Christmas In July

Dark And Light FruitcakeDark And Light Fruitcake

Ingredients:

  • ½ cup shortening
  • ¼ cup butter
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons cooking sherry
  • 1 cup candied pineapple, diced
  • 1 cup whole candied cherries
  • 1 cup whole pecan pieces, divided
  • 1 cup walnut pieces, divided
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons boiling water
  • 1 cup fresh dates, quartered

Preheat oven to 300 degrees F. Line large loaf pan with parchment paper. Cream shortening, butter, sugar, and vanilla. Beat in eggs, one at a time. Combine flour, salt and baking powder. Incorporate into creamed mixture alternately with sherry. Divide batter in half. Stir pineapple, cherries, ½ cup pecans and ½ cup walnuts into first portion. Pour into prepared pan. Blend cocoa with water and stir into remaining batter. Add remaining nuts and dates; spread in pan on top of light batter. Bake for 2 hours. Cool in pan. Store for several days before cutting. Yield: 12 to 15 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

Count Down to the 4th of July

Vanilla Frosted CupcakesVanilla Frosted Cupcakes

Ingredients:

  • ½ cup unsalted butter, softened
  • Generous ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • ¾ cup self-rising flour
  • 1 tbsp. milk
  • Candied rose petal, to decorate

Frosting

  • ¾ cup unsalted butter, softened
  • 2 tsp. vanilla extract
  • 2 tbsp. milk
  • Scant 2 2/3 cups confectioners’ sugar, sifted

Preheat oven to 350 degrees F. Put 12 paper liners in a 12-hole muffin pan. Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and fold in gently using a metal spoon. Fold in milk. Spoon the batter into the paper liners. Bake in the preheated oven for 15-20 minutes, until golden brown and firm to the touch. Transfer to a wire rack and let cool. For the frosting, put the butter, vanilla extract and milk in a large bowl. Using a mixer, beat the mixture until smooth. Gradually beat in the confectioners’ sugar and continue beating for 2-3 minutes, until the frosting is light and creamy. Spoon the frosting into a large pastry bag fitted with a large star tip and pipe swirls of the frosting onto the top of each cupcake. Decorate each cupcake with candied rose petals. Make 12 cupcakes.

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 For Dad

Brunch For Dad.jpegBeer Cake

Ingredients:

  • 2 eggs
  • 1 cup margarine/butter
  • 2 cups brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 can beer, 16 oz.
  • 1 cup chopped nuts
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. cloves
  • ½ tsp. allspice
  • 3 cups flour

Cream butter and sugar. Add eggs and mix. Sift dry ingredients together. Add dry ingredients to mixture alternately with beer. Beat well. Bake in a greased and floured pan at 350 degrees for 50-60 minutes.

Crabmeat Quiche

Ingredients:

  • 3 eggs
  • ½ cup mayonnaise
  • 2 ½ tbsp. all-purpose flour
  • ½ cup milk
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1/3 cup diced bell pepper
  • 1 cup crabmeat
  • ½ cup minced onion
  • 6 slices bacon, cooked and crumbled
  • 1 cup grated cheddar cheese
  • 1 – 9 inch deep dish pie shell

Preheat oven to 350 degrees F. Whisk the eggs lightly in a large bowl. Whisk in the mayonnaise, flour, milk, salt and black pepper. Stir in the bell pepper, crabmeat, onion and bacon. Prick the pie shell 5 times. Sprinkle the grated Cheddar over the bottom of the crust. Pour the egg mixture on top of the cheese. Bake until the crust is golden brown, 40 to 45 minutes.

Coconut Fruit Salad

Ingredients:

  • 1 – 15 oz. can mandarin oranges, drained
  • 1 ½ cups diced fresh pineapple
  • 1 cup seedless red grapes, halved
  • 1 – 15.25 oz. can apricots, drained and diced
  • 2 cups miniature marshmallows
  • 1 cup sweetened flaked coconut
  • ¾ cup sour cream, kept very cold
  • ½ tsp. coconut extract
  • 2 tbsp. sugar

Combine the oranges, pineapple, grapes, apricots, marshmallows and flaked coconut in a large bowl. Using a very cold whisk and a very cold, large bowl, whip the sour cream, coconut extract and sugar until fluffy. Fold the fruit mixture into the sour cream mixture. Chill for at least 1 hour in the refrigerator and serve cold.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Congratulations Graduates!

Rocky Road CupcakesRocky Road Cupcakes

Ingredients:

  • 2 tbsp. unsweetened cocoa
  • 2 tbsp. hot water
  • ½ cup butter, softened
  • ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • Generous ¼ cup self-rising flour

Topping:

  • ¼ cup chopped mixed nuts
  • 3 ½ oz. milk chocolate, melted
  • 2 cups mini marshmallows
  • ¼ cup candied cherries, chopped

Preheat oven to 350 degrees F. Line a 12-hole muffin pan with 12 paper liners or put 12 double-layer paper liners on a baking sheet. Blend the cocoa and hot water together and set aside. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the blended cocoa. Sift in the flour and, using a metal spoon, fold gently into the batter. Spoon the mixture into the paper liners. Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool completely. For the topping, stir the nuts into the melted chocolate and spread a little of the mixture over the top of the cupcakes. Lightly stir the marshmallows and cherries into the remaining chocolate mixture and pile on top of the cupcakes. Let set. Make 12 cupcakes.

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 Sweeter The Second Time Around

Nearly Naked Wedding CakeNearly Naked Wedding Cake

White Cake:

  • ½ cup soft butter
  • ½ cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup milk
  • 2/3 cup water
  • 2 tsp. vanilla
  • ¾ tsp. almond flavoring
  • 6 egg whites

Cherry Chocolate Cake:

  • ½ cup (1 stick) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 – 8 oz. bottle maraschino cherries, stemmed and drained (reserve liquid)
  • 2 – 1 oz. squares unsweetened chocolate, melted
  • 1 tbsp. lemon juice plus enough milk to equal 1 cup liquid
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt

For the Frosting:

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

White cake: Cream butter and sugar. Mix together flour, baking powder and salt. Add alternately with water and milk. Stir in almond flavoring. Beat egg whites in a separate bowl. Add to dough ½ at a time. Pour into prepared 13 x 9 baking pan. Bake at 325 degrees F for 40-45 minutes. Transfer to a rack to cool.

Cherry Chocolate Cake: We doubled this recipe for our wedding cake. Place the butter or margarine, sugar, egg, cherry juice, melted chocolate, lemon-milk mixture and vanilla in the blender or food processor. Process until smooth. Add the cherries and process until finely chopped. In a large bowl, stir together the flour, baking soda and salt. Add liquid ingredients and stir to mix well. Turn the batter into two greased and floured 9 x 13 inch baking pan. Bake the cake in a 350 degrees F oven for 40-45 minutes or until it tests done with a toothpick.  Transfer to a rack to cool.

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.

Place one cherry chocolate cake on a serving plate. Frost the top and top with white cake. Frost top of white cake and top with second cherry chocolate cake. Lightly frost top and sides of cake to give a “nearly naked cake” look.

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

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

 

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