Archive | May 2014

7-UP Pound Cake

7-up Pound Cake

Some of the best recipes come from those old church cookbooks.  You know the ones, where the ladies at church submit their best and most coveted recipes and they sell the books as a fundraiser.  I’ve purchased a few at church sales, have even been asked to submit recipes, but many of the church cookbooks I have came from garage sales.   Many of my go-to recipes come from the pages of these books.  The grease and splatter stains can act as proof.  I started highlighting the recipe name after I make it and then mark notes if we liked it or not.  Here’s one that is old-school.  You’ve probably had it at least once in your life.  I just LOVE pound cake and a while back I was remembering the old favorite 7-up pound cake.  I had never made one so went on a search to find a recipe.  As luck would have it, I didn’t have to look far it was on page 204 of the Taste & See that the Lord is good – St. Paul’s Family Ministry Cookbook.  Submitted by Delores DeGroodt.  Here is how it’s written:

1 1/2 cups oleo (for you youngin’s that means butter or margarine, I used unsalted butter)

3 cups sugar

5 eggs

3 cups flour

2 tsp. lemon extract

3/4 cup 7-Up soda

 

Cream oleo and sugar until fluffy.  Add eggs one at a time, beating well.  Add flour, extract and 7-Up.  Bake in well-greased and floured bundt pant at 325° for 1 1/4 hours.  Cool.  Dust with powdered sugar.

As you can see, I didn’t dust mine with powdered sugar.  I made a simple glaze of powdered sugar and lemon juice.  Measure 2 cups confectioners sugar in a bowl, add 3-4 Tbsp. of fresh lemon juice.  Stir.  Add more of either ingredient to change the consistency to your liking.

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Enjoy!

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Vietnamese Style Black Pepper and Garlic Beef over Egg Noodles

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This recipe is adapted from Fine Cooking Issue 111.

Vietnamese Style Black Pepper and Garlic Beef over Egg Noodles

2 Tbsp. soy sauce

2 Tbsp. fresh lime juice

2 Tbsp. light brown sugar

1 Tbsp. fish sauce

5 cloves of garlic, minced

3 Tbsp. vegetable oil

Kosher salt and freshly ground black pepper

1 1/2 lbs. flank steak or sirloin steak sliced thin against that grain (1/8″ thick)

1 medium yellow onion cut in half, then cut in 1/4″ thick wedges

4 scallions (green and white parts), sliced 1/2″ thick

1 lb. of egg noodle pasta, (longer noodles like tagliatelle, I use Cetina brand)

Fill large pot with water and bring to a boil.  Once boiling, salt the water and add the pasta.  Cook until al dente.  Drain the pasta and set aside until the last step in the recipe. While waiting for the water to boil:

In a small bowl, combine the soy sauce, lime juice, brown sugar and fish sauce, stir until the sugar dissolves.  In another small bowl stir the garlic, 1 1/2 tsp. of the oil and 1 1/2 tsp. black pepper.

Season the beef with salt and pepper.  In a large non-stick skillet or wok, heat 1 1/2 tsp. of the oil over medium-high heat until hot.  Swirl to coat the skillet.  Add half the beef in a single layer and cook until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown the other side.  Transfer to a bowl.  Add the 1 1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1 1/2 tbsp. oil in the skillet and heat until hot.  Add the yellow onion and cook, stirring frequently until it begins to soften, 2 to 3 minutes.  Add the garlic and pepper mixture and cook stirring constantly until fragrant, about 30 seconds.  Return the beef and any accumulated juices to the pan and stir to combine.  Add the soy sauce mixture and cook, stirring constantly until the beef and onions are coated.  Add the cooked pasta and stir to coat.  Stir in the chopped scallions.  Serve and enjoy!