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

 

Oatmeal Crunchies

Oatmeal Crunchies

Ingredients:

  • 2 cups margarine
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 1 tbsp. vanilla extract
  • 4 eggs
  • 4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 4 cups rolled oats
  • 4 cups cornflakes, crushed
  • 2 cups shredded coconut

Combine the margarine, sugars, vanilla and eggs in a large mixing bowl; beat until smooth. Sift together the flour, baking soda, baking powder and salt; stir into the sugar mixture. Stir in the oats, cornflakes and coconut. Shape into ¾ inch balls and arrange on a lightly greased cookie sheet. Flatten slightly. Bake at 325 degrees F for 15 to 20 minutes or until golden brown. Yield: 7 to 8 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

Vanilla Cream Pie

Vanilla Cream Pie

Ingredients:

  • One 9-inch baked pastry pie crust
  • 2 ½ cups milk, divided
  • 1 cup sugar
  • ¼ cup cornstarch
  • Dash of salt
  • 3 large egg yolks, beaten
  • Whipped cream

Bring 2 cups milk to a boil in a saucepan over medium-high heat. Mix sugar, cornstarch and salt together in a bowl. Stir in ½ cup milk. Add the egg yolks and mix well. Stir the cornstarch mixture into the boiling milk and bring back to a boil, stirring constantly. The pudding is ready when it coats the back of a spoon. Remove from the heat and let cool in bowl. Once the pudding is cooled, pour into the baked pie crust and refrigerate overnight, or until set. Top with thick layer of whipped cream. For an extra burst of flavor, add the seeds from half of a vanilla bean to the pudding. It not only tastes amazing, it also smell wonderful.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Carrot Walnut Cupcakes

Carrot Walnut Cupcakes

For the cupcakes:

  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 1/3 cup walnut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups finely grated carrots
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon finely chopped candied ginger

For the candied carrots and walnuts:

  • Cooking spray
  • 1 large carrot, peeled
  • ¾ cup granulated sugar
  • ¾ cup water
  • 12 walnuts

For the frosting:

  • 6 tablespoons unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 ½ cups confectioners’ sugar, sifted

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. Meanwhile, make the candied carrots and walnuts. Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners’ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

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 Mini Footballs

Chocolate Mini Footballs

 Ingredients:

  • 3 tbsp. butter or margarine
  • 10 oz. pkg. regular or 4 cups miniature marshmallows
  • ½ cup peanut butter
  • 6 cups chocolate flavored crispy rice cereal
  • 16 oz. tub vanilla frosting

 In a microwave safe bowl, heat butter and marshmallows on high for 2-3 minutes, stirring at the halfway point. Stir until smooth. Mix peanut butter into the marshmallow mixture. Add crispy rice cereal. Stir until well coated. Shape mixture into 3 inch footballs. Use prepared frosting to pipe on football markings and stitching. Best if served same day.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Everyone’s Favorite Cake

Everyone's Favorite Cake

Ingredients:

  • 1 package yellow cake mix
  • 1 package vanilla instant pudding and pie filling mix
  • 4 eggs
  • 1 cup dairy sour cream
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 containers (16 oz. each) chocolate frosting
  • 1 chocolate covered nougat, caramel, peanut candy bar, sliced, for garnish

Preheat oven to 350 degrees F. Grease and flour two 9 inch square pans. Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans. Bake at 350 degrees F for 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. Place cakes on serving plates. Frost sides and top of each cake with chocolate frosting. Swirl frosting in diagonal pattern on top. Pull tip of knife through frosting 5 to 7 times to form fan shape. Garnish each cake with slices of candy bar.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Cream Puff Pastries

Cream Puff Pastries 

Ingredients:

  • ½ cup water
  • 8 tbsp. unsalted butter, cubed
  • ½ tsp. salt
  • 1 cup all-purpose flour
  • 4 eggs, at room temperature

 Preheat oven to 425 degrees F. Combine the water, butter and salt in a medium saucepan. Heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously. Return pan the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. Transfer the mixture to a mixer, and beat in the eggs one at a time; it will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg. Drop the thick batter onto prepared baking sheets in 3-4 tbsp. mounds. Space the mounds about 3 inches apart to allow for expansion. Bake in the preheated oven, and reduce heat to 350 degrees, and bake for 35 minutes. Do not open the door while the pastries are baking. Remove the pastries from the oven. Make a small slit, and return them to the oven for 5 minutes, until pastries are a medium golden brown.

 Cream Puff Filling

 Ingredients:

  • 6 oz. cream cheese at room temperature
  • 3 tbsp. sugar
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract

 Beat the cream cheese, sprinkle in the sugar gradually. As the cream whips add the lemon zest and vanilla.

 Pipe filling into pastries. Top with powdered sugar.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com