Count Down To Halloween

Thumbprints

Thumbprints

  • 1/3 cup unsalted butter
  • 1/3 cup sugar
  • 2 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • 1 cup self-rising flour
  • 1/3 cup instant vanilla pudding mix
  • 2 tablespoons peach or apricot jam

Preheat the oven to 350 degrees F. Line two baking sheets with waxed paper. Using electric beaters, beat the butter and sugar in a small bowl until the mixture is light and creamy. Add the milk and vanilla, and beat until combined. Sift the flour and pudding mix into the butter mixture and mix to form a soft dough. Roll 2 teaspoons of the dough at a time into balls and place on the baking sheets. Press a hollow in each ball with your thumb or the end of a wooden spoon and fill each hole with ¼ teaspoon of jam. Bake the cookies for 15 minutes, then transfer to a wire rack to cool. Makes about 32.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Halloween

Halloween Coconut Cake

Halloween Coconut Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filing
  • 1 1/3 cups water
  • 4 eggs
  • ¼ cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 minutes. Cool pans 15 minutes; remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese Frosting

  • 4 tbsp. butter or margarine
  • 2 cups coconut
  • 1 – 8 oz. pkg. cream cheese
  • 2 tsp. milk
  • 3 ½ cups sifted confectioners’ sugar
  • ½ tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, sir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; blend in sugar gradually. Blend in vanilla; stir in 1 ¾ cups of the coconut. Spread on tops of cake layers. Stack, spread over sides and sprinkle with remaining coconut. Decorate with Halloween candies if desired.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Count Down To Halloween

Coconut Ice

Coconut Ice

  • 2 ½ cups confectioners’ sugar
  • ¼ teaspoon cream of tartar
  • 1 egg white, lightly beaten
  • 3 tablespoons unsweetened condensed milk
  • 1 ¾ cups shredded dried coconut
  • orange food coloring

Brush 13 ¾ inch loaf pan with melted butter or oil. Line with waxed paper and grease the paper. Sift the confectioners’ sugar and cream of tartar into a bowl. Make a well in the center. Add the combined egg white and condensed milk. Stir in the coconut. Mix until well combined. Divide the mixture between two bowls. Tint the contents of one bowl with orange coloring. Knead the color through evenly. Press the orange mixture into the bottom of the loaf pan. Cover with the white mixture and press down gently. Refrigerate for 1 hour, or until set. When firm, remove from the pan and cut into squares. Makes 30 pieces.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Halloween

Bleeding Fingers

Bleeding Fingers

  • 2 egg whites
  • ½ cup sugar
  • 1 cup shredded dried coconut
  • ½ cup raspberry or strawberry jam
  • 10 colored jelly beans

Preheat the oven to 300 degrees F. Line a baking sheet with waxed paper. Beat the egg whites until stiff peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the mixture becomes thick and glossy. Fold in the coconut. Fill a piping bag fitted with a plain ¾ inch nozzle with the meringue mixture. Pipe 3 ¼ inch lengths onto the baking sheet. Bake for 5 minutes. Reduce the heat to 235 degrees F and bake for a further 45 to 50 minutes, or until the meringues are light and crisp. Turn off the oven and leave the meringues inside to cool. Heat the jam in a saucepan over low heat until thin and runny. Pour into a bowl. Cut one end from each jelly bean and discard the end. Cut the remaining jelly beans in half lengthwise. Press the jelly bean on the end of each meringue. Drizzle with warm jam to resemble the blood. 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

Count Down To Halloween

7-Up Cake7-Up Cake

  • 1 box lemon supreme cake mix
  • ¾ cup vegetable oil
  • 1 (10 oz) 7-up

Mix together and bake in large pan at 350 degrees F for 30 to 35 minutes.

Icing:

  • 1 small can pineapple, drained
  • 1 ½ cups sugar
  • 1 heaping tbsp. flour
  • juice for pineapple and water to measure ½

Cook until thick, add pineapple and 2 tablespoons butter. Cool, then put on cake.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com