If you have a large holiday gift list but don't have the budget to match, why not make some gifts in a jar? They're fun, inexpensive, and add a truly personal touch to your gift giving.

I'll start you off with a few and you're invited to submit yours to share in the comments section below.

APPLE CAKE IN A JAR

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided wide-mouth pint canning jars

Preheat oven to 325 degrees F (165 degrees C).
Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.

Cream shortening and sugar until fluffy.
Add eggs and beat in well.
Add flour alternately with water and mix until smooth.
Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims.

Bake at 325 degrees F (165 degrees C) for 45 minutes.

Meanwhile, sterilize the lids and rings in boiling water.

As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool.

Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.

SUPER SPICED PECANS

3 tablespoons butter
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 dash bottled pepper sauce
1 pound pecan halves

Melt the butter in a heavy skillet.
Stir in seasonings.
Add pecans; toss until nuts are well coated.
Place in 300 degree F oven for 20 to 25 minutes, stirring often until nuts are brown and crisp.
Yields: 4 cups

HOT CHOCOLATE MIX

4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon instant decaffeinated coffee (optional)

Mix the ingredients and put them into a plastic container or double plastic bags.
Label the mix: For Hot Chocolate Use 1/4 cup per cup of boiling water.
Makes 20 cups

WHITE CHOCOLATE MACADAMIA COOKIE MIX

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 1.4-ounce white chocolate candy, coarsely chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda and baking powder. Set aside.
Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last.

Attach these directions to jar:

Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix.
Add: 1 stick butter or margarine, softened at room temp.
DO NOT USE DIET MARGARINE.
Add in 1 egg slightly beaten and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. It will take a while to mix into a smooth dough.
Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Makes 2 1/2 dozen cookies.