Favor Recipes

I’ve had a couple of requests for the recipe of what was IN the favor jars from our wedding. So I’m going to post how to make the jar mixes here. I found all of the recipes on this website.

For our favors I chose two muffin mixes and two pancake mixes, which are posted below. The website has many more options for pancakes and muffins and a whole host of food items to choose from. They make really nice hostess or Christmas gifts too.

 

Cappuccino Chocolate Chunk Muffin Mix
2 cups flour
1 cup BAKER’S Semi-Sweet Chocolate Chunks
1/2 cup sugar
1/2 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavor
2-1/2 tsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
Grease or line muffin pan with papers. Beat 1 egg in large bowl; stir in 1 cup milk and 1/2 cup (1 stick) butter or margarine, melted. Empty contents of bag into bowl. Stir just until moistened.

Spoon batter into prepared muffin pan, filling each cup 2/3 full.

Bake at 375°F for 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack.

Makes 1 dozen.

 

Walnut Chocolate Chip Muffins
Because this mixture doesn’t quite fill up the quart jar, it isn’t necessary to pack the layers down as tightly as usual.

Layer in a clean 1 quart jar the following:
2 c. flour, mixed with 2 tsp. baking powder
1/3 c. packed brown sugar
1/3 c. granulated sugar
2/3 c. chocolate chips
1/3 c. coarsely chopped walnuts (OR macadamia, pecans)

ATTACH RECIPE TO JAR:
To make Walnut Chocolate Chip Muffins:

Spoon out walnuts & chocolate chips into small bowl. In a large bowl, empty remaining contents of jar and stir together until well blended. In a third bowl, stir together:

2/3 c. milk
1/2 c. butter, melted (allow to cool before mixing)
2 eggs, lightly beaten
1 tsp. vanilla

Make a well in center of the dry ingredients. Add milk mixture and stir just to combine. Fold in chocolate chips & walnuts. Spoon batter into either greased or lined muffin cups (about 2/3 full).

Bake 15-20 minutes. Test for
doneness with toothpick. Cool 5 minutes before removing from muffin cups.

Makes 12 muffins.

 

Gingerbread Pancake Mix

1 C. cake flour
1 C. all purpose flour
7 T. buttermilk powder
4 T. sugar
2 t. ground ginger
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
1/8 t. ground cloves
1 C. white chocolate chips

Combine all ingredients. Transfer to a decorative jar.

Attach a recipe card with these directions to the Gingerbread Pancake Mix:

Place mix in a large bowl. Add:
1 3/4 C. water
6 T. melted butter
1/4 C. molasses
2 eggs

Blend until just combined. Pour batter 1/4 C. at a time, in a hot skillet, to make the pancakes. Cook pancakes, turning once, about 2 minutes.

Yield: 20 pancakes

Cinnamon-Brown Sugar Pancake Mix

3 cups flour
1/2 cup brown sugar
3 tablespoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt

Directions:
Sift all the ingredients together into a container and continue mixing until well blended. Pour into a jar.

Card:
Cinnamon-Brown Sugar Pancakes:
Beat one egg in a medium bowl and add 3/4 cup milk and 3 tablespoons vegetable oil. Add 1-1/4 cup of mix until moistened. The batter will still be lumpy — do not over mix. Cook on a hot, lightly greased pancake griddle over medium heat.

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