Bread In Jars: Gingerbread

Supplies Needed
5 jars Ball (#14400-81400) -- (12 oz)

8 new lids - don't use old ones

8 rings okay to use old ones

Batter
2 1/4 c unbleached flour

3/4 c granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 tsps ginger

1 tsp cinnamon

1/2 tsp cloves

3/4 c margarine -- softened

3/4 c water

1/2 c molasses

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy wate r and let drain, dry, and cool to room temperature. Generously prepare inside o f jars with margarine. To prepare batter, combine flour, sugar, baking soda, ba king powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another mi xing bowl, combine margarine, water and molasses. Divide batter among 5 jars (s hould be slightly less than half full). Carefully wipe rims clean, then place j ars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minute s. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened pap er towel. Carefully put lids and rings in place, then screw tops on tightly shu t. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on flowers , ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).