PJ, you are brilliant!! There have been times when I've thought my algebra teacher would be so proud as I painstakingly worked out recipes proportions - cross-multiplying fractions, solving for x, etc... but your method is so much easier!! Now if we could just see some baking pan equivalents; i.e., if the recipe calls for a 8" square pan, but I want to make it in a 9x13" pan, by how much do I need to increase each ingredient?

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