Tuesday, April 30, 2013

Seven Up Biscuits


Bisquick
It was told that bisquick ideal was stole by one a top executive chef on a business trip in 1930.In a dining car a chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.

The chef then stored his pre-mixed biscuit batter on ice in his kitchen ahead of time, enabling him to bake fresh biscuits quickly on the train every day. As soon as the sales executive returned from that business trip, he stole the chef's idea and created Bisquick....." GET IT BISQUICK".

Homemade Bisquick

6  cups Good Brand all-purpose flour Or Cake Flour

3  tablespoons baking powder  

1  tablespoon salt  

1  cup vegetable shortening Or Lard "Lard Is Best"

Directions:


Sift flour, baking powder and salt three times into a large bowl.


Cut in shortening with a pastry blender until mixture resembles fine crumbs.


Store mixture in airtight container in the refrigerator up to 4 months.

Use whenever your recipe calls for "Bisquick mix".


7-up Biscuits

4 cups Bisquick

1 cup sour cream

1 cup 7-up  I use the 7 up in the can

2 cup melted butter

2 beaten eggs

Melt butter place in a glass baking pan


cut sour cream and beated eggs white into the Bisquick.... I like using a big fork


Then add the 7-up

mix in and place on a well floured surface
 
 



place batter on a flour board


pat out gently with your hands or roll out about 1 inch thick. I like to uses the square cutters to cut them out.

flour your cutter each time before cutting your biscuits. Once you cut your biscuits add to your pan with the butter.

Bake at 425 until golden brown or 15 mins and after bakeing spread melted butter on top.

7


You can freeze them also and eat another day.


HEY....!!! How About???? A 7-up Pound Cake Just For Fun.



This 7-up cake will never go out of style the 7-up cake can be a pound cake THE BOLD ONE people just love the favor of this wonderful cake. It's the true Lemon taste.

Leah Williams sells her pound cakes at the 32nd Street Farmers Market.


Leah Williams’ display of carefully wrapped slices of plain,lemon, and 7-Up pound cake. Since I’d never heard of using 7-Up in a cake, I had to investigate. Apparently, the 7-Up acts as the leavening agent. Happily, the cake did not taste like a can of soda; the 7-Up imparted a lemony flavor, and the slice was dense, moist and delicious.

Mrs William knew how to bake that cake. Great Job! Goes Out To her.

You can bake this pound cake in so many ways

1. slice it long
2. Make a single round layer

3. The round way with glazy
4.The Round way Plain




5. With Shapes


Try this pan when you bake your next pound cake



7-Up Cake Or Pound Cake Recipe

3 sticks of butter, room temperature

3 cups sugar

5 eggs, room temperature

2 tablespoons lemon extract

3 cups sifted all-purpose flour

3/4 cup 7-Up

Powdered sugar, for dusting

Preheat the oven to 325 degrees. Grease a 12-cup tube pan or Bundt pan.

In a heavy-duty mixer, beat together the butter and sugar for 20 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.

Add the flour to the butter mixture alternately with the 7-Up, beginning and ending with flour. Pour the batter into the pan. Bake for 1 to 1-1/2 hours, until a toothpick inserted near the center comes out clean.

Invert the cake onto a platter and let it sit until the cake drops out of the pan. When cool, dust with powdered sugar.

Buy your bunt pan online....