Bread In Jars: Pumpkin Spice

* Exported from MasterCook II *

Bread In Jars: Pumpkin Spice

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Supplies Needed----
8 jars Ball (#14400-81400) -- (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
----Batter----
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
f
rom oven. Before starting batter, wash jars, lids, and rings in hot soapy
water
and let drain, dry, and cool to room temperature. Generously prepare inside
of
jars with margarine. To prepare batter, combine raisins, flour, baking soda,
b
aking powder, salt, cloves, cinnamon, and ginger in a mixing bowl. In another
m
ixing bowl, combine egg whites, sugar, margarine, and pumpkin. Divide batter
am
ong 8 jars (should be slightly less than half full). Carefully wipe rims clean,
then place jars on baking sheet (or they'll tip over) in the center of oven.
Ba
ke 40 minutes. 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 paper towel. Carefully put lids and rings in place, then screw tops
o
n tightly shut. Place jars on a wire rack; they will seal as they cool.

Once 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 on top of the lid
(mak
es 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).



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NOTES : There's no need to refrigerate them, they keep well in pantry for 6
months.