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Well, Shane & I shared one of the jars we kept for ourselves...and OMG it was sooooo good and moist....I think Shane's words were "Honey that is SCRUMPTIOUS!!" *note: it did not just slide out of the jar...we just scooped it out with a spoon... That is good to know. (Gosh, I want one RIGHT NOW! ) I looked for the same jars as your recipe recommended but couldn't find them so gave up until I do. Are they not supposed to slide out of the jar? The jar type is KEY...you will find them a lot easier in the summer time when it is top canning season for fruits like strawberries etc. And the way it is greased is key to make it slide out. I used liquid canola oil....I think I should have used solid like Crisco so that it stayed on the sides while pouring the batter inside...the liquid kind just runs off the sides to the bottom, does that make sense? So, until then..... just mix up the ingredients and pour into a pan like 9x12? and bake it....it will rise some... you will have to play with cooking time to make sure the center is gone. I was short one jar when I made these and pour the batter in a souffle dish (I think it was like 5" round?), when it was done the center was hollow but the rest of it was yummy....I think the dish may have been too big. Oh, you could just make muffins with it....DON'T use the paper cups just grease the pan... that would work too!!

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I took notes...Crisco not Canola.....and the right jars....buy in the summertime in advance. Thanks for all the tips. Yes, it makes sense. Now if I can remember to buy the jars this summer I'll have it made. (If I make them for me, it would have to be GF and that may take some experimentation...but for giving would just use wheat flour.) Boy these are cute gifts...thanks for posting Shell.

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