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

Happy Father’s Day

Worlds Best Cake

World’s Best Cake for the World’s Best Father

 Ingredients:

  • 10 ½ tbsp. (1 stick plus 2 ½ tbsp.) butter, softened
  • 1 2/3 cups granulated sugar
  • 1 1/3 cup unbleached all-purpose flour
  • 1 tsp. baking powder
  • 5 large eggs, separated
  • 1/3 cup whole milk
  • ¼ cup sliced almonds
  • 1 cup heavy cream
  • ½ vanilla bean

 Method:

Preheat the oven to 350 degrees F with a rack in the middle position. Line an 8 x 12 inch baking pan with parchment paper. Beat the butter and 2/3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Scrape the batter into the baking pan. In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices. Bake for 30 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board. When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Let the cake sit for 1 hour in the fridge before serving.

Serves 8

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Father’s Day Chocolate Cake- Sweet Treat Saturday

Father’s Day Chocolate Cake
Father’s Day Chocolate Cake

Ingredients:

  • 2/3 cup butter
  • ¾ cup sugar
  • 4 eggs, separated, at room temperature
  • 5 squares semisweet chocolate, melted & cooled
  • FullSizeRender1 cup finely ground almonds
  • 1 cup sifted all-purpose flour
  • 6 tablespoons orange liqueur
  • 2 tablespoons apricot jam
  • 1 cup chocolate icing
  • 12 rose leaves, rinsed & patted dry
  • 1 tsp cocoa
  • 5 oz cooking chocolate
  • ½ cup heavy cream
  • 1 tablespoon sugar
  • ½ tsp vanilla extract
    1 tsp cream of tartar

Directions:

  1. Rose leaves
    Rose leaves

    Melt the chocolate, let it cool for 10 minutes, then stir.

  2. Beat butter and sugar until light and fluffy. Stir in egg yolks, chocolate and almonds until blended.
  3. Beat egg whites until stiff but not dry; to avoid deflating fold gently and then add with flour into the batter.
  4. Bake the cake in a 9 inch greased springform pan in a preheated 350 degree oven for 45 minutes.
  5. Cool cake in pan 10 minutes; remove from pan to wire rack. Prick top with fork, sprinkle with liqueur.
  6. Before using the jam, heat it until liquid, then force it through a strainer; discard solids and then spread.
  7. Melt cooking chocolate on top of double boiler. Holding leaves by stems, dip 1 side into chocolate; let set on waxed paper for 5 minutes.
  8. Spread icing over top and sides of cake in even layer.
  9. Gently peel the rose leaves from the chocolate leaves and sprinkle the chocolate ones with cocoa before applying them to the cake.
  10. For piping rosettes, beat together ½ cup heavy cream, 1 tablespoon sugar, ½ tsp vanilla extract and 1 tsp cream of tartar until stiff. Decorate rosettes with silver dragées.
Enjoy!
Enjoy!

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com