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