Halloween Time

Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles

Ingredients:

  • Paper baking cups
  • 1 package vanilla cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ tsp. orange food coloring paste
  • ¼ tsp. yellow food coloring paste
  • 12 (8 oz.) jars of other half-pint jars
  • 2 (12 oz.) containers whipped ready-to-spread white frosting
  • 1 ½ cups candy corn

Method:

Preheat oven to 350 degrees F. Place paper baking cups in 2 (12 cup) muffin pans. Prepare cake mix according to package directions, using water, oil, and eggs. Divide batter in half; tint half of batter orange and other half yellow. Spoon orange batter into 12 muffin cups and yellow batter into remaining muffin cups.

Bake 350 degrees F for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire rack. Cool completely (about 30 minutes).

Remove paper baking cups. Cut each cupcake in half horizontally. In each 12 glass jars, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into a large zip-top plastic freezer bag; seal bag. Cut off about ½ inch corner of bag. Squeeze bag to pipe frosting over orange cupcakes in each jar. Divide 1 cup candy corn evenly among jar and sprinkle over frosting. Repeat layers with remaining cupcake halves, second container of frosting, and remaining ½ cup candy corn.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Halloween Time

Rainbow Layer Cake

Rainbow Layer Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • Violet food coloring gel
  • Royal blue food coloring gel
  • Kelly green food coloring gel
  • Yellow food coloring gel
  • Orange food coloring gel
  • Red Food coloring gel
  • 3 (16 oz.) cans ready-to-spread vanilla frosting, divided
  • 2 ¾ cups powdered sugar, divided

Method:

Preheat oven to 350 degrees F. Grease 6 (8 inch) round cake pans; line with parchment paper. Prepare double batch cake mix according to package directions, using water, oil and egg whites. Divide batter evenly between 6 bowls. Stir 1/8 tsp. each of violet, blue, green and yellow coloring into 4 of the batters. Stir ½ to 1 tsp. orange into the fifth bowl, and ¾ to 1 tsp. red coloring into the sixth bowl. Pour batters into prepared pans.

Bake cake layers at 350 degrees F for 13 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Beat 2 cans frosting with 1 cup powdered sugar at medium speed with an electric mixer until light and fluffy (2 to 3 minutes). Stack cake layers with 1/3 cup frosting in between each layer. With 1 ¼ cups frosting spread a thin layer of frosting on top and sides of cake.

Add remaining can of frosting and remaining 1 ¾ cups powdered sugar to remaining frosting in bowl. Beat at medium speed with electric mixer until light and fluffy (2 to 3 minutes). Divide frosting into 3 bowls. Tint 2 bowls different shades of light blue. Frost cake with deepest blue toward the bottom and white frosting on top. Use back of spoon to blend and swirl 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

Easy Desserts For Any Occasion

20906

Swiss Apple

Ingredients:

  • 1 lb. cooking apples
  • ½ cup sugar
  • 1 ¼ cups heavy cream
  • 3 tbsp. maple syrup
  • 2 cups cornflakes

Method:

Peel, core and quarter the apples. Place in a medium pan and simmer with the sugar and a little water until pulpy. Beat until smooth, then divide between 4 serving dishes. Leave to cool. Whip the cream until thick and spread a thin layer over the apple in each dish. Warm the syrup and toss the cornflakes in it. When the flakes are well coated, sprinkle them over the top of the cream. Serve chilled

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Easy Desserts For Any Occasion

Chocolate Mousse Fruit Mousse

Chocolate Mousse

Ingredients:

  • 4 squares semi-sweet chocolate
  • 4 tsp. water
  • 4 eggs, separated
  • Chopped mixed nuts to decorate

Melt the chocolate in the water in a small basin over a pan of simmering water. Beat the egg yolks into the melted chocolate. Leave to cool Whisk the egg whites until stiff, then carefully fold into the chocolate mixture. Pour into small individual glasses or pots. Allow to chill in the refrigerator before serving. Top with a few chopped nuts and piped whipped cream, if liked. Serve chilled.

Fruit Mousse

Ingredients:

  • 1 packet strawberry flavored gelatin
  • ¼ lb. strawberries
  • 2 eggs, separated
  • ½ cup sugar
  • 6 tbsp. cream cheese

Make up the gelatin according to the directions on the packet, using only 1 ¼ cups water. Set aside to thicken. Crush or sieve the strawberries. Whisk the egg yolks and sugar together in a bowl over a pan of simmering water, until thick and pale colored. Fold in the strawberries. When the gelatin has started to thicken, beat the cream cheese with a little of the gelatin and add to the egg mixture, until stiff and gently fold into the gelatin mixture. Pour into individual glasses and allow to set. Serve chilled.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Summer Pies

American Apple Pie

American Apple Pie

1 box refrigerated pie crust

Filling:

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all purpose flout
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Method:

  1. Preheat oven to 425 degrees F.
  2. Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against sides and bottom of pie dish.
  3. In a large bowl mix filling ingredients, spoon into crust lined pie dish. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and pie crust is golden brown. Cover edge of crust with 2 to 4 inch wide strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack 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

 

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