Posted by Sue on 11/11/2007, 6:22 pm
76.84.153.216
I lead a group from my church in serving 150 people at a local soup kitchen. Last time we served, I had a bunch of premade graham cracker crusts, and some crumbs that I made a crust out of and pat into a large pan. This time we are starting with boxes of graham crackers, and making all the crusts. (We made pudding and added whipped topping to put in the crusts.)
Does anyone know if the proportions stay the same when increasing? I guess it's one we can experiement with. Any tips? Will a blender work to make the crumbs, or is it faster to use a rolling pin?
Thanks, Sue
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