Cobbler baked in jars. I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!).
I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale. (Half pint jars washed and drying.) I used the blueberry cobbler recipe from Baking Illustrated. I was making 24 portions so the first time I tried to divide each recipe between 8 jars (making three total recipes worth). (Look! These are great for bake sales because the packing is an eye catcher. The recipe, with notes on actually making it in jars, is below. Seriously, the cornmeal added to the biscuit batter makes all the difference here. I call this mise en jars, I used the washed jars from the overflowing and sticky (but sooo worth it) test batch. The scent of these baked goods right here is amazing.
On the back of the label I listed things one might do with the leftover jar. Lollies - a little ART CANT HURT. A perfect rainy day thing to do!
The colors make any day better! How to make LOLLIESyou will need: jolly ranchers, candy sticks, parchment paper, foil & a cookie sheet 1) lay a piece of foil on cookie sheet. cover foil with a piece of parchment paper.2) unwrap candies and place side by side on parchment paper in your choice of color & flavor combinations. use three candies together for extra large lollies, and only two candies together for regular lollies.3) heat candies in oven for about 5 minutes at 200 degrees. keep a close eye on the candies and take them out as soon as they've barely melted together. if you leave them in too long they will melt too much and you won't be able to put a stick into the lollie. alter the cook time accordingly.4) carefully take cookie sheet out of oven. immediately lay candy sticks into place on melted candies. slowly twirl in melted candy to coat the stick and so it will hold in the lollie. they're hot!
Homemade Coffee Creamer - StumbleUpon. My friends tell me the one thing they can’t give up is their flavored coffee creamer.
I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients. Have you ever read what’s in those bottles? They are full of artificial colors, flavors, preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils. So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option.
Homemade Cinnamon Strudel Coffee Creamer.