Tuesday, January 04, 2011
Continuing my series of holiday recipes after the holiday - these, like the pecan cookies, can be made any time of year. They make a delicious addition to a holiday breakfast or brunch, but they don't need to be reserved for Christmas. I've been so tired that I couldn't make the goodies on Christmas morning itself; I put together a batch later in the week and made them again on New Year's Day while we watched the Rose Bowl parade. Enjoy!
from Food in Jars blog
Food in Jars posted this as a Gift in a Jar format. I haven't given it away yet, but I have made the recipe twice. Here it is!
To be layered in a pint jar:
1 1/2 cup whole wheat pastry flour (or all-purpose)
3 teaspoons baking powder
1/2 teaspoon sea salt (or regular salt)