I was going to specifically ask about one recipe, but it occurs to me that I could use some guidelines for doubling all kinds of things. I know my mother told me long, long ago that there are some things that don't double well--but I can't remember now any of the items she mentioned.
The recipe I've got before me right now is "Luscious Apricot Bars" http://www.marthastewart.com/315740/l.... Someone here on Chowhound recommended these and I think they're great, but can I safely double them for a 9x13 pan? It's the butter I'm a little concerned about, whether it would be too much.
For slow cooker recipes, I've discovered that straight doubling stew or chili usually results in too much liquid (i.e. if it calls for a can of broth or tomato sauce). If it were being baked in the oven would double the liquid be okay then?
Any tips gratefully appreciated!