9-inch springform pan made of heavy-gauge aluminized steel for fast, even heating
Whitford Xylan nonstick coating inside and out ensures effortless food release
Latch opens to release baked cake; extra-thick rolled edges prevent warping
Dishwasher-safe for quick cleanup; oven-safe
Measures 9 by 9 by 3 inches; limited lifetime warranty
Ingredients
2 cups (8 1/2 ounces) Keebler® Graham Cracker Crumbs
1/2 cup (4 fl ounces) margarine or butter, melted
2 tablespoons (1 ounce) sugar
4 packages (32 ounces) cream cheese, softened
1 1/3 cups (9 1/2 ounces) sugar
2 tablespoons (1/2 ounce) cornstarch
1 tablespoon (1/2 ounce) vanilla
3 each eggs, large
1 cup (8 fl ounces) sour cream
Directions
1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
Use in any oven style, do not use on stovetop
Made in German & Easy to Clean
171/4"L x 131/4"W x 83/4"H | 7.3 Quarts
Holds up to 18 pound turkey
Get fall off the bone results with a nice crispy crust
Use clay roaster for meats, fish, desserts, breads & more
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 box refrigerated pie crusts, softened as directed on box
Steps
Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
1/4 cup canola oil, 2 table butter and 1/3 cup sesame seeds cooked together until golden brown in a pan.
Mix all dry ingredients in a bowl. Preparing Salmon Make angled cuts on the skin side of the salmon at 1 inch intervals. The cuts should not go deeply enough to go through the skin .
Place salmon in pan with the sesame seeds SKIN DOWN COOK. FIVE MINUTES. ADD PAN TO THE OVEN ON BROIL FOR 5 MINS.
