Daily Archives: February 28, 2011

7-Up Pound Bundt Cake


7-Up Pound Cake

3 cups cake flour (yes, it really makes a difference so get the cake flour)

3 cups granulated sugar

1-1/2 cups of butter (3 sticks)

5 eggs

3/4 cup 7-Up

1 tsp lemon extract (I used 1 tsp lemon zest, 1 Tbsp lemon juice and just a few drops of lemon extract–just add enough for your taste)

……………………………………………..

Preheat oven to 325*.  Liberally butter and flour the Bundt pan.  Set aside.

Cream sugar and butter in a mixer.  Add the eggs, one at a time, and mix well.  Add cake flour and 7-Up and mix through.  Add the lemon flavorings as desired, to taste.

Bake for an hour and 25 minutes or until a toothpick comes out clean when pierced.  The cake will be a deep golden color.

Cool completely on a rack, then invert over a serving plate.  Serve with a little powdered sugar sifted on top or the glaze/frosting suggestions to follow.

Glaze
1 cup confectioners’ sugar
1 TB fresh lemon juice
1 TB fresh lime juice

Whisk the ingredients together in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set

for 10 minutes.  Serve.   ( The cake can be stored at room temperature for up to 3 days.)


 Here is a variation using a cake mix:

7-Up Cake

Cake:
1 small box vanilla instant pudding
1 (18.25 ounce) box white or yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (10 ounce) can 7-Up

Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7-Up into batter. Pour into three 9-inch cakepans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake.

Variation: Use lemon cake mix and instant pineapple pudding mix.

Filling:
1 1/2 cups granulated sugar
2 tablespoons flour
2 eggs
1/2 cup (1 stick) butter or margarine
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can coconut
1/2 cup nuts

Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.

 

Strawberry Jello Popcorn


STRAWBERRY JELLO POPCORN
1 c. unpopped corn
1 c. white corn syrup
1 c. sugar
1 pkg. (3 oz.) dry strawberry Jello (or flavor of your choice) 

Pop corn. Bring sugar, syrup and Jello to a boil. Mix with corn and press mixture into greased 9×13 baking dish. Let cool and cut. May be made into balls.

Penne with Shrimp and Herbed Cream Sauce


Ingredients

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine or chicken broth
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.