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Though they have a 6 pound limit, TheHub's office in right down the street from Aldi. He is more than willing to stop and grab 6 pounds. I just stick the boxes in the freezer and have never had a problem with thawing and using it for both table use and cooking.

I do the same with chocolate chips, butterscotch bits, flours, cocoa powder, oats, and sugars brown, white and confectioners. I think I still have a 4 pound bag of sugar left from last Christmas, so I probably need to rethink amounts.

My SIL has pecan trees on her farm and is very generous if the trees bear well. It is hit or miss, but I freeze lots of shelled pecans on a heavy bearing year. I, too, stock up during the sale seasons.

However, I'm not as methodical as your are. I try to keep the information in my head as I compare things instead of in a spreadsheet. And I must admit that that method does not work as well as it used to as I age. Anne in the kitchen said Hi Anne, That is wonderful that you SIL has pecan trees.

My guess is that shelling the pecans is a it of a pain, though. You probably know this, but pecans are super expensive for the rest of us. I'm allergic to walnuts, so any recipe that calls for walnuts, I sub pecans and that gets expensive.

I'm still waiting for Aldi to come to the PNW. I hear such great things about their prices. I'm glad that you can find so many fantastic deals for baking. Have a lovely weekend, Anne. Live and Learn said I just hate this aspect of getting older. You know, if money were not so tight for me right now, I'd just do my best to get good prices and figure sale prices in the fall are still better than regular prices the rest of the year.

For now, I'm just trying to stretch our grocery budget as much as I can, so I'm willing to be methodical and do the tedious work. Have a wonderful weekend, live and learn.

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I buy butter twice a year, once during the holiday season and again at easter because Aldi has super sales each season. Though they have a 6 pound limit, TheHub's office in right down the street from Aldi. He is more than willing to stop and grab 6 pounds.

I just stick the boxes in the freezer and have never had a problem with thawing and using it for both table use and cooking.

I do the same with chocolate chips, butterscotch bits, flours, cocoa powder, oats, and sugars brown, white and confectioners. I think I still have a 4 pound bag of sugar left from last Christmas, so I probably need to rethink amounts. My SIL has pecan trees on her farm and is very generous if the trees bear well.

It is hit or miss, but I freeze lots of shelled pecans on a heavy bearing year. I, too, stock up during the sale seasons.

However, I'm not as methodical as your are. I try to keep the information in my head as I compare things instead of in a spreadsheet.

And I must admit that that method does not work as well as it used to as I age. Anne in the kitchen said Hi Anne, That is wonderful that you SIL has pecan trees.

My guess is that shelling the pecans is a it of a pain, though. You probably know this, but pecans are super expensive for the rest of us.

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Lawry's Coarse Ground Garlic Salt with Parsley 33 oz. Magnolia-Star Pure Vanilla Extract 8 oz. In order to figure out the price you have to charge, you have to know your numbers or costs. The costs include everything that you have to pay in order to make the product.

An amazing resource for calculating recipe costs is Cook Keep Book. Even things like cake pop sticks and cake boards should be considered ingredients. Each item you sell will be different. Track your time and start computing hours for making your items.

Then you will be able to add the cost of that labor to your item. Including the cake drums, pie tins, little ribbons, stickers, and stamps, string, etc.

Be methodical here, every little bit will add up over time. Each item you sell will have different packaging and have a different cost. A special promotion with cute packaging could be more.

Use this general number and divide it by the number of items you sell in a month. If you work from home, divide a percentage of your household bills and make that your bakery overhead.

After months you should be able to get a clear idea of the bills. If you are baking a lot, you will see a rise in all of your monthly utilities. You should also calculate a percentage of your mortgage or rent into this total because you are putting wear and tear on your home and using its space to run a business.

If you are actually paying for a space to bake in, then the entire total of all the bills and rent goes here. If you know your costs, you will know when your money is disappearing.

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