Mission: Christmas Trees 20082008 Christmas Team!
Boxes Ready to Go!
Jane Bock
We just love this fine soldier...he represents the reason why MCFSC does what we do!
Great Job Christmas Team!!!
Cakes in a jar are great treats
(just make sure you pack them well so they don't break in transit!)
Brownies Baked in Jars -
Crock Pot Recipe
2 Canning jars - wide mouth
1 cup all purpose flour
1 cup sugar
1/4 teaspoon Cinnamon (optional)
1/2 teaspoon baking soda
1/3 cup maragarine or butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg - beaten
1/2 teaspoon Vanilla extract
1/4 cup walnuts - finely chopped
Grease two 1 pint straight sided wide-mouth canning jars; line the bottom of each jar with waxed paper - set aside.
In a small bowl stir together flour, sugar, baking soda and cinnamon - set aside.
In a medium saucepan combine 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 the prepared canning jars. Cover the jars tightly with greased foil (place greased-side down on each jar).
Place jars in a 3 1/2, 4, 5, or 6 quart crockery cooker with liner in place
Cover, cook on high heat setting for 2 3/4 to 3 hours or until cake springs back when touched and a long wooden tooth-pick inserted near the centers come out clean.
Remove jars from cooker; cool 10 minutes.
Remove waxed paper; screw on lids
Boxes Ready to Go!
Well, we are done and the boxes are on their way to our wonderful Marines!
We shipped 39 boxes total, 35 to individual marines (2 female and 33 male)
and two boxes to a Sergeant Major in Africa and two boxes to a Lt. Col. in
Iraq. MCFSC provided the boxes and the postage. The postage cost was
approximately $600.00.
Each of the regular boxes contained a 24 inch tree, battery operated
lights, batteries, ornaments (handmade and purchased), tree roping, star tree
topper, tree skirt, a large stocking with wrapped gifts, beanie
babies, snowman "poop" bags, red and green popcorn, socks, hand and toe warmers,
candy canes, candy, beef jerky, 40 signed Christmas cards, a big container of
homemade cookies and a special photo card signed by all who were present.
The boxes to the Sgt. Major and Lt. Col. contained the same things with the
only exception being a 4 ft. Pre-Lit Christmas tree instead of a 24 inch tree
which was sent in a separate box. They also got three containers of cookies as
they will be sharing with the men and women in their command.
We had a wonderful dinner before we packed the boxes thanks to Barbette.
She contacted Canes in Gahanna and they donated chicken strips, texas toast and
coleslaw.
And the cookies, ladies, you out did yourself!! There were hundreds and
hundreds of cookies of all kinds. Thank you all so much. Each cookie container
contained at least 3 dozen, if not 4 dozen cookies . . . and they were all
different. Such a great job. Thank you, thank you, thank you. I know that
each and every Marine receiving a box will appreciate everything that it
contains, but I am sure that the cookies will be the biggest hit.
It was my pleasure to work with such a great group of people. I can't
thank you enough for all your time, talent and donations. Everyone just jumped
right in and so much was accomplished in such a short amount of time.
See You Next Year!Jane Bock
We just love this fine soldier...he represents the reason why MCFSC does what we do!
Great Job Christmas Team!!!
Cakes in a jar are great treats
(just make sure you pack them well so they don't break in transit!)
Brownies Baked in Jars -
Crock Pot Recipe
2 Canning jars - wide mouth
1 cup all purpose flour
1 cup sugar
1/4 teaspoon Cinnamon (optional)
1/2 teaspoon baking soda
1/3 cup maragarine or butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg - beaten
1/2 teaspoon Vanilla extract
1/4 cup walnuts - finely chopped
Grease two 1 pint straight sided wide-mouth canning jars; line the bottom of each jar with waxed paper - set aside.
In a small bowl stir together flour, sugar, baking soda and cinnamon - set aside.
In a medium saucepan combine 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 the prepared canning jars. Cover the jars tightly with greased foil (place greased-side down on each jar).
Place jars in a 3 1/2, 4, 5, or 6 quart crockery cooker with liner in place
Cover, cook on high heat setting for 2 3/4 to 3 hours or until cake springs back when touched and a long wooden tooth-pick inserted near the centers come out clean.
Remove jars from cooker; cool 10 minutes.
Remove waxed paper; screw on lids
Brownies Baked in Jars -
Standard Baking Oven Recipe
Standard Baking Oven Recipe
1 cup all purpose flour
1 cup sugar
1/4 teaspoon Cinnamon (optional)
1/2 teaspoon baking soda
1/3 cup maragarine or butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg - beaten
1/2 teaspoon Vanilla extract
1/4 cup walnuts - finely chopped
Sterilize two Ball Quilted Crystal (#14400-81400-12 ounce) canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry. Leave the lids and rings in the water until you are ready to use them.
Once the jars have cooled, grease the insides with shortening (DO NOT use Pam, Baker's Secret or butter)
In a small bowl stir together flour, sugar, baking soda and cinnamon. Set aside.
Preheat oven to 325 degrees
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
Divide mixture between the two canning jars. Place jars on a cookie sheet.
Bake the cakes in the center of the oven, moving them around periodically so they will bake evenly.
Bake for 35-40 minutes, or until a pick inserted DEEP into the center of each cake comes out clean.
Remove the cakes, one by one, from the oven
Place a lid, then a ring on and quickly screw down tightly. Place jars onto the countertop to cool. You'll know when they've sealed, you'll hear a "plink" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they should not move at all.
Gingerbread Baked in a Jar
Sterilize two Ball Quilted Crystal (#14400-81400-12 ounce) canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry. Leave the lids and rings in the water until you are ready to use them.
Once the jars have cooled, grease the insides with shortening (DO NOT use Pam, Baker's Secret or butter)
In a small bowl stir together flour, sugar, baking soda and cinnamon. Set aside.
Preheat oven to 325 degrees
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
Divide mixture between the two canning jars. Place jars on a cookie sheet.
Bake the cakes in the center of the oven, moving them around periodically so they will bake evenly.
Bake for 35-40 minutes, or until a pick inserted DEEP into the center of each cake comes out clean.
Remove the cakes, one by one, from the oven
Place a lid, then a ring on and quickly screw down tightly. Place jars onto the countertop to cool. You'll know when they've sealed, you'll hear a "plink" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they should not move at all.
Gingerbread Baked in a Jar
2 1/4 cup all purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 cup margarinze, softened
3/4 cup water
1/2 cup mollasses
Preheat oven to 325 degrees
Sterilize 5 12 oz Kerr Quality Crystal jelly jars, with straight sides and no bulges in the jars.
Use a pastry brush to grease the jars - do NOT use Pam
In a large bowl, combine flour, sugar, baking soda, baking powder, salt ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended. Pour equally into the 5 jars.
Place jars on a cookie sheet in the center of the oven and bake for 35 minutes or until cake tester inserted in center comes out clean. Have your sterilized lids ready (kept hot) and take cakes out one at a time, place a lid and ring on top and screw the lid down tightly. You'll know when they've sealed, you'll hear a "plink" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they should not move at all.
1 cup seedless raisins
1 cup walnuts
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 cup salad oil
16 ounce can pumpkin
Preheat oven to 325 degrees
Brush the inside of 8 1-pint straight sided Kerr or Ball Quilted Crystal canning jars with shortening (do NOT use Pam); set aside.
Sterilize the jars, lids and rings first
Coarsely chop the raisins and walnuts; set aside
Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
Add raisins and walnuts, toss lightly to combine
In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes)
Gradually beat in the sugar until thick and light
At low speed beat the oil and pumpkin; blend well.
Gradually stir in the flour mixture until well blended
Divide among the 8 canning jars (should be about 1/2 full)
Wipe sides of jars so it doesn't burn; place jar on a cookie sheet
Bake about 40 minutes or until a long pick inserted into the center of the cake comes out clean.
When the cake is done, remove the jars, one by one and immediately place a still hot lid and ring on and screw down tightly. Place on counter to cool. You'll know they are sealed when you hear a "plink" sound.
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 cup margarinze, softened
3/4 cup water
1/2 cup mollasses
Preheat oven to 325 degrees
Sterilize 5 12 oz Kerr Quality Crystal jelly jars, with straight sides and no bulges in the jars.
Use a pastry brush to grease the jars - do NOT use Pam
In a large bowl, combine flour, sugar, baking soda, baking powder, salt ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended. Pour equally into the 5 jars.
Place jars on a cookie sheet in the center of the oven and bake for 35 minutes or until cake tester inserted in center comes out clean. Have your sterilized lids ready (kept hot) and take cakes out one at a time, place a lid and ring on top and screw the lid down tightly. You'll know when they've sealed, you'll hear a "plink" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they should not move at all.
Pumpkin Spice Cake in a Jar
1 cup seedless raisins
1 cup walnuts
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 cup salad oil
16 ounce can pumpkin
Preheat oven to 325 degrees
Brush the inside of 8 1-pint straight sided Kerr or Ball Quilted Crystal canning jars with shortening (do NOT use Pam); set aside.
Sterilize the jars, lids and rings first
Coarsely chop the raisins and walnuts; set aside
Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
Add raisins and walnuts, toss lightly to combine
In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes)
Gradually beat in the sugar until thick and light
At low speed beat the oil and pumpkin; blend well.
Gradually stir in the flour mixture until well blended
Divide among the 8 canning jars (should be about 1/2 full)
Wipe sides of jars so it doesn't burn; place jar on a cookie sheet
Bake about 40 minutes or until a long pick inserted into the center of the cake comes out clean.
When the cake is done, remove the jars, one by one and immediately place a still hot lid and ring on and screw down tightly. Place on counter to cool. You'll know they are sealed when you hear a "plink" sound.
Apple Cake in a Jar
2/3 cup shortening
1 1/2 teaspoon salt
2 2/3 cup sugar
3 cups flour
4 eggs
2/3 cup water
1 teaspoon cinnamon
3 cups apples, grated
2 teaspoons baking soda
2/3 cup raisins
1/2 teaspoon baking powder
2/3 cup chopped nuts
Mix the ingredients together in the order given
Sterilize 7 to 9 wide mouth pint jars and lids
Grease with shortening (not Pam)
Fill jars half full and bake in the middle on a wire rack in the office for 45 minutes at 325 degrees.
As soon as the cake is done, remove jars from oven one at a time and immediately place a still hot lid and ring on and screw down tightly. Place on counter to cool. You'll know they are sealed when you hear a "plink" sound.
1 1/2 teaspoon salt
2 2/3 cup sugar
3 cups flour
4 eggs
2/3 cup water
1 teaspoon cinnamon
3 cups apples, grated
2 teaspoons baking soda
2/3 cup raisins
1/2 teaspoon baking powder
2/3 cup chopped nuts
Mix the ingredients together in the order given
Sterilize 7 to 9 wide mouth pint jars and lids
Grease with shortening (not Pam)
Fill jars half full and bake in the middle on a wire rack in the office for 45 minutes at 325 degrees.
As soon as the cake is done, remove jars from oven one at a time and immediately place a still hot lid and ring on and screw down tightly. Place on counter to cool. You'll know they are sealed when you hear a "plink" sound.