You nailed it! Our international club craft fair (money goes to charity) is at the end of November. So I'm starting on the pepper jellies. I also have 3 quarts of quince juice and 2 quarts of white currant juice in the freezer. I have a gallon size ziploc of red currants arriving tomorrow. I'll probably buy some frozen raspberries and make red raspberry jam. She's also bringing some small amount of frozen plums. I'm not sure how many of those. I also been collecting jars from all my acquaintances. It is common practice here to reused commercial jars. I'm taking it a step above by actually water bathing them. Most of them seal fine. The french boil the jars before putting the jam in them and then turn them upside down. The english lady just throws a piece of plastic wrap and a rubber band on some of hers. I have also seen those little wax disks. Since it cuts into the profit margin to have to buy jars, I have gone to reusing, but I can't give up the water bath. I've been waiting til after I've made some pepper jellies, and to see how many jars I end up with, before making the quince and currant jellies. Some of my jars are bigger than I'd like so I will use those when I run out of smaller ones.

Me neither, Foodonastump, but the brownies do fit in the shallower pan - just barely. When I first made this recipe, I looked high and low for the specific pan she recommended, and just couldn't find it. I took a chance and bought a half sheet pan, and it worked. Actually, I feel a little stupid not thinking to do the math. As for that "difficult" rating, I don't get it. The recipe I printed out from their website way back when had it rated "easy." It does have lots of steps, with chopping the nuts (unless you spring for the already chopped nuts), melting the butter and chocolate, and mixing the wet ingredients, the dry ingredients, etc., but what baking recipe doesn't have at least some of those steps. I don't know why they changed the rating, because it is not a difficult recipe. The only thing that's difficult about it is paying for the ingredients! Sally

Well this went about as expected - stirred at about 20 mins - it was looking good. Five minutes later it was starting to burn. Fortunately I salvaged it with only a few burned chunks. I think it could use a little more oil for the quantity of veggies. Not sure the sugar really added any value and I think it did contribute to the black, burned veggies. In the end the dish did taste good so it all worked out.

Oh dear, Ponderin! Its certainly too late if you were making this for Christmas, sorry I just got here to read your question. I've never made the potato crust in advance, but I really don't see why you couldn't do it and then warm it up a bit before you put the other ingredients in. I find the puff pastry cups in the frozen dessert section in my store, they also have sheets of the puff pastry.