2/3 cup sugar mixed with:1 tbs cinnamon and 2 tbs buttermilk powder
2/3 cup lightly packed brown sugar
2 ½ cups flour mixed with: 2 tsp baking powder and 1/2 tsp baking soda
SPRINKLE MIX:
2 tbs sugar
1 tsp cinnamon

Layer ingredients in order given in a 1 quart “wide mouth” canning jar. Press each layer firmly in place.

Put sprinkle ingredients into a sandwich bag and label it “Sprinkle”. Place this into the jar last, pressing in well. Use large ball of aluminum foil to tightly fill space at top of jar.

Attach the following recipe to the jar:

CINNAMON SUGAR MUFFINS

Remove “Sprinkle” packet. Set aside.

Empty jar into a large mixing bowl.

Blend dry ingredients thoroughly.

Add: ½ cup oil
½ cup water
2 eggs

Mix until just blended. Don’t overmix.

Fill 15 standard size muffin cups ¾ full. (Use liners or spray with cooking spray.)

Sprinkle cinnamon sugar from reserved packet over batter.

Bake at 350 degrees for 20-23 minutes.

3/4 cup plus 1 tbs grated parmesan cheese*
1/4 tsp salt
1/2 tsp black pepper
1 1/4 cups savory cornbread stuffing mix
2 tbs dehydrated chopped chives
2 tbs dehydrated chopped parsley

*choose parmesan cheese that doesn’t need refrigeration until after the package is opened

blend cheese, salt and pepper in a small bowl. pour into a 1-pint wide-mouth jar with a tight-fitting lid. layer remaining ingredients attractively. pack down lightly before adding each layer. seal jar.

cover top of jar with fabric. attach gift tag/recipe with raffia or ribbon.

makes 1 (1-pint) jar

ATTACH THE FOLLOWING RECIPE TO THE JAR:

BAKED TOMATOES

1 jar vegetable topping mix, divided
1 tbs butter
1 shallot, minced
1 small clove garlic, minced
4 small to medium tomatos, halved widthwise

pour vegetable topping mix into a medium bowl. stir well. set aside 1/4 of the topping (generous 1/2 cup). return remaining topping to jar and seal jar. (remainder is enough to prepare recipe three more times).

preheat oven to 350 degrees. melt butter in a small skillet add shallot and garlic. cook over medium heat 2 minutes or until tender. mix in topping. remove from heat.

arrange tomato halves, cut sides up, in a 9″ round glass pie dish. spoon equal amounts of topping mixture, about 1 heaping tablespoon, over each tomato half. bake 20 minutes, or until tomatoes are tender and topping is golden.

8 servings

1/2 cup cornstarch
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground nutmeg OR mace
1/2 cup dried cherries
1 cup instant rice

combine cornstarch, sugar, cinnamon, salt and nutmeg in a small bowl. pour into a 1 pint wide-mouth jar with a tight-fitting lid and pack down firmly. layer remaining ingredients attractively. pack down lightly before adding each layer. seal jar.

cover top of jar with fabric. attach gift tag/recipe with raffia or ribbon. attach wooden spoon, if desired.

makes 1 (1 pint) jar

ATTACH THE FOLLOWING RECIPE TO THE JAR:

CHERRY AND SPICE RICE PUDDING

1 qt whole milk*
1 jar cherry and spice rice pudding mix
6 cinnamon sticks (optional)
6 maraschino cherries (optional)

*for richer pudding, use 3 cups milk and 1 cup half-and-half

bring milk to a simmer over medium heat in a large saucepan. gradually stir in cherry and spice rice pudding mix. cook over medium-low heat, stirring constantly until thickened, about 20 minutes.

spoon pudding into 6 heatproof cups. set aside to cool. to serve, garnish each with a cinnamon stick and a maraschino cherry, if desired.

6 servings

1 cup all-purpose flour
2 tbs sugar
1 tbs baking powder
1/2 tsp salt
1/4 cup whole wheat flour
1/2 cup dried cherries
1/3 cup sweetened shredded coconut*

combine all-purpose flour, sugar, baking powder and salt in a medium bowl. pour into a 1-pint wide-mouth jar with a tight-fitting lid and pack down firmly. layer remaining ingredients attractively. pack down lightly before adding each layer. seal jar.

cover top of jar with fabric. attach gift tag/recipe with raffia or ribbon. attach large spatula if desired.

Makes 1 (1 pint) jar

*if desired, toast coconut first. to toast flaked coconut, spread in a thin layer in a heavy-bottomed skillet. heat over medium heat, stirring, until coconut turns golden, about 2-3 minutes. remove from skillet immediately. cool before using.

ATTACH THE FOLLOWING RECIPE TO THE JAR:

CHERRY AND COCONUT PANCAKES

2 tbs plus 2 tsp unsalted butter
1 egg, beaten
1 1/4 cups millk
1 jar cherry and coconut pancake mix
maple syrup OR cherry preserves

melt butter in a large heavy-bottomed skillet or griddle over medium heat. pour into a medium bowl, leaving a thin film of butter in the skillet. mix beaten egg and milk into butter in bowl; set aside.

pour cherry and coconut pancake mix into a large bowl. stir well. add liquid mixture and stir to mix. (do not beat). pour 1/4 cup portions of batter into the skillet. cook over medium heat 2-3 minutes on each side, or until golden. serve with maple syrup or cherry preserves.

makes 10 pancakes