2 Canning jars (wide mouth)
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1/3 c Butter or Margarine
1/4 c -Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg beaten
1/2 ts Vanilla extract
1/4 c Walnuts finely chopped
Here's one you can start out with, it makes 2 jars. Every recipe technique is thesame, just different ingredients. Sterilize, two 1-pint straight-sided wide-mouth canning jars especifically made for canning jams and jellies lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready touse) set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired.
Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended.
Bake for 35-40 minutes or until a pick inserted deep into each cake comes outclean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto thejars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!!
Place jars onto your counter to cool. You'll hear a plinking sound. If you miss thesound, wait until the cakes are cool and press on the lids, they shouldn't move atall, that means they've sealed.
Store cakes in a cool, dark place. They should last up to a year--I don't know,they've never lasted that long around here! If you'd like to decorate them, place awad of cotton in the center of each lid, then place a piece of decorative cloth,about 3-inches larger in circumference than the lid, (cut with pinking shears) ontop of the cotton. Screw the ring back on (by this time the rings can be removed asthe lids should be sealed). Use your imagination when decorating--a hot glue gunworks wonders (dried flowers, ribbon, etc).
Source: www.freecookingrecipes.net
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