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....

 

Pear-Plum Pie

Love it bake it this sunday for a wonderful change.

Love it make it this Sunday

• 1 rolled refrigerated unbaked pie crust
• 1 1/4
  cups sugar
• 1/4
  cup cornstarch
• 1
  teaspoon finely shredded lemon peel
• 1/2
  teaspoon ground cinnamon
• 4
  cups cored and coarsely chopped pears
• 2
  cups chopped plums
• 1
  small quince, cored, sliced and poached* or 1 cup coarsely chopped pear
• 2
  tablespoons lemon juice
• 2
  tablespoons port (optional)
• 1/4
  teaspoon vanilla
• 1
  egg, beaten
• 1
  tablespoon whipping cream 
  
    Directions
  
  1. Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
  
  2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
  
  3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
  
  4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.
  From the Test Kitchen* To poach quince:
  
      Cook, covered, in boiling water for 3 to 5 minutes; drain.
  
  Alans Pie Pastry
  
  Yield: 3 single-pie pastries
  Ingredients
  
      3 3/4
      cups all-purpose flour
      1
      tablespoon sugar
      1/2 - 1
      tablespoon kosher salt
      1/2
      teaspoon baking powder
      1 3/4
      cups cold unsalted butter
      2/3
      cup ice-cold water
      2
      tablespoons sour cream
      1
      teaspoon vinegar
  
  Directions
  
  1. In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.
   

Plain Cake

Sometime you just dont want nothing on a cake...Just a plain Jane
  3 cups cake flour
    2 cups sugar
    6 eggs
    3 tsps baking powder
    1/8 teaspoon nutmeg
    2-3 tsps vanilla favor
     1cup or 2 sticks sweet butter
    1 Sm Evaporated Milk (diluted) with equal amounts of water to make 1 ½ cups

Directions

Prepare cake tins. Preheat oven to 350F

Sift flour, nutmeg & baking powder (Set aside)

Cream butter and sugar until light & fluffy

Beat eggs one at a time until very frothy

Add butter and sugar. Mix well with  an electric mixer, mix at medium speed.

Add vanilla. Mix well.

Before adding flour, decrease speed of mixer to low.

Add sifted flour alternately with milk. Begin and end with flour.

Bake for 28 minutes 350 or until a  inserted in cake comes out dry. Cool before moving cake from tin.don't over bake the cake will be dry.

Lemon Cake

• 2 1/2 cups granulated sugar
• 1/2 pound (2 sticks) unsalted butter
• 1/3 cup grated lemon taste (6 to 8 large lemons)
• 4 eggs
• 3 cups flour
• 1/2 spoon baking soda
• 1 spoon baking powder
• 1 teaspoon salt
• 3/4 cup buttermilk
• 3/4 cup freshly squeezed lemon juice
• 1 teaspoon untainted vanilla extract
• add lemon color food color

For the smooth finishing:

• 2 cups confectioners' sugar
• 3 1/2 tablespoons lemon juice
•  add lemon color food color

Guidelines to bake delectable, scrumptious and juicy lemon cake by following these easy made guidelines we can easily bake this cake just in half and hour; so, lets have a look;

Preheat the oven to 350 scales F. oil and flour pans. You might also line up the base with parchment paper, if preferred.
Take the butter and 2 cups granulated sugar in the bowl of an electric mixer fixed with the paddle attachment, until light and fluffy, about 5 minutes. Through the mixer on average speed, put in the eggs, 1 at a time, and the lemon zest.
Put the flour, baking soda, baking powder and salt in a bowl. In one more bowl, merge 1/4 cup lemon juice, vanilla and the buttermilk. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and bake above low down heat until the sugar liquefies. When the cakes are completed, permit to cool for 10 minutes. Eliminate the cakes from the pot and set them on a stand locate over a tray; spoon out the lemon juice over them. Let the cake to cool.
For the glaze, merge the confectioners' sugar and the lemon juice in a bowl, amalgamation with a wire beat until it is flat. Distribute above the tops of the cakes and permit the glaze to sprinkle down the surface.

PEACH COBBLER MIX

YOU WILL NEED THIS TO START


A WOOD SPOON

A MIXING BOWL

A 9X13-3QT BAKING DISH

ONE BOX KROGER PIE CRUST

TWO CANS 32OZ SIZE DELMONTE SLICE PEACHES IN HEAVY SYRUP

1 1/2 STICK SWEET BUTTER MELTED

2 TABLESPOON VANILLA EXTRACT

2 TABLESPOON LEMON EXTRACT

STEPS

ADD MIX TO MIXING BOWL STIR WITH WOOD SPOON
ADD MELTED BUTTER AND STIR ALL TOGETHER UNTIL SMOOTH
ADD VANILLA EXTRACT BLEND IN MIXTURE UNTIL SMOOTH
ADD LEMON EXTRACT AND BLEND  UNTIL SMOOTH
ADD PEACHES AND BLEND VERY WELL
POUR IN THE BAKING DISH MAKE SURE IT IS EVEN

TAKE PIE CRUST OUT OF BOX AND LAY THEM ON TOP A FLOURY COUNTER,PLACING THEM TOGETHER SIDE BY SIDE  MAKE ONE PIE CRUST USE A ROLLING PIN. ROLLING TAKING OUT THE ROUND PIE LOOK. PLACE THE CRUST ON TOP PEACH MIXTURE OVER LAPPING THE BAKING DISH LIKE THIS.

 THIS WILL STOP YOUR PIE JUICES FROM RUNNING ON THE TOP OF THE COBBLER BAKE AT 350 FOR 35 OR 4O MINUTES OR UNTIL GOLDEN BROWN.

ORDER YOUR PEACH COBBLER MIX BY EMAILING TO  sanlvaughn@yahoo.com

mini pineapple upside down cake