1/2 cup fine graham cracker crumbs...16 ounces cream cheese...2 tablespoons cornstarch...1 cup granulated sugar...2 tablespoons butter, softened...1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
1 (18.25 ounce) box yellow cake mix ...3/4 cup water ...4 eggs ...1 tablespoon butter extract ...1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking pan.
Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla extract. Pour 1/2 of mixture into prepared pan.
Mix 1/2 cup sugar and 2 tablespoons cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread remaining batter and remaining sugar mixture on top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:
1 cup confectioners' sugar ...1 tablespoon hot milk ...1/2 teaspoon butter extract ...
1/2 cup fine graham cracker crumbs...16 ounces cream cheese...2 tablespoons cornstarch...1 cup granulated sugar...2 tablespoons butter, softened...1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
1/2 medium carrot, sliced...1 tablespoon vegetable oil...2 to 3 tablespoons sate sauce...1 tablespoon granulated sugar...4 mushrooms, sliced...1/4 cup bamboo shoots...1/4 cup sliced water chestnuts...
Sara Lee Original Cream Cheesecake
1/2 cup fine graham cracker crumbs...16 ounces cream cheese...2 tablespoons cornstarch...1 cup granulated sugar...2 tablespoons butter, softened...1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
Topping...3/4 cup sour cream...
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Sara Lee Kahlua White Russian Brownies
6 ounces cream cheese, softened...1 1/2 cups granulated sugar...1 1/4 cups flour...1/2 cup unsweetened cocoa...1/4 teaspoon baking powder...1/4 teaspoon salt...3/4 cup Kahlúa...
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Sara Lee Butter Coffee Cake
1 (18.25 ounce) box yellow cake mix ...3/4 cup water ...4 eggs ...1 tablespoon butter extract ...1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking pan.
Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla extract. Pour 1/2 of mixture into prepared pan.
Mix 1/2 cup sugar and 2 tablespoons cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread remaining batter and remaining sugar mixture on top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:
1 cup confectioners' sugar ...1 tablespoon hot milk ...1/2 teaspoon butter extract ...
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Sara Lee Original Cream Cheesecake
1/2 cup fine graham cracker crumbs...16 ounces cream cheese...2 tablespoons cornstarch...1 cup granulated sugar...2 tablespoons butter, softened...1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
Topping...3/4 cup sour cream...
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Sara Lee Pound Cake
3/4 cup granulated sugar...2 teaspoons dry powdered milk...Juice of half a small lemon...1/4 teaspoon salt...1/2 teaspoon vanilla extract...1/4 teaspoon nutmeg...1/2 teaspoon baking powder...
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Fourth of July Cheesecake
1 frozen Sara Lee Cream Cheese Cake...1 cup halved fresh strawberries...1/2 cup fresh blueberries...
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No-Bake Strawberry Shortcake
2 pint strawberries...1 package Sara Lee pound cake, thawed, cut into 10 slices...1 1/3 cups blueberries, divided...
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Mai Lee Stir-Fry Vegetables in Sate Sauce
1/2 medium carrot, sliced...1 tablespoon vegetable oil...2 to 3 tablespoons sate sauce...1 tablespoon granulated sugar...4 mushrooms, sliced...1/4 cup bamboo shoots...1/4 cup sliced water chestnuts...
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