Bread In Jars: Gingerbread

----Supplies Needed---- 5 jars Ball (#14400-81400) -- (12 oz)

8 new lids - don`t use old ones

8 rings okay to use old ones

----Batter---- 2 1/4 c unbleached flour

3/4 c granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 tsps ginger

1 tsp cinnamon

1/2 tsp 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 wate r and let drain, dry, and cool to room temperature. Generously prepare inside o f jars with margarine. To prepare batter, combine flour, sugar, baking soda, ba king powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another mi xing bowl, combine margarine, water and molasses. Divide batter among 5 jars (s hould be slightly less than half full). Carefully wipe rims clean, then place j ars on baking sheet (or they`ll tip over) in the center of oven. Bake 40 minute s. 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 pap er towel. Carefully put lids and rings in place, then screw tops on tightly shu t. 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).