Strawberry Mousse Cake

A lovely yummy cake to make for your Labor Day party/get together

Holidays!

 

Strawberry Mousse Cake

Ingredients; cake

Oil or melted butter for greasing

1 ½ cups all-purpose flour

1 tbsp. baking powder

¾ cup unsalted butter, softened

Generous ¾ cup superfine sugar

3 eggs beaten

1 tsp vanilla extract

2 tbsp. milk

Ingredients; Filling and topping

4 tsp powdered gelatine

3 tbsp. orange juice

5 cups fresh strawberries

3 tbsp. superfine sugar

1 ½ cups heavy cream

Scant ½ cup grape jelly, warmed

 

Method

Preheat the oven to 325F/160C. Grease a 9-inch/23-cm round spring form cake pan and line with parchment paper.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract.  Beat well until the batter is smooth, then stir in the milk.

Spoon the batter into the prepared pan and smooth level.  Bake in the preheated oven for 45-55 minutes or until risen and golden brown.

Let cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.  Cut the cake in half horizontally and place half back in the cake pan.

For the filling, dissolve the gelatine in the orange juice in a small bowl placed in a pan of hot water.  In a blender or processor, puree 3 ½ cups of the strawberries with the sugar.  Whip the cream until thick enough to hold its shape.  Quickly stir the gelatine into the strawberry mixture, then fold in the cream.

Pour the mixture into the cake pan and place the second half of the cake on top.  Chill in the refrigerator until set.  Turn out the cake and spread the top with the warmed grape jelly.  Decorate the mousse cake with the remaining strawberries.

 

Serves 8-10

Tried and tested in the THASC kitchen

Chocolate Orange Cupcakes

Sure to be a hit with the children when they come home from school

Chocolate orange cupcakes

Chocolate Orange cupcakes

Ingredients – Cakes

½ cup butter, softened

Generous ½ cup superfine sugar

Finely grated rind and juice of ½ orange

2 eggs, lightly beaten

Generous ¾ cup self-raising flour

1 oz. /25g semisweet chocolate, grated

Thin strips candied orange peel, to decorate

Ingredients – Topping

4 oz./115g semisweet chocolate, broken into pieces

2 tbsp. unsalted butter

1 tbsp. dark corn syrup

Method

Preheat the oven to 350F/180C.  Line muffin pans with 16 paper liners or put 16 double layer paper liners on a baking sheet.

Put the butter, sugar, and orange rind in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and, using a metal spoon, fold gently into to mixture with the orange juice and grated chocolate.  Spoon the cake batter into the paper liners.

Bake in the preheated oven for 20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack and let cool.

For the frosting, put the chocolate into a heatproof bowl and add the butter and syrup.  Set the bowl over a saucepan of simmering water and stir until smooth.  Cool until the frosting is thick enough to spread.  Spread over the cupcakes and decorate each cupcake with a few strips of candied peel.  Let set.

Makes 16

Tried and tested in the THASC kitchen

Coconut bars

Coconut Bars

Coconut bars

Ingredients – Cake

Generous ½ cup butter (plus extra for greasing)

Generous 1 cup superfine sugar

2 eggs beaten

Finely grated rind of 1 orange

3 tbsp. Orange juice

2/3 cup sour cream

1 ¼ cups self-raising flour

1 cup dry unsweetened coconut

Toasted long shred coconut to decorate

 

Ingredients – Frosting

1 Egg white

1 ¾ cup confectioners sugar

1 cup dry unsweetened coconut

About 1 tbsp. orange juice

 

Method

Preheat the oven to 350F/180C.  Grease a 9-inch/23-cm square cake pan and line the bottom with non-stick parchment paper.

Cream together the butter and superfine sugar until pale and fluffy, then gradually beat in the eggs.  Stir in the orange rind, orange juice, and sour cream.  Fold in the flour and dry unsweetened coconut evenly using a metal spoon.

Spoon the batter into the prepared cake pan and level the surface.  Bake in the preheated oven for 35-40 minutes, or until risen and firm to the touch.

Let cool for 10 minutes in the pan, then turn out and finish cooling on a wire rack.

For the frosting, lightly beat the egg white, just enough to break it up, and stir in the confectioners sugar and dry unsweetened coconut, adding enough orange juice to mix to a thick paste.  Spread over the top of the cake, sprinkle with long shred coconut, then let set before slicing into bars.

Makes 10

Tried and tested in the THASC kitchen

Blueberry and Vanilla Muffins

Another fabulous back to school recipe to slip inside the little ones lunch boxes, or give as a snack once they get home after their busy day.

Blueberry Muffins.jpg

Blueberry and Vanilla Muffins

Ingredients

1 cup self-raising flour

½ teaspoon baking powder

Generous ½ cup superfine sugar

Generous ½ cup blueberries

2 tsp vanilla extract

1 egg

½ cup buttermilk

2 tbsp vegetable oil

Vanilla sugar, for dusting

Method

Preheat the oven to 375F/190C.  Cut out 18 x 3 ½ inch/9-cm squares from parchment paper.  Push the squares into 2 x 12-hole mini muffin pans, creasing the squares to fit so that they form paper liners.  Don’t worry if they lift out of the sections slightly, the weight of the muffin batter will hold them into place.

Sift the flour and baking powder into a mixing bowl.  Stir in the sugar and blueberries.  In a separate mixing bowl, beat together the vanilla, egg, buttermilk, and oil with a fork until evenly combined.

Turn the buttermilk mixture into the flour.  Using a metal spoon gently fold the ingredients together until just mixed.  Don’t over blend the ingredients or the muffins won’t be as light.

Spoon the batter into the paper liners; it should be level with the top of the pan.  Sprinkle with a little vanilla sugar and bake in the preheated oven for 15 minutes, or until risen and just form to the touch.  Let the muffins stand in the pan for 2 minutes, then transfer them in their liners to a wire rack to cool.  Serve warm or cold, dusted with a little extra vanilla sugar.

Makes 18

Tried and tested in the THASC kitchen

A Yummy Back to School Recipe

 

Yo Yo's

Yo Yo’s

A delicious fun recipe from the Falkland Islands that the children can help make for their lunch boxes, or as a snack when they get home from school.  Traditionally made with custard powder, but in the absence of Custard powder we have used Jello cook and serve pudding, which worked really well.  Measurements are in both US and UK for ease.

Biscuits/Cookies

Preheat oven to 180 degrees C, or 350 degrees F

12oz butter/1.5 cups butter

4oz icing sugar/1 cup confectioners sugar

4oz custard powder/1 packet vanilla, or banana flavour Jello cook and serve pudding

12oz plain flour/2.5 to 3 cups plain flour

Filling

12 tablespoons icing/confectioners sugar

2 tablespoons custard powder/vanilla, or banana flavour Jello cook and serve pudding

2 tablespoons butter

Hot water to mix

 

Method;

Biscuits/cookies

Cream butter and confectioners/icing sugar together.  Sift flour and custard powder/Jello pudding together and add into butter, sugar mixture.  Work ingredients together with a fork or fingers until dough forms.  Form into an even number of teaspoon sized balls.  Cover baking sheet with parchment/greaseproof paper.  Flatten balls into consistent size rounds either with your fingers or a fork.  Bake for between 15 to 20 minutes, remove from oven and leave on parchment/baking paper to cool completely.

Filling

Cream all ingredients together and use to sandwich biscuits/cookies together when cool – serve!

Tried and tested in the THASC kitchen

Easy Clam Chowder

Clam Chowder.jpg
An easy clam chowder for you to make at home

 

Easy Clam Chowder

Ingredients

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

½ teaspoon dried thyme

3 tablespoons all-purpose flour

1 cup milk

1 cup vegetable stock

2 (6.5 ounce) cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 cup half and half

Kosher salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley leaves

Method

Heat a large stockpot or Dutch oven over a medium high heat.  Add bacon and cook until brown and crispy, abut 6-8 minutes.  Transfer to a paper towel lined plate, reserving 1 tablespoon excess fat; set aside.  Melt butter in the stockpot.  Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2-3 minutes.  Stir in thyme until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.  Stir in potatoes.  Bring to boil; reduce heat and simmer until potatoes are tender, about 2-15 minutes.  Stir in half and half and clams until heated, about 1-2 minutes; season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until consistency is reached.  Serve immediately, garnished with bacon and parsley if desired.4

Tried and tested in the THASC kitchen

Chocolate Coconut Cake

highlighter.jpg
A delicious chocolate cake – not the cake to make when on a diet!

 

Chocolate Coconut Cake

Ingredients: cake

1 package (18-1/4 ounces) chocolate cake mix with pudding

1 cup sugar

1 cup milk

24 Large marshmallows

1 package (14 ounces) flaked coconut

Glaze

1-1/2 cups sugar

1 cup evaporated milk

½ cup butter, cubed

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped almonds

Method

Prepare cake according to package directions.  Grease two 13-in, x 9-in, 2-in, baking pans.  Line bottom and sides of one pan with waxed paper; spray with cooking spray.  Divide batter among pans.  Bake at 350 degrees for 15-20 minutes.  Cool.

In a large saucepan, bring sugar and milk to a boil.  Reduce heat to medium and stir in marshmallows until smooth.  Add coconut.  Spread over cake in unlined pan.

Using wax paper, remove the remaining from the pan and carefully invert on top of filling; carefully peel of waxed paper.  Cool completely.

In another saucepan, bring the sugar, milk and butter to a boil.  Remove from heat; add chips and stir until smooth.  Add the nuts.  Pour over the cake; cool to room temperature.  Cover and refrigerate overnight.

Yield; 16-20 servings

Tried and tested in the THASC kitchen

Note; We found that using the waxed paper wasn’t necessary and in fact made the cake slightly misshapen compared to the other layer.  Also recommend freezing prior to cutting as it is a very moist cake and hard to cut successfully otherwise.

Tortellini and Chicken Salad

Tortellini Salad
A quick and easy pasta salad for the dog days of summer

Chicken and tortellini Salad

Ingredients

2 (9-oz) packages refrigerated cheese-filled tortellini

½ cup Olive oil

½ cup grated parmesan cheese

¼ cup fresh lemon juice

2 garlic cloves

1 tsp. Worcestershire Sauce

2 cups chopped cooked chicken

1 cup frozen sweet peas, thawed

½ cup thinly sliced green onions

½ cup fresh chopped flat leaf parsley

Salt and pepper to taste.

Method

Prepare tortellini according to package instructions.

Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken and next 3 ingredients.  Season with salt and pepper to taste.

 Makes 12 to 5 appetizer servings

Hands on time:20 minutes Total time:30 minutes

Tried and tested in the THASC kitchen

Strawberry Birthday Cake

Strawberry birthdayCake.jpg

Strawberry Birthday Cake

Ingredients; Cake layers

1 cup butter, softened

2 cups granulated sugar

3 large eggs

2 ¾ cups all-purpose soft-wheat flour

2 tsp. baking powder

½ tsp. salt

1 cup milk

1 vanilla bean

Strawberry Compote

1 vanilla bean

1 ½ cups chopped strawberries

½ cup granulated sugar

1 Tbsp. dark rum

Cream Cheese Frosting

1 ½ cups butter, softened

½ (8oz) package cream cheese, softened

5 cups powdered sugar

2 tsp. vanilla extract

½ tsp. almond extract

Garnish: fresh strawberry halves

Method; Cake

Preheat oven to 350 degrees.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating well.  Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition, stopping to scrape bowl as needed.  Split vanilla bean lengthwise, and scrape out seeds.  Stir seeds into batter; reserve bean for another use.  Pour batter into 2 greased and floured 8-inch round cake pans with 2-inch sides.

Bake at 350 degrees for about 30 to 34 minutes, or until a wooden pick inserted in centre comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans and place on wire racks to cool completely (about 1 hour)

Compote

Split vanilla bean lengthwise and scrape out seeds.  Stir together vanilla bean and seeds, strawberries, and sugar in a medium saucepan.  Cook over a medium heat, stirring occasionally, for 10 minutes, or until strawberries are soft and mixture is slightly syrupy.  Remove from heat; discard vanilla bean.  Stir in rum.  Cool completely (about 30 min).

Frosting

Beat butter and cream cheese at medium speed with an electric mixer for about 3 minutes or until creamy.  Gradually add powdered sugar, beating at low speed until smooth.  Beat at medium speed for 1 minute, or until fluffy.  Stir in extract’s, garnish if desired.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers.  Place 1 layer cut side up on a cake plate.  Spread with half of strawberry compote.  Top with another cake layer; spread with about ¾ cup cream cheese frosting.  Place another cake layer on top of frosting spread with strawberry compote.  Top with remaining cake layer.  Spread with 1 ½ cups frosting on top and sides of cake to make a thin layer of frosting.  Chill cake for 30minutes.  Spread cake with remaining cream cheese frosting.  Store in refrigerator.

Makes 16 servings

Hands on time; 53 min. Total time; 2 hr., 46min.

Tried and tested in the THASC kitchen

Pier House Lime Pie

Pier house key lime pie.jpg
Who can resist a Key Lime Pie!

 

Pier House Key Lime Pie

Ingredients

Crust:

1-5 1/2-ounce packet graham crackers, crushed (about 1 2/3 cups)

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons butter, melted

Filling:

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream tartar

Meringue:

4 egg whites

4 tablespoons superfine sugar

Method

Preheat oven to 325 degrees F.

Separate eggs.  Allow at least three hours to prepare ahead.

Prepare the crust by combining all crust ingredients.  Blending well.  Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate.  To make it smooth and even, place a smaller pie plate on top of the crumb filled plate and press the smaller plate firmly all around the sides and bottom.  Bake at 350 degrees F. for 6 to 9 minutes.  Cool.

To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in colour.  Turn off mixer and add half of the key lime juice and the cream of tartar, then the remaining lime juice.  Mix until well blended.  Pour into prepared crust and bake until set, about 10-15 minutes, or until centre is firm and dry to the touch.  Freeze for at least 3 hours before topping with meringue.

To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees F.  Beat on high speed until peaks are formed.  Top the frozen pie and return to freezer until serving.  Pie will keep for several days.

Yields: 1 9-inch pie

Tried and tested in the THASC kitchen