So far I've tried the pesto recipe and the fruit crisp topping, which both turned out great!
Here are my fruit-crisp-topping jars, ready to freeze.
To make things easier, I just went ahead and labeled the jar tops with the baking instructions so I didn't have to look it up every time.
I also made an apple crisp with the topping right away. You know me, I can't wait.
Here it is:
To prepare it, I took 6 granny smith apples (peeled, cored and sliced) and threw 'em in a 13x9 pan with a handful of brown sugar, a squeezer of lemon juice (half a lemon), a generous sprinkle of cinnamon and a dash of grated nutmeg.
Then I plopped my fruit crisp topping on top and baked it for about 20 minutes at 400 degrees. Easy!