Recipes for Shabbat

Treats in a Jar

By Eileen Goltz

There are different schools of thought on how to create the best treats in a jar. You can be a geologist (like my youngest) or an anarchist (my oldest). A geologist prefers the ingredients to be layered in a clear glass jar separately so that each layer is distinct. This gives the container strata (think Grand Canyon or sand art). The anarchist likes to mix things up so that there is no need to go through the trouble of layering. The throw it together concept does allow for a greater variety when it comes time to choose the container you will use. Most recipes can easily be adapted to either layered or tossed together. Keep in mind that if you're going for the layered look, the ingredients need to have different colors and textures.

One quart equals 4 cups and most of the cookie and brownie recipes of treats-in-a-jar recipes will fit into a 1-quart or 1-liter size wide mouth canning jar, as long as you pack the ingredients in as tightly as possible. You can fit a little more than 4 cups if one of the ingredients is brown sugar, because you when you pack down the brown sugar it will lose volume. Careful packing is crucial. After placing one ingredient in the jar, press it down with a wide flat bottom utensil. Do this after each and every ingredient, especially after you've added ingredients like brown sugar, flour, oats, nuts, confectioners' sugar, cocoa powder, shredded coconut and dried fruits.

NOTE:
1. White sugar will seep down into layered items like colored candies, chocolate chips, nuts, etc., It's better to put white sugar below these ingredients.
2. All-purpose flour and confectioners' sugar also have that seeping problem so place them below the same items as white sugar.
3. The layers will stand out most if you pack the most contrasting items next to each other.
4. Remember to include a recipe card with the instructions on how to actually make the recipe.

If stored in a cool, dry and dark place, your treats can last for up to 6 months, as long as all of the ingredients used to make it were fresh! Make sure your baking powder and baking soda aren't going to expire anytime soon. If the mix contains nuts, they should be used within 3 months.

PEANUT BUTTER CUP COOKIES IN A JAR

Layer ingredients in jar in order given. Press each layer firmly in
place before adding next ingredient.

Attach to the Jar:

Peanut Butter Cups Cookie Mix

Preheat the oven to 375. Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until completely blended. Stir in candies. Roll dough into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Makes 2 1/2 dozen.

CINNAMON COFFEE (dairy or pareve depending on the creamer you use)

Process in a blender or food processor until well blended. Store in an air
tight container.

Attach this to Jar:

Cinnamon Coffee (dairy or pareve depending on the creamer you use)

Use by tablespoonfuls according to taste. Spoon in cup and add hot
water.

DOUBLE FUDGE BROWNIES (pareve)

Mix all the ingredients together and store in an airtight container decorated with a pretty ribbon.

Attach this to the Jar:

Double Fudge Brownies (pareve)

You will need:
1 cup butter or margarine, softened
4 eggs
1 jar Double Fudge Brownie Mix

Preheat the oven to 325. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double Fudge Brownie Mix and continue to beat until the mixture until it is smooth. Spread the mixture into the greased pan and bake for 40 to 50 minutes. Makes 24

M&M's COOKIE MIX (dairy)

Layer ingredients in order given in 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach this to the Jar:

M&M's Cookies (dairy)

Preheat oven to 375. Empty the jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add the butter, egg and vanilla. Mix together all the ingredients until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place the cookies 2 inches apart on sprayed baking sheets. Bake for 12 to 14 minutes, until edges are lightly browned. Makes 2 1/2 dozen cookies.

MOCHA RUM BALLS (pareve or dairy depending on the cookies you use)

Layer the ingredients into a 1 quart jar, tamping down the layers to eliminate air gaps.

Attach this to the Jar:

Mocha Rum Balls

You will need
4 to 5 tablespoons rum, espresso and or coffee
powdered sugar
1 jar Mocha Rum Ball Mix

Place contents of jar into a bowl. Add 4 to 5 tablespoons rum, espresso, and/or coffee to moisten (start with less liquid and add more. Be sure not to make the mixture too wet). With your hands form the mixture into small balls (add more liquid if the mixture is too dry). Roll in icing sugar. Place on a cookie sheet to dry. Store in airtight container.

CHOCOLATE COVERED RAISIN COOKIE MIX (dairy)

In a bowl mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.

Attach this to the jar:

Chocolate Covered Raisin Cookies (dairy)

Preheat oven to 375, Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, Add the egg and 1 teaspoon vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. Bake for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen.

BUTTERSCOTCH BROWNIE MIX (pareve)

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach this to the Jar

Butterscotch Brownies (pareve)

You will need;
3/4 cup (1 1/2 sticks) butter or margarine, softened to room temperature
2 eggs, slightly beaten
2 teaspoons vanilla
1 jar Butterscotch Brownie Mix

Preheat oven to 375. Grease a 9X13 baking pan. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add the butter or margarine, eggs, and vanilla. Mix until completely blended. Spread batter into prepared pan Bake in preheated oven for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Makes 2 dozen brownies.

BUTTER PECAN BREAD (pareve)

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to the jar:
Butter Pecan Bread (pareve)

1 cup buttermilk or non dairy substitute
1 teaspoon vanilla
1 egg, slightly beaten
2 tablespoon butter or margarine
1 jar Butter Pecan Bread Mix

Preheat the oven to 350. Grease a loaf pan. In a large bowl, place the Butter Pecan Bread mix. Add the buttermilk, vanilla, egg and softened butter or margarine. Stir until the mixture is moistened. Spoon the batter into a large loaf pan that is well greased. Bake for 1 hour. Cool slightly in the pan on a wire rack before removing. Serves 6 to 8

HERBED RICE MIX (pareve)
This recipe makes enough to fill 2 1/2 jars or you can use a pretty bag and fill it with 2 cups of the mix.

In a large bowl combine all the ingredients and mix well. If giving for gifts place 4 cups each in a jar. Makes approx. 10 cups total.

Attach to the jar

Herbed Rice Mix (pareve)

You will need
2/3 cup water
1 tablespoon butter or margarine

To prepare one serving of rice: In sauce pan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by the total number or desired servings and cook as directed.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.