or.
\"Classic Recipes\".
They called the 7-Up bottling company
ach portion of your {wet} ingredient gets coated with the dry
In a bowl, combine salt and flour.
Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
Slowly pour in the 7-UP, and stir to combine.
Split dough in half, form into rounds, and wrap in plastic wrap.
Chill in the fridge 30 minutes to an hour before using.
Use in recipes that call for a single-crust pie.
ave given away her\"Secret Ingredient\" -- and the kids probably will
In a bowl, cream peanut butter and brown sugar until fluffy.
Beat in egg to the creamed mixture.
Add oats and baking soda and mix well. Add chocolate chips in this step if using this ingredient.
Drop by tablespoonfuls about 2 inches apart onto GREASED baking sheets. Flatten slightly (if you skip this you get mounds as they do not spread much).
Bake at 350F for 6-8 minutes then let cool completely on wire rack before storing.
Mix sugar and butter thoroughly, then add egg, flour, egg, flour, etc. until all eggs and flour are mixed thoroughly, either with hand mixer or electric beater/mixer.
Then add lemon flavor and your 7-Up (the 7-Up will make the cake rise); add yellow food coloring which is optional.
Bake at 325\u00b0 to 350\u00b0 for 45 minutes to 1 hour, depending on oven.
Insert toothpick after 45 minutes. Cook in Bundt pan. Let cool 25 minutes.
Cake is done.
Cream margarine and shortening with sugar.
Add eggs, one at a time, beating well after each addition.
Add lemon.
Mix.
Add flour and 7-Up alternately, beating after each addition.
Beat egg and oil. Add pancake mix.
Add 1 cup 7-Up. Stir until most lumps have disappeared. Gently stir in additional 7-Up.
Bake on medium heat griddle, turning once.
Mix the sour cream into the biscuit mix, using a pastry blender or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large fork.
Turn out onto lightly floured board and quickly knead 6-8 times. Don't overmix or biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3-inch biscuit cutter.
Preheat oven to 400\u00b0 and cook biscuits for about 7 minutes or until golden.
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.
Mix everything except 7up in large bowl beat until light and fluffy.
Add 7 up, mix on low speed until blended.
Put into lightly greased 9x13-inch pan.
Bake at 350\u00b0F for 40 minutes or until toothpick comes out clean.
Cover immediately with topping.
Topping: In saucepan over medium heat beat 2 eggs with fork.
Add sugar, flour, butter, pineapple and juice.
Stir constantly until thick.
Add coconut.
Prick warm cake with fork and pour topping over.
Chill fruit juices and 7-Up.
Prepare 7-Up cubes or freeze 7-Up mold.
At serving time, combine cranberry
juice and apple juice in punch bowl.
Slowly pour 7-Up into bowl.
Add frozen cubes or frozen mold.
Chill fruit juices and 7-Up.
Prepare 7-Up \"ice\" cubes by pouring additional 7-Up into 2 ice trays and freezing.
At serving time, combine juices in a punch bowl.
Slowly pour in chilled 7-Up.
Add \"ice\" cubes.
Makes about 35 servings.
Chill pineapple juice and 7-Up. Pour additional 7-Up into 2 ice cube trays, placing a maraschino cherry into each cube. Freeze.
Chill fruit juices and 7-Up.
Prepare 7-Up ice cubes or 7-Up ring.
At serving time, combine cranberry and apple juice in punch bowl.
Slowly pour in chilled 7-Up.
Add \"ice cubes\" or \"ice ring.\" Makes 35 punch cup servings.
Chill fruit juices and 7-Up.
Prepare 7-Up ice cubes by pouring additional 7-Up into 2 ice cube trays.
Freeze.
Dissolve jello in boiling water.
Add 7-Up and cold water.
Add bananas and pineapple.
Pour marshmallows on top.
Place in refrigerator until firm.
Mix pineapple juice, sugar, flour and egg.
Cook until mixture thickens.
Add butter.
Stir and remove from heat.
Cool.
Add Cool Whip and spread on top of jello mixture.
Chill and serve.
Garnish top with nuts and/or maraschino cherries if you wish.
Cream margarine and shortening with sugar.
Add eggs, one at a time, beating well after each addition.
Add lemon.
Mix.
Add flour and 7-Up alternately, beating after each addition.
Mix sugar and butter thoroughly, then add egg, flour, egg, flour, etc. until all eggs and flour are mixed thoroughly, either with hand mixer or electric beater/mixer.
Then add lemon flavor and your 7-Up (the 7-Up will make the cake rise); add yellow food coloring which is optional.
Bake at 325\u00b0 to 350\u00b0 for 45 minutes to 1 hour, depending on oven.
Insert toothpick after 45 minutes. Cook in Bundt pan. Let cool 25 minutes.
Cake is done.
Cream the margarine, shortening and sugar well. Add eggs, one at
a time, and beat well. Add flour and 7-Up; beat well. After each addition, add vanilla and almond flavoring.
Grease a 9-inch tube pan. Sprinkle pecans over bottom. Add mixture. Bake 45 minutes at 350\u00b0, then 35 minutes at 300\u00b0.
Let cake cool for 20 minutes. Remove carefully from pan, leaving cake upside down, giving a nice nutty top.