Save time in the kitchen by making double batches and preserving one for the future.
I woke up in the middle of the night with my mouth watering, thinking about that delicious pear crumble that I made the other day. (You can find the recipe here)
While lying there in a semi-awake state, I was given the idea of making a second batch of the dry ingredients and storing it for a later date, saving me a LOT of time in the kitchen and making it easy to make Rick’s sweet tooth happy.
Double Batching
While measuring out the DRY ingredients for the sweet batter, I put equal amounts of each into a mason jar, for the second batch.
Next, was the crumble and I did the same with the DRY ingredients.
Now, I have everything measured out and ready to go (except the wet ingredients) for the “double batch”!
Labelling
Next:
I labelled the jars, listing the wet ingredients to be added
Vacuum sealed the jars, to keep critters and insects out
Put the jars in a bag, to keep them together
Smiled!
Oh, and I cooked the one batch and sampled it. I used peaches this time and it was so good. The peaches had been in my fridge and had been one of the things that had frozen yesterday. I thought that I should use them up right away, after they thawed.
The Labels
(These labels are “peel and stick” photos. They are so handy for so many things.)
I love this recipe! And I love double-batching!
Gift Giving
Oh and did I mention that this would make a great gift!!! I picture the labelled jars, sitting in a basket that is lined with gingham. .. or maybe in a baking pan that would be great for the recipe…. Or …
Oh the possibilities! - Debbie
Shopping
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