Bread In Jars: Gingerbread

BATTER
2 1/4 c Unbleached flour
3/4 c Granulated sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ginger
1 ts Cinnamon
1/2 ts Cloves
3/4 c Margarine — softened
3/4 c Water
1/2 c Molasses

Preheat oven at 325. Place a baking sheet onto middle rack and
remove top rack from oven. Before starting batter, wash jars, lids,
and rings in hot soapy water and let drain, dry, and cool to room
temperature. Generously prepare inside of jars with margarine. To
prepare batter, combine flour, sugar, baking soda, baking powder,
salt, ginger, cinnamon, and cloves in a mixing bowl. In another
mixing bowl, combine margarine, water and molasses. Divide batter
among 5 jars (should be slightly less than half full). Carefully
wipe rims clean, then place jars on baking sheet (or they’ll tip
over) in the center of oven. Bake 40 minutes. Keep lids in hot
water until they’re used. When cakes are done, remove jars which are
HOT from oven one at a time. If rims need cleaning, use moistened
paper towel. Carefully put lids and rings in place, then screw tops
on tightly shut. Place jars on a wire rack; they will seal as they
cool.

Once jars are cool, decorate with round pieces of cloth and then glue
on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the
ring (the lid should be sealed by now) and place a few cotton balls
on top of the lid (makes it poofy on top), then a piece of cloth
(about 3″ larger than the lid) on top and screw the ring back on.
Decorate as desired (example pinking shears).