Getting Ready For Christmas

Mocha Chiffon Cake

 

Mocha Chiffon Cake

 Ingredients:

  • ¾ cup boiling water
  • ½ cup cocoa
  • 1 tsp. instant coffee granules
  • 1 ¾ cups cake flour
  • 1 ¾ cups sugar
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 8 large eggs, separated
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • ½ tsp. cream of tartar
  • Chocolate-Coffee Buttercream filling
  • Chocolate Fudge Frosting
  • Garnish: chocolate-covered coffee beans

 Stir together first 3 ingredients until blended; cool.

Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil and vanilla, beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake, 2 layers at a time, at 325 degrees F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about ½ cup chocolate-coffee buttercream filling between layers. Frost with chocolate fudge frosting. Garnish, if desired. Store in refrigerator. Yield: 1 (9 inch) layer cake.

 Chocolate-coffee buttercream filling:

  • 2/3 cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 tbsp. cocoa
  • ½ cup whipping cream
  • 2 tsp. instant coffee granules
  • 2 tsp. coffee liqueur

 Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Microwave whipping cream at Medium until warm (do not boil). Stir together warm cream and coffee granules until dissolved, cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. Yield: 1 ¾ cups.

 Chocolate fudge frosting:

  • 1 cup butter, softened
  • 1/3 cup cocoa
  • 6 cups powdered sugar
  • 1/3 cup milk

 Beat butter at medium speed with an electric mixer until creamy. Add cocoa and remaining ingredients, beating until smooth. Yield: 3 ½ 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 Christmas

Christmas Treats

Christmas Treats

 Ingredients:

  • 2 ½ oz. graham crackers
  • 4 oz. icing or powdered sugar
  • 3 tbsp. cocoa
  • 4 tbsp. butter, melted
  • 1 tsp of cinnamon or dissolved instant coffee
  • ½ tsp. vanilla extract

 Method:

Put the graham crackers into a clean plastic bag. Use a rolling pin to crush them until they make fine crumbs. Sift the sugar and cocoa into a big bowl. Use a wooden spoon to stir in the butter, coffee and vanilla. Pour the crumbs into the bowl. Mix them in. Then, use your hands to squeeze the mixture into a ball. Break off pieces of the mixture and roll them into small balls. Make them about the size of walnuts. Put the finished balls onto a large plate. Leave them in a cool place until they become firm.

 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 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

 

Getting Ready For Christmas

Crescent Roll Wreath Appetizer

Crescent Roll Wreath Appetizer

 Ingredients:

  • Cooking spray
  • 8 ounces chive and onion cream cheese, at room temperature
  • 1 cup finely chopped fresh or thawed frozen broccoli florets
  • ½ cup finely chopped red bell pepper
  • ¼ cup finely chopped water chestnuts
  • 2 tablespoons finely chopped green onions (scallions)
  • ¼ cup finely chopped baked ham or crisp-cooked bacon (optional)
  • Salt and black pepper
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 1 large egg
  • 1 tablespoon cold water

2 teaspoons sesame seeds

 Method:

Preheat the oven to 375 degrees F. Mist a 12 to 14 inch pizza pan with cooking spray. In a medium bowl, stir together the cream cheese, broccoli, bell pepper, water chestnuts, green onions, and ham (if using). Season with salt and pepper to taste. Unwrap the crescent roll dough and separate along the perforations into 16 triangles. Arrange the triangles in a circle with the wide sides toward the center and the long, tapered points facing out over the edge of the pan; leave a 5 inch wide open space in the center. Let the edges of the wide sides overlap slightly and gently press them together. Spoon the cream cheese mixture onto the widest part of the circle of dough. Pull the long points of dough over the filling and tuck under the ends to form a ring. Some of the filling will remain visible between the strips of dough. The finished round should resemble a wreath. Whisk together the egg and water. Brush the dough with the egg mixture and sprinkle with the sesame seeds. Bake until the dough is deep golden brown, 20 to 25 minutes. Cool on the pan for 5 minutes. Run a metal spatula under the wreath and then slide it onto a serving platter. Slice and serve warm or at room temperature. Serves 8-12.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

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