Love Is In The Air, For The June Bride

Mini Meringues

Mini Meringues

 Ingredients:

  • 2 small or 1 large egg white
  • 1/3 superfine sugar
  • A few drops or red food coloring
  • Whipped cream, to serve (optional)
  • 2 baking sheets, covered with parchment paper

 Method:

Preheat the oven to 225 degrees F. Put the egg white in a clean, grease-free bowl and whisk until soft peaks form. Whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy. Add a few drops of red food coloring with the last tablespoon of sugar to achieve a pretty rose pink. Dollop teaspoonsfuls of the meringue mixture on the prepared baking sheets, spacing them well apart, and bake in the oven for about 1 ¼ hours until crisp. Turn off the oven and leave the meringues in the oven to cool. Serve plan or sandwiched together with a little whipped cream.

Makes about 20

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air, For The June Bride

Ron's Favorite Applesauce Date Cake

Ron’s Favorite Applesauce-Date Cake

 Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1 cup firmly packed brown sugar
  • 2 cups warm applesauce, divided
  • ½ cup butter or margarine, softened
  • 2 eggs
  • ¾ cup coarsely chopped walnuts
  • ½ cup chopped dates

 Cream Cheese Frosting:

  • 3 oz. cream cheese, softened
  • 1 tbsp. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 2 cups sifted powdered sugar

 Method:

Combine flour, soda, salt, cinnamon, allspice, nutmeg and cloves in a large bowl; stir well. Add brown sugar, 1 cup applesauce, butter and eggs; beat at low speed of an electric mixer 1 minute or until mixture is blended. Beat at medium speed 2 minutes. Add remaining 1 cup applesauce, coarsely chopped walnuts and chopped dates, and stir well. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees F for 50 minutes or until a wooden pick inserted in center comes out clean. Let cake cool completely in pan on a wire rack. For the cream cheese frosting, combine cream cheese, butter and vanilla in a small mixing bowl; beat at medium speed of an electric mixer until mixture is light and fluffy. Add powdered sugar, beating until mixture is smooth. Spread cream cheese frosting evenly on top of cake.

Makes 9 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Happy Mother’s Day

Happy Mother's Day

Tres Leches Cream Cake

 Ingredients:

  • Butter, for greasing
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 2 egg whites
  • 1 ½ cups evaporated milk
  • 1 ½ cups sweetened condensed milk
  • ¼ cup heavy cream
  • Chopped candied cherries, to decorate

 Topping:

  • 2 ½ cups heavy cream
  • 3 tbsp. sugar

 Method:

Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Put the eggs and sugar into a large bowl and beat together until doubled in volume. Slowly add the flour, baking powder and salt, mixing well with a wooden spoon. Stir in the milk and the vanilla extract. Beat the egg whites until they hold stiff peaks, then gently fold into the mixture. Pour the batter into the prepared pan, smoothing the surface. Bake in the preheated oven for 30 minutes. Remove the cake from the oven, prick all over with a fork, then transfer to a wire rack to cool. Thoroughly mix together the evaporated milk, condensed milk and cream. Gradually pour the mixture over the top of the cooled cake, pausing after each addition to let it be absorbed, until the cake is completely saturated. Let stand for 30 minutes. To make the topping, whip the cream with the sugar until it holds stiff peaks. Just before serving, spread the cream over the cake, cut into 12 pieces, and decorate each piece with chopped candied cherries.

Makes 12 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Love Is In The Air, For The June Bride

French Macarons

French Macarons

 Ingredients:

  • 2/3 cup sliced blanched almonds
  • 1 cup confectioners’ sugar
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • Jam or other filling

 Method:

Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed 2 minutes. Increase speed to medium-high and beat 2 minutes. Then beat on high 2 minutes more. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes. Rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Love Is In The Air, For The June Bride

Italian Cream Cake

Italian Cream Cake

 Ingredients:

  • 6 large eggs, separated
  • 2 cups sugar, divided
  • 2 sticks butter, softened
  • ½ tsp. salt
  • 1 ½ tsp. vanilla
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • 1 cup shredded coconut

 Italian Cream Frosting:

  •  3 sticks butter, softened
  • 12 ounces cream cheese, softened
  • 1 ½ tsp. vanilla
  • 1 ½ lbs. powdered sugar

 Method:

In electric mixing bowl, beat egg whites until soft peaks form. Slowly beat in ½ cup sugar until stiff peaks form. Transfer mixture into another bowl. In original mixing bowl, cream butter, remaining 1 ½ cups sugar, salt and vanilla. Beat in egg yolks one at a time, until consistency of whipped cream. Stir baking soda into buttermilk. Add alternately with flour to butter mixture, beginning and ending with flour. Fold in egg whites, then add pecans and coconut (using slow speed on mixer, or by hand). Pour batter into three 9-inch cake pans that have been butter and floured. Bake in preheated 325 degree F oven about 40 minutes. Cool cakes, and remove from pans. For frosting, combine butter, cream cheese and vanilla in electric mixing bowl, until smooth. Slowly add sugar, and continue beating until smooth and creamy. Frost layers and sides of cooled cake. Refrigerate iced cake.

Serves 8-10

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Love Is In The Air, For The June Bride

Chocolate Filled Macaroons

Chocolate Filled Macaroons

 Ingredients:

  • 1 ½ cups sugar
  • 2 tsp. potato starch
  • 4 egg whites
  • 3 cups unsweetened finely shredded coconut
  • 1/3 cup almond flour
  • 1/8 tsp. salt
  • 1 tsp. orange zest
  • ½ tsp. vanilla extract
  • 1/3 cup semisweet chocolate chips
  • Pink and blue icing to drizzle

 Method:

In a large glass bowl, combine sugar with potato starch. Whisk in egg whites until well incorporated and slightly foamy. Mix in coconut, 3 tbsp. water, the almond flour and salt until combined. Microwave mixture for 30 seconds. Mix well with a silicone spatula, making sure to scrape sides of bowl. Repeat 3 times. Stir in orange zest and vanilla. Refrigerate 30 minutes. Heat oven to 325 degrees F. Stir mixture. Spoon 30 rounded teaspoonfuls of mixture onto 2 parchment-lined baking sheets. Press 2 to 3 chocolate chips inside center of each cookie. Gently spoon 1 level tsp coconut mixture on top of each cookie. With moistened hands, bring up bottom layer to top layer and enclose chocolate. Round each mound to resemble a ball. Bake 25 to 30 minutes, until golden brown. Remove from oven and cool 10 minutes, then transfer to a wire rack to cool completely. Dribble a stream of pink and blue icing over macaroons.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air, For The June Bride

Banana Cake With Creamy Caramel Icing

Banana Cake With Creamy Caramel Icing

 Ingredients:

  • 2 ½ cups sifted cake flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. nutmeg
  • ½ cup vegetable shortening or butter
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 ½ cups mashed ripe bananas (4-5)

 Creamy Caramel Icing:

  • 2 cups sugar
  • 1 tsp. baking soda
  • ¾ cup butter
  • ½ cup buttermilk
  • 1 tablespoon light corn syrup
  • 12 large marshmallows
  • 1 tsp. vanilla

 Method:

In a bowl, combine flour, baking powder, baking soda, salt and nutmeg. Set aside. In an electric mixing bowl, beat shortening until creamy; add sugar gradually, beating until batter is fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla; then add flour mixture alternately with bananas, beating after each addition, until batter is smooth. Pour into 2 greased and floured 9 inch cake pans. Bake in preheated 375 degree F oven for about 25 minutes or until a tester comes out clean. Cool cake completely before icing. For icing, cook sugar, baking soda, butter, buttermilk and syrup in large heavy saucepan over medium low heat, stirring constantly until smooth. Stir in marshmallows, and continue cooking until candy thermometer reaches 238 degrees F. Transfer pan to counter padded with a towel. Add vanilla; beat until cloudy and of spreading consistency. This takes a little time, but is worth the effort. Immediately ice cake. Holds well 2-3 days, but rarely lasts longer.

Serves 12-15

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

The Littlest Princess

Littlest Princess

Equipment:

  • 12 pink and white standard paper cases
  • Large piping bag fitted with a 3/4 inch fluted tube

 Cake:

  • 12 double chocolate chip muffins/cupcakes
  • 1 – 14 ½ ounce tub vanilla frosting
  • Purple and pink food coloring

 Decorations:

  • 4 feet roll purple bubble gum tape
  • 1 tablespoon pink sprinkles
  • 2 tablespoons pink sanding sugar

Place muffins/cupcakes in paper cases. To make the crowns, cut 12 x 4 inch lengths of bubble gum tape; wipe excess powder from the strips. Using picture as a guide, use a small sharp knife to cut ¼ inch high triangles, side by side, from top of each bubble gum strip to make tips of crowns. Dip one end of each strip in a little water, secure ends together, pinching to seal. Fan tips of crown outwards. Place sprinkles in a small bowl. Place a little water in another small bowl. Dip tips of crowns quickly in the water, shake off excess water; dip in sprinkles. Tint frosting purple using the purple and a little of the pink food coloring. Spoon frosting into piping bag with fluted tube; pipe onto each muffin/cupcake. Top with crowns; sprinkle with sanding sugar.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

White Chocolate, Coconut Rice Pudding with Caramelized Mango

White Chocolate, Coconut Rice Pudding with Carmelized Mango

Caramelized Coconut:

  • 1 coconut
  • 1 tablespoon confectioners’ sugar

 Rice Pudding:

  • ¾ cup short grain rice
  • ¼ cup granulated sugar
  • 2 fresh or dried kaffir lime leaves
  • 2 cardamom pods, lightly crushed
  • A pinch of salt
  • 1 2/3 cups skim milk
  • 1 ½ cups coconut milk
  • 1 cup white chocolate, chopped

 ango Compote:

  • ½ cup plus 2 tablespoons granulated sugar
  • 2 mangoes – peeled, pit removed and sliced
  • ½ teaspoon dried pink peppercorns, lightly crushed
  • Freshly squeezed juice and grated zest of 1 lime

 Method:

Preheat oven to 325 degrees F. Grease and line a baking sheet with baking parchment. Begin by preparing the caramelized coconut. Crack open the coconut, drain the coconut water into a jug/pitcher and using a vegetable peeler to cu the flesh into fine strips. Spread the coconut on the prepared baking sheet and dust with confectioners’ sugar. Bake on the middle rack for 3-4 minutes until golden and starting to caramelize. Remove from the oven and set aside to cool.

To make the rice pudding, put the rice in a fine sieve/strainer and rinse under cold running water for 3 minutes to get rid of any starch. Transfer the drained rice to a heavy-bottomed saucepan or pot, add ¼ cup of the sugar, the kaffir lime leaves, crushed cardamom pods and salt. Add 1 ¼ cups of the skim milk and bring to a boil, stirring occasionally. Reduce the heat and gently simmer until almost all of the milk has been absorbed. Gradually add the remaining skim milk and coconut milk, stirring frequently. When almost all of the milk has been absorbed and the rice is tender, remove the pan from the heat. Take out the kaffir lime leaves and cardamom pods, add the chopped white chocolate and stir to melt.

To make the mango compote, tip the sugar into a small heavy-bottomed frying pan/skillet set over low-medium heat. Add 1 tablespoon of water and dissolve the sugar without stirring. Bring to a boil and continue to cook until the sugar becomes an amber-colored caramel. Swirl the pan if necessary to ensure the caramel cooks evenly. Add the sliced mangoes, peppercorns and lime juice and zest. Cook until the mango has softened and infused with lime and spice.

Serve the rice pudding in small glass bowls with the mango compote on top, garnished with the caramelized coconut.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:

  • 2 2/3 cups all-purpose flour
  • ½ rounded tsp. baking soda
  • A large pinch of sea salt flakes
  • 1 stick plus 1 tbsp. unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup plus 2 tbsp. soft light brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups dark bittersweet chocolate chopped into chunks

 Method:

Grease and line with baking parchment two large baking sheets. Preheat oven to 325 degrees F. Sift together the flour and baking soda into a large mixing bowl, add the salt and set aside. Cream together the softened butter, granulated sugar and soft light brown sugar in a stand mixer for 3-5 minutes until pale and very soft. Use a rubber spatula to scrape down the sides of the mixing bowl, add the vanilla and mix again. Add the beaten eggs, a little at a time and beat until fully incorporated. Add the sifted dry ingredients and mix again to combine. Finally fold in the chopped chocolate using a large rubber spatula or metal spoon. At this point you can bake the cookies immediately (but the flavor develops better if you cover and chill the cookie dough in the fridge 24 hours. Bring the dough to room temperature at least 30 minutes before baking.) Spoon rounded tablespoons of cookie dough onto the prepared baking sheets allowing plenty of space between each. Bake in batches on the middle oven rack for 10-12 minutes, until the edges of the cookies are golden brown and the middle is still slightly soft. You may need to turn the sheets around halfway through baking to ensure that the cookies brown evenly. Allow the cookies to cool on the baking sheets for 3-4 minutes then transfer to wire racks to cool completely. Store the cookies in an airtight container lined with baking parchment for 4-5 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com