Johnny Appleseed Cakes In Jar Recipes

JOHNNYCAKES

Steps:

• Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
• Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

OLD-FASHIONED JOHNNY CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
• Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
• In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
• In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
• Bake in preheated oven for 45 to 50 minutes, until golden brown.

JOHNNY APPLESEED CAKE

Steps:

• Preheat oven to 350.
• Generously grease BOTTOM ONLY of 8" square pan.
• (or 11 x 7).
• In a large saucepan, combine butter and applesauce, heating over medium til butter melts Remove from heat and blend in all remaining ingredients, stirring until well combined Pour batter into pan, spreading to edges.
• Bake@ 350 30-35 minutes until top springs back when touched.
• Serve warm or cool, plain or with whipped cream.

JOHNNY APPLESEED CAKES IN JAR

Steps:

• Cream shortening and sugar together. Add the eggs, baking powder, soda, salt, and spices. Add the water alternately with the flour. Stir in the nuts and apples.
• Grease 8 wide-mouth pint-size jars (use a brush dipped in melted shorting to grease it--make sure you wash the jars with hot soapy water and let then dry before greasing them). Fill the jars half full of batter. Wipe the rims clean and bake in a 325F oven on a cookie sheet for 35 to 45 minutes.
• Meanwhile, bring water to a boil. Once it boils, turn it off and place the lids and rings in the water and let sit until ready to use.
• When the cakes are done, remove the jars one at a time and place the lids on them. No need to wipe water off the lids--the extra moisture will not hurt the cakes. Place the ring on and screw tight. Allow the sit and cool completely. The jars will seal as they cool. Makes 8 pint-size jar cakes that store up to 6 months.
• If giving as a gift, cover top with pretty fabric and attach a card with name of cake, date made, and expiration date. If not for gift, just write the info on top with a marker. When ready to eat, if cakes does not come out easily, just run the jar under hot water for a few seconds or place in microwave for 2 second with the lids removed.
• Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
• http://hgic.clemson.edu/PDF/HGIC3051.pdf.
• "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.

JOHNNYCAKES

Steps:

• Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.