamon, opt.
1/3 cup: margarine, or butter
1/4 cup: water,
3 tablespoon: unsweetened cocoa powder,
1/4 cup: buttermilk,
1: egg, beaten
1/2 teaspoon: vanilla extract,
1/4 cup: walnuts, finely chopped
1: ice cream,
Directions:
Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom
of each jar with waxed paper. Set aside. In a small bowl sitr together
flour, sugar, baking soda and cinnamon, if desired. Set aside. In a med.
saucepan combine margarine, water, and cocoa powder; heat and stir till
margarine is melted and mixture is well blended. Remove from heat; stir in
flour mixture. Add buttermilk, egg and vanilla; beat by hand till smooth.
Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars
tightly with greased foil. (Place greased-side down on each jar). Place
jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place.
Cover; cook on high heat setting for 2 3/4 to 3 hours or till ckes spring
back when touched and a long wooden tooth-pick inserted near the centers
comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes;
remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. *
WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
to withstand the heat. Do NOT use coffee or vegetable cans as most contain
lead and are painted or sealed with materials that may give off toxic gases
when heated. Source:
05/30/92 6:44 PM BH&G New Crockery Cooker CookBook. Judy
Garnett/NC PJXG05A 10/25/91
Yield: 8 servings
Source from luhu.jp
of each jar with waxed paper. Set aside. In a small bowl sitr together
flour, sugar, baking soda and cinnamon, if desired. Set aside. In a med.
saucepan combine margarine, water, and cocoa powder; heat and stir till
margarine is melted and mixture is well blended. Remove from heat; stir in
flour mixture. Add buttermilk, egg and vanilla; beat by hand till smooth.
Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars
tightly with greased foil. (Place greased-side down on each jar). Place
jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place.
Cover; cook on high heat setting for 2 3/4 to 3 hours or till ckes spring
back when touched and a long wooden tooth-pick inserted near the centers
comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes;
remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. *
WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
to withstand the heat. Do NOT use coffee or vegetable cans as most contain
lead and are painted or sealed with materials that may give off toxic gases
when heated. Source:
05/30/92 6:44 PM BH&G New Crockery Cooker CookBook. Judy
Garnett/NC PJXG05A 10/25/91
Yield: 8 servings
Source from luhu.jp