Desserts in Jars

Desserts in Jars

Bonnie Scott

Language: English

Pages: 75

ISBN: 1499675860

Format: PDF / Kindle (mobi) / ePub


Desserts in Jars - Bake and No-Bake Recipes Desserts in Jars is the latest book in the collection of fun and easy, sure-to-please gift ideas from your kitchen. No matter what the occasion, a dessert is a welcome gift, and jars are the latest trend in home décor and food. Combine the two, and you’ve made a sure-fire dessert that will be a welcome addition to any gathering or event. Cakes, puddings, parfaits and more yummy desserts are all made and served in cute, retro-style Mason jars. These stylish serving dishes make perfect containers for any casual get together. Plus, they’re sturdy and inexpensive, so you can make up a few or enough to serve the whole clan. Add the colorful, personalized labels that you can print online, and they’re perfect for sending home with your guests at the end of the evening for a late night snack, compliments of you! Over 600 labels are available online for printing.

Smoothie Recipes for Optimum Health

A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

X-Rated Drinks: More Than 250 of the Hottest Drinks Ever Made (Bartending Magazine)

Monks' Cookbook: Vegetarian Recipes from Kauai's Hindu Monastery

Can it! Start Canning and Preserving at Home Today

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There is a Google+ page listed on www.InJars.com where you can post any label questions you might have. DESSERTS TO BAKE S’mores in a Jar Since brownies cook quickly, carefully watch the first batch of brownies so they don’t cook too long and dry out. Or, bake a test run with just one jar to see when the brownies are ready – all ovens are different and using a different shape of glass jar than I did can even change the baking time a little. Brownies: 1/2 cup and 2 tablespoons all-purpose

pumpkin 1 cup frozen whipped topping, thawed (Make whipping cream or use Cool Whip) 1 teaspoon pumpkin pie spice Graham Cracker Crust: 1 1/2 cups graham cracker crumbs 1/3 cup sugar 6 tablespoons butter, melted In a small bowl, stir together the graham cracker crumbs and sugar. Add butter and mix well. Press about 4 level tablespoons of mixture into the bottom of each jar.  Refrigerate jars until ready for use. In a bowl, mix together milk, pudding, pumpkin, whipped topping and pumpkin

cherries with the thickened juice evenly into jars on top of crust batter. Topping: 3/4 cup sugar 2 tablespoons cream 2 eggs, beaten Mix all the topping ingredients and pour over cherries. Place the filled jars on a baking sheet, not touching each other. Bake in a preheated oven at 350 degrees F for 20 minutes, then lower oven to 325 degrees F for 20 to 30 minutes longer. Serve with whipped cream, if desired. Yield: 12 8-oz. glass jars. Cream Cheese Cakes Cake: 1 cup sugar 1 1/2 cups

jars half full of the chocolate cake mixture. Top with the cream cheese filling. Place the filled jars on a baking sheet, not touching each other. Bake in a preheated oven at 350 degrees F for 16 to 17 minutes. Yield: 12 8-oz. glass jars. Chocolate Chip Pound Cakes 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/8 teaspoon baking soda 1 1/4 cups sugar 1/2 cup butter, softened 3 eggs 2/3 cups sour cream 1/2 teaspoon vanilla extract 1 cup semi-sweet chocolate chips In a medium bowl,

fold in the remaining two tablespoons of sweetened condensed milk and 1/2 teaspoon vanilla. When ready to serve, place a dollop of topping on top of the cake in each jar and sprinkle with toasted coconut. Yield: 16 8-oz. jars White Chocolate Bread Pudding 8 cups day old French bread, torn into small pieces 1/2 cup dried cherries, raisins or dried cranberries 4 oz. white chocolate baking chips 1 (14-ounce) can sweetened condensed milk 2 1/2 cups water 3 eggs, beaten 2 tablespoons lemon

Download sample

Download