Count Down To Easter

Sponge Cake Diamonds

Sponge Cake Diamonds

 Cake

  • 1 pkg. Yellow Cake Mix
  • 1 cup water
  • 1/3 cup oil
  • ½ teaspoon almond extract
  • 3 eggs
  • ½ cup cherry preserves, warmed

 Topping

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon almond extract
  • Slivered almonds

 Heat oven to 350 degrees F. Grease 13X9-inch pan; line with waxed paper and grease again. In large bowl, combine cake mix, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove cake from pan. Remove waxed paper from cake; cool cake completely. Slice cake in half horizontally to make 2 layers. Spread bottom layer evenly with preserves; place remaining layer on top. Cut cake into diamonds. In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form. Carefully frost tops of cake diamonds with whipped cream mixture. Garnish with slivered almonds. 24 cake diamonds.

 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 Easter

Fruit-Filled Ring Cake

Fruit-Filled Ring Cake

Cake

  • 1 pkg. Lemon Cake Mix
  • 3-oz pkg. cream cheese, softened
  • 1 cup water
  • 3 eggs
  • 1 tablespoon grated lemon peel

Filling

  • 1 ½ cups cold milk
  • 3 ½ oz. pkg. instant lemon pudding and pie filling mix
  • ½ cup whipping cream, whipped
  • 1 tablespoon grated lemon peel
  • 2 cups fresh summer fruits, cut up

Heat oven to 350 degrees F. Grease and flour 12 –cup fluted tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 20 minutes; invert onto wire rack. Cool completely. Using sharp knife, remove ½ inch thick slice from top of cake; set slice aside. Using spoon, hollow out center of cake, leaving ½ inch of cake at bottom and sides. Place on serving plate. Spread the cream and fruit in the hollow in that bottom of the cake and place the top of the cake back on, and spread on top with the remaining filling, and decorate with fruit. Refrigerated 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

Count Down To Easter

Big Cheek Bunny Cake1

Big Cheek Bunny Cake

  • 1 Package (18 ¼ ounces) cake mix (any flavor), plus ingredients to prepare mix
  • Fluffy White Frosting (recipe follows)
  • 2 cups shredded coconut, tinted pink
  • 2 purchased coconut-covered cupcakes
  • Red string licorice
  • Assorted candies
  • 1 (15 X 10-inch) cake board, covered, or large tray

Preheat oven to 350 degrees F. Grease and flour two 8- or 9 –inch round baking pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to racks; cool completely. Prepare Fluffy White Frosting. Cut out cake pieces from 1 cake round as shown below. Position cakes on prepared cake board. Connect pieces with small amount of frosting. Frost cake with remaining frosting; sprinkle with coconut. Decorate with cupcakes, licorice and candies as shown in photo or as desired.

Big Cheek Bunny Cake4

Fluffy White Frosting: Combine 1 (16-ounce) container vanilla frosting and ¾ cup marshmallow crème in medium bowl; mix well. Makes about 2 cups 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

Count Down To Easter

Eclectic Egg Cookies

Eclectic Egg Cookies

 Cookies:

  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ sticks (1/2 pound plus 2 tablespoons) unsalted butter, at room temperature
  • 2 large egg yolks
  • 1 teaspoons salt
  • ½ teaspoons almond extract
  • ½ teaspoons vanilla extract
  • 2 ¾ cups all- purpose flour

 Frosting:

  • 4 large pasteurized egg whites
  • ½ teaspoons vanilla extract
  • ½ teaspoons almond extract
  • 4 cups powdered sugar, sifted
  • 1 to 6 teaspoons milk, if needed
  • Food coloring gel – spring colors
  • Desired decorations

 For the cookies: In a large bowl, with electric mixer at high speed, beat the powdered sugar, butter egg yolks, salt almond extract, and vanilla extract until smooth. Add the flour and beat on low speed until large clumps of dough form. The dough will look too dry at first, so be patient. Pour the dough clumps onto a large sheet of plastic wrap. Gather into a ball & flatten into a disk. Cover with a second sheet of plastic wrap and roll to 1/8 inch thickness. It will be a very large piece of dough. Slide onto a rimmed baking sheet to keep the dough flat and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Discard the plastic wrap. Place the dough on a lightly floured surface. Stamp out cookies with cutters of your choice. Simple shapes with clean edges work best. Arrange the cookies on the lined baking sheet, spacing them about 1 inch apart. Bake until golden brown on the edges, 12-15 minutes, depending on size. Cool the cookies on the baking sheet.

For the frosting: In a large glass or metal bowl, with electric mixer at low speed, beat the egg whites until frothy. Beat in the vanilla and almond extract. With the mixer running, add the powder sugar 1 cup at a time. Beat on low speed until smooth Increase the speed to high and beat until still, shiny peaks form, 5 to 7 minutes. Decorate the cookies as desired.

Makes about 4 dozen cookies depending on size & shape

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Happy Easter

Petit Four Eggs

Petit Four Eggs

Ingredients:

  • 1 package yellow cake mix
  • 7 ½ cups confectioners’ sugar
  • 2/3 cup plus 2 tbsp. water
  • 2 tsp. lemon extract
  • Decorator gels

Prepare cake according to package directions. Pour into a lightly greased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into eggs (or other desired shapes) with a 2 ½ inch oval cookie cutter. In a large bowl, combine the confectioners’ sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth. Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off. Allow glaze to set; repeat with second coat if necessary. Let stand until set. Decorate with gels. Yield: about 2 dozen.

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 Easter

Easter Basket Cake

Easter Basket Cake

Ingredients:

  • 1 package cake mix of desired flavor
  • 1 container (16 oz.) chocolate frosting
  • Green food coloring
  • ½ tsp. water
  • 1 cup flaked coconut
  • Assorted Easter candies
  • 2 (12 inch) chenille stems
  • Pastel ribbon

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Place one cake layer on serving plate. Spread with chocolate frosting. Top with second cake layer. Frost top with thin layer of frosting. Frost sides and outer 1 inch of cake top with remaining frosting. Make basket weave pattern in frosting with fork lines. Combine several drops green food coloring and water in small bowl. Add coconut. Toss with fork until evenly tinted. Place tinted coconut on top of basket for grass. Arrange candies on top. Make handle with chenille stem ends twisted together. Wrap handle with ribbon. Insert in cake. Tie bow on side of handle.

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 Easter

Triple Berry Hot Cross Buns

Triple Berry Hot Cross Buns

Ingredients:

  • 1 package regular or quick active dry yeast
  • ¾ cup warm water (105 to 115 degrees F)
  • 2 tbsp. sugar
  • ½ cup butter or margarine, softened
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 ½ tsp. salt
  • 2 eggs
  • 4 cups all-purpose flour
  • 1/3 cup dried cranberries
  • 1/3 cup dried blueberries
  • 1/3 cup dried cherries
  • 1 egg
  • 2 tbsp. cold water

Dissolve yeast in warm water in large bowl. Stir in sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups flour. Beat until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 ½ hours or until double. (Dough is ready if indentation remains when touched.) Grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover and let rise in warm place about 40 minutes or until double. Heat oven to 375 degrees F. Beat 1 egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes. Frost cross to top of each bun with Powdered Sugar Icing. Serve warm.

Powdered Sugar Icing:

  • 1 cup powdered sugar
  • 1 tbsp. milk or water
  • ½ tsp. vanilla

Mix all ingredients until smooth and spreadable.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Thinking About Easter

Egg Chicks

Egg Chicks

 Ingredients:

  • 12 shelled, hard-cooked medium eggs
  • 1/3 cup mayonnaise
  • 2 tbsp. yellow mustard
  • 24 currants
  • 1 (2-inch) length carrot

 Using a sharp knife, cut off top third of each egg, reserving tops. Carefully scoop out yolks. Place yolks in a medium bowl. Using a fork, mash yolks finely. Add mayonnaise and mustard, stirring until combined. Transfer yolk mixture to a piping bag with the tip cut off. Pipe yolk mixture into the bottom half of each egg, overfilling to resemble a chick. Top with reserved egg tops. Place 2 currants for eyes on yolk mixture of each egg. Using a sharp knife, cut a small beak-shaped piece from length of carrot. Place carrot beak on each egg.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Thinking About Easter

Bird's Nest Thumbprint Cookies

Bird’s Nest Thumbprint Cookies

 Ingredients:

  • 1 cup salted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup white chocolate, melted according to package directions
  • ½ cup sweetened flaked coconut, toasted
  • Garnish: small pastel jelly beans, such as Tropical Jelly Bellies

 Method:

In a medium bowl combine butter, sugar and vanilla extract. Beat at medium speed with a mixer until light and creamy. Add flour, beating to blend. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Using a levered 1 tablespoon scoop, portion dough 2 inches apart onto prepared baking sheets. Using a finger or the back of a rounded measuring spoon, press an indentation into center of each dough portion. Bake until edges of cookies are light golden brown, 14 to 18 minutes. If necessary, press centers down again. Transfer cookies to wire cooling racks, and let cool completely. Divide melted white chocolate among indentations in cookies. Sprinkle evenly with toasted coconut. Garnish cookies with jelly beans to resemble eggs in a bird’s nest, if desired. Store cookies in an airtight container at room temperature until serving time, 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