Celebrating Elvis

Elvis Presley Cake

Elvis Presley Cake, Elvis’s Favorite Cake

  • 1 box Duncan Hines cake mix (golden butter)
  • 1 large can crushed pineapple
  • 1 ½ cups sugar
  • 1 lb. confectioners’ sugar
  • 1 (8 oz.) cream cheese
  • ½ stick butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or almonds

Cook pineapple and sugar on medium heat while mixing cake as directed on box. Bake cake in 9 x 9 inch cake pan lined with tin foil. Remove pineapple mixture from heat when placing cake in oven.

Icing: Mix confectioners’ sugar, cream cheese, melted butter, vanilla flavoring and nuts.

Let cake cool. Punch holes in cake with a straw and pour pineapple mixture over cake. Spread with icing.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

School For Some, Everybody Drive Safely

school bus cake

 

School Bus Cake

Ingredients

  • 2 package yellow cake mix
  • 1 cup butter, softened
  • 1 cup shortening
  • 8 to 9 cups confectioners’ sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons black paste or gel food coloring
  • 1/2 to 3/4 teaspoons yellow paste or liquid food coloring
  • 4 cream filled chocolate sandwich cookies
  • 2 yellow gumdrops
  • 6 red gumdrops

Prepare cake mix according to package directions. Pour batter into two greased 8 inches x 4 inches x 2 inches loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.

Place cakes end to end on 22 inches x 8 inches covered board; level if needed. From top of one end, form front of bus by cutting out a section 1 inch deep and 3 inches long; discard removed piece.

For frosting, in a large bowl, beat butter and shortening until fluffy. Add 6 cups confectioners’ sugar, milk, vanilla and salt; beat until smooth. Add enough remaining confectioners’ sugar until desired consistency is reached.

Tint 3/4 cup frosting with black food coloring; set aside. Tint remaining frosting yellow. Frost top and sides of cake with yellow frosting. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookies on each side of bus.

Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip. Fill the bag with black frosting. Outline windows on both sides of bus; pipe strips under windows. Pipe windshield and back window; fill in with black frosting. Pipe lines on front of bus to form grill. Place yellow gumdrops on grill for headlights; place red gumdrops on front and back for lights.

Tested in the THASC kitchen. Photo by THASC.

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

http://www.thasc.com

 

Summer Pies

Tropical Storm Pie

Tropical Storm Pie

For the crust:

  • One 9-inch graham cracker crust, baked for 10 minutes

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ (14 oz.) can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ tsp. vanilla extract

For the topping:

  • 1 banana
  • ½ (20 oz.) can or 1 (8 oz.) can crushed pineapple, drained and reserve juice
  • 1 (20 oz.) can cherry pie filling
  • 2 cups whipped cream (optional)
  • ½ cup flaked coconut (optional)
  • ½ cup macadamia nuts (optional)
  • Maraschino cherries, about one dozen (optional)

Method:

With a mixer, beat the cream cheese until light and fluffy, about 3 minutes. Slowly add the sweetened condensed milk, mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place pie into refrigerator for at least 2 hours, until well chilled and set.

Slice banana and place in bowl. Pour reserved pineapple juice over the bananas and let sit for 10 minutes to preserve the bananas and keep them from browning on the pie. After the bananas sit, drain and place bananas on cream cheese layer. Spread the pineapple over bananas. Next, spread the cherry pie filling on the pineapples.

Decorate with the whipped topping. Sprinkle the coconut and macadamia nuts on top and decorate the edges with maraschino cherries, 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

 

Summer Pies

Chocolate Marshmallow Pie

 

Chocolate Marshmallow Pie

 For the crust:

One 9-inch baked chocolate cookie or one 9-inch baked pastry crust

 Ingredients:

  • 30 large marshmallows
  • 3 ounces semisweet or milk chocolate
  • ½ cup milk
  • 1 cup whipped cream
  • 1 cup whipped cream (optional)
  • Chocolate shavings (optional)

 Method:

Heat marshmallows, chocolate and milk in double boiler until melted. Remove from heat; cool. When mixture has cooled, fold in 1 cup whipped cream. Pour into baked pie crust. Refrigerate until ready to serve.

 For the garnish:

Top with whipped cream and chocolate shavings, 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

 

Christmas In July

Peanut Butter And Jelly Cookies

 

Peanut Butter And Jelly Cookies

 Ingredients:

  • 4 tbsp. vegetable shortening
  • 4 tbsp. unsalted butter
  • ½ cup smooth peanut butter
  • ½ cup sugar
  • ½ cup light-brown sugar
  • 1 egg
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Grape or strawberry jam and extra peanut butter, to finish

 Method:

Preheat oven to 375 degrees F. Have ready a cookie sheet. Cream shortening, butter and peanut butter together with the sugars. Beat in egg, milk and vanilla. Sift flour with baking soda and salt. Add to egg mixture and continue mixing until thoroughly combined. Pinch off teaspoons of dough, roll into balls, and place on cookie sheet. Flatten slightly with fork. Bake until lightly browned, 10 to 12 minutes. Allow cookies to cool before spreading with peanut butter and jelly. Top with another cookie to make “sandwiches.”

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Christmas In July

Sour Cream Coffee Cake

 

Sour Cream Coffee Cake

 Ingredients:

  • 8 tbsp. unsalted butter
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream
  • 2 tsp. cinnamon
  • 1 cup chopped nuts, such as pecans walnuts or hazelnuts

Method:

Preheat oven to 350 degrees F. Grease a 10 inch round baking pan and line bottom with waxed paper. Cream butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and baking soda. Add flour mixture, ½ cup at a time, alternating with sour cream, and blend well. Spread half the batter over bottom of pan. Sprinkle with cinnamon and nuts, and cover with remaining batter. Sprinkle a little more sugar on top. Bake until lightly browned, 45 to 50 minutes.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Christmas In July

Fruitcake Cookies

 

Fruitcake Cookies

 Ingredients:

  • ½ cup shortening
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1 cup chopped candied cherries
  • 5 dozen pecan halves (optional)

 Method:

Combine shortening, sugar and egg in a large bowl, stirring well; stir in buttermilk. Combine flour, baking soda, baking powder and salt; stir into brown sugar mixture. Stir in dates, pecans and cherries; cover and chill 1 hour. Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Top each cookie with a pecan half, if desired. Bake at 375 degrees F for 10 minutes or until lightly browned. Transfer to a wire rack to cool completely.

Yield: 5 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

 

Christmas In July

Aunt Linda's Christmas Cake

 

Aunt Linda’s Christmas Cake

 Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • 1 ½ cups, vegetable oil
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 ½ tsp. vanilla
  • 2 cups bananas, mashed
  • 2 cups pecans, chopped

 Method:

Preheat oven to 350 degrees F. Combine flour, sugar, salt, baking soda and cinnamon in large mixing bowl. Add eggs and oil, stirring until mixture is well moistened. (Do not beat.) Stir in pineapple, vanilla, banana and 1 cup pecans. Spoon batter into three well-greased and floured 9 inch round pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread your favorite cream cheese frosting between layers and on top and sides. Sprinkle with remaining pecans.

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

 

Christmas In July

Delicate Almond Cookies

Delicate Almond Cookies

 Ingredients:

  • 1 cup butter, melted
  • 1 cup vegetable oil
  • 1 cup creamy peanut butter
  • 2 cups sugar
  • 4 cups flour
  • 1 ½ tbsp. water
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg, beaten
  • 1 tbsp. almond extract

 Method:

Preheat oven to 300 degrees F. Combine butter, oil and peanut butter. Cream in sugar. Add flour and stir. In separate bowl, combine water, baking powder, baking soda, egg and almond extract. Mix well and pour into middle of flour mixture. Stir well. Roll into teaspoon size balls and place on ungreased cookie sheet. Bake for 20 minutes. Cool. Store in airtight container.

Makes 8 dozen cookies

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Christmas In July

Texas Sheet Cake

A BIG THANK YOU to our Facebook friend Linda in Chiefland, FL for sharing this recipe.

 Texas Sheet Cake

 Ingredients:

  • 1 cup unsalted butter
  • ½ cup lightly packed premium unsweetened natural cocoa
  • 3 tbsp. canola oil
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • 2 eggs
  • ½ cup buttermilk
  • 2 tsp. pure vanilla extract

 Frosting:

  • ½ cup unsalted butter
  • ¼ cup lightly packed premium unsweetened natural cocoa
  • ½ cup whole milk
  • 2 tsp. pure vanilla extract
  • 3 cups sifted confectioners’ sugar
  • ½ cup toasted nuts

 Method:

Grease a 15 x 10 x 2 inch baking pan. Center an oven rack and preheat oven to 375 degrees F.

To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 22 to 25 minutes.

While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil: boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.

Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com