Brunch For Dad

Brunch For Dad.jpegBeer Cake

Ingredients:

  • 2 eggs
  • 1 cup margarine/butter
  • 2 cups brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 can beer, 16 oz.
  • 1 cup chopped nuts
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. cloves
  • ½ tsp. allspice
  • 3 cups flour

Cream butter and sugar. Add eggs and mix. Sift dry ingredients together. Add dry ingredients to mixture alternately with beer. Beat well. Bake in a greased and floured pan at 350 degrees for 50-60 minutes.

Crabmeat Quiche

Ingredients:

  • 3 eggs
  • ½ cup mayonnaise
  • 2 ½ tbsp. all-purpose flour
  • ½ cup milk
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1/3 cup diced bell pepper
  • 1 cup crabmeat
  • ½ cup minced onion
  • 6 slices bacon, cooked and crumbled
  • 1 cup grated cheddar cheese
  • 1 – 9 inch deep dish pie shell

Preheat oven to 350 degrees F. Whisk the eggs lightly in a large bowl. Whisk in the mayonnaise, flour, milk, salt and black pepper. Stir in the bell pepper, crabmeat, onion and bacon. Prick the pie shell 5 times. Sprinkle the grated Cheddar over the bottom of the crust. Pour the egg mixture on top of the cheese. Bake until the crust is golden brown, 40 to 45 minutes.

Coconut Fruit Salad

Ingredients:

  • 1 – 15 oz. can mandarin oranges, drained
  • 1 ½ cups diced fresh pineapple
  • 1 cup seedless red grapes, halved
  • 1 – 15.25 oz. can apricots, drained and diced
  • 2 cups miniature marshmallows
  • 1 cup sweetened flaked coconut
  • ¾ cup sour cream, kept very cold
  • ½ tsp. coconut extract
  • 2 tbsp. sugar

Combine the oranges, pineapple, grapes, apricots, marshmallows and flaked coconut in a large bowl. Using a very cold whisk and a very cold, large bowl, whip the sour cream, coconut extract and sugar until fluffy. Fold the fruit mixture into the sour cream mixture. Chill for at least 1 hour in the refrigerator and serve cold.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Breakfast For Dad

Breakfast For Dad.jpegBlueberry Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. nutmeg, optional
  • 2 large eggs
  • 1 cup milk
  • 2/3 cup sugar
  • 6 tbsp. melted butter or vegetable oil
  • 1 tsp. vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • Cinnamon Sugar, optional (3 tbsp. sugar and 1 tsp. cinnamon mixed together)

Preheat oven to 400 degrees F. Grease or line with paper liners 12 muffin cups. Whisk flour, baking powder, salt and nutmeg together in a large bowl. In a separate bowl, whisk together eggs, milk, sugar, butter and vanilla. Add wet mixture to dry mixture with a few light strokes, just until dry ingredients are moistened. Do not overmix; batter should not be smooth. Gently fold in the blueberries. Fill muffin cups two-thirds full. Sprinkle tops with Cinnamon Sugar if desired. Bake 12 to 15 minutes, a little longer if using frozen berries. Remove from oven when a toothpick inserted in 1 or 2 of the muffins comes out clean. Cool 2 to 5 minutes before removing from pan. Cool completely or serve warm.

Ham And Cheese Casserole

Ingredients:

  • 16 slices sandwich bread (crusts removed and frozen)
  • 8 slices American cheese
  • 8 slices boiled ham
  • 6 eggs
  • 3 cups milk
  • ½ tsp. dry mustard
  • ½ tsp. salt
  • 2 cups crushed cornflakes
  • ½ cup butter melted

Butter 8 slices of bread and place in a greased 9 x 13 inch pan butter side up. Put 1 slice of ham and cheese on each slice of bread. Cover with remaining 8 slices of buttered bread, butter side down. Mix eggs, milk and seasonings, and pour over contents in pan and let stand overnight. Before baking, mix melted butter and cornflakes and spread on top. Bake 1 hour at 350 degrees F.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Dips For Dad

Dips For DadMexican Chili Bean Dip

Ingredients:

  • 1 lb. hamburger
  • ½ cup chopped onion
  • 1 tbsp. chili powder
  • 1 tsp. salt
  • ¼ tsp. garlic powder
  • 1 – 15 ½ oz. can pork and beans
  • 1 cup shredded cheese

Brown hamburger and onions, drain off grease. Add remaining ingredients, except cheese. Put mixture into 1 quart casserole. Bake covered at 350 degrees F for 30 minutes. Sprinkle with cheese and return to oven for 5 minutes. Serve with tortilla or corn chips.

Nacho Dip

Ingredients:

  • ¼ lb. Velveeta cheese
  • 1 – 15 oz. can chili with or without beans
  • ½ cup picante sauce (or more if you like a thinner dip)

Melt cheese together with chili and picante sauce in microwave or on top of stove. Serve hot with warm tortilla chips.

Hot Pimiento Cheese Dip

Ingredients:

  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • 1 jar (4 oz.) chopped pimientos, well drained
  • ½ cup mayonnaise
  • 1 ½ tsp. grated yellow onion
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ½ cup diced tomato
  • Tortilla chips or crackers, for dipping

Preheat oven to 350 degrees F. In the bowl of an electric mixer, stir together the cheeses by hand. Measure out ½ cup of cheese mixture for the topping and set aside. Pat the pimentos dry with a paper towel and add them to the mixer bowl along with the mayonnaise, onion, garlic powder, salt and black pepper. Mix at medium speed until the ingredients are well combined. Use a spatula or wooden spoon to fold the tomato in by hand. Scrape the mixture into a gratin dish or wide, shallow baking dish that is pretty enough for serving. Sprinkle the top of the dip with reserved cheese mixture. Bake until the dip is bubbling and golden, about 25 minutes. Let cool for 5 minutes before serving with plenty of chips or crackers.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com