Peach Bread Gift In A Jar And Bake In Same Jar Recipes

Steps:

• 1. Put all but the peaches in a bowl and mix well. place contents on a baggy and set in the jar. put the container of peaches in on top of the mixed ingredients. close jar, decorate, and tag
• 2. Peach Bread to bake in a jar Remove everything from the jar and place the contents of the baggy in a medium bowl adding 1 egg white 1 tablespoon oil and the peaches undrained. Mix well. Spray the inside of the jar with cooking oil and place batter inside the jar. do not put the lid on. Place it in a small baking dish for stability and put in a pre heated 325 degree oven for 35 to 40 minutes until done. Remove from oven and let stand 10 minutes. Run a knife around the sides of the jar and slide it out and slice and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
• Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
• Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
• As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
• Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

Steps:

• 1. Mix all but the pineapple together and place in baggy. Put into the jar. add the snack size pineapple in the package. Close lid and decorate and attach a tag
• 2. Pineapple Almond Bread (you bake in the jar) Remove contents of the jar. drain pineapple reserving the juice. add 1 egg 1 tablespoon oil and the pineapple. add 1 tablespoon reserved juice. Spray the inside of the jar with cooking spray. place batter in jar and place jar in a smakk baking dish to stableize. do not put lid on jar. Bake at 350 for 35 minutes or until done. Remove from oven and cool 10 minutes. Run knife around jar to loosen and slide the bread out. slice and serve.

Steps:

• 1. Place all but the canned peaches in a bowl and mix well. Place contents of bowl in a baggy. Put can of peaches in the pint jar and add the baggy. close lid and decorate as you wish. put a tag saying:
• 2. Peach Crisp (you bake in a jar) Remove contents of jar. In a medium bowl put the mix and add 2 tablespoons (1/4 stick) melted butter mix until crumbly. set a side. Open can, set a side Spray the inside of jar with a spray oil and place undrained peaches into the jar. top with crumbly mix. Do not put lid on jar. Place in a 325 degree oven in a small baking dish to stablize the jar. Bake for 45 minutes. Take from oven and serve warm with Ice Cream or cold. Also good with a little milk over it as a morning cerial

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
• Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.