You will need…

• 1 lemon or orange cake mix, divided
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter
• ½ cup chopped pecans
• 1 package instant vanilla pudding mix
• 1 cup sour cream
• 4 eggs
• 1/3 cup canola oil

And for the glaze…

• 1 cup confectioners’ sugar
• 2 to 3 tablespoons milk

What to do…

1. In a small bowl, combine 2 tablespoons cake mix, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans; set aside. In a large bowl, combine pudding mix, sour cream, eggs, oil and remaining cake mix. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into greased 8 in. x 4 in. x 2 in. loaf pans. Sprinkle with pecan mixture.
2. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over warm bread.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Ingredients:

• 1 package angel food cake mix
• 1/3 cup finely chopped maraschino cherries, well drained
• 1 square (1 ounce) semisweet chocolate, grated

Glaze:

• 2 tablespoons butter
• 1 square (1 ounce) semisweet chocolate
• 1 tablespoon light corn syrup
• 1 cup confectioners’ sugar
• 3 to 5 teaspoons maraschino cherry juice
• Maraschino cherries and fresh mint, optional

Instructions:

1. In a large bowl, prepare cake batter according to package directions. Fold cherries and chocolate into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets.
2. Bake on the lowest oven rack at 350 degrees F for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
3. In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners’ sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired

Yield: 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

Ingredients:

• 1 cup milk
• 1 tbsp lemon juice
• 2 ½ cups self-rising flour
• 2 tbsp unsweetened cocoa
• 1 tsp baking soda
• ½ cup butter, softened, plus extra for greasing
• 1 cup superfine sugar
• 2 extra large eggs
• 3 ½ oz semisweet chocolate, melted
• 1 oz milk chocolate shavings, to decorate

Frosting:

• 1 cup unsalted butter, softened
• 2 cups heavy cream
• 4 cups confectioners’ sugar, sifted
• 1 tsp peppermint extract
• few drops of green food coloring

Directions:

1. Pre-heat the oven to 325 degrees. Grease and line an 8 inch round deep cake pan.
2. Pour the milk into a pitcher and add the lemon juice. Let stand for 15 minutes. Sift the flour, cocoa, and baking soda into a large bowl. Add the butter, superfine sugar, and eggs and pour in the milk mixture. Beat with an electric handheld mixer until thoroughly combined. Whisk in the melted chocolate.
3. Spoon the batter into the prepared pan and smooth the surface. Bake in the preheated oven for about 1 ¼ hours, or until the cake is risen and a toothpick inserted into the center comes out clean. Cool in the pan, then turn out onto a wire rack to cool completely.
4. For the frosting, place the butter in a bowl and beat with an electric mixer until pale and creamy. Beat in 2/3 of the cream, then gradually beat in the confectioners’ sugar. Add the rest of the cream and continue beating 1-2 minutes, until the buttercream is very light and fluffy. Stir in the peppermint extract and food coloring to create a pale green color
5. Slice the cake horizontally into three equal rounds. Sandwich the rounds together with half the buttercream.. Spread the remaining buttercream over the cake. Decorate with the chocolate shavings. Slice and serve.

Serves 8

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Ingredients:

• 1 package yellow cake mix
• 1 package instant vanilla pudding mix
• 1 ¼ cups lemon-lime soda
• 3 eggs
• 1/3 cup canola oil

Topping:

• 1 cup sugar
• 2 tbsp all purpose flour
• 2 eggs, lightly beaten
• ½ cup butter, cubed
• 1 can crushed pineapple, drained
• 1 cup flaked coconut

Directions:

1. In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13”x9”x2” baking pan.
2. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
3. In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and reaches 160 degrees or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

YIELD: 12-16 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 New Year to all!
Here are 3 great recipes to help you bring in the new year!

Chutney Cheese Pâté

Ingredients:

• 2 packages cream cheese, softened
• 1 ½ cups shredded sharp Cheddar cheese
• 1 cup shredded Swiss cheese
• 3 ½ tbsp dry sherry
• 1 ¼ tsp curry powder
• 1 cup chutney
• 1 to 2 green onions with tops, finely chopped
• red pepper strips

Directions:

Combine softened cream cheese, sharp Cheddar cheese, Swiss cheese, dry sherry, and curry powder; beat at medium speed of an electric mixer until blended. Shape mixture into a 10 inch circle on a 12 inch round serving dish; cover and chill until firm. Spread chutney over cheese mixture; sprinkle with green onion, and garnish with red pepper strips. Serve with assorted crackers.

Yield: about 5 cups

Crab-Stuffed Cherry Tomatoes

Ingredients:

• ½ cup cooked crabmeat
• 2 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tbsp finely chopped green onions
• ½ tsp dried whole tarragon
• 1 small clove garlic, minced
• 1/8 tsp red pepper
• 1/8 tsp freshly ground pepper
• 24 cherry tomatoes
• salt
• 1 package cream cheese, softened
• 1 tbsp milk
• 1 tbsp chopped fresh parsley
• fresh parsley sprigs

Directions:

1. Drain crabmeat well by pressing between paper towels; flake crabmeat with a fork. Combine crabmeat and next 7 ingredients; stir well. Cover and chill.
2. Wash tomatoes thoroughly. Cut a thin slice from top of each tomato; carefully scoop out pulp, reserving pulp for other uses. Sprinkle shells lightly with salt, and invert onto a paper towel-lined baking sheet. Chill until needed.
3. Drain crab mixture well. Beat cream cheese and milk until fluffy; stir in crab mixture and chopped parsley. Spoon mixture into tomato shells. Garnish with parsley.

Yield: 2 dozen

Chocolate Caramel Cookies

Ingredients:

• 1 package devil’s food cake mix
• ¼ cup water
• 1 egg
• 3 tbsp canola oil
• 38 Rolo candies
• chopped hazelnuts

Directions:

1. In a large bowl, combine the cake mix, water, egg and oil. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts. Place 2 inches apart on ungreased baking sheets.
2. Bake at 350 degrees for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

Yield: 3 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

 

Ingredients:

• 2 egg whites
• 2/3 to ¾ cup sugar
• ¼ tspn vanilla extract
• 1 package chocolate chips
• ½ cup chopped nuts or coconut

Directions:

Beat egg whites and add sugar in small amounts until stiff.

Add extract, chocolate chips and nuts.

Drop by spoonful onto greased cookie sheet.

Preheat oven at 375 degrees then turn off heat.

Place cookies in oven. Leave overnight.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

For All Our Young Facebook Friends…
No need to wait for that perfect snow to create this charming fellow. Just break out the mini marshmallows.

Ingredients:

• 2 tablespoons shortening
• 2 tablespoons flour

Yellow Cake Batter:

• Shortening, as needed
• 2 ½ cups all-purpose flour, plus extra for pans
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup (5 2/3 ounces) unsalted butter or margarine, at room temperature
• 1 ¾ cups sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups milk
• 2 teaspoons grated fresh orange zest or lemon zest

Creamy White Frosting:

• 1 cup vegetable shortening
• 1 ½ teaspoons vanilla extract
• ½ teaspoon lemon extract, orange extract or almond extract
• 1 pound (1 box) confectioners’ sugar, sifted (4 ½ cups)
• 3 to 4 tablespoons milk

Classic Icing Glaze:

• 24 ounces (3 cups) confectioners’ sugar, sifted
• ¼ cup plus 2 teaspoons light-colored corn syrup
• 1 tablespoon water
• 6 cups mini marshmallows (10.5 ounce bag)
• Candy Coal, black rock candy, or any black candy, for eyes, mouth and buttons
• 4 ounces (1/2 cup) orange fondant
• 6 ounces (3/4 cup) red fondant
• 8 ounces (1 cup) white fondant
• 2 Little Debbie Snow Puff cookies
• 4 ounces white or clear food glitter

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease the bottom of one 6 inch round cake pan and one 8 inch round cake pan, then line it with waxed paper or parchment paper and grease and lightly flour the bottom and sides.
2. In a medium bowl, whisk together the 2 ½ cups flour, the baking powder and salt.
3. Using an electric mixer on medium to high speed, beat the butter in a large bowl for 30 seconds. With the mixer on medium speed, gradually add the sugar, about ¼ cup at a time, beating each addition 3 to 4 minutes or until well combined. Using a rubber spatula, scrape down the sides of the bowl; continue beating on medium speed for 2 minutes more, until the mixture is smooth and creamy. Add the eggs 1 at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.
4. With the mixer on low speed and beating until just combined after each addition, beat the flour mixture into the butter mixture in 3 additions, alternating with 2 additions of the milk. Add the orange zest and, with mixer on medium to high speed, beat the batter for 20 seconds more.
5. Fill the prepared pans two thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes for the 6 inch pan, and 30 to 35 minutes for the 8 inch pan. Cool the cakes completely in the pans on cooling racks and then turn them out onto the racks.
6. Make the Frosting: With a mixer on medium speed, beat together the shortening, vanilla extract and lemon extract in a medium bowl for 30 seconds. Slowly add half the confectioners’ sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough milk until the icing reaches a spreadable consistency. Store in an airtight container in the refrigerator for up to 3 days.
7. Referring to the photo, place the cooled cakes next to each other on a large platter or 16 inch cardboard base. Using an offset spatula, bond the cakes with a little frosting where they touch. Then frost the sides of the cakes.
8. Make the Glaze: In a large bowl, add the corn syrup to the sugar; stir with a wooden spoon until combined. Stir in the water. The glaze should be thick but pourable and spreadable. If it is too thick, stir in more water, a few drops at a time. Refrigerate in an airtight container for up to 3 days.
9. Dip a clean offset spatula into warm water, wipe it dry, and use it to spread the glaze over the top of the cakes.
10. Referring to the photo and working from the perimeter toward the center, arrange the mini marshmallows in concentric rings on top of each cake.
11. Place 2 pieces of candy coal on the larger cake for buttons. Arrange some candy coal on the smaller cake for the eyes and mouth as shown. If the candy chunks are too large, place them in a sealable plastic bag on a work surface and lightly tap with a hammer or rolling pin to break them into smaller pieces.
12. For the nose, mold the orange fondant into a carrot shape about 3 ½ inches long. Lay it on top of the smaller cake.
13. Using a rolling pin, roll out the red fondant to about 1/8 in thick. Using a small, sharp knife, cut it into 1 by 1 ½ inch strips. Roll out the white fondant to the same thickness. Cut into one 1 by 3 ½ inch strip and two 1 by 5 inch strips.
14. Referring to the photo, arrange the fondant to be the scarf: Place the red strips at intervals on top of the white strips. Shape 1 end of the shorter white strip so it looks “crushed” and place the strip across the snowman’s neck. Cut 1 end of each of the other strips at an angle and layer them on top of the first at 1 side of the neck, placing the pointed ends down.
15. For the earmuffs, spread a little frosting on back of each Snow Puff cookie and affix 1 on each side of the snowman’s head.
16. Using a spoon, lightly sprinkle the food glitter over the entire cake.

Serves 10-14

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com