Gretchen - that is a recipe for botulism! Baked goods are low-acid (pH over 4.6) and sealing them in a jar allows botulism spores to germinate and produce toxin which is NOT detectable to the senses. Please don't do this any more. Also, the jars are not meant to be used in the dry heat of an oven (a bain marie as in the KA cheesecake recipe is fine), they could shatter.

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