Brenda Van Niekerk - Baking in Mason Jars

SMASHWORDS EDITION ******* Published by
Brenda Van Niekerk at Smashwords Copyright 2012
Brenda Van Niekerk Second Edition 2017 Smashwords Edition,License Notes This ebook is licensedfor your personal enjoyment only. This ebook may not be re-sold orgiven away to other people. If you would like to share this bookwith another person, please purchase an additional copy for eachrecipient. If youre reading this book and did not purchase it, orit was not purchased for your use only, then please return toSmashwords.com and purchase your own copy. Thank you for respectingthe hard work of this author. 2) Spray the jars withcooking spray on the inside to make sure that the baked goods dontstick in the jars. 3) Make sure that thecake, bread or muffin is baked through or else the raw dough couldcause food poisoning. 4) The baking timeswill depend on the size glass jar that you are using, so use thebaking times I have given as a guide only - make use that it isbaked through. 5) Close the jar whilethe cake, bread or muffin is hot so that the jar lid pops andseals. 6) Do not overfill thejar there should be enough space left for the baked goods torise. 1) Seal the cupcake /cake un-iced while it is hot. 1) Seal the cupcake /cake un-iced while it is hot.

This way it will stay fresh longer.You then ice the cake when you open the jar and want to serveit. 2) Pour meltedchocolate over the hot cake and seal the lid while the cake is hot.The chocolate will set once the cake has cooled down. 3) Allow the cupcaketo cool down totally and then ice the cupcake BUT the jar will notreally seal and the cupcake / cake will not last more than a day orso. 4) You can placechocolate and / or marshmallows onto the hot cake and it will meltto form a frosting layer. Nuts, candied fruit, dried fruit, ediblecandied flowers and candy (that wont melt easily) will work todecorate the Mason jar cakes. Other types of frostingand cake decorations are going to melt in the hot jar and lookmessy when the jar has cooled down!! Frosting Ideas: White melted chocolate,dried cranberries and chopped macadamia nuts.

Place marshmallows ontop of the hot cake and seal the marshmallows will melt and formfrosting on the cake!! You can even add edible sprinkles orglitter; they will melt into the marshmallows and form interestingpatterns. Dark melted chocolatewith chopped pecans. Dark melted chocolatewith orange zest or even candied orange slices. White melted chocolate flavored with rosewater, and colored pink with food coloring. Use rose petals todecorate. White melted chocolateflavored with lavender extract, and colored purple with foodcoloring.

Use lavender flowers to decorate. Melted chocolatedecorated with candied figs and walnuts.

Ingredients Cooking spray 500 ml flour 500 ml sugar 500 ml milk 2 eggs 10 ml groundcinnamon 10 ml ground mixedspice 10 ml bicarbonate ofsoda 25 ml butter 25 ml syrup 1 can pie apples Method Spray the inside of themason jars with the cooking spray. Combine the flour,sugar, milk, eggs, cinnamon, mixed spice, bicarbonate of soda,butter and syrup together. Mix well. Fold in the apples.

Spoon the batter intothe bottom of the greased mason jars (do not overfill the masonjars - slightly less than the way mark on the jar is fine. Wipe the mason jarsclean. Place the mason jarsonto a baking sheet easier to place in the oven. Bake at 180 degrees Cfor 30 to 35 minutes. Make sure that thebread is baked through. Remove the jars fromthe oven.

Seal with ring and lidand wait for the lids to pop - the bread must still be hot when youseal them.

Ingredients Cooking spray 62,5 ml chocolatechips 62,5 ml flour 62,5 ml peanutbutter 25 ml sugar 1 packet PillsburyBanana Quick Bread Mix 250 ml water 37,5 ml oil 2 eggs 62,5 ml chocolatechips Method Spray the inside of themason jars with the cooking spray. Combine the chocolatechips, flour, peanut butter and sugar together. Blend well. Set aside Combine the PillsburyBanana Quick Bread Mix, water, oil and eggs together. Stir until the mixturehas moistened.

Add the chocolatechips. Mix well. Spoon about 50 ml ofthe batter into the bottom of the greased mason jars. Sprinkle a little ofthe peanut butter mixture evenly over the batter in the jars. Add another 50 ml ofbatter to cover the peanut mixture. Wipe the mason jarsclean.

Place the mason jarsonto a baking sheet easier to place in the oven. Bake at 180 degrees Cfor 30 to 35 minutes. Make sure that thebread is baked through. Remove the jars fromthe oven. Seal with ring and lidand wait for the lids to pop - the bread must still be hot when youseal them.

Ingredients Cooking spray 375 ml flour 125 ml sugar 10 ml bakingpowder 3 ml salt 5 ml groundcinnamon 2 ml ground nutmeg 125 ml milk 125 ml pumpkin(canned) 5 ml vanillaextract 62,5 butter(melted) 1 egg (beaten) 125 ml raisins Method Spray the inside of themason jars with the cooking spray.

Combine the flour,sugar, baking powder, salt, cinnamon and nutmeg together. Add the milk, pumpkin,vanilla extract, butter and egg. Mix gently. Add the raisins andstir. Spoon the batter intothe bottom of the greased mason jars (do not overfill the masonjars - slightly less than the way mark on the jar is fine. Wipe the mason jarsclean.

Place the mason jarsonto a baking sheet easier to place in the oven. Bake at 180 degrees Cfor 30 to 35 minutes. Make sure that thebread is baked through. Remove the jars fromthe oven. Seal with ring and lidand wait for the lids to pop - the breads must still be hot whenyou seal them.

Ingredients Cooking spray 83 ml almonds (slicedand toasted) 83 ml glace cherries(chopped) 62,5 ml flour 3 ml baking powder 62,5 darkchocolate 62,5 butter 125 ml sugar 3 ml vanillaextract 1 egg 83 ml white chocolatechips Method Spray the inside of themason jars with the cooking spray.

Combine the flour,baking powder and salt together. Melt the dark chocolateand butter in a double boiler. Stir the chocolateuntil it has melted and is smooth. Remove from heat. Add the sugar andvanilla extract and stir until well combined. Whisk in the egg,almonds, flour mixture, white chocolate chips and cherries.

Mix until justcombined. Spoon batter into thebottom of greased mason jars (do not overfill the mason jars -slightly less than the way mark on the jar is fine. Wipe the mason jarsclean. Place the mason jarsonto a baking sheet easier to place in the oven. Bake at 170 degrees Cfor 25 to 35 minutes. Be careful not to overbake, the mixture should be gooey on the inside.

Remove the jars fromthe oven. Seal with ring and lidand wait for them to pop - the brownies must still be hot when youseal them. Allow the jars to coolcompletely and then store in the fridge for up to a week.