---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GINGERBREAD BAKED IN JARS
  Categories: Cakes, Desserts
       Yield: 1 servings
  
   2 1/4 c  All-purpose flour
     3/4 c  Granulated sugar
       1 ts Baking soda
     1/2 ts Baking powder
     1/4 ts Salt
       2 ts Ground ginger
       1 ts Ground cinnamon
     1/2 ts Ground cloves
     3/4 c  Margarine, softened
     3/4 c  Water
     1/2 c  Molasses
  
     Preheat oven to 325-degrees (NO higher).
   
     Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning
   jars, lids and rings by boiling them for 15 minutes. Remove the jars from
   the water and allow them to air-dry on your counter top; leave the lids and
   rings in the hot water until you're ready to use them.
   
     Once the jars are cool enough to handle, use a pastry brush to grease
   them with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret);
   set aside.
   
     In a large bowl, combine flour, sugar, baking soda, baking powder, salt,
   ginger, cinnamon and cloves. Stir in margarine, water and molasses until
   well blended. Divide batter among the 5 jars (they should be about 1/2
   full). Place jars onto a cookie sheet or they'll tip over.
   
     Bake in preheated 325-degree oven for 35 minutes or until cake tester
   inserted in center comes out clean. Move the jars around in the oven while
   they're baking, so they'll bake evenly.
   
     Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take
   one jar at a time from the oven and place a lid on, then the ring. Tightly
   screw on lids--do it FAST because the lid gets REAL hot!  Allow jars to
   cool on your countertop.
   
     Once the jars are cool, decorate with round pieces of cloth. Unscrew the
   ring (the lid should be sealed by now) and place a few cotton balls or a
   wad of batting on top of the lid (makes it poof-y on top), then a piece of
   cloth (about 3 larger than the lid) on top and screw the ring back on.
   Decorate as desired. I used pinking shears to cut the cloth rounds out,
   otherwise some material will start to unravel. A hot glue gun is
   INVALUABLE--glue on dried flowers, bows, ribbons, etc.
   
     Posted in COOKING by: Sandee Eveland 8/31/93
  
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