Cocoa Peanut Butter Cookie Mix

Cocoa Peanut Butter Cookie Mix






1 cup packed brown sugar

1-1/2 cups packed confectioners' sugar

3/4 cup cocoa

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt



In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.

Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

Fresh Apple Or Pear Cake

Fresh Apple Or Pear Cake








1 c. shortening

2 c. sugar

2 1/2 c. flour

1/2 tsp. salt

1 tsp. soda

1/2 c. water

4 eggs

1 tsp. cinnamon

1 tsp. allspice

1 tsp. cloves

1 tsp. vanilla

1 c. pecans, chopped

2 c. apples or pears, chopped





Mix all ingredients together. Grease and flour a Bundt pan. Bake at 375 degrees for 1 hour.

Canned Apple Pie Filling

Canned Apple Pie Filling






4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons salt

10 cups water

3 tablespoons lemon juice

2 drops yellow food coloring

6 pounds apples





in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 20 minutes.