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Sara Lee Cheesecake
Crust:
1
1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
/2 cup Butter (softened)
1
Filling:
1
1
2
1
2
1
pound Cream cheese
cup Sour cream
tablespoons Cornstarch
cup Granulated sugar
tablespoons Butter (softened)
teaspoon Vanilla extract
Topping:
3
/4 cup Sour cream
1/4 cup Powdered sugar
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.
Sara Lee Poundcake
1
3
3
1
2
1
stick unsalted butter
/4 C. sugar
eggs
C. cake flour
T. dry powdered milk
T. corn syrup
juice of half a small lemon
1
1
1
1
1
/4 tsp. salt
/2 tsp. vanilla
/4 tsp. nutmeg
/2 tsp. baking powder
/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted
butter. Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well. Add in flour, powdered milk,
and corn syrup. Beat each in well. Add juice of half a lemon, salt,
vanilla, nutmeg, and mace. Make sure everything is well blended,
and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
checking for doneness by inserting a toothpick and seeing if it comes
out clean.
You almost want to underbake this.
Sbarro Baked Ziti
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