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Nancy 02/15/08 |
Hi I am making stuffed french toast bakes for a scrapbooking retreat. I want to make the sauces ahead of time. ( I did a trial and put it in the refrig and it got really thick - it will not thin out so it will pour out nicely. What can I do to thin this out or do I need to make my sauces that day and forget about getting ahead a little. I am making 3 different kinds. for about 30 people. |
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ellen 02/15/08 |
I am not clear on what sauces you are making, but you can get all kinds of real fruit syups to use for thinning out fruit toppings. Warming them before serving is the best, but you should be able to make the sauces ahead and re-warm them. |
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ellen 02/16/08 |
By the way, if you have a large recipe you would share, consider emailing it in. I would be very pleased to post it for the ellenskitchen readers. |