cooking

Make For Dad

thasc1Leave a comment

Father's Day Caramel Cake

Father’s Day Caramel Cake

  • 1 16-oz, package butterscotch bits
  • 2 ¼ c sifted all-purpose flour
  • ½ tsp. Soda
  • 1 tsp. Baking powder
  • ¾ tsp. Salt
  • 1 ¾ c. sugar
  • ¾ c margarine, softened
  • 1 tsp. Vanilla

3 eggs

Combine butterscotch bits and ¼ cup water in saucepan, stir cover low heat until bits are melted and mixture is smooth, remove from heat. Sift flour, soda, baking powder and salt together; set aside. Combine sugar, margarine and vanilla in bowl; beat until blended. Add eggs, one at a time, beating well after each addition. Blend in butterscotch mixture. Stir in flour mixture alternately with 1 cup water; pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 375-degree oven for 30 to 35 minutes. Cool; frost with favorite caramel or butterscotch 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

 

Peach Filled Cake

thasc1Leave a comment

Peach Filled Cake

Ingredients:

  • ¾ cup (1 ½ sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon grated lemon rind
  • 2/3 cup milk
  • 1 cup white flour
  • 1 cup minus 2 tablespoons whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 medium-sized peaches, peeled and sliced (about 1 ½ cups slices)
  • 1/3 cup brown sugar, mixed with ½ teaspoon cinnamon

In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk. In another bowl, stir together the flours, baking powder, and salt. Beat in the creamed mixture. Spread half the batter evenly in a greased and floured 8 x 10 inch baking pan. Arrange the peach slices on top and sprinkle with the brown sugar-cinnamon mixture. Spread the remaining batter on top. Bake the cake in a 350 degrees F oven for 50 minutes, or until it tests done with a toothpick. Let cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. NOTE: It should be stored in the refrigerator.

Yield: 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

Mocha Cream Cake

thasc1Leave a comment

Mocha Cream Cake.jpg

Cake:

  • 2 ½ cups sifted plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 ounces German sweet chocolate, broken into small pieces
  • 1 teaspoon dry instant coffee
  • 1 teaspoon vanilla
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

Frosting:

  • 2 cups whipping cream
  • 3 tablespoons cocoa
  • ½ cup sugar
  • 3 teaspoons dry instant coffee

Garnish: chopped nuts or pecan halves

Cake: Grease three 9-inch round cake pans. Sift together flour, soda and salt. Set aside. In a small bowl, pour water over chocolate and coffee. Stir to melt, then cool. Add vanilla. Cream butter and sugar. Add yolks one at a time. Add buttermilk alternately with flour mixture. Mix just until blended. Stir in chocolate mixture. Gently fold in egg whites. Bake at 350 degrees F for 30-40 minutes.

Frosting: Combine cream, cocoa, sugar and coffee. Mix well. Chill 1 hour. Whip mixture and frost cake. Garnish with nuts.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Mini Maraschino Cherry Muffins

thasc1Leave a comment

Mini Maraschino Cherry Muffins

Ingredients:

  • ¼ cup sugar
  • ¼ cup butter or margarine, melted
  • ½ cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup chopped well drained maraschino cherries
  • ¼ cup chopped blanched almonds
  • Cherry glaze (below)

Heat oven to 400 degrees F. Grease bottoms only of 24 miniature muffin cups, 1 ¾ x 1 inch, or 12 medium muffin cups, 2 ½ x 1 ¼ inches, or line with paper baking cups. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full). Bake 10 to 15 minutes or until golden brown. Immediately remove from pan to wire rack. Drizzle cherry glazed over warm muffins. Serve warm if desired.

Makes 24 Miniature Muffins or 12 regular muffins

 Cherry Glaze

  • ½ cup powder sugar
  • 3 to 4 teaspoons maraschino cherry juice
  •  Mix ingredients until smooth and thin enough to drizzle.

 Tested in the THASC kitchen. Photo by THASC.

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

http://www.thasc.com

 

Coconut Cake With Lemon Filling

thasc1Leave a comment

Coconut Cake with Lemon Filling

Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Lemon filling (recipe follows)
  • Frosting (recipe follows)
  • Flaked coconut

 Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans, Bake at 350 degrees F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.

 Lemon Filling:

  • ½ cup butter
  • ½ cup sugar
  • ¼ cup grated lemon rind
  • 1/3 cup plus 1 teaspoon fresh Lemon juice
  • 2 eggs, beaten

 Combine first 4 ingredients in top of a double boiler; bringing water to a boil. Reduce heat to low; cook until butter melts, stirring occasionally. Add eggs; cook until thickened. Let cool completely. Yield: 1 ¼ cups

 Frosting:

  • 2 cups sugar
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 cup water
  • 3 egg whites
  • 2 tsp. vanilla extract

 Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to hard ball stage (250 to 268 degrees F). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture. Add vanilla; beat until stiff peaks form. Yield: 3 ¼ 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

 

National Chocolate Chip Cookie Day

thasc1Leave a comment

Chocolate Chip Cordial Cookies

Chocolate Chip Cordial Cookies

 Ingredients:

  • 1 pkg. chocolate chip cookie mix
  • 1 egg
  • 1/3 cup oil
  • 3 tbsp. water
  • 1 1/3 cups chopped pecans
  • 1/3 cup chopped red candied cherries
  • 1/3 cup flaked coconut
  • Pecan halves, for garnish
  • Red or green candied cherry halves, for garnish

 Chocolate Glaze:

  • 1 ½ squares (1 ½ oz.) semi-sweet chocolate
  • 3 tbsp. butter or margarine

 Preheat oven to 375 degrees F. Place 1 ¾ inch paper liners in 28 mini-muffin cups. For cookies: combine cookie mix, egg, oil and water in large bowl. Stir until thoroughly blended. Stir in chopped pecans, chopped cherries and coconut. Fill cups with cookie dough. Top with pecan or cherry halves. Bake at 375 degrees F for 13 or 15 minutes or until light golden brown. Cool completely. For chocolate glaze: melt chocolate and butter in small bowl over hot water. Stir until smooth. Drizzle over cookies. Refrigerate until chocolate is firm. Store in airtight containers.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Great Anniversary Cake

thasc1Leave a comment

All Occasion Number Cake

All-Occasion Number Cake

  • 1 package cake mix (any flavor)
  • 4 cups confectioners’ sugar
  • ½ cup unsweetened cocoa
  • ¼ cup all vegetable shortening
  • ¼ cup hot water, divided
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 container (16 ounces) vanilla frosting

Preheat oven to 350 degrees F. Grease and flour 13x9x2-inch pan. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Freeze cake for ease in handling. To make numbers, trim ¼ to ½ inch from edges of frozen cake. Cut cake into equal portions. Cut each cake portion into desired number using sharp knife. Follow number chart below as guide. For chocolate frosting, combine confectioners’ sugar, cocoa and shortening in large bowl. Add 2 tablespoons hot water and beat until smooth. Add corn syrup, vanilla extract and remaining 2 tablespoons hot water. Beat until smooth and creamy. Add more confectioners’ sugar to thicken or water to thin frosting as needed. Spread chocolate frosting on top and sides of cake. Place star tip in decorating bag. Fill with Vanilla frosting. Decorate as desired.

scan0001

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Blueberry Orange Streusel Cake

thasc1Leave a comment

Blueberry Orange Streusel Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups of all-purpose flour
  • 2 tsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Finely grated rind of ½ orange
  • ½ cup ground almonds
  • Generous 1 cup fresh blueberries

 Topping:

  • ½ cup all-purpose flour
  • 2 tbsp. unsalted butter, softened
  • 2 tbsp. superfine sugar
  • Finely grated rind of ½ orange

 Method

Preheat the oven to 325 degree F. Grease and line the bottom of 9-inch round springform cake pan. For the topping, put all the ingredients into a bowl and mix with a fork to make a crumbly mixture. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, vanilla extract. Beat well until the mixture is smooth, then add the orange rind, ground almonds, and half the blueberries. Spoon the mixture into the prepared pan, smooth level with spatula, and sprinkle with the remaining blueberries. Spread the crumble topping evenly over the top, covering completely. Bake in the preheated oven for 1-1 ¼ hours, or until risen, firm and golden brown. Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.

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

 

Apple Nut Pound Cake

thasc1Leave a comment

Apple Nut Pound Cake

Ingredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
  • 2 tsp. ground cinnamon
  • 4 eggs
  • 1 cup apple sauce
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 cup oil
  • ¼ cup chopped maraschino cherries
  • Confectioners’ sugar

 Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan. Combine cake mix, pudding mix and cinnamon in large bowl. Add remaining ingredients except confectioners’ sugar; stir with wooden spoon until well blended. Pour into pan. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners’ sugar.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Celebrating Pig in a Blanket Day

thasc1Leave a comment

Pigs In the Blanket.jpeg

Pigs In A Blanket

 Ingredients:

  • 1 (8 oz.) package of crescent rolls
  • 20 mini hot dogs or cocktail franks
  • 1 egg lightly beaten
  • Poppy and sesame seeds

 Tangy Dipping Sauce:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 tbsp. Dijon mustard
  • 1 tbsp. whole grain mustard

 Preheat oven to 350 degrees F. Cut each triangle of crescent roll dough into thirds lengthwise – making 3 small strips from each roll. Put the mini hot dogs on one end of the dough and roll up. Arrange them, seam side down, on a greased cookie sheet. Brush with egg and sprinkle with poppy or sesame seeds. Bake until golden brown about 10 to 15 minutes. Serve warm with dipping sauce.

Dipping Sauce:

Mix all ingredients together. Store in container with a cover. Refrigerate until serving. May be prepared a day ahead.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com