7-UP Pound Cake with Lemon-Lime Glaze

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I’m really not a big soda-pop drinker; I usually drink iced tea instead. But every once in awhile I’ll l have some soda on hand, usually left over from a get-together or party. That’s how I ended up with some 7-UP recently. Instead of tossing it, I decided to see if there was anything I could make with it. After all, I had made a Coca-Cola Cake, which tasted great, so was there such a thing as a 7-UP cake?

It turns out there was–a 7-UP Pound Cake! In fact, it’s been around for awhile, since the 1960′s, when bundt cake pans became popular. I found about 8 or 9 different recipes (here’s one of them) when I searched on the web. They all had pretty much the same butter-sugar-egg-flour amounts, with variations on the amounts of flavorings and lemon juice used. So I came up with my own version and added a sweet and slightly tart lemon-lime glaze to top it off.

This a really good, moist pound cake! And the glaze has a lot of lemon-limey flavor. Some recipes called for 3/4 cup of 7-UP in the cake and some called for 1 cup; I used 3/4 cup when I made this cake and thought it had a great pound cake texture; next time I make this I will try 1 cup to see if there is much difference–I’m guessing the additional 7-UP will make the cake a little more moist, though it seemed moist enough with 3/4 cup.

Next time you have some extra 7-UP, give this a try!

7–UP POUND CAKE WITH LEMON-LIME GLAZE by NancyCreative

Makes one 10″ Bundt cake 

  • 1 1/2 cups unsalted butter (3 sticks), softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon lemon extract or flavoring
  • 3 cups all-purpose flour (I used unbleached flour)
  • 3/4 cup to 1 cup 7–UP

Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).

In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.

Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).

nc7uppdck3Remove cake from oven and let cool for 10 minutes (the cake will be cracked on the bottom–see photo–which is fine). Invert pan to remove cake and cool completely on wire rack. While cake is cooling, make the glaze…

(A note on the glaze: this makes a lot of glaze! Enough to glaze the cake twice, which is what I did…I generously drizzled a first glaze on, let it set, then put a second glaze over that, for an extra lemon-limey taste. If you just want one layer of glaze, you can halve this recipe.)

LEMON–LIME GLAZE:

  • 3 cups powdered (confectioner’s) sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • 3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)

In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.

Note: If you are doing a double glaze, you can also try this: put the first glaze on while the cake is still warm–some of the glaze will soak into the cake, giving it a sweeter taste. Then let the cake completely cool, and put on the second glaze.

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Have you made any good recipes using soda pop as an ingredient?

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Orange Julius

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It is hot outside today…the type of day you think about having an Orange Julius. I had found a recipe at Mel’s Kitchen Cafe that I wanted to try, and I thought it was really good! I added a little more sugar to mine, but if you don’t want a sweeter Julius, then stick with the lower amount of sugar in the recipe (see below). I especially love the frothy, creamy foaminess of this drink…I’m sure it partly has to do with the powdered sugar in it. It’s a real treat, and great to have any time of day…for breakfast, brunch, or as an afternoon refreshment. Super easy to make, too!

ORANGE JULIUS slightly adapted from Mel’s Kitchen Cafe

Makes 3-4 servings

  • 6 ounces frozen orange juice concentrate
  • 1 cup lowfat milk
  • 1 cup water
  • 1/4 to 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 10 to 12 ice cubes

Combine all ingredients, except the ice cubes, in a blender and process until smooth and frothy. Add ice cubes and blend until smooth (I used the “ice crush” setting on my blender and that worked out great).

Then sit in a shady spot and enjoy your Julius!

Have you had very hot weather where you live? What types of things do you like to make on hot days?

Peppermint Tea Tree Bath Salts and 25 Other Uses for Epsom Salt

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There’s nothing like a relaxing soak in the tub with bath salts to make you feel revived and refreshed! The challenge is finding the time to do it! I decided a few months ago to start making time, at least once every few weeks, and it is something I really look forward to. It really feels wonderful to take time out and pamper yourself this way.

I thought it would be fun to make my own bath salts and came up with these Peppermint Tea Tree Bath Salts. They are very easy to make…you just need some Epsom Salt, Peppermint Essential Oil, and Tea Tree Essential Oil (you can find essential oils at your local health food store). I did not add any food coloring to the salts, but you can add a drop or two if you want–I prefer to just keep them the natural white. The peppermint scent is really refreshing, and the tea tree oil is good for your skin, so these two oils make a great combination!

I also discovered that soaking in Epsom Salt has health benefits because it’s rich in both magnesium and sulfate. Magnesium plays an important role in many bodily functions like muscle control, energy production, and the elimination of harmful toxins. Sulfate plays an important part in the formation of brain tissue, joint proteins, and also helps detoxify the body of environmental toxins. So, soaking in an Epsom salt bath is an easy way to increase your body’s levels of magnesium and sulfate. No wonder it’s so refreshing! Your body and muscles will be relaxed, toxins will be flushed out, and the salts also help reduce the swelling of sprains.

Here’s how I make my bath salts…

PEPPERMINT TEA TREE BATH SALTS by NancyCreative

Makes enough for one bath (I multiply this recipe by 4 and keep it in a large jar)

  • 2 cups Epsom Salt
  • 5 to 7 drops Peppermint Essential Oil (depending on how strong of a scent you want)
  • 3 drops Tea Tree Essential Oil
  • 1 gallon-size zip-loc freezer bag (I like using freezer bags because they’re thicker than regular storage bags)

Put Epsom Salt in zip-loc bag and add the drops of Peppermint and Tea Tree essential oils; mix oils into the Epsom Salt by squishing ingredients together in the closed bag for several minutes. You can use it right away or store salts in a jar with a tight-fitting lid. To use, add 2 cups of the bath salts under the running warm or hot water in your tub. To get the maximum benefit from this Epsom Salt bath, you should soak for at least 12 minutes. And you can do this 3 times weekly, if you have the time! :)

I like to make larger batches and keep it in a jar in my bathroom; that way I don’t have to make it so often. These bath salts make a great homemade gift, too–you can make a double batch and put it in a jar tied with a pretty ribbon.

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Here are some other uses I found for Epsom Salt, if you’re interested in trying some of these out. The first one I try will probably be the skin cleanser. If you try any of these out, let me know!

  1. Skin Exfoliator–Add a drop of essential oil (or a Tablespoon of olive oil) to a handful of Epsom salt and massage over wet skin. Or just use the Epsom salt by itself. Rinse thoroughly. Makes your skin smooth and silky. Can be used on face as well as the whole body.
  2. Olive Oil Epsom Salt Scrub–Mix 1/2 cup Epsom salt with 1/4 cup olive oil; scrub skin in the shower and rinse thoroughly for soft, smooth skin.
  3. Skin Cleanser–Mix 1/2 teaspoon Epsom salt with your regular cleansing cream. Massage into skin and rinse with cold water.
  4. Bath Crystals–Mix 2 cups Epsom salt with a few drops of fragrance or 1/2 teaspoon glycerin. Store in airtight container until ready to use.
  5. Blackhead Remover–Add 1 teaspoon of Epsom salt and 3 drops of iodine into 1/2 cup boiling water. Apply mixture to blackheads with a cotton ball.
  6. Hand Wash–Mix  equal parts of Epsom salt and baby oil; put in a dispenser by your sink to clean and soften hands.
  7. Hair Volumizer–Combine equal parts deep conditioner and Epsom salt and warm in a pan. Work the warm mixture through your hair and leave on 20 minutes, then rinse thoroughly.
  8. Remove Hairspray Buildup–Combine 1 gallon of water, 1 cup lemon juice, and 1 cup Epsom salt. cover mixture and let set for 24 hours. The next day, pour mixture onto dry hair; leave on for 20 minutes, then shampoo.
  9. Itchy Skin Remedy I–Mix 1 Tablespoon Epsom salt into 1/2 cup of water until completely dissolved. Spritz on itchy skin or bug bites with a spray bottle, or dab on with a cotton ball to help relieve itching. Or use as a compress on the skin area. Can also use on minor sunburns.
  10. Itchy Skin Remedy II–For mosquito bites, bee stings, mild sunburn and poison ivy, make compresses by soaking a cotton washcloth in cold water that has been mixed with Epsom salt (2 Tablespoons per cup). Then apply to skin.
  11. Foot Soak–Mix 1/2 cup  to 1 cup Epsom salt in a large pan or plastic tub of warm water and soak feet for 10 to 20 minutes–soothes achy feet, softens skin, smooths calluses and removes foot odor.
  12. Epsom Salt Pedicure–Mix 1/2 cup of Epsom salt with warm, soapy water; soak feet to soften skin; remove polish, cut and file nails and calluses; then soak feet in an Epsom salt bath for 5 minutes (use another 1/2 cup of Epsom salt in a large pan of water).
  13. Toenail Fungus Treatment–Soak affected toes in hot water mixed with a handful of Epsom salt three times a day.
  14. Splinter Remover–soak area in concentrated Epsom salt water to draw out splinter. Or, add enough water to 1/8 cup of Epsom salt to form a paste. Apply mixture to injured area and let sit for 10 minutes. The magnesium sulfate in this paste works to gently pull the splinter to the surface so you can pull it out easily.
  15. Bathroom Tile/Grout Cleaner–Mix equal parts Epsom salt and liquid dish soap; apply on dirty tiles and grout; scrub and rinse well.
  16. Slug Remover–Sprinkle Epsom salt on areas where you have a slug problem–on floors, patios, or garden beds–the salts will help deter slugs. It’s supposed to help keep raccoons away, too, if you have a problem with them!
  17. Fertilizer for House Plants–Add 2 Tablespoons Epsom salt per gallon of water and stir to dissolve. Fill a spray bottle with mixture and use this to feed plants once a month.
  18. Keep Lawn Green–Use same mixture as above, 2 Tablespoons Epsom salt per gallon of water, and sprinkle on your lawn to keep grass healthy and green. Or another tip says you can use 3 pounds of Epsom salt for every 1,250 square feet. Apply with a spreader or dilute the Epsom salt in water and use a sprayer.
  19. Natural Insecticide–Mix 2 Tablespoons of Epsom salt per gallon of water and spray onto your plants to safely and naturally get rid of insects like cabbage worms and spider mites. For roses, just use 1 Tablespoon per gallon of water to help discourage pests.
  20. Prep Garden Soil–Sprinkle up to 1 cup Epsom salt per 100 square feet, then work it into the soil before seeding or planting. This helps seeds to germinate better and helps mature plants transition when replanted. Note: If you’re growing the herb Sage, do not do this–sage does not like Epsom salt!
  21. For Tomato Plants–Add 1 to 2 Tablespoons of Epsom salt per hole before planting your tomato seeds or small plants. As plants mature, work in 1 Tablespoon per foot of plant height around the base of the tomato plant every 2 weeks.
  22. For Fruit– Mix Epsom salt with water at a ratio of about a quarter-cup of Epsom salt per 500 square feet when you irrigate your plants. Epsom salt supposedly reduces the amount of fertilizers you need and makes the fertilizers you use more effective in growing fruit.
  23. For Rose Bushes–Soak unplanted rose bushes in a mixture of 1/2 cup of Epsom Salt per gallon of water before planting to help roots get stronger. When planting, add 1 Tablespoon of Epsom Salt per hole before planting each rose bush. After planting, you can spray the bushes each month with the same liquid mixture (1/2 cup per gallon of water), or work into the soil at the base of each plant 1 Tablespoon of Epsom salt per foot (in height) of each plant. Another tip says to add 1 Tablespoon Epsom salt diluted in a gallon of water per foot of plant height every 2 weeks.
  24. For Trees–Work in 2 Tablespoons per 9 square feet into the soil over the root zone (or dilute in water and apply) three or four times a year, at the beginning of each season–this helps prepare the trees for the change in weather.
  25. For Shrubs (evergreens, azaleas, rhododendron)–Work in 1 Tablespoon per 9 square feet into the soil over the root zone every 2 to 4 weeks (or dilute the same amount of Epsom salt in water and apply).

The name Epsom comes from a bitter saline spring at Epsom in Surrey, England. It’s not actually salt, but a natural pure mineral compound of magnesium and sulfate.

I think I’ll be using Epsom Salt a lot more now that I know about the benefits it has…have you used Epsom salt for any of your beauty, household, or garden needs? Do you have any tips of your own for how to use it?

Sources: Epsom Salt Council and several other sites linked to within the post.

Linked to Inspire Me Monday, Anti-Procrastination Tuesday.

Lemon Brownies with Lemon Glaze

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This recipe is for all of you lemon-lovers out there…these Lemon “Brownies” may not have any chocolate in them, but they have a dense, brownie-like texture with plenty of lemony yumminess in every bite! I was a little skeptical about lemon brownies, but after making these, I love them every bit as much as the chocolate kind! I adapted this from a recipe I found at Rita’s Recipes. I used more lemon juice and zest for my version.

You actually need quite a few lemons for these brownies…about 6 to 7, depending on the size of the lemons. You’ll need to juice them and zest some of them, so there is a little work in making these, but it’s definitely worth it! I’m not that crazy about zesting lemons myself. If you’re not either, you could still try it without the zest…it may be less lemony, but I’m sure they’d still be great!

LEMON BROWNIES WITH LEMON GLAZE by NancyCreative, adapted from Rita’s Recipes

Makes a 9 x 13″ pan

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 6 Tablespoons lemon juice (you need about 3 to 4 lemons for the juice and the zest)
  • 2 to 3 Tablespoons lemon zest

Preheat oven to 350˚F. Grease or spray a 9 x 13″ pan; set aside (for easy clean-up, you can also line your pan with parchment paper; leave paper edges sticking up out of the pan so you can just lift the brownies right out of the pan when they’re finished baking).

Juice and zest your lemons; set aside in a small container.

In large bowl, cream the butter and sugar. Add in the flour and salt, mixing until well blended.

In small to medium bowl, whisk eggs and add lemon juice and lemon zest, blending well. Pour this mixture into the flour/butter mixture and mix ingredients until smooth.

Pour batter into prepared pan and bake at 350˚F for 25 minutes, or until toothpick inserted in center comes out clean (the edges will be browned). Let brownies cool for a few minutes in pan. While cooling, you can mix the Lemon Glaze

Lemon Glaze:

  • 2  to 2 1/2 cups powdered sugar (depending on how thin or thick you want the glaze)
  • 5 Tablespoons lemon juice (you need another 3 lemons for the juice and the zest)
  • 2 Tablespoons lemon zest

Mix powdered sugar and lemon juice together, blending well, then add in the lemon zest and stir until zest is mixed in evenly. While brownies are still warm, spoon and spread about half the glaze over the top of the brownies (some of the glaze will soak into the brownies); wait 10 to 15 minutes (the glaze will just be partially set) and then spoon the rest of the glaze over the first layer of glaze. Let glaze set completely (this might take an hour or so, especially in humid weather) and then cut into squares or bars and serve. If you want the glaze to set more quickly, you can put the brownies in the fridge for about 20 to 25 minutes, then cut and serve. Actually, you may just want to pop them in the fridge anyway, because these taste great cold, too!

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I like making lemon-flavored things in the warm weather months–they’re so refreshing! Do  you have a favorite lemon recipe you like making in spring or summer?

Linked to Anti-Procrastination Tuesday, Tutorial Tuesday.

A Mother’s Influence

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In honor of all the special moms out there, I thought I’d share some quotes about the huge impact mothers make on our lives…

I cannot forget my mother. She is my bridge. When I needed to get across, she steadied herself long enough for me to run across safely. –Renita Weems

My mother was the most beautiful woman I ever saw. All I am I owe to my mother. I attribute all my success in life to the moral, intellectual and physical education I received from her. –George Washington

There is more power in a mother’s hand than in a king’s scepter. –Billy Sunday

The impression that a praying mother leaves upon her children is life-long. –D.L. Moody

If  you’re a mom, I’m hoping you’re feeling especially loved and appreciated this Mother’s Day weekend–Happy Mother’s Day!

Linked to Inspire Me Monday.