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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Ashley[/i] [br]On p. 110 of [i]Wild Bread[/i], there's a picture of Challah French toast smothered in a sweet cream sauce, topped with fresh berries and mint, and sprinkled with powdered sugar. There's a short recipe for the sweet cream sauce at the top of the page. Last week, I made a batch of the sauce, and it's even better than I remembered. Here it is happily simmering away in the saucepan. [IMG]http://www.wildbread.net/uploads/2018/03/IMG_5615.jpg?v=71551096[/IMG] It takes a little time to reduce the cream, but it's well worth the wait! The sauce really does need to be watched diligently. Notice the edges of the pan? The cream bubbles right up to the edge of the pan and would bubble right out of the pan if not watched. [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.