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Name: Brownie Cakes Baked in a Jar
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/4 ts Ground cinnamon (optional); 1/4 c Walnuts finely chopped; 1/4 c Water; 1 c All-purpose flour (plain); 1/4 c Buttermilk; 1/3 c Butter or margarine; 3 tb Unsweetened cocoa powder; 1 Egg beaten; 1 c Sugar; 1/2 ts Vanilla extract; 1/2 ts Baking soda

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INGREDIENTS

1/4 ts Ground cinnamon ; (optional)
1/4 c Walnuts ; finely chopped
1/4 c Water
1 c All-purpose flour ; (plain)
1/4 c Buttermilk
1/3 c Butter or margarine
3 tb Unsweetened cocoa powder
1 Egg ; beaten
1 c Sugar
1/2 ts Vanilla extract
1/2 ts Baking soda

Servings

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: liberty@liberty.com (Linda/BDT Burbank, CA) Sterilize 2 or 3 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and place them onto your counterop to cool; leave the lids and rings in the hot water until youre ready to use them. I forgot to mention something--the humidity and your elevation can make a difference in how high your batter rises. When I made the brownie cakes, it took 2 jars; another woman made them and said they overflowed the jars. You may want to bake 1 jar to see how high it rises. Once you establish how much batter to put into each jar, write it on your recipe for future reference. This applies to ANY of the recipes Ive posted. Once the jars have cooled, grease them with shortening (DO NOT use butter, margarine, PAM or Bakers Secret); set aside. In a small bowl stir together the flour, sugar, baking soda and cinnamon (if desired). Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into prepared canning jars. Place jars onto a cookie sheet or theyll tip over. Bake for 30-35 minutes, or until a pick inserted DEEP into the center of each cake comes out clean. Move the jars around in the oven while baking so they bake evenly. Once the cakes test done, using HEAVY-DUTY mitts (the jars ARE HOT!), remove the jars one-by-one; place a lid on top, then a ring and quickly screw down tightly. Place the jars onto your countertop to cool completely. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Brownie Cakes Baked in a Jar

1/4 ts Ground cinnamon (optional)
1/4 c Walnuts finely chopped
1/4 c Water
1 c All-purpose flour (plain)
1/4 c Buttermilk
1/3 c Butter or margarine
3 tb Unsweetened cocoa powder
1 Egg beaten
1 c Sugar
1/2 ts Vanilla extract
1/2 ts Baking soda

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)    Date: Thu, 12 Aug 93 09:26:15 +0200    From: liberty@liberty.com (Linda/BDT Burbank, CA)  Sterilize 2 or 3 Ball Quilted Crystal (#14400-81400) jam/jelly canning  jars, lids and rings by boiling them for 15 minutes. Remove the jars and  place them onto your counterop to cool; leave the lids and rings in the hot  water until youre ready to use them. I forgot to mention something--the  humidity and your elevation can make a difference in how high your batter  rises. When I made the brownie cakes, it took 2 jars; another woman made  them and said they overflowed the jars. You may want to bake 1 jar to see  how high it rises. Once you establish how much batter to put into each jar,  write it on your recipe for future reference. This applies to ANY of the  recipes Ive posted. Once the jars have cooled, grease them with shortening  (DO NOT use butter, margarine, PAM or Bakers Secret); set aside.    In a small bowl stir together the flour, sugar, baking soda and cinnamon  (if desired). Set aside.    In a medium saucepan combine butter or margarine, water and cocoa powder;  heat and stir until margarine is melted and mixture is well blended. Remove  from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by  hand until smooth. Stir in nuts. Pour mixture into prepared canning jars.  Place jars onto a cookie sheet or theyll tip over.    Bake for 30-35 minutes, or until a pick inserted DEEP into the center of  each cake comes out clean. Move the jars around in the oven while baking so  they bake evenly. Once the cakes test done, using HEAVY-DUTY mitts (the  jars ARE HOT!), remove the jars one-by-one; place a lid on top, then a ring  and quickly screw down tightly. Place the jars onto your countertop to cool  completely.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 12

Calories: 340
Calories from Fat: 105 (31%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 3.4g
Cholesterol 28.1mg		9 %
Sodium 199.5mg		7 %
Potassium 53mg		1 %
Total Carbohydrate 58.9g		17 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 58.2g
Protein 2.3g		3 %
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Calories per serving: 340

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