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Sara Lee pound cake is a ready-to-use freezer dessert everyone knows and loves. You can slice it for a simple strawberry shortcake, cut it into cubes and layer in a trifle or eat a forkful right ...
Parade. This simple, impressive dessert starts with a store-bought pie crust. Add a little sugar, cinnamon and butter and bake until lightly browned.
By 2009, Sara Lee was pursuing the sale of its household and body care business in their continuing effort to focus on core business. [14] In April, Sara Lee launched a state-of-the-art research and development center named The Kitchens of Sara Lee, a 120,000-square-foot (11,000 m 2) campus at the company's headquarters in Downers Grove. [15]
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
By 1986, Sara Lee was struggling to bring Popsicle to profitability, so the company sold the U.S. operations of Popsicle Industries to the Gold Bond Ice Cream Company in Green Bay, Wisconsin. [ 8 ] In 1987, Sara Lee sold the Canadian operations of Popsicle Industries to AmBrit Inc.
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4. Make the Glaze: In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake.
She has authored 27 books, [23] including Sandra Lee Semi-Homemade: Cool Kids Cooking (October 2006) and a memoir, Made From Scratch, which was released in November 2007. [22] Her book Semi-Homemade Cooking appeared on The New York Times Best Seller list. [24] A magazine based on her show, Sandra Lee Semi-Homemade, was released in 2009. [25]
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