22 Homemade Creamers Gift in a Jar

by http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

MY NOTES:

To give as gifts wIth your breakfast basket or a coffee basket use either ½ pint jelly jars or 4 ox ¼ pint jars. These recipes will create about 1 qt = 2 pint = 4 jelly=8 (4oz) jars

Start With This Base:

• 14oz Sweetened Condensed Milk
• 1 3/4 Cup Milk or Cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
  

…and, here we go!
French Vanilla Creamer

• 2 teaspoons vanilla extract OR vanilla coffee syrup
  

Vanilla Bean Coffee Creamer

• 2 teaspoons vanilla bean paste
  

Chocolate

• 2-3 tablespoons chocolate syrup
  

• (1 tsp vanilla extract, optional)

Chocolate Almond

• 1 tablespoon cocoa powder
• 1 teaspoon almond extract
  

Strudel

• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
  

Vanilla Caramel

• 2 tablespoons caramel ice cream topping
• 2 teaspoons vanilla extract
  

Chocolate Raspberry

• 2 teaspoons cocoa powder
• 2 tablespoons raspberry syrup
  

Irish Cream

• 2 tablespoons chocolate syrup
  

• 1 teaspoon instant coffee
• 1-2 teaspoons vanilla extract
• 1 teaspoon almond extract
  

Coconut

• 2 teaspoons coconut extract
  

Samoa (like the Girl Scout Cookies)

• 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
• 2 tablespoons chocolate syrup
• 2 tablespoons caramel ice cream topping
  

Peppermint Patty

• 2 tablespoons chocolate syrup
• 1 teaspoon peppermint extract
  

Cinnamon Vanilla

• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
  

Pumpkin Spice

• 3 tablespoons pureed pumpkin
• 1 teaspoon pumpkin pie spice
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
  

Honey Vanilla

• 1/4 cup honey
• 2 teaspoons vanilla extract
  

Almond Joy

• 1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
• 1 teaspoon almond extract
• 2 tablespoons chocolate syrup
  

Sweet Cream

• Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
• 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
• 1 teaspoon almond extract
  

Chocolate Orange

• 2 tablespoons chocolate syrup
• 1-2 teaspoons orange extract
  

Hazelnut

• 2 teaspoons hazelnut extract
  

Chocolate Hazelnut

• 2 tablespoons chocolate syrup
• 2 teaspoons hazelnut extract
  

Cinnamon Cake

• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
  

Salted Caramel

• 2-3 tablespoons caramel ice cream topping
• 1/2 teaspoon salt
  

Eggnog

• replace milk in base recipe with equal amount of heavy cream
• 1 teaspoons vanilla extract
• 2 teaspoons rum extract
• 1 teaspoon ground nutmeg
  

For those of you who want or need a sugar-free option. You can make your own sweetened condensed milk with the sugar substitute of your choice. Now, you can make your own sugar-free flavored creamer!
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
Stick a piece of tape on your mason jar lid with the expiration date from the milk you used as a guideline to when the creamer should be used by.

Southern Apple Dumplings

http://inspiredreamer.com/southern-apple-dumplings/

• 1 large apple (I used a Fuji- any apple will do, tart is better)
• 1 can Pillsbury Crescent dough
• 1/2 cup butter
• 2/3 cups sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 3/4 cup or 6 oz. 7-Up or equivalent (half the can)

Instructions

1. Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
2. Cut each apple into 8-10 wedges. Slice the apple skin off as well and set aside.
3. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish.
4. Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
5. Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings
6. Bake for 40 to 45 minutes in the preheated oven, or until golden brown.

Coffee rubbed steak by Lisa Nicometi Garrow

 

1 Tbsp freshly ground coffee

2 tsp  brown sugar

2 tsp ground pepper

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp sazon

1 pinch red pepper flakes

Mix all rub ingredients in a plastic container. Can be made ahead of time. Cover with lid if being stored. Rub one side of steaks. Grill with rubbed side down first. Cook steaks according to Your liking. 

Coffee Rub Gift in a Jar

To make this a gift in a jar you would simply use these measurements and put in a 1/2 pint jelly jar

5 tablespoons ground coffee
3 tablespoons plus 1 teaspoon brown sugar
3 tablespoons plus 1 teaspoon black ground pepper
2 1/2 teaspoons cumin
2 1/2 teaspoons oregano
2 1/2 teaspoons sea salt
1 1/4 teaspoons sazon spice
3/4 teaspoon red pepper flakes

Mix in a bowl and put into a 1/2 pint jelly jar with the following information:

Coffee Rub for your favorite meat

Liberally apply to uncooked meat and either allow to marinate in the fridge for a few hours or  grill at once. especially great on chicken and pork.

Peanut Madness Bars

The recipe was adapted from a recipe I saw that used ingredients I never bought so I improvised and this is what I came up with.

Peanut Madness Bars

COOKIE DOUGH LOWER LAYER
1 egg
1 stick butter softened
2/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon almond extract
1/4 teaspoon salt
Mix together and spread in a sprayed 12x9 cake pan. Bake in a preheated 350 degrees oven for 15 minutes. (It will not be done)

MIX TOGETHER
1 1/2 cups peanuts
1 (6 oz bag peanut butter chips
Spread them on the hot bottom layer.

LAST INGREDIENT
1 1/2 pint of any homemade Jam (I chose my own recipe Peach Schnapps Orange Marmalade) also on this site.
Slowly pour it evenly on the nuts and chips. And Return to the oven for another 15 minutes. Take from oven and allow to cool and then cut and store in a air proof container.

Hail Hecate

Kimberlee Melillo- 12/27/2012 —

Hot Tomato Relish

Compost Heap Jelly

(yield about 5 four ounce jars) adapted from The River Cottage Preserves Handbook p 41 and 83 and borrowed from http://creatingnirvanatoday.blogspot.com/2010/10/compost-heap-jelly.html

Optional spice bag:
1 stick cinnamon
1" piece of ginger root, bruised
5 whole cloves
5 whole allspice

1 pound, 2 ounces apple cores and peel
1 pound, 2 ounces citrus fruit peel (unwaxed lemon, orange, grapefruit and/or lime), cut into about 3/8-inch shreds
Granulated sugar
Juice of 1 orange, lemon, or grapefruit (optional)

Directions

Put the apple peel and the citrus peel into a saucepan. Add sufficient water to cover (you’ll probably need about 6 cups). Add optional spice bag, if using. Bring to a simmer and cook slowly for 45 to 60 minutes—this softens the fruit and releases the valuable pectin. Remove optional spice bag, if using. Turn the fruit into a jelly bag or piece of cheesecloth and leave overnight to drip. Squeezing the peel to get the juice out can cause your jelly to be cloudy, so resist the urge to squeeze the juice.

Measure the strained liquid and allow 1 cup of sugar for every cup of juice. Return the juice to the pan and add the orange, lemon, or grapefruit juice, if using. Bring to a boil, then add sugar. Stir until dissolved, then boil rapidly, without stirring, until the setting point is reached, about 10 minutes or so.

To test for setting point, use the crinkle or saucer test, dollop test, or temperature test.

Crinkle or saucer test: Drop a little jam onto a cold saucer. Allow to cool for a minute, then push gently with your fingertip. If the jam crinkles, the setting point has been reached

Dollop test: Dip a clean wooden spoon into the jam, hold it up over the pan, twirl it around a couple of times, then let the jam drop from the side of it. If the jam doesn’t run freely off the spoon but falls away in small drollops, the setting point has been reached.

Temperature test: Place a candy thermometer into the jam when it has reached a rolling boil. When it reads 220˚F, the setting point has been reached. Pectin rich fruits will set a degree or two lower (apples are high in pectin).

 Remove from heat and stir, always going in the same direction, until all the surface bubbles have disappeared. Pour into warm, sterilized jars and either swirl or tap the side of the jars to remove any remaining bubbles. Process in a boiling water canner for 15 minutes.