Getting Ready For Thanksgiving

Caramel Apple Upside Down CakeCaramel Apple Upside Down Cake

Ingredients:

  • 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
  • Finely grated rind of 1 lemon

Topping:

  • ¼ cup unsalted butter
  • ½ cup superfine sugar
  • 1 tbsp. water
  • 4 apples
  • 2 tbsp. lemon juice

Method:

Preheat the oven to 350 degrees F. Grease an 8 inch round deep cake pan with a solid bottom. For the caramel apple topping, put the butter and sugar into a heavy pan with the water and heat gently until melted, then bring to a boil. Reduce the heat and cook, stirring, until it turns to a deep golden caramel color. Pour quickly into the cake pan, tilting to cover the bottom evenly. Peel, core and thickly slice the apples, toss in the lemon juice, and spread evenly over the bottom of the cake pan. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then stir in the lemon rind. Spoon the mixture over the apples and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until risen and golden brown. Let cool in the pan for 2-3 minutes, then turn out carefully onto a warmed serving plate. Serves 6

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Count Down To Halloween

Monster Cookies

Monster Cookies

Ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar
  • 3 tablespoons hot water
  • green and orange food coloring

For Decorating:

  • 5 licorice all sorts, thinly sliced
  • 20 jelly beans, halved
  • 5 gummy candies, cut into 4 pieces
  • mini chocolate chips
  • mixed candies for decorating

To make the cookies, beat the butter, sugar, and egg with an electric mixer until creamy.  Add the flour. Using your hands, press the mixture together to form a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes, or until smooth. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil. Roll out the dough between sheets of waxed paper to ¼ inch thick. Cut into shapes, using any desired cutters. Put the cookies on the baking sheet and bake for 15 minutes or until golden.  Leave to cool. Divide and sift the confectioners’ sugar into bowls. Add the water and food coloring and stir well.  Dip the front of each cookie into the frosting. While the frosting is still soft, decorate the cookies with candies.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Halloween

Halloween Cupcakes

Halloween Cupcakes

Ingredients:

  • 2 cups self-rising flour
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Frosting:

  • ¾ cup confectioners’ sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 ½ tablespoons unsalted butter, softened
  • Food coloring to decorate, if desired
  • Raspberry jam, to decorate, if desired

Preheat the oven to 350 degrees F. Line 18 standard muffin cups with paper liners. Sift the flour and sugar into a mixing bowl. Add the butter, eggs, milk, and vanilla, and beat until smooth. Fill the paper liners three-quarters full with the batter. Bake for 15 minutes, or until the cupcakes are golden. Cool on a wire rack. To make the frosting, mix the confectioners’ sugar, cocoa, and butter with a little hot water until smooth. Divide and color with food coloring if desired. Spread over the cakes. Drizzle with raspberry jam if 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

Count Down To Halloween

Thumbprints

Thumbprints

  • 1/3 cup unsalted butter
  • 1/3 cup sugar
  • 2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • 1 cup self-rising flour
  • 1/3 cup instant vanilla pudding mix
  • 2 tablespoons peach or apricot jam

Preheat the oven to 350 degrees F. Line two baking sheets with waxed paper. Using electric beaters, beat the butter and sugar in a small bowl until the mixture is light and creamy. Add the milk and vanilla, and beat until combined. Sift the flour and pudding mix into the butter mixture and mix to form a soft dough. Roll 2 teaspoons of the dough at a time into balls and place on the baking sheets. Press a hollow in each ball with your thumb or the end of a wooden spoon and fill each hole with ¼ teaspoon of jam. Bake the cookies for 15 minutes, then transfer to a wire rack to cool. Makes about 32.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Halloween

Halloween Coconut Cake

Halloween Coconut Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filing
  • 1 1/3 cups water
  • 4 eggs
  • ¼ cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 minutes. Cool pans 15 minutes; remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese Frosting

  • 4 tbsp. butter or margarine
  • 2 cups coconut
  • 1 – 8 oz. pkg. cream cheese
  • 2 tsp. milk
  • 3 ½ cups sifted confectioners’ sugar
  • ½ tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, sir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; blend in sugar gradually. Blend in vanilla; stir in 1 ¾ cups of the coconut. Spread on tops of cake layers. Stack, spread over sides and sprinkle with remaining coconut. Decorate with Halloween candies if 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

 

Count Down To Halloween

Coconut Ice

Coconut Ice

  • 2 ½ cups confectioners’ sugar
  • ¼ teaspoon cream of tartar
  • 1 egg white, lightly beaten
  • 3 tablespoons unsweetened condensed milk
  • 1 ¾ cups shredded dried coconut
  • orange food coloring

Brush 13 ¾ inch loaf pan with melted butter or oil. Line with waxed paper and grease the paper. Sift the confectioners’ sugar and cream of tartar into a bowl. Make a well in the center. Add the combined egg white and condensed milk. Stir in the coconut. Mix until well combined. Divide the mixture between two bowls. Tint the contents of one bowl with orange coloring. Knead the color through evenly. Press the orange mixture into the bottom of the loaf pan. Cover with the white mixture and press down gently. Refrigerate for 1 hour, or until set. When firm, remove from the pan and cut into squares. Makes 30 pieces.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Halloween

Bleeding Fingers

Bleeding Fingers

  • 2 egg whites
  • ½ cup sugar
  • 1 cup shredded dried coconut
  • ½ cup raspberry or strawberry jam
  • 10 colored jelly beans

Preheat the oven to 300 degrees F. Line a baking sheet with waxed paper. Beat the egg whites until stiff peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the mixture becomes thick and glossy. Fold in the coconut. Fill a piping bag fitted with a plain ¾ inch nozzle with the meringue mixture. Pipe 3 ¼ inch lengths onto the baking sheet. Bake for 5 minutes. Reduce the heat to 235 degrees F and bake for a further 45 to 50 minutes, or until the meringues are light and crisp. Turn off the oven and leave the meringues inside to cool. Heat the jam in a saucepan over low heat until thin and runny. Pour into a bowl. Cut one end from each jelly bean and discard the end. Cut the remaining jelly beans in half lengthwise. Press the jelly bean on the end of each meringue. Drizzle with warm jam to resemble the blood. Makes 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

Count Down To Halloween

7-Up Cake7-Up Cake

  • 1 box lemon supreme cake mix
  • ¾ cup vegetable oil
  • 1 (10 oz) 7-up

Mix together and bake in large pan at 350 degrees F for 30 to 35 minutes.

Icing:

  • 1 small can pineapple, drained
  • 1 ½ cups sugar
  • 1 heaping tbsp. flour
  • juice for pineapple and water to measure ½

Cook until thick, add pineapple and 2 tablespoons butter. Cool, then put 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

After School Treats

Alien CookiesPirate And Alien Cookies

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cups confectioners’ sugar
  • 3 tablespoons hot water
  • 4 drops green food coloring
  • 5 licorice allsorts, thinly sliced
  • 20 jelly beans, halved
  • 5 gummy candies, cut into 4 pieces

To make the cookies, beat the butter, sugar and egg with an electric mixer until creamy. Add the flour. Using your hands, press the mixture together to form a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes or until smooth.  Cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil.  Roll out the dough between sheets of waxed paper to ¼ inch thick.  Cut into shapes, using cutters. Put the cookies on the baking sheet and bake for 15 minutes, or until golden.  Leave to cook. Stir the confectioners’ sugar into a bowl.  Add the water and food coloring, and stir well.  Dip the front of each cookie into the frosting. While the frosting is still soft, decorate the cookies with the candies. Makes   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

After School Treats

Fairy Wand CookiesFairy Wand Cookies

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 7 ounces semisweet chocolate chips, melted
  • 10 popsicle sticks
  • small dragees, to decorate

Beat the butter, sugar and egg with an electric mixer until creamy. Add the flour. Using your hands, press the mixture together to make a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes, or until smooth. Cover with plastic wrap and put in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil. Roll out the dough between sheets of waxed paper to ¼ inch thick. Cut the dough into twenty stars, using a star shaped cutter. Arrange on the baking sheets and bake for 15 minutes, or until golden. Cool on the trays. Place ½ teaspoon of melted chocolate on the flat side of half the cookies. Spread out to cover. Attach the stick and sandwich the remaining cookies over the chocolate and press together. Allow the chocolate to set. Drizzle the remaining chocolate over the stars. Decorate with dragees and allow to set. Makes 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