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

 

Cream Puff Pastries

Cream Puff Pastries 

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. Drop the thick batter onto prepared baking sheets in 3-4 tbsp. mounds. Space the mounds about 3 inches apart to allow for expansion. 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.

 Cream Puff Filling

 Ingredients:

  • 6 oz. cream cheese at room temperature
  • 3 tbsp. sugar
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract

 Beat the cream cheese, sprinkle in the sugar gradually. As the cream whips add the lemon zest and vanilla.

 Pipe filling into pastries. Top with powdered 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

 

Lemon Cake

Lemon Cake 

Cake:

  • Cooking spray
  • 2 tbsp. all-purpose flour
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup nonfat buttermilk
  • 2 tbsp. finely grated lemon rind
  • 2 tbsp. fresh lemon juice

 Frosting:

  • 3 cups powdered sugar
  • ¼ cup unsalted butter, melted
  • 1 tbsp. finely grated lemon rind
  • ¼ cup fresh lemon juice
  • Lemon rind strips (optional)

 Preheat the oven to 350 degrees F. To prepare cake, coat 2 (8 inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust each pan with 1 tbsp. flour. Combine 2 cups flour, baking powder, baking soda and salt, stirring with a whisk. Place granulated sugar and ½ cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture. Beat in 2 tbsp. lemon rind and 2 tbsp. lemon juice. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks; discard wax paper. To prepare frosting, combine powdered sugar, butter, lemon rind and lemon juice in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate, spread half of the frosting over top of cake. Top with remaining cake layer. Spread remaining half of frosting over top of cake. Garnish, if desired with lemon rind strips. Store cake loosely covered in 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

 

Double Chocolate Cupcakes

Double Chocolate Cupcakes

Ingredients:

  • Cooking spray
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/3 tsp. salt
  • 2/3 cup granulated sugar
  • ¼ cup butter, softened
  • ½ cup egg substitute
  • 1 tsp. vanilla extract
  • ½ cup low fat buttermilk
  • 1 ¼ oz. dark (70 percent cocoa) chocolate, finely chopped
  • 2 tbsp. powdered sugar

Preheat the oven to 350 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, cocoa, baking soda and salt; stir with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into prepared muffin cups. Bake 350 degrees F for 18 minutes or until cupcakes spring back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just 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

Bread Pudding

Bread Pudding

Ingredients:

  • 16 slices bread, cubed
  • 1 cup raisins
  • 2 cans (12 fluid oz. each) evaporated milk
  • 4 large eggs, slightly beaten
  • ¾ cup packed brown sugar
  • ¼ cup (½ stick) butter, melted
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • Caramel sauce (optional)

Preheat oven to 350 degrees F. Grease 12 x 8 inch baking dish

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture, combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce 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

Getting Ready For Christmas

Mocha Chiffon Cake

 

Mocha Chiffon Cake

 Ingredients:

  • ¾ cup boiling water
  • ½ cup cocoa
  • 1 tsp. instant coffee granules
  • 1 ¾ cups cake flour
  • 1 ¾ cups sugar
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 8 large eggs, separated
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • ½ tsp. cream of tartar
  • Chocolate-Coffee Buttercream filling
  • Chocolate Fudge Frosting
  • Garnish: chocolate-covered coffee beans

 Stir together first 3 ingredients until blended; cool.

Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil and vanilla, beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake, 2 layers at a time, at 325 degrees F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about ½ cup chocolate-coffee buttercream filling between layers. Frost with chocolate fudge frosting. Garnish, if desired. Store in refrigerator. Yield: 1 (9 inch) layer cake.

 Chocolate-coffee buttercream filling:

  • 2/3 cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 tbsp. cocoa
  • ½ cup whipping cream
  • 2 tsp. instant coffee granules
  • 2 tsp. coffee liqueur

 Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Microwave whipping cream at Medium until warm (do not boil). Stir together warm cream and coffee granules until dissolved, cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. Yield: 1 ¾ cups.

 Chocolate fudge frosting:

  • 1 cup butter, softened
  • 1/3 cup cocoa
  • 6 cups powdered sugar
  • 1/3 cup milk

 Beat butter at medium speed with an electric mixer until creamy. Add cocoa and remaining ingredients, beating until smooth. Yield: 3 ½ 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

 

Getting Ready For Christmas

Christmas Treats

Christmas Treats

 Ingredients:

  • 2 ½ oz. graham crackers
  • 4 oz. icing or powdered sugar
  • 3 tbsp. cocoa
  • 4 tbsp. butter, melted
  • 1 tsp of cinnamon or dissolved instant coffee
  • ½ tsp. vanilla extract

 Method:

Put the graham crackers into a clean plastic bag. Use a rolling pin to crush them until they make fine crumbs. Sift the sugar and cocoa into a big bowl. Use a wooden spoon to stir in the butter, coffee and vanilla. Pour the crumbs into the bowl. Mix them in. Then, use your hands to squeeze the mixture into a ball. Break off pieces of the mixture and roll them into small balls. Make them about the size of walnuts. Put the finished balls onto a large plate. Leave them in a cool place until they become firm.

 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 Christmas

Six Fruit Trifle

Six Fruit Trifle

 Ingredients:

  • 1 package (9 oz.) yellow cake mix
  • 1 can (20 oz.) pineapple tidbits, drained
  • 2 medium firm bananas, sliced
  • 2 medium peaches or nectarines, peeled and sliced
  • 2 cups sliced fresh strawberries, divided
  • 2 cups cold milk
  • 1 package (3.4 oz.) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1 tbsp. sugar
  • ½ cup fresh blueberries
  • 2 kiwi fruit, peeled and sliced

 Method:

Prepare and bake cake according to package directions, using a 9 inch round baking pan. Cool; cut into 1 inch cubes. In a large bowl, combine the pineapple, bananas, peaches and ½ cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3 qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Turkey Time

Milky Way Pecan Pound Cake

Milky Way Pecan Pound Cake

Ingredients:

  • 12 ½ oz. Milky Way candy bars
  • 1 cup butter, divided
  • 1 ½ cups sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans

Method:

Preheat the oven to 350 degrees F. Grease and flour a 10 inch tube or Bundt pan. Combine the candy bars with ½ cup butter in a saucepan and melt over low heat, stirring occasionally. While the candy is melting, cream ½ cup butter and sugar in the bowl of an electric mixer until light. Add the eggs one at a time, beating well after each addition. In a small bowl, mix the flour, baking soda and salt. Add the dry ingredients alternately with buttermilk. Mix until smooth. Add the melted candy mixture, and continue mixing. Stir in the vanilla and pecans. Pour the batter into the prepared pan. Bake 1 hour, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 20 minutes. Remove from the pan and allow to cool completely. Cover and store at room temperature.

Makes 16-20 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

Turkey Time

Pumpkin Pie

Pumpkin Pie

 1 unbaked 9 inch (4 cup volume) deep dish pie shell

 Filling:

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon ginger (ground)
  • 1/4 teaspoon cloves (ground)
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • Whipped Cream for garnish (optionial)

 Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

 ake in preheated oven 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Do not freeze.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com