A great alternative to the traditional pumpkin pie.
No Fuss Pumpkin Cake
Ingredients:…
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened
Method:
In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Ingredients:…
1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream
Method:
Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 10
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
This is a great desert after your Thanksgiving feast.
Cinnamon Pumpkin Cake
Ingredients:
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup sugar
2 eggs
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
2 ½ teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons fat-free milk
Method:
In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed 30 seconds; beat on medium for 2 minutes. Pour into a 10 inch fluted tube pan coated with cooking spray.
Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Yield: 14 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
Hearty, comfort food is always a favorite anytime of year with little and big ones alike.
Beef And Mashed Potato Casserole
Ingredients:
8 medium Russet or Yukon gold potatoes, diced
¼ cup whole milk
1 ½ cups diced sweet potato
1 medium carrot, diced
1 medium onion, chopped
1 pound ground round or ground sirloin beef
½ teaspoon ground cinnamon
1 cup vegetable stock
2 medium tomatoes, chopped
2/3 cup frozen peas, thawed
Method:
Preheat oven to 400 degrees F.
Cook the potatoes in boiling water for 10-15 minutes or until tender. Drain them and return them to the saucepan. Pour in the milk, then mash the potatoes well.
While the potatoes are cooking, in another saucepan, cook the sweet potato and carrot in boiling water for 10 minutes. Drain them and coarsely mash.
Cook the onion, ground beef and cinnamon in a large saucepan for 5 minutes, until the meat is completely brown. Add the stock, the mashed sweet potato and carrot mixture, and the tomatoes to the meat and cook for 5 minutes. Add the peas, give it a stir and transfer it to a 9 x 9 x 2 inch pan or ovenproof serving dish. Top with the mashed potatoes, place the pan or dish on a baking sheet and bake in the oven for 30 minutes, until golden on top.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. http://www.thasc.com
Thank you to Bonnie of Gainesville for sharing your recipe.
Ingredients:
Yellow Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey – OR 1 tsp of extract of your choice (lemon, orange, etc.)
yellow food color
Orange Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey OR 1 tsp of extract of your choice (lemon, orange, etc.)
orange food color
White Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tsp vanilla extract (clear is best!) OR 1 tsp of extract of your choice (lemon, orange, etc.)
Method:
Line a 9×5 loaf pan with foil. Make sure to leave foil hanging over two sides of the pan for easy removal. If you are using non-stick foil – you’re done. If not, lightly spray the foil with cooking spray.
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly into the prepared pan and chill for at least 30 minutes.
Orange Layer
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.
White Layer
Combine white chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Stir in the vanilla extract.
Spread the mixture evenly onto the chilled orange layer and chill for at least 2 hours.
Remove the fudge from the pan using the foil as handles. Cut fudge into slices and then into wedges or triangles so that they resemble candy corn.
Store leftovers in an airtight container for up to 1 week.
Ingredients:
9 ounces large macaroni or penne pasta, dried or fresh
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 ½ cups whole milk
1 ¾ cups grated cheddar cheese or American cheese
1 teaspoon English or Dijon mustard
A pinch of nutmeg
4 ounces bacon, cooked and chopped into pieces
Method:
Preheat the oven to 375 degrees F. Bring a large saucepan of lightly salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.
Meanwhile, melt the butter in a saucepan, add the flour, stir to combine and cook for 1 minute.
Gradually stir in the milk. Bring to a boil, stirring continuously, until the sauce thickens. Remove from the heat and stir in three quarters of the cheese and add the mustard, nutmeg and bacon pieces. Add the pasta to the sauce and stir well.
Transfer the mixture to a large ovenproof dish and sprinkle with the remaining cheese.
Cook in the preheated oven for 20 minutes or until golden brown.
Serve with green beans and a few cooked cherry tomatoes.
Make your macaroni and cheese more mega – try adding some corn, bell pepper or carrots.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. http://www.thasc.com
Ingredients:…
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 cup (2 sticks) butter, softened
½ cup sugar
1 egg
½ teaspoon vanilla
1 cup finely chopped almonds
Assorted colored decorating icings (optional)
White decorating icing
Method:
Combine flour and cocoa in small bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, beating until blended after each addition. Add almonds; beat until well blended. Shape dough into disc. Wrap and refrigerate 30 minutes.
Preheat oven to 350 degrees F. Lightly grease cookie sheets. Roll out dough between parchment paper to ¼ inch thickness. Cut out shapes with 2 ½ to 3 inch football cookie cutter. Place 2 inches apart on prepared cookie sheets. Refrigerate 15 minutes.
Bake 10 to 12 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Decorate with color icings if desired. Pipe white icing onto footballs to resemble laces.
To make football shapes without a cookie cutter, shape 3 tablespoonfuls of dough into ovals. Place 3 inches apart on prepared cookie sheets. Flatten ovals to ¼ inch thickness; taper ends.
Makes 2 dozen cookies
Cook’s Tip: This tasty bread is best eaten on the day it is made, as it does not keep well for very long.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Method:
Roll out the pastry thinly on a lightly floured counter. Cut out 12 rectangles measuring 6 x 2 inches.
Place the rectangles onto greased cookie sheets and leave to chill for 30 minutes.
Meanwhile, combine the ham, cheese and chives in a small bowl. Season with pepper to taste.
Spread the ham and cheese mixture along the center of 6 of the rectangles, leaving a 1 inch border around each one. Brush the border with a little beaten egg.
To make the lattice pattern, fold the remaining rectangles lengthwise. Leaving a 1 inch border, cut vertical lines across one edge of the rectangles using a sharp knife.
Unfold the rectangles and place them over the rectangles topped with the ham and cheese mixture set on the cookie sheets. Seal the dough edges well and lightly sprinkle with the grated Parmesan cheese.
Bake in a preheated oven at 350 degrees F for 15-20 minutes. Serve hot or cold.
Makes 6
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Cook’s Tip: For a crunchy bite and sparkling appearance, sprinkle the cookies with raw sugar just before they are baked.
Ingredients:…
½ cup butter
½ cup chunky peanut butter
1 cup sugar
1 egg, lightly beaten
1 ¼ cups all-purpose flour
½ tsp baking powder
Pinch of salt
¾ cup unsalted roasted peanuts, chopped
Method:
Lightly grease 2 cookie sheets.
In a large mixing bowl, beat together the butter and peanut butter
Gradually add the sugar and beat well.
Add the beaten egg, a little at a time, beating until it is thoroughly combined.
Sift the flour, baking powder and salt into the peanut butter mixture.
Add the peanuts and bring all of the ingredients together to form a soft dough. Wrap and chill for about 30 minutes.
Form the dough into 20 balls and place them onto the prepared cookie sheets about 2 inches apart to allow for spreading. Flatten them slightly with a fork.
Bake in a preheated oven at 375 degrees F for 15 minutes, until golden brown color. Transfer the cookies to a wire rack and cool slightly before serving.
Makes 20
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Precious Art By Precious People 