Christmas In July

Peanut Butter And Jelly Cookies

 

Peanut Butter And Jelly Cookies

 Ingredients:

  • 4 tbsp. vegetable shortening
  • 4 tbsp. unsalted butter
  • ½ cup smooth peanut butter
  • ½ cup sugar
  • ½ cup light-brown sugar
  • 1 egg
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Grape or strawberry jam and extra peanut butter, to finish

 Method:

Preheat oven to 375 degrees F. Have ready a cookie sheet. Cream shortening, butter and peanut butter together with the sugars. Beat in egg, milk and vanilla. Sift flour with baking soda and salt. Add to egg mixture and continue mixing until thoroughly combined. Pinch off teaspoons of dough, roll into balls, and place on cookie sheet. Flatten slightly with fork. Bake until lightly browned, 10 to 12 minutes. Allow cookies to cool before spreading with peanut butter and jelly. Top with another cookie to make “sandwiches.”

 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 In July

Sour Cream Coffee Cake

 

Sour Cream Coffee Cake

 Ingredients:

  • 8 tbsp. unsalted butter
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream
  • 2 tsp. cinnamon
  • 1 cup chopped nuts, such as pecans walnuts or hazelnuts

Method:

Preheat oven to 350 degrees F. Grease a 10 inch round baking pan and line bottom with waxed paper. Cream butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and baking soda. Add flour mixture, ½ cup at a time, alternating with sour cream, and blend well. Spread half the batter over bottom of pan. Sprinkle with cinnamon and nuts, and cover with remaining batter. Sprinkle a little more sugar on top. Bake until lightly browned, 45 to 50 minutes.

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 In July

Fruitcake Cookies

 

Fruitcake Cookies

 Ingredients:

  • ½ cup shortening
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1 cup chopped candied cherries
  • 5 dozen pecan halves (optional)

 Method:

Combine shortening, sugar and egg in a large bowl, stirring well; stir in buttermilk. Combine flour, baking soda, baking powder and salt; stir into brown sugar mixture. Stir in dates, pecans and cherries; cover and chill 1 hour. Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Top each cookie with a pecan half, if desired. Bake at 375 degrees F for 10 minutes or until lightly browned. Transfer to a wire rack to cool completely.

Yield: 5 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

 

Christmas In July

Aunt Linda's Christmas Cake

 

Aunt Linda’s Christmas Cake

 Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • 1 ½ cups, vegetable oil
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 ½ tsp. vanilla
  • 2 cups bananas, mashed
  • 2 cups pecans, chopped

 Method:

Preheat oven to 350 degrees F. Combine flour, sugar, salt, baking soda and cinnamon in large mixing bowl. Add eggs and oil, stirring until mixture is well moistened. (Do not beat.) Stir in pineapple, vanilla, banana and 1 cup pecans. Spoon batter into three well-greased and floured 9 inch round pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread your favorite cream cheese frosting between layers and on top and sides. Sprinkle with remaining pecans.

Yield: 12 to 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

 

Christmas In July

Delicate Almond Cookies

Delicate Almond Cookies

 Ingredients:

  • 1 cup butter, melted
  • 1 cup vegetable oil
  • 1 cup creamy peanut butter
  • 2 cups sugar
  • 4 cups flour
  • 1 ½ tbsp. water
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg, beaten
  • 1 tbsp. almond extract

 Method:

Preheat oven to 300 degrees F. Combine butter, oil and peanut butter. Cream in sugar. Add flour and stir. In separate bowl, combine water, baking powder, baking soda, egg and almond extract. Mix well and pour into middle of flour mixture. Stir well. Roll into teaspoon size balls and place on ungreased cookie sheet. Bake for 20 minutes. Cool. Store in airtight container.

Makes 8 dozen 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 In July

Texas Sheet Cake

A BIG THANK YOU to our Facebook friend Linda in Chiefland, FL for sharing this recipe.

 Texas Sheet Cake

 Ingredients:

  • 1 cup unsalted butter
  • ½ cup lightly packed premium unsweetened natural cocoa
  • 3 tbsp. canola oil
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • 2 eggs
  • ½ cup buttermilk
  • 2 tsp. pure vanilla extract

 Frosting:

  • ½ cup unsalted butter
  • ¼ cup lightly packed premium unsweetened natural cocoa
  • ½ cup whole milk
  • 2 tsp. pure vanilla extract
  • 3 cups sifted confectioners’ sugar
  • ½ cup toasted nuts

 Method:

Grease a 15 x 10 x 2 inch baking pan. Center an oven rack and preheat oven to 375 degrees F.

To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 22 to 25 minutes.

While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil: boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.

Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

 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 In July

Marshmallow Ice Cream Cone Cookies2

Marshmallow Ice Cream Cone Cookies

Ingredients:

  • 1 package (about 16 oz.) refrigerated sugar cookie dough
  • 6 ice cream sugar cones, broken into pieces
  • 1 container (about 16 oz.) white frosting
  • 1 package (about 10 oz.) colored miniature marshmallows
  • Colored sprinkles

Method:

Let dough stand at room temperature 15 minutes. Preheat oven to 350 degrees F. Place sugar cones in food processor. Process using on/off pulsing action until finely ground. Combine dough and sugar cones in large bowl, beat until well blended. Shape dough into 3 equal balls. Pat each ball into 9 inch circle on lightly floured surface. Cut each circle into 6 wedges, place 2 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score crisscross pattern into cookies. Cool on cookie sheets 5 minutes. Remove cookies to wire racks, cool completely. Spread 2 inch strip of frosting at wide end of each cookie. Press marshmallows into frosting, top with sprinkles.

Makes 1 ½ dozen 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

Make-Ahead Holiday Cake

Christmas in July!
A great cake for this busy time of year.

Make-Ahead Holiday Cake
Make-Ahead Holiday Cake

What you’ll need:

  • 1 can (14 oz.) sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 2 cups heavy whipping cream – whipped
  • 1 package white cake mix
  • 1 carton (12 oz.) frozen whipped topping – thawed
  • Additional chocolate syrup
  • Mint leaves and red candied cherries – for decoration

What to do:

Line an 8 inch cake pan with foil, set aside. In a large bowl, combine milk and chocolate syrup, fold in whipped topping. Pour into prepared pan. Cover and freeze for 6 hours or overnight.

Prepare and bake cake according to package directions, using two 9 inch cake pans. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer one cake to a serving plate. Remove frozen cream mixture from freezer. Carefully place on top of cake on serving plate (remove from foil). Top with the other cake. Return to freezer for 1 hour. Spread whipped cream over top and sides. Return to freezer for 2 hours. May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting. Just before serving, drizzle with additional chocolate syrup, garnish with mint and cherries. 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

Christmas Cake- Sweet Treat Saturday

Christmas in July!
A great cake for the holiday feast and fun to make.

Christmas Cake
Christmas Cake

Ingredients:

  • 1 package devils food cake mix
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/4 cups sugar
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup frozen strawberries (optional)

Directions:FullSizeRender2

Prepare and bake cake according to package direction, using a greased and floured 13 x 19 x 2 inch baking pan. Cool for 10 minutes before inverting on to a wire rack to cool completely.

For Filling: In a large bowl, cream the butter, shortening and sugar until light and fluffy. In a small sauce pan, heat milk to 140 degrees F, cool for 2 minutes. Gradually add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla and defrosted strawberries if using.
Split cake into two horizontal layers, spread filling over bottom cake layer. Top with remaining cake layer.

For topping, 1 carton (8 ounces) frozen whipped topping thawed and 4-5 drops of green food coloring. Combine the whipped topping and food coloring. Spread over cake. Refrigerate at least 2 hours before serving.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Cranberry Layer Cake

Christmas in July
How do you celebrate? We collect recipes, how about you?

Cranberry Layer Cake
Cranberry Layer Cake

Ingredients:

  • 1 package white cake mix
  • 1 1/3 cups water
  • 1/3 cup canola oil
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 1 cup fresh or frozen cranberries, thawed and coarsely chopped
  • 1 cup finely chopped walnuts

Cream Cheese Frosting:

  • 1 package (8 oz.) cream cheese, softened
  • ½ cup butter, softened
  • 3 ½ cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon grated orange peel
  • ¼ cup finely chopped walnuts

Directions:

In a large bowl, combine the cake mix, water, oil, eggs and orange peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.

Bake at 350 degrees F for 30-35 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, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. 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