With the release of the brand new Meals in a Jar Handbook right around the corner, Chef Tess is back again with another “sneak peek” look at an all new recipe. Following on the success of her first book, The Gourmet Food Storage Handbook, Honeyville’s own Bakeresse herself has sent over one of her favorite desserts, just in time for the Holiday season!
Today’s recipe is a sweet treat that you can make for family and friends as a dessert, or package it up in a quart-size jar as a gift! With a shelf life of 2-3 years, they can enjoy it this Christmas, or the next! So enough talk, let’s get down to baking! Here is a “sneak peek” recipe from the all new Meals in a Jar Handbook, Lemon Cream Custard with Gingerbread Bites! Enjoy!
Lemon Cream Custard With Gingerbread Bites
In a resealable sandwich bag:
3/4 cup Honeyville Whole Wheat Pastry Flour
1/4 cup Honeyville Granulated Honey or Organic Coconut Palm Sugar
1/2 cup Honeyville Powdered Butter
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Chef Tess Wise Woman of the East Spice
Directions for Storing:
Layer ingredients in a widemouthed quart-sized jar, shaking the dry powder ingredients into the bulkier items. Add resealable sandwich bag and ingredients. Squeeze air out of bag, twist it sealed, and place on top of the jar ingredients. Top with an oxygen absorber, cover with a new canning lid, and hand-tighten the metal ring.
Directions for Baking Gingerbread:
Remove oxygen absorber and discard. Preheat oven to 350 degrees. Combine bag ingredients with 1/2 cup of cold water and mix well. Drop dough by 12 rounded tablespoons onto an ungreased cookie sheet, about 1 inch apart. Bake for 10-12 minutes until golden brown.
Directions for Baking Custard:
In a large bowl, combine jar ingredients with 1 1/2 cups of ice water and whisk until fluffy, about 3 minutes.
Don’t forget, the brand new Meals in a Jar Handbook will be available for online purchase starting Monday, December 2nd, just in time for the Holidays! Pick up a copy for the baker in your family!