Try a "desert-safe" recipe to send to your loved one overseas. These recipes have been tested in the Nestle kitchen and meet Middle East guidelines, as well as U.S. Postal Service mailing regulations.
Creative Pan Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1 cup butter-flavored vegetable shortening
2 large eggs
2 tablespoons water
2 cups TOLL HOUSE Semi-Sweet Chocolate Morsels
2 1/4 cups quick oats, uncooked
1 cup chopped dried apple slices, or raisins
PREHEAT oven to 375º F).
COMBINE flour, baking soda, salt and cinnamon in small mixer bowl. Beat
sugar and shortening in large mixer bowl until creamy. Beat in eggs.
Gradually add flour mixture and water. Stir in morsels, oats and apples.
Spread batter into ungreased 15 x 10-inch jelly-roll pan.
BAKE for 18 to 20 minutes or until lightly browned. Cool completely in pan
on wire rack. Cut into bars.
Makes 48 bars.
Butterscotch Scotchies
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter-flavored vegetable shortening
1 1/4 cups granulated sugar
2 large eggs
1 1/2 tablespoons grated orange peel, (1 medium orange)
2 tablespoons water
3 cups quick or old-fashioned oats, uncooked
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Flavored Morsels
PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking soda, salt and cinnamon in small mixer bowl. Beat
shortening, sugar, eggs and orange peel in large mixer bowl until creamy.
Gradually beat in flour mixture and water. Stir in oats and morsels. Spread
batter into prepared baking pan.
BAKE for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Makes 48 bars.
Double Chocolate Brownies
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable shortening
3/4 cup granulated sugar
2 tablespoons water
2 cups (a 12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
2 large eggs
PREHEAT oven to 325º F. Grease 9-inch square baking pan.
COMBINE flour, baking soda and salt in small bowl.
HEAT shortening, sugar and water in medium saucepan to boiling, stirring
constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
ADD eggs one at a time, beating well after each addition. Gradually add in
flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out
slightly sticky. Cool completely in pan on wire rack; cut into squares.
Makes 16 brownies.
Irresistible Brownies
1 1/2 cups all-purpose flour
1 cup NESTLE TOLL HOUSE Baking Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter-flavored vegetable shortening
2 cups granulated sugar
4 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Premier White Morsels
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
COMBINE flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Pour into prepared baking pan.
BAKE for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
Makes 30 brownies.
Bar cookies and brownies are the best bets for safe packing and are quickest for baking large quantities.
Baked goods should be wrapped tightly in aluminum foil, which provides thebest barrier against humidity.
Pack goodies in sturdy boxes and surround them with foam packaging material such as Styrofoam "peanuts."
When you send baked goods, I was told by an veteran mom it's a good idea to place a piece of bread on top of it and packed in a tin can. That helps with keeping it fresh on it's long trip.
I've sent over cookies and brownies in a plastic bag with a slice of bread in them. You can also use unsalted unbuttered popcorn. I'm not sure exactly what it does, but it sure does help to keep the baked goods fresh.
Folks have sent many packages with homemade baked goods. They have taken as long as 3 weeks to get there and they were still fresh when opened. Wrap them in plastic wrap, then foil and put in a plastic baggy.
YOU ALL REALIZE YOU CAN BAKE ANYTHING OK IT WILL STAY GOOD I SENT MY HUSBAND A CAKE AND COOKIES HE SAID THEY WERE STILL VERY SOFT THE ONLY THING IS THEY MIGHT BREAK
When you send cookies/brownies, etc. Saran Wrap each one indivually, place them in plastic baggies and then seal them up in those disposable Gladware containers. You can use tins too, line the top with foil before closing the lid to seal in the freshness. If you put a piece of bread in as well it helps keep them fresh
A really neat way to send a cake and it stays fresh!! They love this!!!!!!!!!
Cake in a Jar
Get wide-mouth canning jars (pint size). You can find them at Walmart, other stores, or online.
Boil the jars to sterilize.
1 (18.25 oz.) package cake mix (you can use ANY cake recipe instead of packaged)
8 jars with lids and rings
1. Make the cake according to the package instructions or recipe
2. Grease the jar. Put 1 cup of batter in each jar and keep the rims of the jar clean. (I fill mine up 1/2 way-try one first before you make all of them so you know how far to fill)
3. Place jars on cookie sheet on rack on the oven (to prevent them from tipping over). Bake for 30-35 minutes or until toothpick comes clean
4. While baking, boil jar lids in a pan of water ( I do rings too, but I'm anal)
5. When cake is done, take one jar out at a time and cover with hot lid. Screw on jar ring tightening it slightly.
6. The lid will seal as it cools. Listen to hear them "ping" as they seal. But if they don't, wait until completely cool and then press on the top of the lid. If it doesn't move at all, it's sealed.
7. As the cake cools, it will pull away from the jar slightly. That's ok. It just means that it will slide out of the jar easily.
8. Unsealed jars should be stored in fridge and eaten within 2 weeks. Sealed jars can also be stored in freezer; however, they should last sealed and unrefrigerated for quite a long time.
9. DO NOT FROST cake in the jar! Send frosting along.
10. Make sure you wrap the jars well (bubble wrap's preferable, but wadded newspaper or clothing and other items will pad it too).
I'd suggest that you do a trial run of cake in a jars before you decide you're going to send them. Try ONE jar in the oven before you fill the rest. If you don't do this, you won't know how far to fill them and could end up underfilling or overfilling them. If they're slightly overfilled, mash the lid on top and screw the ring down. It'll seal and be just fine!
Don't forget a plastic knife (or two) for the frosting and some plastic forks.
You might want to send instructions on how to get them out-unseal, tap gently, pour out. Or the guys can eat them right out of the jar.
Creative Pan Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1 cup butter-flavored vegetable shortening
2 large eggs
2 tablespoons water
2 cups TOLL HOUSE Semi-Sweet Chocolate Morsels
2 1/4 cups quick oats, uncooked
1 cup chopped dried apple slices, or raisins
PREHEAT oven to 375º F).
COMBINE flour, baking soda, salt and cinnamon in small mixer bowl. Beat
sugar and shortening in large mixer bowl until creamy. Beat in eggs.
Gradually add flour mixture and water. Stir in morsels, oats and apples.
Spread batter into ungreased 15 x 10-inch jelly-roll pan.
BAKE for 18 to 20 minutes or until lightly browned. Cool completely in pan
on wire rack. Cut into bars.
Makes 48 bars.
Butterscotch Scotchies
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter-flavored vegetable shortening
1 1/4 cups granulated sugar
2 large eggs
1 1/2 tablespoons grated orange peel, (1 medium orange)
2 tablespoons water
3 cups quick or old-fashioned oats, uncooked
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Flavored Morsels
PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking soda, salt and cinnamon in small mixer bowl. Beat
shortening, sugar, eggs and orange peel in large mixer bowl until creamy.
Gradually beat in flour mixture and water. Stir in oats and morsels. Spread
batter into prepared baking pan.
BAKE for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Makes 48 bars.
Double Chocolate Brownies
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable shortening
3/4 cup granulated sugar
2 tablespoons water
2 cups (a 12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
2 large eggs
PREHEAT oven to 325º F. Grease 9-inch square baking pan.
COMBINE flour, baking soda and salt in small bowl.
HEAT shortening, sugar and water in medium saucepan to boiling, stirring
constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
ADD eggs one at a time, beating well after each addition. Gradually add in
flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out
slightly sticky. Cool completely in pan on wire rack; cut into squares.
Makes 16 brownies.
Irresistible Brownies
1 1/2 cups all-purpose flour
1 cup NESTLE TOLL HOUSE Baking Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter-flavored vegetable shortening
2 cups granulated sugar
4 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Premier White Morsels
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
COMBINE flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Pour into prepared baking pan.
BAKE for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
Makes 30 brownies.
Bar cookies and brownies are the best bets for safe packing and are quickest for baking large quantities.
Baked goods should be wrapped tightly in aluminum foil, which provides thebest barrier against humidity.
Pack goodies in sturdy boxes and surround them with foam packaging material such as Styrofoam "peanuts."
When you send baked goods, I was told by an veteran mom it's a good idea to place a piece of bread on top of it and packed in a tin can. That helps with keeping it fresh on it's long trip.
I've sent over cookies and brownies in a plastic bag with a slice of bread in them. You can also use unsalted unbuttered popcorn. I'm not sure exactly what it does, but it sure does help to keep the baked goods fresh.
Folks have sent many packages with homemade baked goods. They have taken as long as 3 weeks to get there and they were still fresh when opened. Wrap them in plastic wrap, then foil and put in a plastic baggy.
YOU ALL REALIZE YOU CAN BAKE ANYTHING OK IT WILL STAY GOOD I SENT MY HUSBAND A CAKE AND COOKIES HE SAID THEY WERE STILL VERY SOFT THE ONLY THING IS THEY MIGHT BREAK
When you send cookies/brownies, etc. Saran Wrap each one indivually, place them in plastic baggies and then seal them up in those disposable Gladware containers. You can use tins too, line the top with foil before closing the lid to seal in the freshness. If you put a piece of bread in as well it helps keep them fresh
A really neat way to send a cake and it stays fresh!! They love this!!!!!!!!!
Cake in a Jar
Get wide-mouth canning jars (pint size). You can find them at Walmart, other stores, or online.
Boil the jars to sterilize.
1 (18.25 oz.) package cake mix (you can use ANY cake recipe instead of packaged)
8 jars with lids and rings
1. Make the cake according to the package instructions or recipe
2. Grease the jar. Put 1 cup of batter in each jar and keep the rims of the jar clean. (I fill mine up 1/2 way-try one first before you make all of them so you know how far to fill)
3. Place jars on cookie sheet on rack on the oven (to prevent them from tipping over). Bake for 30-35 minutes or until toothpick comes clean
4. While baking, boil jar lids in a pan of water ( I do rings too, but I'm anal)
5. When cake is done, take one jar out at a time and cover with hot lid. Screw on jar ring tightening it slightly.
6. The lid will seal as it cools. Listen to hear them "ping" as they seal. But if they don't, wait until completely cool and then press on the top of the lid. If it doesn't move at all, it's sealed.
7. As the cake cools, it will pull away from the jar slightly. That's ok. It just means that it will slide out of the jar easily.
8. Unsealed jars should be stored in fridge and eaten within 2 weeks. Sealed jars can also be stored in freezer; however, they should last sealed and unrefrigerated for quite a long time.
9. DO NOT FROST cake in the jar! Send frosting along.
10. Make sure you wrap the jars well (bubble wrap's preferable, but wadded newspaper or clothing and other items will pad it too).
I'd suggest that you do a trial run of cake in a jars before you decide you're going to send them. Try ONE jar in the oven before you fill the rest. If you don't do this, you won't know how far to fill them and could end up underfilling or overfilling them. If they're slightly overfilled, mash the lid on top and screw the ring down. It'll seal and be just fine!
Don't forget a plastic knife (or two) for the frosting and some plastic forks.
You might want to send instructions on how to get them out-unseal, tap gently, pour out. Or the guys can eat them right out of the jar.
This page was suggested by a terrific Army Mom Glenda Hunn!