COMPARE REFRIGERATOR
20.10.2011., četvrtak
GENERAL ELECTRIC SIDE BY SIDE REFRIGERATORS. GENERAL EL
General electric side by side refrigerators. Moving refrigerator on its side. General Electric Side By Side Refrigerators
Almond Streusel Cherry Cheesecake Bars Recipe INGREDIENTS: Cookie Base and Topping: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/4 cup cold butter or margarine 4 oz (half of 8-oz package) cream cheese 1/2 cup sliced almonds Filling: 2 1/2 packages (8 oz each) cream cheese (20 oz), softened 1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1 teaspoon almond extract 2 eggs 1 can (21 oz) cherry pie filling DIRECTIONS: 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. 2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. 3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. 4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Praline Crumb Caramel Cheesecake Bars Recipe INGREDIENTS: Cookie Base and Topping 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup cold butter or margarine 1/2 cup chopped pecans 1/2 cup toffee bits Filling 2 packages (8 oz each) cream cheese, softened 1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1/2 cup caramel topping 1 teaspoon vanilla 1 egg DIRECTIONS: 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. 2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. 3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. 4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. See also: refrigerator door handle above refrigerator cabinet electrolux caravan fridge best fridge the best french door refrigerator what temperature is a refrigerator nelson cold plate freezers carpigiani batch freezers refrigeration log |