It just goes to show how popular and apparently delicious this recipe must be in that it apparently was posted originally in 2012 and in 2020 you are still receiving questions on it. That's a sign its a good recipe. Haven't made it yet. I followed the link over to the blog from the version made in the springform pan for a more elegant presentation. I like having a more casual version and also a more formal version, that's something you should do more often. I can see me preparing the formal for an Easter luncheon or some other special event and casual for monthly luncheons at the retirement community. Now I've written KAF multiple times asking the very same question because of the retirement community my family built and manages. At any given time when I'm preparing a meal I'm planning for between 12 and 20 which is the average, because they're older and they've been taught to do so, they're very good at the RSVP, unlike younger folks today. At the first one we have here in 2021, HOPEFULLY in the next month or so, I may have close to 30 people as some are SO stir crazy being forced to stay home for almost a year except for very vital reasons. I have some that have only left their units (they're like 1 story townhouses) for medical visits, they don't even go to a supermarket as their adult children and grandchildren bring what they need. Some didn't even leave on Christmas but instead had family arrive throughout the day with each group standing outside the all glass storm door to sing a Christmas carol before leaving gifts at the door. The nice thing about that is the closest neighbors got to enjoy it also if they were home. This past week on the 8th all but 4 (including me and my parents) were able to get the first vaccine shot. In the next week or two we should all be getting the second. In a week or two after that, giving it time to "activate", since the great majority of the complex has been vaccinated, I may try holding a function with a few distancing procedures still in place. We even sacrificed our annual Christmas party which they love, especially since I taught them the game "Dirty Santa" about 5 years ago. These older folks can get brutal if there is an item several want, they don't hesitate to take it from each other. The most popular so far in all the years happened to be a corkscrew. (I often have a few bottles of wine or a liqueur in a gift bag now each year, don't let anyone fool you, some of them still enjoy a nice glass of something every so often) I have both more feminine gifts packaged (bubble bath, warm footies, etc.) and others for anyone. You should hear the laughter and the downright howling almost when one of the men get a "girly" gift. This all started because I was trying to clear away several tubs of hostess gifts and thank you gifts from my days as a Longaberger consultant, so obviously some items were for women.) I've told them when the game is over if they want to trade around to get things they might actually use or give to a family member, that's fine, I won't be insulted. After all, no one knows what's going to be in a gift bag. And BOY do they love their desserts. I had one 95 year old WWII veteran resident who told me, he'll politely eat the meal when he comes but he is REALLY there for desserts. I always make several each time. If he was not able to attend, (he would NEVER attend if the main course was chicken. He said he has SO MUCH chicken in the Navy during the war he never wanted it again the rest of his life.) the ladies in his court made SURE to take him a nice goodie box selection. Sadly he passed away about 4 years ago. So THIS is why I'm ALWAYS writing to ask how many servings one recipe will do. I like to know in advance so I can purchase enough ingredients and also, whether I need to double or even triple something (like cookies) or make several batches. I would love to do this in a baking sheet pan but without sides, I'm pretty sure it would not work. Anyway, I know you have 16 servings for the one in the springform. I MIGHT get that many or close to it at a luncheon since we cut servings pretty small as folks like to try several desserts. But at a family Easter or other holiday meal with my dad, a brother, a nephew and others, there is NO way I would get 16 servings. When making this in the 9-inch square cake tin, how many servings did you get? The servings look a pretty decent size, which tells me 9. But then, it might be 12. Would it be too much if doubled in a 9 x 13-inch cake tin? I have larger size square cake tins from doing cakes. I could pull one of those out if a doubled recipe is too much for the 9x13 size. I ask these questions because I REALLY don't want to make a mess of it and end up having to toss something and waste all those ingredients let alone the time. Oh, and I too like the story of how you ended up at KAF. It used to be a similar situation with home bakers, some who ended up quite famous. But boy not anymore. My local county health department all but eliminated home bakers. For a year or more they had it that a person MUST have a completely separate dedicated kitchen to make and sell from home. There was such a MASSIVE outcry from hundreds they finally changed it, slightly. We can bake and sell from home, but the client MUST collect from our home. I imagine so they can see conditions. We can't sell to ANY commercial business, like the local diner down the street from me. We CANNOT sell at farmer's markets, nothing. We don't even have a kitchen at the retirement community because we don't want to deal with the health department. In our county, any violations, regardless of how small, are printed in the paper. My mother said she would die of embarrassment if our place was ever in the paper.

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