Christmas in July
How do you celebrate? We collect recipes, how about you?
1 package white cake mix
1 1/3 cups water
1/3 cup canola oil
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
Cream Cheese Frosting:
1 package (8 oz.) cream cheese, softened
½ cup butter, softened
3 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon grated orange peel
¼ cup finely chopped walnuts
In a large bowl, combine the cake mix, water, oil, eggs and orange peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.
Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. 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
Are you ready for St. Patrick’s Day? Try these treats with a holiday-inspired twist!
1 package spice cake mix
1 cup old fashioned oats
1/3 cup vegetable oil
1 teaspoon vanilla
2 ½ cups white chocolate chips, divided
1 cup dried cranberries
1 cup chopped walnuts or pecans (optional)
3 tablespoons vegetable shortening
green food coloring
Preheat oven to 350 degrees F. Spray cookie sheets lightly with nonstick cooking spray.
Combine cake mix, oats, oil, eggs and vanilla in large bowl until well blended. Stir in 1 cup white chocolate chips, cranberries and walnuts, if desired. Drop dough by tablespoonfuls 2 inches apart onto cookie sheets.
Bake 10 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
Place remaining 1 ½ cups white chocolate chips and shortening in small microwavable bowl. Microwave on high for 15 seconds. Stir until mixture is melted and well blended. (Heat additional 10 seconds, if necessary). Add green food coloring and blend well to achieve desired color.
Spread sheet of waxed paper on work surface. Dip each cookie into green mixture and allow excess to drip into bowl. Place cookies on waxed paper; let stand until set.
Tested in theTHASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com