Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘Meals in a Jar’
Posted: March 21st, 2013

meals in a jar
Thanks to everyone who entered the drawing for “Passover Made Easy,” by Leah Schapira and Victoria Dwek. The winner is Pat Melpolder. I’ll pop it in the mail today.

If you are not Pat Melpolder, you are eligible to enter the drawing for “Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes” The recipes in this book go way beyond the jars of dried pasta, lentils and bouillon we’ve been giving each other for generations.
Many of them — but not all — contain fresh ingredients that you heat and preserve/can in boiling water bath before giving them away.
Most of the recipes make six, eight, even 12 or 16 containers, so they’re big several-hour projects. After you’re done, though, you can stock your shelves with last-minute holiday or recuperation gifts, meals for shut-ins, care packages for college students, or your own use.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS, and NAME OF THE BOOK YOU WANT. I do not share or store this information.

Here’s a promising recipe, which makes 6 batches, 18 to 24 muffins each. It contains all dried ingredients which will save my typing muscles. Many of the book’s fresh-food recipes refer to general mixes explained at the front of the book.

CRANBERRY WALNUT MUFFINS
15 cups flour
3 cups sugar
2 cups dry milk
3/4 cup powdered eggs
6 tablespoons baking powder
2 tablespoons baking soda
3 teaspoons powdered vanilla
1 1/2 teaspoons salt
4 1/2 cups dried sweetened cranberries
4 1/2 cups chopped walnuts or pecans
3 cups butter-flavored shortenting or ghee

1. For muffin mix, in each of 6 vacuum bags or jars, add and then seal: 2 1/2 cups flour, 1/2 cup sugar, 1/3 cup dry milk, 2 tablespoons powdered eggs, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon powdered vanilla and 1/4 teaspoon salt
2. For fruit and nut mix: In each of 6 vacuum bags, add and then seal: 1 cup cranberries, 1 cup chopped walnuts or pecans.
3. For shortening or ghee: In each of 6 vacuum bags, add and then seal 1/2 cup shortening or 4 ounces ghee.
4. In each of 6 Mylar bags, tote bags or vacuum bags, store 1 jar or pouch muffin mix, packet fruit and nuts and 1 packet shortening or ghee.

Label each bag:
Preheat oven to 375 degrees. Butter a standard 12-cup muffin tin, or line with paper baking cups. In a large bowl, whisk muffing mix and 1 cup plus 2 tablespoons of water. Stir until just combined (overstirring makes muffins tough) and add fruit and nut mixture. Fill each muffin cup 3/4 full. Bake 25 minutes, until lightly golden
Makes 18 to 24.
– “Meals in a Jar,” by Julie Languille

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