Love Is In The Air

Edith's Chocolate Cake.JPGEdith’s Chocolate Cake

Ingredients:

  • 3 cups cake flour
  • 2 cups sugar
  • 6 tbsp. cocoa
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 3 eggs
  • 1 ½ cups water
  • 2/3 cup Mazola oil
  • 2 tbsp. vinegar
  • 2 tsp. vanilla

Frosting:

  • 2 cups butter, room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 jar marshmallow crème

Sift together three times in a bowl flour, sugar, cocoa, baking soda and salt. Combine in a separate bowl: 1 1/2 cups water, 2/3 cup Mazola oil, 2 tbsp. vinegar and 2 tsp. vanilla. Stir and add dry mixture all at once. Stir mixture long enough that dry ingredients are dissolved. Pour into 10 x 14 inch pan or two 9 inch round pans, ungreased. Bake in a 350 degree F oven for 35 to 45 minutes. Cool in pans. Remove when cake is cool. We doubled this recipe for our wedding cakes.

For the frosting: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add vanilla and stir in the marshmallow crème until well blended. Frost the cakes and decorate as desired.

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

Banana Cake

Groom’s Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • ¾ cup vegetable oil
  • 3 tbsp. milk
  • 1 ½ cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger

For the Frosting:

  • 7 oz. cream cheese
  • 2/3 cup confectioners’ sugar, sifted
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan, then line the bottom with waxed paper. Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil and milk. Break up any lumps in the brown sugar, then stir it into the banana mixture until well combined. Sift the flour and spices over the mixture, then fold in. Tip the mixture into the prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the frosting, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth and creamy, then spread over the cooled cake.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Make For Your Mother

May Day Cake

May Day Cake

Ingredients:

  • 1 package strawberry cake mix
  • 2 containers (16 oz.) cream cheese frosting
  • Fresh flowers (roses, pansies or daisies), for garnish

Preheat oven to 350 degrees F. Grease and flour two 8 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Fill and frost cake with cream cheese frosting. Garnish with fresh flowers just before serving. Tip: Be sure to use only non-toxic flowers. Rinse fresh flowers with cool water and dry with paper towels. Place small piece of plastic wrap under flowers that rest on cake.

Tested in the THASC kitchen. Photo by THASC.

 

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

www.thasc.com

Make For Your Mother

Chocolate Cake

Chocolate Cake

 Ingredients:

  • 1 1/2 cups self-rising flour
  • 2 tsp baking powder
  • 1/2 cup unsweetened cocoa
  • 3 eggs
  • Scant 3/4 cup light brown sugar
  • 2/3 cup sunflower oil, plus extra for greasing
  • 2/3 cup light cream
  • Strawberries, to decorate

 Frosting:

  • 8 oz. semisweet chocolate, broken into pieces
  • Generous 1 cup heavy cream

 Preheat oven to 350 degrees F. Grease two 8 inch round cake pans and line the bottoms with parchment paper. Sift the flour, baking powder and cocoa into a large bowl. Beat the eggs with the sugar, oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter. Pour the batter into the prepared pans and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pans for 10 minutes, then turn out and finish cooling on a wire rack. For the frosting, place the chocolate and heavy cream in a saucepan over low heat and stir until melted. Remove from the heat and stir until the mixture cools slightly and begins to thicken. Place one cake on a serving plate and top with chocolate frosting and top with additional cake. Spread the remaining chocolate mixture over the top and sides of the cake, swirling with a spatula. Decorate with the strawberries.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Brunch with Mom

Brunch with Mom 5-4

Make for your Mom…

Everybody’s Favorite Crunch Salad

Ingredients:

  • 1 ½ cups crispy chow mein noodles
  • ¾ cup hulled sunflower seeds
  • ½ cup slivered almonds, toasted
  • 1 head romaine lettuce or curly leaf lettuce, cut into bite size pieces, washed, dried well and chilled
  • 4 green onions or scallions, thinly sliced

Dressing:

  • ¼ cup packed brown sugar (either light or dark is okay)
  • 2 tsp. salt
  • 6 tbsp. seasoned rice vinegar (this is rice vinegar with salt and pepper already added)
  • ½ cup vegetable oil
  • 4 drops Tabasco sauce (if you like more bite, add 2 more drops)

Make the dressing: in a small jar or plastic container with a lid, combine the brown sugar, salt, vinegar, oil and Tabasco and shake well to combine; set aside. Make the salad: in as small bowl, combine the chow mein noodles, sunflower seeds and almonds. Just before serving, layer the lettuce, green onions and noodle mix in a bowl. Pour dressing over the salad (give it a couple of shakes if it’s separated) and mix well. Serve immediately.

Sour Cream Chocolate Cake

Ingredients:

  • 1 ½ cups sour cream
  • ¼ cup butter melted
  • 4 eggs
  • 1 ¾ cups flour
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 4 tbsp. cocoa
  • 1 tsp. vanilla

Whipped Cream Frosting:

  • 2 cups whipping cream
  • 1 small box white chocolate instant pudding mix
  • 1/3 cup powdered sugar

Make the cake: Beat sour cream, butter and egg together, until thoroughly blended. Sift dry ingredients into cream mixture. Beat thoroughly together and add vanilla. Bake in a greased 13 x 9 x 2 inch pan or 2 – 8 inch round pans. Bake 325 degrees F for 35 to 40 minutes (for 8 inch pans bake 325 degrees F for 20 to 25 minutes).

Make the whipped frosting: Use a child bowl. Mix whipping cream slowly until it begins to thicken; add sugar and pudding mix. Continue to mix until you have a spreadable frosting.

Donna’s Spaghetti Casserole with Celery

Ingredients:

  • Cooking spray
  • 2 tbsp. olive oil
  • 1 cup thinly sliced onion
  • 1 cup yellow bell peppers thinly sliced
  • 1 cup green bell pepper thinly sliced
  • 3 garlic cloves, minced
  • 2 cups sliced button mushrooms
  • 1 cup thinly sliced celery
  • 3 cups homemade tomato sauce (or store bought pasta sauce)
  • 1 lb. spaghetti, broken into 2i nch pieces, cooked
  • 1 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 2 tbsp. chopped fresh parsley
  • 1 tsp. fennel seed (press to release the oils)

Preheat the oven to 400 degrees F. Coat a 2 quart baking dish with cooking spray. Heat the olive oil in a Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and celery and cook until the vegetables are soft, about 7 minutes. Add the fennel seed, tomato sauce and cooked spaghetti and mix well. Salt to taste. Pour the mixture into the baking dish. Top the casserole with the mozzarella, Parmesan and parsley. Bake until the cheese is golden, 12 to 15 minutes. Serve and enjoy.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Breakfast For Mother’s Day

Mother's Day Breakfast.jpgMake for your Mom…

Apple And Pork Pie

Ingredients:

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 7 cups sliced unpeeled tart cooking apples
  • 2 packages (12 oz. each) bulk seasoned pork sausage
  • 1 cup sliced scallions (green onions)
  • 1 box pie crust roll out dough
  • 1 egg yolk, beaten

Mix sugars, flour, cinnamon and nutmeg in large bowl. Stir in apples; set aside. Cook sausage and scallions in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain and cool. Heat oven to 425 degrees F. Follow instructions on box for pie pastry. Spread half of sausage mixture in pie pastry and cover with half of the apple mixture; repeat layers. Cover layers with pie crust and brush top with beaten egg yolk. Bake 30 minutes. Reduce oven temperature to 350 degrees F. Bake about 30 minutes longer or until crust is golden brown.

Baked Herb Omelet with Fruit Salsa

Ingredients:

  • 1 medium onion, chopped (1/2 cup)
  • ½ cup shredded mozzarella cheese (2 oz.)
  • 1 ½ cups milk
  • 4 eggs
  • 1/3 cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. dried basil leaves
  • ¼ tsp. salt

Fruit Salsa Ingredients:

  • 2 kiwi fruit, peeled and chopped
  • 1 medium mango, cut lengthwise in half, pitted and chopped (1 cup)
  • 1 papaya, peeled, pitted and chopped (1 cup)
  • 1 jalapeno chili, seeded and finely chopped
  • 1 cup pineapple chunks
  • 1 tbsp. finely chopped red onion
  • 1 tbsp. chopped fresh cilantro
  • 2 tbsp. lime juice

Make the Fruit Salsa by mixing all ingredients in glass or plastic bowl; store covered in refrigerator. Heat oven to 350 degrees F. Grease pie plate 9 x 1 ¼ inches, or spray with cooking spray. Sprinkle onion and cheese in pie plate. Place remaining ingredients in blender. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into plate. Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Serve with salsa.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Berry Good French Toast Bake

Berry Good French Toast Bake

Ingredients:

  • ½ cup all-purpose flour
  • 1 ½ cups milk
  • 1 tbsp. sugar
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 6 eggs
  • 10 slices (1 inch thick) French bread, cut into 1 inch cubes
  • 1 package (3 oz.) cream cheese, cut into ½ inch cubes
  • 1 cup fresh or frozen blueberries
  • ½ cup chopped nuts
  • Powdered sugar, if desired
  • Blueberry or maple syrup, if desired

Generously grease 2 ½ quart casserole or 13x9x3 inches rectangular baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Oatmeal Crunchies

Oatmeal Crunchies

Ingredients:

  • 2 cups margarine
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 1 tbsp. vanilla extract
  • 4 eggs
  • 4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 4 cups rolled oats
  • 4 cups cornflakes, crushed
  • 2 cups shredded coconut

Combine the margarine, sugars, vanilla and eggs in a large mixing bowl; beat until smooth. Sift together the flour, baking soda, baking powder and salt; stir into the sugar mixture. Stir in the oats, cornflakes and coconut. Shape into ¾ inch balls and arrange on a lightly greased cookie sheet. Flatten slightly. Bake at 325 degrees F for 15 to 20 minutes or until golden brown. Yield: 7 to 8 dozen

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Vanilla Cream Pie

Vanilla Cream Pie

Ingredients:

  • One 9-inch baked pastry pie crust
  • 2 ½ cups milk, divided
  • 1 cup sugar
  • ¼ cup cornstarch
  • Dash of salt
  • 3 large egg yolks, beaten
  • Whipped cream

Bring 2 cups milk to a boil in a saucepan over medium-high heat. Mix sugar, cornstarch and salt together in a bowl. Stir in ½ cup milk. Add the egg yolks and mix well. Stir the cornstarch mixture into the boiling milk and bring back to a boil, stirring constantly. The pudding is ready when it coats the back of a spoon. Remove from the heat and let cool in bowl. Once the pudding is cooled, pour into the baked pie crust and refrigerate overnight, or until set. Top with thick layer of whipped cream. For an extra burst of flavor, add the seeds from half of a vanilla bean to the pudding. It not only tastes amazing, it also smell wonderful.

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 Banana Cake

Chocolate Banana Cake

Ingredients:

  • 1 package Swiss Chocolate Cake Mix
  • 1 ½ cups light vanilla nonfat yogurt, divided
  • 2 medium bananas, sliced and divided
  • 1 tbsp. chopped pecans

Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for No Cholesterol recipe. Split cake into thirds horizontally. Place bottom cake layer on serving plate. Spread ½ cup yogurt on cake. Arrange half the banana slices on yogurt. Place middle cake layer on top of bananas. Repeat with ½ cup yogurt and remaining banana slices. Place top cake layer on top of bananas. Glaze with remaining ½ cup yogurt. Sprinkle with pecans. Refrigerate until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com