good eats

Bread Pudding

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Bread Pudding

Ingredients:

  • 16 slices bread, cubed
  • 1 cup raisins
  • 2 cans (12 fluid oz. each) evaporated milk
  • 4 large eggs, slightly beaten
  • ¾ cup packed brown sugar
  • ¼ cup (½ stick) butter, melted
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • Caramel sauce (optional)

Preheat oven to 350 degrees F. Grease 12 x 8 inch baking dish

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture, combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce 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

Getting Ready For Christmas

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Six Fruit Trifle

Six Fruit Trifle

 Ingredients:

  • 1 package (9 oz.) yellow cake mix
  • 1 can (20 oz.) pineapple tidbits, drained
  • 2 medium firm bananas, sliced
  • 2 medium peaches or nectarines, peeled and sliced
  • 2 cups sliced fresh strawberries, divided
  • 2 cups cold milk
  • 1 package (3.4 oz.) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1 tbsp. sugar
  • ½ cup fresh blueberries
  • 2 kiwi fruit, peeled and sliced

 Method:

Prepare and bake cake according to package directions, using a 9 inch round baking pan. Cool; cut into 1 inch cubes. In a large bowl, combine the pineapple, bananas, peaches and ½ cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3 qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

A Great Snack For After School

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IMG_0249.JPG

Peanut Butter Cookies

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

Mattie’s Famous Cinnamon Rolls

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Cinnamon Rolls

Ingredients:

  • 1 package of yeast
  • 3 cups warm water
  • 1 cup sugar
  • 1 teaspoon salt
  • ½ cup malted shortening
  • 2 eggs
  • 8-10 cups flour
  • 1 cup (or less) white or brown sugar
  • ½ cup (or less) melted butter
  • cinnamon

Method:

Starting at 5 p.m., dissolve yeast in 1 cup of warm water to which 1 tablespoon sugar has been added. Put 2 cups water, 1 cup sugar, salt and melted shortening in large bowl. Add eggs and mix well. Add yeast mixture. Work in flour to make a dough that is workable. Cover and let rise. Work down dough each hour. At 10 p.m., roll out dough on buttered surface into 2 rectangles. Dough should be about ½ inch thick. Brush on melted butter. Sprinkle with sugar and cinnamon. Roll like a jelly roll, beginning at wide side. Cut in slices about 1 inch thick. Place in greased pans. Recipe fills 5-8 standard cake pans or three 9/13 inch pans. Cover pans with towel and let set on counter overnight. Next morning, bake at 350 degrees F for 15-25 minutes. Frost with powdered icing. Recipe may be halved. Unfrosted rolls may be frozen.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Elvis Presley Cake

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elvis-presley-cake
Pineapple cake – always a winner – ask the King

 

Elvis’s Favorite Cake

Ingredients

  • 1 box Duncan Hines cake mix (golden butter)
  • 1 large can crushed pineapple
  • 1 ½ cups sugar
  • 1 lb. confectioners’ sugar
  • 1 (8 oz.) cream cheese
  • ½ stick butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or almonds

Cook pineapple and sugar on medium heat while mixing cake as directed on box. Bake cake in 9 x 9 inch cake pan lined with tin foil. Remove pineapple mixture from heat when placing cake in oven.

Icing: Mix confectioners’ sugar, cream cheese, melted butter, vanilla flavoring and nuts.

Let cake cool. Punch holes in cake with a straw and pour pineapple mixture over cake. Spread with icing.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com