Count Down To Halloween

Halloween Coconut Cake

Halloween Coconut Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filing
  • 1 1/3 cups water
  • 4 eggs
  • ¼ cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 minutes. Cool pans 15 minutes; remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese Frosting

  • 4 tbsp. butter or margarine
  • 2 cups coconut
  • 1 – 8 oz. pkg. cream cheese
  • 2 tsp. milk
  • 3 ½ cups sifted confectioners’ sugar
  • ½ tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, sir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; blend in sugar gradually. Blend in vanilla; stir in 1 ¾ cups of the coconut. Spread on tops of cake layers. Stack, spread over sides and sprinkle with remaining coconut. Decorate with Halloween candies 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

 

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

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

Happy Labor Day

Labor Day.jpgPolka Dot Birthday Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • Sugar-coated chocolate candies and birthday candles, to decorate

Filling & topping:

  • 5 tbsp. apricot jelly
  • 1 tbsp. lemon juice
  • 1 lb. 2 oz./500 g ready-to-roll fondant

Method

Preheat the oven to 325 F. Grease and line two 8-inch square layer cake pans. 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 milk. Divide the mixture between the prepared pans and smooth the surfaces with the spatula. Bake in the preheated oven for 25-30 minutes, or until risen, firm, and golden brown. Let cool in the pans for 2-3 minutes, then turn out and finish cooling on a wire rack. Warm the apricot jelly with the lemon juice in a small pan until melted. Spread half over one cake and place the other cake on top. Brush the remaining jelly over the top and sides of the cake. Roll out the fondant and cover the cakes, smoothing with your hands, then trim the edges with a sharp knife. Decorate with candies and birthday candles.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Summer Pies

Pies In A JarPies In A Jar

For The Crust

  • One double pastry pie crust
  • ½ pint wide mouth canning jars

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
  • Sanding sugar, optional

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

To Prepare: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three –fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.

For Fresh Baking: Place jars on baking sheets and bake 375 F. for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.

To Bake from Frozen: Place frozen jars on baking sheets. Remove lids. Bake 350 F. for 1 hour. Allow jars to cool to touch before serving.

Make about 12 pie Jars, depending on thickness of crust.

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

Caramel Apple Pie.jpgCaramel Apple Pie

Double pie crust:

  • 3 cups flour
  • 1 tsp. Salt
  • 1 cup shortening
  • 1 egg
  • 2 tbsp. vinegar
  • 2-4 tbsp. water

Sift flour and salt. Cut in shortening. Add egg, vinegar, and enough water to make a soft dough. Use a rolling pin to roll out the dough to make a double pie crust. Place half in a pie plate and press and shape into sides of the plate. Trim the edges to 1 inch, and flute. Prick bottom and sides of the crust.

Pie filling:

  • 1 cup unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. cinnamon
  • ½ cup water
  • 6-7 granny smith apples, peeled, cored and sliced.

Melt butter in a sauce pan. Stir in all-purpose flour to form a paste. Add sugar, brown sugar, cinnamon and water. Bring to a boil. Reduce temperature, and simmer for 5 minutes. Meanwhile, fill the bottom crusts in you pan with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce. Cover with a top crust, using whatever technique you feel comfortable with – a full crust, lattice, or other variation. Gently pour the remaining caramel sauce over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue to baking for 35-45 minutes. Once finished baking, let sit out for at least four hours, preferably closer to 12 hours.

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

Peach Pie.jpegPeach Pie

For The Crust:

  • Two 9-inch pastry pie crusts

Ingredients:

  • 2 tablespoons cold butter divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups sugar
  • 2 tablespoons minute tapioca
  • Dash ground cinnamon
  • 2 large eggs, beaten
  • 3 cups fresh peaches, sliced
  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Preheat oven to 450 degrees F. Place 1tablespoon butter and flour in bottom of unbaked pie crust. In a bowl, add sugar, tapioca and cinnamon to beaten eggs mixture. Fold in peaches and pour into prepared pie crust. Cover with lattice crust and dot with remaining butter. Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 degrees F and continue baking for additional 25 minutes. This is delicious served with whipped cream or vanilla ice cream, 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

Back To School, Drive Safely

Cookies And Cream Cupcakes.jpegCookies And Cream Cupcakes

Ingredients:

  • 1 package white cake mix
  • 1 ¼ cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 cup coarsely crushed cream filled chocolate sandwich cookies (about 8)

Frosting:

  • ½ cup shortening
  • 4 to 4 ½ cups confectioners’ sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Cream filled chocolate sandwich cookies and crushed cream filled chocolate sandwich cookies, optional

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two paper lined jumbo muffin pans.

Bake at 350 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting over tops of cupcakes. If desired, decorate the top with whole and crushed cookies.

Yield: 12 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

Cooking With Kids

Party Cone Cupcakes.jpegParty Cone Cupcakes

Utensils:

  • Flour sifter
  • Electric mixer
  • Mixing bowl
  • Measuring spoons and cups
  • Cookie sheet

Ingredients:

  • 1 ¼ cup of all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1/3 cup butter or margarine (softened)
  • 1 cup granulated sugar
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla
  • flat-bottom ice cream cones

Sift flour, baking powder and salt together. Cream sugar and butter with electric mixer; add egg and beat. Add vanilla. Beat in flour and milk, alternately until well blended. Beat two minutes. Place ice cream cones on baking sheet. Spoon batter to half-fill each cone. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool. Frost with your favorite frosting.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com