Getting Ready For Christmas

Six Fruit Trifle

Six Fruit Trifle

 Ingredients:

  • 1 package (9 oz.) yellow cake mix
  • 1 can (20 oz.) pineapple tidbits, drained
  • 2 medium firm bananas, sliced
  • 2 medium peaches or nectarines, peeled and sliced
  • 2 cups sliced fresh strawberries, divided
  • 2 cups cold milk
  • 1 package (3.4 oz.) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1 tbsp. sugar
  • ½ cup fresh blueberries
  • 2 kiwi fruit, peeled and sliced

 Method:

Prepare and bake cake according to package directions, using a 9 inch round baking pan. Cool; cut into 1 inch cubes. In a large bowl, combine the pineapple, bananas, peaches and ½ cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3 qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Turkey Time

Pumpkin Cake with Cream Cheese Icing

Cake:

  • 2 cups sugar
  • 1 (15 oz.) can pure pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ cup flaked coconut
  • ¾ cup pecans, chopped

Cream Cheese Icing

  • ½ cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 lb. powdered sugar
  • 2 tsp. vanilla extract
  • ½ cup pecans, chopped

½ cup flaked coconut

To make the cake: Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans. Combine the sugar, pumpkin, oil and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans. Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing: In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble: Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

Makes 16 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

Turkey Time

Carrot Cake With Cream Cheese Icing

Carrot Cake With Cream Cheese Icing

Ingredients:

  • 3 cups self-rising flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 ½ cups vegetable oil
  • 4 large eggs, slightly beaten
  • 2 cups carrots, grated (2 medium)
  • 1 cup pecans, chopped

Icing:

  • 1 (8 oz.) package cream cheese, softened
  • ½ cup butter, softened
  • 1 pound powdered sugar
  • 1 tsp. vanilla extract

Method:

Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the flour, sugar and cinnamon in a large bowl. Stir in the oil. Mix in the beaten eggs, carrots and pecans. Pour the mixture into the prepared pan, and bake 1 hour. Cool 10 minutes before removing from the pan. Cool completely before icing.

To make the icing: In a medium bowl, mix the cream cheese and butter. Beat in the powdered sugar and vanilla. Ice the top and sides of the cake. Keep refrigerated.

Makes 16 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

Like Us On Facebook www.facebook.com/thasc1977

Turkey Time

Fruit Cocktail Cake

Fruit Cocktail Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 (15 oz.) can fruit cocktail
  • 2 large eggs, beaten
  • 1 tsp. vanilla extract

Icing:

  • 1 cup evaporated milk
  • ¾ cup butter
  • 1 ½ cups sugar
  • 1 tsp. vanilla extract
  • 1 cup flaked coconut
  • ½ cup pecans, chopped

Method:

Preheat the oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan. Combine the flour, sugar, baking soda and salt in a large mixing bowl. Stir in the fruit cocktail, eggs and vanilla. Pour into the prepared pan. Bake 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

To make the icing:

Combine the milk, butter and sugar in a small saucepan. Cook over medium heat until the mixture boils. Boil 2 minutes, stirring constantly. Remove from the heat, and add the vanilla, coconut and pecans. Spread over the cake. Cut into squares and serve. Store leftovers covered at room temperature.

Makes 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

Like Us On Facebook www.facebook.com/thasc1977

Halloween Time

Orange Ombre Cake

Orange Ombre Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • ¼ cup thawed, frozen orange juice
  • 1 tbsp. orange zest
  • Orange food coloring paste
  • Sweet Orange Frosting

Method:

Preheat oven to 350 degrees F. Grease 4 (8 inch) round cake pans; line with parchment paper. Prepare double batch of cake mix according to package directions, using water, oil and egg whites and adding ¼ cup orange juice concentrate and 1 tbsp. orange zest. Divide batter evenly between 4 bowls (about 2 ½ cups per bowl).

Set 1 bowl aside. Add dash orange food coloring to second bowl, stirring until blended. Color batters in remaining 2 bowls gradually darker shades of orange. Spoon batter into prepared pans.

Bake at 350 degrees F for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Sweet Orange Frosting: Beat 2 ¼ cups softened, salted butter at medium speed with an electric mixer until creamy; gradually add 8 cups powdered sugar, beating until blended. Beat in ½ cup frozen orange juice concentrate (thawed), ½ tsp. vanilla extract and 1 tbsp. orange zest. Beat at medium speed 2 minutes or until light and fluffy.

Set aside 1 cup Sweet Orange Frosting in a small bowl. Divide remaining 6 cups frosting evenly among 3 bowls. Add dash of orange food coloring paste to one bowl, stirring until blended. Color remaining 2 bowls of frosting gradually darker shades of orange.

Place darkest orange cake layer on a cake stand. Spread 1 cup darkest orange frosting evenly over cake. Repeat process with cake layers and frosting, layering from darkest to lightest. Spread remaining darkest tinted orange frosting on bottom third of cake sides. Spread remaining medium tinted frosting on middle third of cake sides. Spread remaining lightest tinted frosting on top third of cake sides. Spread plain frosting on top of 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

Halloween Time

Halloween Poke Cake

Halloween Poke Cake

Ingredients:

  • Cooking spray
  • 1 package white cake mix with pudding
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tsp. orange zest
  • 1 cup boiling water
  • 1 (3 oz.) package orange flavored gelatin
  • 1 (16 oz.) container ready-to-spread dark chocolate frosting
  • 2 tbsp. orange decorator sugar crystals

Method:

Preheat oven to 350 degrees F. Coat bottom only of a 13×9 inch pan with cooking spray. Prepare cake mix according to package directions, using water, oil and egg whites and adding orange zest. Pour batter into prepared pan.

Bake at 350 degrees F for 27 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan or wire rack 20 minutes.

Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or long skewer halfway into cake. Pour gelatin slowly over cake, allowing gelatin to fill holes. Cool completely (about 1 hour).

Frost cake. Sprinkle with sugar crystals. Store tightly covered in refrigerator.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Halloween Time

Rainbow Layer Cake

Rainbow Layer Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • Violet food coloring gel
  • Royal blue food coloring gel
  • Kelly green food coloring gel
  • Yellow food coloring gel
  • Orange food coloring gel
  • Red Food coloring gel
  • 3 (16 oz.) cans ready-to-spread vanilla frosting, divided
  • 2 ¾ cups powdered sugar, divided

Method:

Preheat oven to 350 degrees F. Grease 6 (8 inch) round cake pans; line with parchment paper. Prepare double batch cake mix according to package directions, using water, oil and egg whites. Divide batter evenly between 6 bowls. Stir 1/8 tsp. each of violet, blue, green and yellow coloring into 4 of the batters. Stir ½ to 1 tsp. orange into the fifth bowl, and ¾ to 1 tsp. red coloring into the sixth bowl. Pour batters into prepared pans.

Bake cake layers at 350 degrees F for 13 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Beat 2 cans frosting with 1 cup powdered sugar at medium speed with an electric mixer until light and fluffy (2 to 3 minutes). Stack cake layers with 1/3 cup frosting in between each layer. With 1 ¼ cups frosting spread a thin layer of frosting on top and sides of cake.

Add remaining can of frosting and remaining 1 ¾ cups powdered sugar to remaining frosting in bowl. Beat at medium speed with electric mixer until light and fluffy (2 to 3 minutes). Divide frosting into 3 bowls. Tint 2 bowls different shades of light blue. Frost cake with deepest blue toward the bottom and white frosting on top. Use back of spoon to blend and swirl 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

Easy Desserts For Any Occasion

White Cake with Raspberry Sauce

White Cake with Raspberry Sauce

Ingredients:

  • 1 package white cake mix
  • 4 oz. cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 cup heavy whipping cream, whipped
  • 1 carton (16 oz.) strawberry glaze
  • ½ cup water
  • 2 ½ cups fresh or frozen unsweetened raspberries

Method:

Prepare and bake cake according to package directions, using a 13 x 9 x 2 inch baking pan. Cool on a wire rack. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

Yield: 12-15 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

Easy Desserts For Any Occasion

New York Cheesecake

New York Cheesecake

For the crust:

  • 15 full size graham crackers (1 ½ packages), crushed
  • ½ cup melted butter
  • ½ cup sugar

Filling:

  • 5 (8 oz.) packages cream cheese, softened
  • 1 ¾ cups sugar
  • 3 tbsp. all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • ½ tsp. vanilla extract
  • Fruit topping (optional)

Method:

Mix graham crackers, butter and ½ cup sugar together well and pat into the bottom and sides of a 9-10 inch springform pan. Put into the freezer while preparing the filing. Preheat the oven to 550 degrees F.

In a large bowl, mix the cream cheese, sugar and flour until smooth and creamy. Add eggs, yolks and vanilla – one at a time. Stir well between additions, scraping the sides of the bowl often.

Pour the filling over the crust. Wrap the bottom and halfway up the sides of pan with aluminum foil to prevent water seeping into the cheesecake. Place the cheesecake pan into a baking and with sides and place into the oven. Fill the outer pan with hot water.

Bake at 550 degrees F for 10-12 minutes or until puffed. If it starts turning brown too quickly, turn the oven down immediately. Reduce the oven to 200 degrees F and bake for 1 hour or until the cake is mostly firm. The center will still jiggle slightly when the pan is shaken.

Remove from the oven and run a wet knife around edge to loosen. Cool on the countertop for 2 hours. Put in the refrigerator to cool completely overnight.

For the garnish:

Serve plain or with fruit topping drizzled over cheesecake, 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

Easy Desserts For An Occasion

imagejpeg_0

Make Ahead Lemon Bombe

Ingredients:

  • 1 package angel food cake mix
  • 2 envelopes unflavored gelatin
  • ¼ cup cold water
  • 1 cup boiling water
  • 1 can (12 oz.) frozen orange juice concentrate, thawed
  • 1 cup sugar
  • 2 tbsp. lemon juice
  • ¼ tsp. grated lemon peel
  • 1/8 tsp. salt
  • 3 cartons (8 oz. each) frozen reduced fat whipped topping, thawed divided
  • Mint leaves, maraschino cherries, lemon and orange slices, optional

Method:

Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Cut cooled cake into 1 ½ inch cubes. Set aside.

In a large bowl, sprinkle gelatin over cold water, let stand for 1 minute. Add boiling water; water stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. Line a 5 ½ qt. bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against sides to prevent holes. Cover and refrigerate for at least 24 hours. Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices 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