Inside Glass Jar Goodies

About the Book

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In 2002, Carolyn Leiter purchased a business called Glass Jar Goodies. A unique small business, Glass Jar Goodies produced "gifts in a jar." This line of mixes included recipes for cookies, brownies, soups, breads, and more. What set Glass Jar Goodies apart from conventional cookie mixes was the company's use of high-quality, all-natural ingredients; those that you would find in your own cupboard! Artificial preservatives, thickeners, thinners, and other chemicals were not a part of Leiter's vocabulary.

This philosophy is reflected in Inside Glass Jar Goodies, a collection of the company's recipes. Since beginning in 1997, Glass Jar Goodies accumulated tens of recipes during its 12 year existence. Thirty-seven recipes are included in the book. The recipe chapters are:

Spice Mixes
Soups
Muffins & Breads
Cookies & Brownies
Desserts

Also included is the story of Glass Jar Goodies, a scrapbook, recipe abbreviations and instructions, and biographies of the authors.

For more information, click on any of the following links.

News & Reviews

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Return to this page for updates and new information regarding Inside Glass Jar Goodies.

December 17, 2009
Authors Leiter and Clements were both interviewed for an article that appeared in New Hampshire's Union Leader yesterday. Reporter Kathleen Bailey asks the duo about their experiences with the Glass Jar Goodies company as well as what it was like to make the cookbook. Click on the following links to read the articles and view accompanying pictures.

Article Part 1 - Article Part 2
Photo of Leiter - Newspaper Header

November 27, 2009
Inside Glass Jar Goodies is a bestseller on Kindle. It reached #1 in the New England category of the Kindle marketplace on Amazon.com! It also reached #7 in Cookies and #20 in Holidays today. Further evidence that the book makes an excellent gift!

November 27, 2009
Inside Glass Jar Goodies can now be purchased as an ebook (with images!) from the Kindle Store on Amazon for $7.00, a discount of $5.95 compared to print.

November 21, 2009
Inside Glass Jar Goodies is now available for download from Smashwords, where Kindle and Sony Reader versions are located. Kindle Marketplace listing is still processing. Those interested in ordering an image free version for Kindle can do so through Smashwords.

November 21, 2009
The Kindle version is now processing. It should be available for purchase through the Kindle store within the next four days. Please note, Kindle formatting reduces image quality. For the highest image quality possible, we recommend downloading the eBook or ordering the print version.

November 15, 2009
Inside Glass Jar Goodies is now available for purchase through Lulu! Print paperback copies of the 57 page book are $12.95 while a full-color PDF format digital download is just $7.00.

For the Press

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If you represent a newspaper, magazine, blog, or podcast and would like to share Inside Glass Jar Goodies with your audience, please consult the following documents. These files are hosted with the author's Google account to prevent security risk. Email addresses are embedded within the files to prevent spam.

For New England based operations
New England Press Release
Derry Woman Publishes Cookbook

For Texas based operations
Texas Press Release
Midland Woman Publishes Cookbook

Free Use Images
Large Book Cover Graphic

Book Preview

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Thanks to this fabulous service from Freado, readers can take an inside look at Inside Glass Jar Goodies. In the following preview you'll find three free recipes as well as the introductory chapter and our photo scrapbook!

Book Preview

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Book Preview

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Free Recipes

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"Bountiful Bean Soup"
Copyright 2009 Carolyn Leiter and Lizz Clements. This recipe may not be reprinted without permission.

1/4 c. black turtle beans
1/4 c. navy beans
1/4 c. small red beans
1/3 c. red lentils
1/2 c. yellow split peas
1/2 c. green split peas
1/3 c. rice
1/2 c. brown lentils
Salt and pepper to taste (1/8 or 1/4 teaspoons are recommended)
1 medium onion, diced
1 T. dried basil
1 T. dried oregano
1 c. dried chives
3 cloves garlic
1/4 c. dried parsley
1 32-oz. can of beef stock
1 tsp. chili powder
3 qt. water
1 ham hock
1 29-oz can stewed tomatoes
1 bay leaf (optional)

The beans used in this recipe are dried, not canned. To make the soup, rinse beans, peas, lentils, and rice and cover with water and soak overnight. The next day, drain and rinse your soaked beans. Return to pot. Add the 3 quarts water, ham hock and ham bone, if used, as well as the remaining ingredients. Cover and bring to a boil.

Reduce the heat and let the mix simmer for 2 hours or until the beans are tender.

Remove the bay leaf if you added it. Remove the meat from the bone and return it to the soup.

You are now ready to eat "Bountiful Bean Soup". It is especially delicious when served with a hearty, crusty bread and a salad. Be creative! For meat variations add Italian sausage, ground turkey, leftover chicken or turkey meat (all previously cooked meat), meat balls, roasts, etc.

For added vegetables try some diced carrots, parsnips, onions, turnips, tomatoes, celery, potatoes, or any of your leftover vegetables. This soup mix is a great way to clean out your refrigerator of leftovers!

"Pumpkin Bread"
Copyright 2009 Carolyn Leiter and Lizz Clements. This recipe may not be reprinted without permission.

2/3 c. raisins
3/4 c. sugar
1/2 c. brown sugar
1 tsp. salt (optional)
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
2 eggs
1/2 c. canola oil
1 c. canned pumpkin
1/2 c. chopped walnuts
1/2 tsp. vanilla

Preheat oven to 325 degrees. Grease two 9x4 inch loaf pans. In a medium-sized bowl, combine the wet ingredients. Using a fork, mix the wet ingredients thoroughly. In a separate bowl, combine all of the dry ingredients and mix well. Add the wet ingredients to the dry ingredients. Stir until just blended. Mixture will be stiff. Spoon into prepared pans. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Let cool 5 minutes, then remove from pan. Finish cooling on a wire rack. Makes 2 loaves.

"White Chocolate Razzleberry Cookies"
Copyright 2009 Carolyn Leiter and Lizz Clements. This recipe may not be reprinted without permission.

2 1/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1/2 tsp. salt (optional)
1 c. white chocolate chips
3/4 c. dried raspberry infused cranberries or dried cranberries
1/2 tsp. baking soda
3/4 c. soft butter
2 eggs
2 tsp. vanilla

Preheat oven to 375 degrees. Mix all dry ingredients in a large mixing bowl. Use a spoon to mix the contents thoroughly. Add the butter, eggs, and vanilla. Mix with an electric mixer until thoroughly blended and creamy. Batter may be crumbly at first but just keep mixing! Using a spoon, drop walnut-sized balls of dough 2 inches apart on a parchment paper lined or lightly greased baking sheet. Form and flatten with your hands. Bake for 8 or 12 minutes or until edges are golden brown. Remove from oven. Let cool for several minutes. Using a spatula, remove the cookies from the pan and place on a cooling rack.

Makes approximately four dozen cookies.

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