Maple Pecan Chiffon Cake with Brown Butter Icing

Maple Pecan Chiffron Cake with Brown Butter Icing3

 Ingredients:

  • 2 ¼ cups (9 oz.) sifted cake flour
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ¼ cup (5 2/3 oz.) firmly packed dark brown sugar
  • 6 egg yolks
  • ½ cup canola oil
  • ½ cup pure maple syrup
  • ¼ cup water
  • 1 tbsp. pure vanilla extract
  • 8 egg whites, at room temperature
  • ½ tsp. cream of tartar
  • ½ cup (3 ½ oz.) granulated sugar
  • ½ cup (2 oz.) toasted finely chopped pecans

Brown Butter Icing:

  • 4 cups sifted powdered sugar
  • 1 cup unsalted butter, cut into small cubes
  • ½ cup heavy whipping cream (plus a few more tbsp. for thinning if needed)
  • 1 tbsp. vanilla extract
  • Pinch of salt

 Method:

Make the cake: Adjust a rack to the bottom third of the oven and preheat the oven to 325 degrees F. Line the bottom of a 10-inch angel food cake pan with feet with parchment paper, ungreased. In a large bowl, sift together the cake flour, baking powder and salt. Add the brown sugar and whisk the mixture by hand to combine. In a small bowl, whisk together the yolks, oil, maple syrup, water and vanilla. Add the liquid ingredients to the dry mixture and briskly stir with a rubber spatula until just smooth. Do not overmix. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg white on medium speed until foamy. Add the cream of tartar and whip on high speed until soft peaks form. Turn the mixer down to medium speed and gradually add the sugar in a steady stream. Kick the mixer up to high speed and whip until the whites just hold firm (not stiff) glossy peaks. Fold a third of the whites into the batter using as few strokes as possible. Add the remaining whites, folding only until evenly incorporated. Lightly fold in the pecans during the last few strokes. Gently pour the batter into the prepared pan and bake until the top springs back when touched or a toothpick inserted in the middle comes out with a few crumbs attached, 50 to 55 minutes. Remove the cake from the oven and let it cool upside down by inverting the cake pan onto its legs. To remove the cooled cake from the pan, slide a long thin knife or spatula along the sides to loosen and knock the pan sharply on a hard surface until the cake drops out. Make the Frosting: Place the sifted sugar into a large bowl. Over medium heat, melt the butter in a saucepan. Allow the butter to change from a lemon to a chestnut color. Swirl the pan to ensure even heating. Remove the pan from the heat once a nutty sort of scent emerges. Pour the melted butter into the bowl with the sugar. Add the cream, vanilla and salt. Whisk until smooth. Allow mixture to sit for 30 minutes or more until icing firms. Frost the top and sides with brown butter icing. To cut the cake, use an angel food cake cutter or a serrated knife and sawing (rather than a slicing) motion. Store in an airtight container for up to 3 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

 

Citrus Mousse Cake

Citrus Mousse Cake
A great dessert for a special occasion or just to share.

 

Ingredients:

  • Oil or melted butter, for greasing
  • ¾ cup butter
  • ¾ cup superfine sugar
  • 4 eggs, lightly beaten
  • 1 ¾ cups self-rising flour
  • 1 tbsp. unsweetened cocoa
  • 1 ¾ oz. orange flavored semisweet chocolate, melted
  • Peeled orange segments, to decorate

Filling & topping:

  • 2 eggs, separated
  • 4 tbsp. superfine sugar
  • ¾ cup freshly squeezed orange juice
  • 2 tsp. gelatin
  • 3 tbsp. water
  • 1 ¼ cups heavy cream

Method:

Preheat oven to 350 degrees F. Grease an 8-inch round springform cake pan and line the bottom with parchment paper. Beat the butter and sugar in a bowl until light and fluffy. Add the eggs, beating in well. Sift together the flour and cocoa and then fold into the creamed mixture. Fold in the melted chocolate. Pour into the prepared pan and smooth level. Bake in the preheated oven for 40 minutes, or until springy to the touch. Let cool 5 minutes in the pan, then turn out onto a wire rack and let cool completely. Cut into two layers. For the filling, beat the egg yolks and sugar until pale, then beat in the orange juice. Sprinkle the gelatin over the water in a small heatproof bowl and let it go spongy, then place over a saucepan of hot water and stir until dissolved. Stir into the egg yolk mixture. Whip the cream until holding its shape. Reserve a little for decoration and fold the remainder into the mousse. Beat the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set, stirring occasionally. Place one half of the cake in the cake pan. Pour in the mousse and press the second cake half on top. Chill until set. Transfer to a plate, pipe cream on the top, and decorate with orange segments.

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

Super Food for the Super Bowl

marshmallow-crunch-bars

Marshmallow Crunch Bars

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Scant ½ cup chopped mixed nuts
  • 1/3 cup candied cherries, coarsely chopped
  • ½ cup mini marshmallows

Method:

Preheat the oven to 350 degrees F. Grease and line a 9 inch square cake pan.

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. Stir about two-thirds of the nuts and candied cherries into the mixture.

Spoon the mixture into the prepared pan and smooth level with a spatula. Sprinkle the remaining nuts and candied cherries and the marshmallows over the top, pressing down lightly.

Bake in the preheated oven for 40-50 minutes, or until risen and golden brown.

Let cool in the pan for about 20 minutes, until firm, then cut into bars and finish cooling on a wire rack.

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 Christmas

pound-cake-with-blueberry-butter
This is great for breakfast or a snack in the afternoon.

Pound Cake With Blueberry Butter

 Ingredients:

  • 4 large eggs, separated
  • 1 1/3 cups sugar, divided
  • ½ cup vegetable shortening
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ¼ cup light whipping cream

Blueberry Butter:

  • ½ cup butter, softened
  • 1/3 cup blueberry preserves

Method:

To make the pound cake: Preheat the oven to 325 degrees F. Grease and flour a 9 x 5 inch loaf pan. In a medium bowl, whip the egg whites on high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar. Set aside. In a large bowl, add the remaining 1 cup sugar with the shortening and butter. Cream at medium speed with an electric mixer until well mixed. Add the vanilla, salt and egg yolks, and continue to beat for about 3 minutes. Reduce the mixer to low speed, and add the flour and cream, alternately, beginning and ending with the flour.

Pour into the prepared pan. Bake 1 hour and 10 minutes until golden brown, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing to a cooling rack. Cool completely before serving. To serve, slice into ½ inch thick slices, then again into finger slices. Top with blueberry butter.

To make the butter: In a small bowl, stir the butter and blueberry preserves together. Serve with pound cake.

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

Count Down To Christmas

orange-cinnamon-chocolate-chip-cookies
Use Christmas cookie cutters to make these delicious cookies more festive.

 

Orange Cinnamon Chocolate Chip Cookies

Ingredients:

  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 tbsp. grated orange peel
  • 1 tsp. vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 ¼ tsp. ground cinnamon
  • ¾ tsp. salt
  • 2 cups (12 oz.) semisweet chocolate chips
  • 1 cup chopped walnuts

Method:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and walnuts. Cover and chill for 2 hours or until easy to handle.

On lightly floured surface, roll out dough to ½ inch thickness. Cut with a lightly floured 3 inch round cookie cutter. Place 1 inch apart on greased baking sheets.

Bake at 375 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

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 Christmas

chocolate-pecan-fudge1

Chocolate Pecan Fudge

Ingredients:

  • 3 cups sugar
  • 1 ½ sticks (12 tablespoons) butter
  • 2/3 cup evaporated milk
  • 12 ounces semisweet chocolate chips
  • 7 ounces marshmallow crème
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Method:

Line a 9 x 13 inch baking dish with a long sheet of foil, leaving overhang on two ends to use as handles to remove the fudge.

In a large saucepan, combine the sugar, butter and milk and bring to a full, rolling boil over medium heat. Boil, stirring constantly, until the mixture reaches 235 degrees F (soft ball stage) on a candy thermometer, about 5 minutes.

Remove from the heat, add the chocolate chips, and stir until melted and smooth. Beat in the marshmallow crème and vanilla with a wooden spoon. Stir in the pecans.

Spread the fudge into the lined baking dish and let cool to room temperature. Fold the foil to form handles and lift out the fudge. Remove the foil and cut the fudge in to squares.

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 Thanksgiving

frosted-pumpkin-muffins
These muffins are delicious for breakfast or for a treat anytime.

Frosted Pumpkin Muffins

Ingredients:

  • 1 package pound cake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 can cream cheese frosting
  • ½ cup finely chopped pecans, optional

Method:

In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Yield: 1 ½ Dozen

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

Getting Ready For Thanksgiving

pumpkin-spice-cookies
An easy recipe and delicious too.

Pumpkin Spice Cookies

Ingredients:

  • 1 package yellow cake mix
  • 1/2 cup quick cooking oats
  • 2 to 2 1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) solid pack pumpkin
  • 1 egg
  • 2 tablespoons canola oil
  • 3 cups confectioners’ sugar
  • 1 teaspoon grated orange peel
  • 3 to 4 tablespoons orange juice

 

Method:

In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the pumpkin, egg and oil; stir into dry ingredients just until moistened. Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of spoon.

Bake at 350 degrees F for 18-20 minutes or until edges are golden brown. Remove to wire racks to cool.

In a bowl, combine confectioners’ sugar, orange peel and enough orange juice to achieve desired spreading consistency. Frost cooled 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

Getting Ready For Thanksgiving

coconut-chocolate-cake3
Coconut and chocolate is always a favorite.

Coconut Chocolate Cake

Ingredients:
1 package chocolate cake mix
1 package instant chocolate pudding mix
4 eggs
¾ cup canola oil
¾ cup water
1 teaspoon vanilla extract

Filling:
2 cups flaked coconut
1/3 cup sweetened condensed milk
¼ teaspoon almond extract
1 can chocolate frosting

Method:
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with prepared chocolate frosting.

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

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Fun Food For Halloween

beef-and-mashed-potato-casserole
Hearty, comfort food is always a favorite anytime of year with little and big ones alike.

Beef And Mashed Potato Casserole

Ingredients:

  • 8 medium Russet or Yukon gold potatoes, diced
  • ¼ cup whole milk
  • 1 ½ cups diced sweet potato
  • 1 medium carrot, diced
  • 1 medium onion, chopped
  • 1 pound ground round or ground sirloin beef
  • ½ teaspoon ground cinnamon
  • 1 cup vegetable stock
  • 2 medium tomatoes, chopped
  • 2/3 cup frozen peas, thawed

Method:

  1. Preheat oven to 400 degrees F.
  2. Cook the potatoes in boiling water for 10-15 minutes or until tender. Drain them and return them to the saucepan. Pour in the milk, then mash the potatoes well.
  3. While the potatoes are cooking, in another saucepan, cook the sweet potato and carrot in boiling water for 10 minutes. Drain them and coarsely mash.
  4. Cook the onion, ground beef and cinnamon in a large saucepan for 5 minutes, until the meat is completely brown. Add the stock, the mashed sweet potato and carrot mixture, and the tomatoes to the meat and cook for 5 minutes. Add the peas, give it a stir and transfer it to a 9 x 9 x 2 inch pan or ovenproof serving dish. Top with the mashed potatoes, place the pan or dish on a baking sheet and bake in the oven for 30 minutes, until golden on top.

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