8 The Queens Courier • holiday • DECEMBER 10, 2015 for breaking news visit www.qns.com s holiday guide HOLIDAY TREATS IN A JAR By Doris A. Black Are you looking for an inexpensive yet creative and original gift idea this holiday season? Well, treats in a jar fit the bill. Not only are they easy to prepare and delicious to eat, but they are about as generic a gift as you can create. In other words, it’s a gift you can give to just about anyone—teachers, friends, family or neighbors. What are treats in a jar? It is a combination of dry ingredients layered in a decorated canning or Mason jar. The recipient then adds the wet ingredients (eggs, milk, butter, etc.) before baking. It is such a simple concept that anyone, including kids, can make one. Here’s what you’ll need: -Mason jar with lid -One favorite recipe (cookies and brownies are favorites) -Paper (for creating a lab) -Choosing a recipe: Almost any baked good recipe will work. Layer the ingredients in the order given in a one-quart widemouth Mason jar. Firmly pack each ingredient in place. It will be a tight fit. Filling the jar: Filling the jar is just a little trickier than it sounds because the dry ingredients need to be packed into the jar firmly. Read the recipe and carefully measure each ingredient. Plan to layer ingredients to get the most interesting visual effect, such as white sugar, brown sugar, coconut, chocolate chips, etc. After pouring the ingredient into the jar, tap the jar gently on the countertop to compact it. Do this with each ingredient. You may need to jiggle the jar a little when adding ingredients like chocolate chips since they take up a lot of space. Be sure to pack brown sugar as well as possible using a spoon for the best compaction. One of the nicest things about treats in a jar is that you as the gift creator have complete control over the project. If the last half-cup of ingredients doesn’t fit into the jar, don’t sweat it. Just make sure you list that last half-cup of ingredients on the recipe. If you want to skip the chips, you can. Again, just list them as products the recipient will add to the mix. Recipe and label: When the jar is filled, it’s time to create a label and recipe card. A label can be as simple or as elaborate as you want. You can handwrite one or create one on the computer but it should contain certain information, such as who the gift is from and what it is called. Make up your own name if you want, such as Mike’s Mighty Muffins or Cranky Carrot Cookies. Be creative and humorous. Attach the label to one side of the jar with glue. Put the recipe on the other side. Be sure to make a distinction between which ingredients are enclosed in the jar and which ones the recipient needs to furnish. Then just give some basic directions for baking the item. Decorating the jar: Again this is flexible. You’re in control. A simple ribbon around the neck of the jar is fine, or you can spend hours handpainting the jar or decorating it with fabrics, sequins or seashells. It’s up to you. This holiday season, instead of agonizing over what to give some of the hard-to-buy-for people on your list, try a treat in a jar. They are relatively inexpensive but nice enough to look like you spent hours on them. THE RESERVE YOUR HOLIDAY PARTIES NOW! of the 2015 THE QUEENS QueensCourier.com Our 76th Year CLINTON RESTAURANT RESTAURANT H t BABICH FAMILY OWNED SINCE 1939 Full Takeout Menu Open 7 Days A Week 9-17 Clintonville Street, Whitestone 718.746.4800 www.theclintonrestaurant.com Established 1974 Serving Gourmet Italian & American Cuisine of the 2012 New Year’s Eve Party SEATING AT 9:30 110-80 Queens Boulevard, Forest Hills 718.520.1123 Sun. thru Thurs. 11 a.m. to 11 p.m. • Fri. and Sat. 11 a.m. to 12 midnight LUNCH SERVED: Mon. thru Sat. 11 a.m. to 3 p.m. THE QUEENS QueensCourier.com WE ARE OPEN CHRISTMAS EVE CHRISTMAS DAY NEW YEAR’S EVE SEATING AT 9:30 SPECIAL MENU Music • Dancing • Champagne Toast Hats • Noisemakers HOLIDAY PARTIES PRIVATE PARTY ROOM 4 COURSE DINNER INCLUDING WINE & SODA $31 per Person (plus tax & tip) Starting at $31 per person (plus tax & tip)
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