Mix sugar and margarine until fluffy.
Add eggs; mix well.
Add flavoring.
Mix flour, baking powder and salt together and sift. Add to ingredients and add 7-Up drink.
Mix well.
Pour in greased mold pan.
Bake for 1 1/2 hours or until toothpick comes out clean at 350\u00b0.
Mix the cake mix and vanilla.
Add eggs, oil and 7-Up.
Makes 3 layers.
Dissolve gelatin in boiling water.
Drain fruit; reserve juice.
Add enough 7-Up to juice to make 3 cups of liquid.
Add cream cheese and dissolve it.
Add mayonnaise, nuts and pineapple.
Cream butter and sugar together. Add eggs one at a time and beat. Add flour, about 1/2 cup at a time, beating after each addition. Add lemon extract. Fold in 7-Up and pour into well-greased and floured Bundt or tube pan. Bake at 325\u00b0 for 1 to 1 1/4 hours.
Combine cake mix and pudding mix.
Add Wesson oil, then eggs, one at a time.
Add 7-Up and mix well.
Bake in three pans for 40 minutes at 325\u00b0 or until done.
Make a glaze using 7-Up, sugar and cornstarch cooking until thick.
Remove from heat and add jello.
Mix and pour strawberries in pie shell.
Top with Dream Whip.
Garnish with whole strawberries.
Refrigerate for several hours before serving.
Dissolve Jell-O in 1 cup hot water.
Add cream cheese and beat with mixer.
Mix in other ingredients, adding 7-Up drink last. Chill.
Serves 9.
or.
\"Classic Recipes\".
They called the 7-Up bottling company and
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.
Add cake mix, jello and instant pudding mix together.
Add eggs and oil; mix well.
Fold in strawberries.
Add 7-Up drink last.
Bake at 325\u00b0 for 25 to 30 minutes.
Pour into three 9-inch pans, greased and floured.
Preheat oven to 325\u00b0.
Cream margarine and shortening.
Add sugar; mix until creamy.
Add 1 egg at a time.
Add flour gradually.
Add flavorings.
Slowly add 7-Up.
If batter is too thick, may add more 7-Up.
Bake at 325\u00b0 for 1 hour and 10 minutes (approximately).
tir in 1/2 cup 7 Up. The dough will be very
Cream shortening, butter and sugar well.
Add eggs and continue beating.
Add flour gradually.
Add flavoring.
Last, slowly add 7-Up.
Pour into large tube pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
(Make sure pan is greased and floured.)
Do not use any other carbonated drink.
Cream together the butter and sugar for 15-20 minutes. Add eggs, one at a time. Add flour, lemon extract,
Then fold in the 7-UP drink. Pour into a well-greased Bundt pan. Bake at 325\u00b0 for 60 to 75 minutes.
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.
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.
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.
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 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.
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.