7 Up Bundt Cake

My honey made this and it was good!

My husband got me an early birthday bake-ware present from William Sonoma and naturally 

we had to use it before making my birthday cake!

This recipe is designer back fat, just to warn you, but it's amazing so who cares!!

1 1/2 c. butter(see I told you so)

3 c. sugar

5 eggs

3 c. flour

2 tsp. lemon extract

3/4 c. lemon-lime flavored carbonated soda

Glaze

1 c. powder sugar

3/4 tsp. lemon extract

add milk until desired consistency

Cream together the butter and sugar for 20 minutes(any good baker knows this is very important).  Add eggs, one at a time.  Add flour, lemon extract and fold in the soft drink.  Pour into a 12 c. well-greased and floured bundt pan(if you have a smaller sized bundt pan like I do just pour in less batter).  Bake at 325 F. for 60-75 minutes.

Pasta Bake

Okay, these pasta bake instructions are amazing!  

I got the recipe from the Food Network magazine for this month and it is to die for and full of fresh goodness!

Rich and Creamy Tomato Basil Soup

I made this amazing recipe last night and am thrilled it turned out so good!  

It's also delicious with a pastry puff added on top. 

Now I don't have to go to my favorite Italian restaurant for my favorite soup!!

4 tomatoes, seeded and diced (if you don't use the freshest tomatoes it is best to use 2 cans of diced tomatoes)
4 c. tomato juice
14 leaves of fresh basil
1 c. heavy whipping cream
1/2 c. butter
salt and pepper to taste

Place tomatoes and tomato juice in a stock pot over medium heat.  Simmer for 30 minutes.  Puree the tomatoe mixture along with the basil leaves, and return the puree to the stock pot.  Place the pot over medium heat, and stir in the heavy cream and butter.  Season with salt and pepper.  Heat, stirring until the butter is melted.  Do not boil.

Popovers

We love making these... they're great lightly buttered with jam or cinnamon and sugar or a great addition to soups and stews!

Not to mention how easy these are to make!!

2 eggs

1 c. flour

1 c. milk

1/2 tsp. salt

popover pan

Preheat oven to 450 F. Grease six 6 oz. popover cups. (It's the best putting a dab of butter in each cup and putting the pan in the oven just to melt the butter)  In medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to over beat.  Fill cups half full.  Bake at 450 F. for 15 minutes.  Decrease oven temperature to 350 F. and let it bake for an additional 15 minutes.  Carefully puncture the tops with a fork and immediately remove from cups and serve hot.

I have made these using a muffin tin back in law school, they just come out smaller and may not rise as much.  Still yummy!