Christmas Cookies

Gingerbear Cookies

Gingerbear Cookies

  • 2 cups all-purpose flour
  • 1/3 cup margarine or butter
  • 1/3 cup packed soft brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • ½ teaspoon baking soda
  • 1 ½ cups powdered sugar to decorate

Sieve the dry ingredients together. In another bowl, cream the margarine or butter, sugar and syrup until soft and light in texture. Work in the dry ingredients and knead the mixture thoroughly. Roll out the dough to a ¼ in thickness. Make a template for the bear’s head using thin cardboard. Dust the surface of the rolled out dough with a little flour, lay the template in position and carefully cut around the outside with a sharp knife. Repeat until all the dough is used. Bake the cookies on greased baking sheets in the center of a preheated oven at 425 degrees F for 10 minutes. When the cookies are cool, pipe eyes, nose and mouth using the powdered sugar blended with a little warm water to give a flowing consistency. Makes 8-10 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 Cookies

Christmas Tree Platter

Christmas Tree Platter

  • 1 package peanut butter cookie dough
  • 2 cups sifted powdered sugar
  • 2 tablespoons milk or lemon juice
  • Assorted food colors, colored sugars and assorted small decors

Preheat oven to 350 degrees F. Divide dough one half. Reserve 1 half; refrigerate remaining dough. Roll reserved half of dough to 1/8 inch thickness. Cut out tree shapes with cookie cutter.  Place on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are lightly browned.  Remove to wire racks; cool completely. Repeat with remaining half of dough. Reroll scraps; cut into small circles for ornaments, squares and rectangles for gift boxes and tree trunks. Bake 8 to 12 minutes depending on size of cookies. Mix sugar and milk for icing. Tint most of icing green and a smaller amount red or other colors for ornaments and boxes. Spread green icing on trees. Sprinkle ornaments and boxes with colored sugars and decorate as desired. Arrange cookies on flat platter to resemble tree. Makes about 1 dozen cookies.

Tip: Use this beautiful Christmas Tree Platter cookie as your centerpiece for this holiday’s family dinner.  It is sure to receive lots of “oohs” and ahs”!

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thanksgiving

Pecan Pie and Pumpkin Pecan Pie.jpg

Eleanor Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 3 or 4 eggs
  • 1 cup brown sugar
  • 1/3 cup butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • ¼ teaspoon salt
  • whole pecans for garnish
  • 1 pint cream, whipped, for garnish

Cream 1/3 cup butter with 1 cup brown sugar. Beat in one egg at a time, stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt. Fill the pie shell with the mixture.  Preheat the oven to 375 degrees F, and bake the pie in this moderate oven for about 35 to 40 minutes. When the pie is set and has cooled off, decorate the top with pecan halves.  Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with tiny leaves baked from left-over small pieces of pie crust dough.

Nancy Pumpkin Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 4 eggs, slightly beaten
  • 2 cups canned or mashed cooked pumpkin
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans

Flute edge of pie so that it has a high rim to hold filling. Combine all ingredients except pecans in large bowl. Stir until well blended. Pour into pie shell. Top with pecans. Bake in a 350 degrees F oven for 50 to 60 minutes or until set. Serve with whipped cream, if desired. Makes 6 to 8 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

Getting Ready For Thanksgiving

Date and Walnut Cake

Date and Walnut Cake

  • 7 oz self-raising flour
  • 4 oz soft butter
  • 3 oz chopped dates
  • 1 oz chopped walnuts
  • 3 oz soft light brown sugar
  • 2 medium free-range eggs
  • 5 oz milk

Preheat the oven to 375 degrees F and line a loaf tin with greaseproof paper. Sift the flour into a large bowl, then rub in the softened butter until breadcrumbs form. Add the dates, walnuts and sugar, and mix well. Beat the eggs and milk together.  Then stir into the flour mixture until well incorporated. Spoon the mixture into the prepared loaf tin and cook on the middle shelf of the oven for about 1 ¼ hours.  Or until the cake springs back when lightly touched in the middle. Remove from the oven, then when cool enough to touch, turn the cake out, peel off the greaseproof paper and allow to cool on a wire rack.  Serve in thick slices preferably spread with unsalted butter.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thankgiving

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Coffee Chiffon Cake

Ingredients:

  • 2 ½ cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs, separated
  • ½ cup milk
  • ½ cup cold coffee
  • 2 teaspoons vanilla extract
  • ½ cup sugar
  • Fluffy Coffee Frosting

Combine first 5 ingredients; make a well in center of mixture. Add oil, egg yolks, milk, coffee, and vanilla.  Beat 5 minutes or until satiny smooth. Beat egg whites (at room temperature) until soft peaks form. Add ½ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over egg whites; fold egg whites into yolk mixture. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when lightly touched.  Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split each cake layer in half horizontally. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.  Yield: one 4-layer cake.

Fluffy Coffee Frosting

  • 1 ½ cups shortening
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup cold coffee
  • 1 teaspoon vanilla extract
  • 2 eggs

Combine all ingredients; beat at high speed of an electric mixer 5 minutes or until fluffy.  Yield: 4 cups

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thanksgiving

Elizabeth Cake.jpg

Elizabeth Cake

  • 1 cup boiling water
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • ¼ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans
  • ¼ cup plus 1 tablespoon whipping cream
  • 2 tablespoons butter
  • Pecan halves
  • Maraschino cherries

Combine water, dates, and soda; stir well. Let stand 15 minutes. Cream ¼ cup butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased 8 ½ x 4 ½ x 3 inch loafpan. Bake at 350 degrees F for 55 to 60 minutes. (Cake will not test done.)  Let cool in pan 10 minutes. Let cool in pan 10 minutes. Remove from pan, and place on a serving plate. Combine brown sugar, cream, and 2 tablespoons butter in a saucepan; stir well. Bring to a boil over medium heat. Reduce heat to low; simmer 3 to 5 minutes or until slightly thickened, stirring constantly. Pour over cake. Let cool completely. Garnish with pecan halves and cherries. Yield: 1 loaf.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thanksgiving

Apple Wedge Pie

Apple Pie Wedges

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • 1/3 cup apple butter
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • ½ teaspoon vanilla

Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy. Add egg yolk and apple butter, mix well.  Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended. Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes. Preheat oven to 325 degrees F. Invert 1 disc of dough into ungreased 9 inch round pie plate. Press dough into plate with lightly floured hand covering plate completely. Flute edges using handle of wooden spoon.  Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate. Bake 35 minutes or until golden brown. Remove to wire rack cool completely. Cut into wedges. Makes 16 wedges. Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

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