Sara Lee Pound Cake

Sara Lee Pound Cake

• Author: CopyKat Recipes
• Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Dessert Recipes
• Prep time: 15 minutes
• Cook time: 45 minutes
• Serves: 10

Sara Lee Pound cake was one of my first recipes at CopyKat.com, after reading the ingredients on the package, I set out to re-create this famous pound cake just like the original.

https://www.youtube.com/watch?v=d1PbHGtQaaE

Ingredients

• 1/4 pound or 1 stick unsalted butter
• 3/4 cup sugar
• 3 eggs
• 1 cup cake flour
• 2 tablespoons  dry powdered milk
• 1 tablespoon corn syrup
• juice of half a small lemon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon mace (optional)

Instructions

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 done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.

Biryani

Mutton Palao

2 L water in 1 kg mutton ghosht to boil

Add all the below in the boiling water

for yakhni: (in cheese cloth)

1 inch Ginger,

3-4 garlic,

½ onion

6-7 long

3-4 dal cheeni

10-12 Whole black pepper

2 tbsp Dhanya

4 tbsp Shawnf

2 Star wala piece

In a hot pan,

Oil, 2 onions, first real hot 4-5 min, and then lower the heat and let it brown.

In the onion wala hot pan, add the boiled mutton, garlic ginger paste 2 tbsp, 1 tbsp salt, 2 tbsp red crushed pepper, and whole green chilis 4-5, Then bhoon. Add 1 cup yogurt, add potatoes, add 1 tsp kala zeera, add unboiled rice and add the water from the yakhni in it. 1 and a half finger markings and then dum. Add zarday ka rung.

Karachi Biryani

Chicken, add yogurt 2 cups, 2 tbsp garlic ginger, 3-4 green chilies, 3-4 lemon juice,  mint, black pepper, boil all of this in the masala

Fry onions, and take and put on side

Boil water in water, lil 1 tsp vinger, 2-3 green chilies, salt, ilaichi, black peper whole, few mint leaves

Rice, chicken, fried onions, chopped mints, lemon juice, rice, add color in milk with zafron and more fried rice.

Dehli biryani

3-4 cup oil, 1 tbsp garlic and ginger, brown onions separately and add that, add ghosht, and cover the lid.

10-12 allo Bokhara, 10-12 small ilaichi, 10-12 long, 10-12 black peper whole, 1 Jayfal, 2-3 bay leaves, 5 star flower, 1 dal cheeni, 1 tsp kala zeera ½ tbsp. long,  > grind these masalas.

4 tbsp red chili powder, 4 tbsp dhanya powder, 1 tbsp salt,

in yogurt, add 2 tbsp masala, mix with chicken that should already be bhooned… and then add a bit of water.. and let it bhoon and add 1tsp salt, 1 tbsp red chili powder

BOMBAY BIRYANI

marinate meet in 1 cup yogurt add, green masala, which has crushed green chilis , green coriander, and green mint. Salt 1 tsp, 1 tsp red chili powder, ¼ tsp haldi. and 2 tbsp biryani masala, and aloo bukhara

In a hot pan, add oil, and brown 1 onion, and take half of it out, add garlic ginger paste 2 tsp, and add the marinated ghosht.

http://www.khanapakana.com/cooking-video/6705d0da-6e52-4dda-bf10-f5976cc50624/biryani-masala-delhi-darbari-biryani-and-bombay-biryani

Mutton Rampuri Biryani

Nauratan Biryani

Halwa Puri Chana

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Halwa Purri

Halwa:

One Part Suji

Three parts sugar

Equal amount of water as sugar

Oil be 1/4^th the amount of suji used (perferrably unsalted butter)

Make sheera first:

750 ml sugar in 750 ml water

8-10 ilaichi danay in the water

 bhoon suji (250 g) in a separate pot with ghee (200 g)

till it has brown color (pyazi color)

Add the sugar syrup in it. Add color, and lower the heat

 add 4-5 tsp kewra water

PURRI:

Salt, water and flour, make dough, make peray, and put oil over and cover with cloth and let it rest

Dhoan wala oil.

Chanay:

Small chanay, boil. Potatoes boil

½ cup oil, 1 tsp haldi, 1 ½ tsp coriander powder, 1 tsp salt, 3 tsp red crushed pepper, ½ tsp kalongi, add water so it wont burn, bhoon, add chanay, add water so its softer. Cover and let it boil.  (if boiling add a lil bit of baking soda..) sperately add dhanya/ coriander / zeera sabut and bhoon…

Crush the chana a bit, add the bhoona masala, add potatoes.

At the end add 2-3 tbsp yogurt, a few tsp black pepper, add the bhoona masala masal kay, dhanya kata wa, sabut hari mirch, a bit of achar, and then dam it. (add tea bag for the added umph)

 ALOO:

½ cup oil, 1 tsp haldi, 1 tsp salt, 3 tsp red crushed pepper, ½ tsp kalongi, add boiled potatoes, add water to that,

serve with raita, carrot achar
http://www.youtube.com/playlist?list=PLodB7SudGtZqiwrDgS7o-K-vOFgqs7Bz6