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

After School Treats

After School Treats 5.jpeg

Kaye’s Kritters

  • ½ cup candied cherries, finely chopped
  • 1/3 cup flaked almonds, toasted
  • 2 cups fried egg noodles
  • 10 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter

Put the cherries in a bowl with the flaked almonds and noodles. Melt the chocolate and butter in a heatproof bowl over hot water.  Stir until smooth. Add the chocolate to the cherry mixture and stir gently to combine. Put spoonfuls of the mixture onto a sheet of waxed paper.  Leave to set.  Add eyes and sprinkles to decorate. Makes 10 large or 20 small

Beach Baby Jellies

  • 2 – 3 oz. packets lime gelatin
  • 2 tablespoons fine cookie crumbs
  • 12 gummy candies
  • 12 lifesavers
  • 12 paper parasols

Combine the lime gelatin and 2 cups of boiling water in a bowl. Stir until all the gelatin has dissolved.  Set aside until cool. Pour the mixture into small molds to three-quarters full. Refrigerate overnight. Sprinkle the cookie crumbs over half of each gelatin dessert. Lay a gummy candy on the crumbs. Place a lifesaver on the crumbs and put a paper parasol through the center. Makes 12.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Harvey Wallbanger Cake

Harvey Wallbanger Cake.jpegIngredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. vanilla instant pudding
  • ½ cup cooking oil
  • 2 tbsp. flour
  • 2 tbsp. water
  • 4 eggs
  • ¼ cup vodka or gin
  • ¼ cup galliano
  • ¾ cup orange juice

Mix all together and beat for 4 minutes. Pour into a well greased and lightly floured bundt pan. Bake at 350 degrees F for 50-55 minutes. Cool for 10 minutes in pan. Dust with confectioner’s sugar or with sour cream frosting while still warm. Serve with fruit if you wish and cream for a for a lovely summer desert.

Harvey Wallbanger Cake2.jpegTested 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

After School Treats 4Swamp Mud

  • 5 ½ ounces semisweet chocolate, chopped
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon grated orange zest
  • 4 tablespoons whipping cream
  • 1 teaspoon gelatin powder
  • 1 tablespoon orange juice
  • sprinkles, to decorate

Place the chocolate in a small heatproof bowl and sit it over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Cool slightly. Using an electric mixer, beat the egg yolks, sugar, and zest in a large bowl for 5 minutes, or until thick and creamy. Beat in the cream and melted chocolate. Combine the gelatin with the juice in a bowl. Stand the bowl in hot water and stir until the gelatin dissolves. Add to the chocolate mixture and beat until combined. Place the egg whites in a clean, dry bowl.  Using an electric mixer, beat until firm peaks form. Add to the chocolate mixture. Fold in together until well combined. Refrigerate for 2 hours, or until set. Decorate with sprinkles. Serves 8.

“Cooked” Swamp Mud

  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons of cornstarch
  • 1/8 teaspoon salt
  • 2 ½ cups whole milk (2% can be used)
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla

In a medium saucepan whisk together sugar, cocoa, cornstarch and salt. On low heat whisk in milk one cup at a time. Slowly add eggs, whisk together until smooth. Turn heat up to medium until the mixture just starts to boil. Turn back down the heat to low and continue to whisk until pudding thickens about 2-3 minutes. Remove pudding from heat and stir in butter and vanilla until butter is melted and blended into pudding. Pour hot pudding into individual dishes cover with plastic wrap and chill for 2-3 hours. Remove wrap and apply sprinkles to your Swamp Mud.

Chocolate Chip Crackles

  • 3 cups puffed rice cereal
  • ¼ cup unsweetened cocoa powder
  • 1 ¼ cups confectioners’ sugar
  • ½ cup golden raisins
  • 2/3 cup shredded dried coconut
  • 7 ounces vegetable shortening, melted
  • 1/3 cup semisweet chocolate chips
  • colored sprinkles, to decorate

Line 24 mini muffin cups with foil or doubled paper liners.  Combine the puffed rice cereal, cocoa, and sugar in a large bowl. Mix thoroughly, then stir in the raisins and coconut. Stir in the melted shortening. Spoon the mixture into the paper liners. Sprinkle with the chocolate chips and top with colored sprinkles.  Refrigerate until set. Makes 24.

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

After School Treats 3Hummus

  • 1 cup dried chickpeas
  • 4 teaspoons olive oil, plus extra to drizzle
  • 3 to 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • 1 tablespoon ground cumin
  • Crackers, to serve

Soak the chickpeas in water for 8 hours, or overnight. Drain. Put in a saucepan and cover with cold water.  Bring to a boil and cook for 50 to 60 minutes. Drain, keeping a cupful of the cooking liquid. Put the chickpeas in a food processor with the oil, lemon juice, garlic, tahini, and cumin.  Blend well until the mixture starts to look thick and creamy. With the motor running, gradually add the cooking liquid until the mixture is as thick or thin as you like it. Transfer to a bowl and drizzle with olive oil. Serve with crackers, raw or cooked vegetables, or use as a spread for sandwiches. Serves 4

Tzatziki

  • 2 small cucumbers
  • 1 2/3 cups low-fat plain yogurt
  • 4 garlic cloves, crushed
  • 3 tablespoons finely chopped mint
  • 1 tablespoon lemon juice
  • raw vegetables, to serve

Cut the cucumbers in half lengthwise and scoop out the pits.  Leave the skin on and coarsely grate the cucumbers into a colander.  Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices. Stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Mix the grated cucumber with the yogurt. Serve with raw vegetables. Serves 12

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

After School Treats 2Ham and Corn Muffins

  • 1 cup self-rising flour
  • ¼ cup chopped ham
  • ½ cup canned corn kernels, drained
  • ¼ red bell pepper, seeded and finely chopped
  • 2 teaspoons chopped Italian parsley
  • 4 tablespoons unsalted butter, melted
  • ½ cup whole Milk
  • 1 egg
  • 1tablespoon sesame seeds

Preheat the oven to 425 F. Brush 24 mini muffin cups with oil. Sift the flour into a large bowl. Add the ham, corn, peppers and parsley and stir to combine. Mix the melted butter, milk and egg in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Mix the dough lightly until the ingredients are just combined. Spoon the mixture into the muffin cups and sprinkle with the sesame seeds. Bake 15-20 minutes or until golden brown. Makes 24

Virgin Pina Colada

  • 1 ½ cups pineapple juice
  • 1 banana
  • ½ cup canned coconut Milk
  • ½ cup ice cubes (optional)

Put all the ingredients into a blender and blend until smooth. Pour into two tall glasses to serve. Makes 2

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

After School Treats 1

Strawberry Pizza

  • 1 ½ cups flour
  • 1 ½ Sticks butter
  • 1 ½ cup powdered sugar
  • 1 8 oz cream cheese
  • 2 ½ cups cool whip
  • 2 lbs. Strawberries
  • ¼ cup Sugar
  • 3 Tbsp. Cornstarch
  • 1 Tbsp. Lemon Juice

Mix together and spread on cooled crust; place in refrigerator.

Strawberry topping:

  • 1 ½ cups cool whip
  • 2 cup strawberries
  • 1 Tbsp. Lemon Juice
  • ¼ c. sugar
  • 3 Tbsp. Cornstarch

Puree 2 cups strawberries. Add Lemon juice, sugar and cornstarch; place in pan and cook until think. Cool. Cut fresh strawberries in half, place over cream cheese filling and top with strawberry topping mixture. Cool and enjoy.

Milk Shake

  • 3 small or 2 bananas
  • 1 ½ cups Milk
  • ¼ cup Honey
  • 1 tsp. Vanilla
  • 3 cups ice
  • Dash of cinnamon and nutmeg, if desired

Put milk, banana, honey and vanilla in blender. Blend until smooth. Add ice cubes, a few at a time until mixture is thick and blender container is almost full. Make about 5 ½ cups

Variations:

Chocolate milk shake: omit vanilla and add 1 tablespoon cocoa.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com