Pineapple Cake Gift Mix In A Jar Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
• Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. In a separate bowl, beat the remaining 1 stick butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
• Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
• Set the jars on a baking sheet and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack to cool slightly.
• Top each jar with a spoonful of Cherry Glaze.
• Add the cherry preserves and pineapple juice to a small saucepan. Heat over medium heat until the jam cooks down slightly.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, oatmeal, sugar, baking soda, cinnamon, salt, brown sugar and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• PINEAPPLE NUT COOKIES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 3/4 cup crushed pineapple, well-drained.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter and egg together until fluffy; then mix in the pineapple.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store on a plate, covered in foil, for up to 3 days (for best results, do not use an airtight container).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Steps:

• 1. Place mix in a baggy and put in a widemouth pint jar. Put snack sized tidbits in on top of the mix, close lid, decorate and label
• 2. Pineapple Cake to bake in a jar Remove lid and take contents out of jar. Spray the inside of the jar with vegetable spray and set a side. In a medium bowl add the contents of the baggy, 1 egg white, 1 tablespoon oil and the undrained pineapple. Mix well
• 3. place batter in the sprayed jar and put in a small baking pan for stability. Do NOT put lid on the jar. Bake 325 degrees for 40 -45 minutes.
• 4. Remove from oven and let cool 10 minutes. Run a knife along the edge of the jar and slide the cake out. Slice and serve