7-Up Biscuits (with a Gluten Free Version)

		7UP Biscuits in a cast iron skillet.

Okay, so I recently discovered this recipe on Pintrest and from the look of the photo I knew I had to try it. I have made these biscuits several times now and they are sooooo yummy! Light and fluffy. Buttery with a perfect golden, crispy sweet crust. Oh my.

See how light and fluffy?

I made two batches of these yesterday, plus a gluten free version for my daughter to eat on all week. I don’t use Bisquick so here is my version:

7- Up Biscuits + Gluten Free Version

2 cups all purpose flour OR all purpose Gluten Free flour mix (I used King Arthur brand.)

2 tbsp. baking powder

1 tbsp white sugar

1/2 tsp salt

1/2 cup shortening (or butter or margarine) – I used Earth Balance natural shortening.

1/2 cup sour cream

1/2 cup 7-UP (or Sprite or Ginger Ale)

1/4 cup melted butter

Preheat oven to 450 degrees. Put 1/4 cup butter in iron skillet or 8 inch baking pan and melt in oven. Mix dry ingredients together. Cut in shortening until mixture is crumbly. Add 7-Up and sour cream. Mix together until just combined. If the dough is too dry you can add a small amount of 7-Up to fix that. The dough should be soft and not dry, but not too sticky either.

Pat out dough on a floured counter about 1/2 inch thick. Cut out biscuits. I used a 2 inch biscuit cutter and got twelve biscuits from the dough. Remove skillet from oven and place cut out biscuits in hot butter being careful not to burn yourself! I usually keep a pot holder over the hot handle of my skillet to prevent myself or anyone else from carelessly grabbing the handle. Ouch!

Bake for 12 – 15 minutes until biscuits are a nice golden brown.

About the Gluten Free Version:

There was very little difference in the texture or taste between the two. The only real difference was that the wheat flour biscuits rose a little higher, but perhaps some xantham gum would help that, which I presently do not have in my cupboard. The taste and texture was incredible and my daughter was thrilled! The photos above are of the wheat biscuits.

Here are photos of the gluten free biscuits:

The texture of the gluten free dough is nice and soft just like the wheat biscuits.

Here they go into that melted butter. Yum!

Twelve biscuits ready to bake!

See how beautiful and golden brown these gluten free biscuits are?

Pear and Pomegranate Salad

This recipe would be lovely served for Christmas dinner or at a ladies luncheon any time during the winter months.

Pear and Pomegranate Salad

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
1/3 cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/2 tablespoon honey
ground black pepper to taste

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Note: A good blue cheese would be yummy on this. You could even add a handful of chopped walnuts.

Creamy Dill Cucumber Toasts

Creamy Dill Cucumber Toasts

1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed

In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Candy Cane Popcorn

This recipe would be perfect for gift bags. Make up a batch, divide them into baggies and pass them out to children at church, school, or put them on the buffet at your Christmas party!

Candy Cane Popcorn

1/2 cup popcorn kernels
4 ounces vanilla-flavored confectioners’ coating, or as needed
6 peppermint candy canes, crushed

Using an air popper, pop the popcorn, place into a large bowl, and discard kernels that didn’t pop. Melt the confectioners’ coating according to the package directions. Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

Holiday Wreath Appetizer

1 package (8 oz.) cream cheese, softened

1/2 cup sour cream

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

Lemon Cheesecake Squares

Lemon Cheesecake Squares

Crust:

3/4 cup shortening
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam

Filling:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.

For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

To cut into squares, dip knife in warm water and between each slice, cleaning as needed.

Best Ever Macaroons

These are so yummy! Truly the best macaroon ever!

Best Ever Macaroons

2 1/2 cups sweetened flaked coconut
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
2 large egg whites
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract

In mixing bowl bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds. Add the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.

Heat the oven to 300 degrees and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Use heaping tablespoon or mixture to make loosley packed mounds on the baking sheet. Bake the macaroons on the center oven rack until they’re light golden brown, about 20 minutes. Cool them for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool for several hours.

Note: These could easily be made gluten free by substituting the flour for a gluten free flour, which I will be doing for the holidays!

Reindeer Cookie Treats

These would be so much fun for the kids to help make and enjoy! I found this recipe here.

Reindeer Cookie Treats

12 miniature pretzels, halved
12 fun-size Almond Joy candy bars
12 miniature marshmallows, halved
Black decorating gel
12 red M&M’s miniature baking bits

Insert an end from two pretzel halves into each candy bar to form antlers. Gently press the cut side of two marshmallow  halves onto each candy bar for eyes; dot with decorating gel. For nose, attach an M&M to the top of each candy with decorating gel. Store in an airtight container. Yield: 1 dozen.

Cranberry Sauce for the Crockpot

Cranberry Sauce for the Crockpot

1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries

Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour. Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

Cream Cheese Mints

Cream Cheese Mints

4 ounces cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners’ sugar
1/4 – 1/2 tsp. pure peppermint extract
any color food coloring paste (optional)

In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. If mixture is too sticky, add more powdered sugar. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate until ready to serve. If frozen, allow to thaw before serving.

Note: Try dipping in melted chocolate for a “peppermint patty.”

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