Love Is In The Air

Edith's Chocolate Cake.JPGEdith’s Chocolate Cake

Ingredients:

  • 3 cups cake flour
  • 2 cups sugar
  • 6 tbsp. cocoa
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 3 eggs
  • 1 ½ cups water
  • 2/3 cup Mazola oil
  • 2 tbsp. vinegar
  • 2 tsp. vanilla

Frosting:

  • 2 cups butter, room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 jar marshmallow crème

Sift together three times in a bowl flour, sugar, cocoa, baking soda and salt. Combine in a separate bowl: 1 1/2 cups water, 2/3 cup Mazola oil, 2 tbsp. vinegar and 2 tsp. vanilla. Stir and add dry mixture all at once. Stir mixture long enough that dry ingredients are dissolved. Pour into 10 x 14 inch pan or two 9 inch round pans, ungreased. Bake in a 350 degree F oven for 35 to 45 minutes. Cool in pans. Remove when cake is cool. We doubled this recipe for our wedding cakes.

For the frosting: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add vanilla and stir in the marshmallow crème until well blended. Frost the cakes and decorate as 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

Love Is In The Air

Banana Cake

Groom’s Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • ¾ cup vegetable oil
  • 3 tbsp. milk
  • 1 ½ cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger

For the Frosting:

  • 7 oz. cream cheese
  • 2/3 cup confectioners’ sugar, sifted
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan, then line the bottom with waxed paper. Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil and milk. Break up any lumps in the brown sugar, then stir it into the banana mixture until well combined. Sift the flour and spices over the mixture, then fold in. Tip the mixture into the prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the frosting, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth and creamy, then spread over the cooled 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

Make For Your Mother

May Day Cake

May Day Cake

Ingredients:

  • 1 package strawberry cake mix
  • 2 containers (16 oz.) cream cheese frosting
  • Fresh flowers (roses, pansies or daisies), for garnish

Preheat oven to 350 degrees F. Grease and flour two 8 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Fill and frost cake with cream cheese frosting. Garnish with fresh flowers just before serving. Tip: Be sure to use only non-toxic flowers. Rinse fresh flowers with cool water and dry with paper towels. Place small piece of plastic wrap under flowers that rest on 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

Make For Your Mother

Chocolate Cake

Chocolate Cake

 Ingredients:

  • 1 1/2 cups self-rising flour
  • 2 tsp baking powder
  • 1/2 cup unsweetened cocoa
  • 3 eggs
  • Scant 3/4 cup light brown sugar
  • 2/3 cup sunflower oil, plus extra for greasing
  • 2/3 cup light cream
  • Strawberries, to decorate

 Frosting:

  • 8 oz. semisweet chocolate, broken into pieces
  • Generous 1 cup heavy cream

 Preheat oven to 350 degrees F. Grease two 8 inch round cake pans and line the bottoms with parchment paper. Sift the flour, baking powder and cocoa into a large bowl. Beat the eggs with the sugar, oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter. Pour the batter into the prepared pans and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pans for 10 minutes, then turn out and finish cooling on a wire rack. For the frosting, place the chocolate and heavy cream in a saucepan over low heat and stir until melted. Remove from the heat and stir until the mixture cools slightly and begins to thicken. Place one cake on a serving plate and top with chocolate frosting and top with additional cake. Spread the remaining chocolate mixture over the top and sides of the cake, swirling with a spatula. Decorate with the strawberries.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Brunch with Mom

Brunch with Mom 5-4

Make for your Mom…

Everybody’s Favorite Crunch Salad

Ingredients:

  • 1 ½ cups crispy chow mein noodles
  • ¾ cup hulled sunflower seeds
  • ½ cup slivered almonds, toasted
  • 1 head romaine lettuce or curly leaf lettuce, cut into bite size pieces, washed, dried well and chilled
  • 4 green onions or scallions, thinly sliced

Dressing:

  • ¼ cup packed brown sugar (either light or dark is okay)
  • 2 tsp. salt
  • 6 tbsp. seasoned rice vinegar (this is rice vinegar with salt and pepper already added)
  • ½ cup vegetable oil
  • 4 drops Tabasco sauce (if you like more bite, add 2 more drops)

Make the dressing: in a small jar or plastic container with a lid, combine the brown sugar, salt, vinegar, oil and Tabasco and shake well to combine; set aside. Make the salad: in as small bowl, combine the chow mein noodles, sunflower seeds and almonds. Just before serving, layer the lettuce, green onions and noodle mix in a bowl. Pour dressing over the salad (give it a couple of shakes if it’s separated) and mix well. Serve immediately.

Sour Cream Chocolate Cake

Ingredients:

  • 1 ½ cups sour cream
  • ¼ cup butter melted
  • 4 eggs
  • 1 ¾ cups flour
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 4 tbsp. cocoa
  • 1 tsp. vanilla

Whipped Cream Frosting:

  • 2 cups whipping cream
  • 1 small box white chocolate instant pudding mix
  • 1/3 cup powdered sugar

Make the cake: Beat sour cream, butter and egg together, until thoroughly blended. Sift dry ingredients into cream mixture. Beat thoroughly together and add vanilla. Bake in a greased 13 x 9 x 2 inch pan or 2 – 8 inch round pans. Bake 325 degrees F for 35 to 40 minutes (for 8 inch pans bake 325 degrees F for 20 to 25 minutes).

Make the whipped frosting: Use a child bowl. Mix whipping cream slowly until it begins to thicken; add sugar and pudding mix. Continue to mix until you have a spreadable frosting.

Donna’s Spaghetti Casserole with Celery

Ingredients:

  • Cooking spray
  • 2 tbsp. olive oil
  • 1 cup thinly sliced onion
  • 1 cup yellow bell peppers thinly sliced
  • 1 cup green bell pepper thinly sliced
  • 3 garlic cloves, minced
  • 2 cups sliced button mushrooms
  • 1 cup thinly sliced celery
  • 3 cups homemade tomato sauce (or store bought pasta sauce)
  • 1 lb. spaghetti, broken into 2i nch pieces, cooked
  • 1 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 2 tbsp. chopped fresh parsley
  • 1 tsp. fennel seed (press to release the oils)

Preheat the oven to 400 degrees F. Coat a 2 quart baking dish with cooking spray. Heat the olive oil in a Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and celery and cook until the vegetables are soft, about 7 minutes. Add the fennel seed, tomato sauce and cooked spaghetti and mix well. Salt to taste. Pour the mixture into the baking dish. Top the casserole with the mozzarella, Parmesan and parsley. Bake until the cheese is golden, 12 to 15 minutes. Serve and enjoy.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Berry Good French Toast Bake

Berry Good French Toast Bake

Ingredients:

  • ½ cup all-purpose flour
  • 1 ½ cups milk
  • 1 tbsp. sugar
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 6 eggs
  • 10 slices (1 inch thick) French bread, cut into 1 inch cubes
  • 1 package (3 oz.) cream cheese, cut into ½ inch cubes
  • 1 cup fresh or frozen blueberries
  • ½ cup chopped nuts
  • Powdered sugar, if desired
  • Blueberry or maple syrup, if desired

Generously grease 2 ½ quart casserole or 13x9x3 inches rectangular baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Vanilla Cream Pie

Vanilla Cream Pie

Ingredients:

  • One 9-inch baked pastry pie crust
  • 2 ½ cups milk, divided
  • 1 cup sugar
  • ¼ cup cornstarch
  • Dash of salt
  • 3 large egg yolks, beaten
  • Whipped cream

Bring 2 cups milk to a boil in a saucepan over medium-high heat. Mix sugar, cornstarch and salt together in a bowl. Stir in ½ cup milk. Add the egg yolks and mix well. Stir the cornstarch mixture into the boiling milk and bring back to a boil, stirring constantly. The pudding is ready when it coats the back of a spoon. Remove from the heat and let cool in bowl. Once the pudding is cooled, pour into the baked pie crust and refrigerate overnight, or until set. Top with thick layer of whipped cream. For an extra burst of flavor, add the seeds from half of a vanilla bean to the pudding. It not only tastes amazing, it also smell wonderful.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Eclairs

Eclairs

Ingredients:

  • ½ cup water
  • 8 tbsp. unsalted butter, cubed
  • ½ tsp. salt
  • 1 cup all-purpose flour
  • 4 eggs, at room temperature

Preheat oven to 425 degrees F. Combine the water, butter and salt in a medium saucepan. Heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously. Return pan the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. Transfer the mixture to a mixer, and beat in the eggs one at a time; it will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg. Spoon into a pastry bag with a large plain tip and pipe up twelve 5 inch long eclairs on the baking sheets. Bake in the preheated oven, and reduce heat to 350 degrees, and bake for 35 minutes. Do not open the door while the pastries are baking. Remove the pastries from the oven. Make a small slit, and return them to the oven for 5 minutes, until pastries are a medium golden brown.

Eclairs Filling

Ingredients:

  • ½ cup whole milk or heavy cream
  • ½ cup sugar
  • ¼ cup corn starch
  • ¼ tsp. salt
  • 4 large egg yolks
  • 1 tsp. vanilla extract

Warm the milk in a saucepan until you start to see wisps of steam. It should not actually be boiling. In a medium bowl whisk together the sugar and salt. Add the egg yolks and whisk them into the dry ingredients, dissolve the cornstarch with a little water, and add little by little; this will form a thick paste. It is fine if the paste looks crumbly or smooth. Add milk to the egg mixture; pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs; pour everything back in the saucepan. Set a strainer over a bowl and place this near the stove. Strain and cool the filling cream; stir the vanilla into the cream, cover and store with plastic wrap and chill.

Chocolate Ganache

Ingredients:

  • 8 oz. semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tbsp. unsalted butter, at room temperature

Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir until smooth. Let cool slightly before using.

Pipe chilled filling into pastries. Top with chocolate ganache.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Pea Soup

Pea Soup

  •  1 10 ounce bag frozen sweet green peas
  • 2 cups low sodium chicken broth
  • 1/2 cup fresh parsley
  • salt and pepper to taste
  • 6-7 leaves of Boston or Bibb lettuce
  • 1/2 cup half and half
  1.  Cook peas according to package instructions.
  2.  In a blender, add the broth, parsley, salt, pepper, lettuce and cooked peas. Puree.
  3.  Put the pureed mixture into a pot and simmer 10 minutes. Then add the half and half, stir and ladle into bowls.
  4.  If serving cold, chill in the refrigerator. Then serve.

 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 Recipe For All Your Sniffles

Lemon Orzo Chicken Soup

 Lemon Orzo Chicken Soup

 Ingredients:

  • One lemon pepper rotisserie chicken
  • 20 cups water
  • 3 leeks (white part only), chopped
  • 4 carrots, peeled and chopped
  • 4 stalks of celery, chopped
  • 5 Roma tomatoes, chopped
  • 3 sprigs of fresh dill
  • 3 sprigs of fresh Italian flat leaf parsley
  • 1 cup orzo pasta
  • Grated Romano cheese
  • 3 tsp. salt
  • 1 tsp. sugar
  • Pepper to taste

 Place the whole rotisserie chicken in a pot and cover with water. Bring the water to a gentle summer. Let simmer for at least 30 minutes as you cut your vegetables. Add the chopped vegetables, salt and sugar to the pot. Tear the sprigs of dill and parsley in small pieces and add in as well. Let simmer together for about 40 minutes, or until vegetables are tender. Remove the soup from the heat and remove the chicken from the pot. Once cooled, shred the meat, discarding any bones. Return the shredded meat to the pot and bring the soup back up to a simmer. Add in the orzo and cook according to package directions or until orzo is tender, stirring occasionally. Top with grated cheese and pepper to taste, and enjoy!

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com