Getting Ready for the Fourth of July

Tutti Frutti Whoopie Pies

Tutti Frutti Whoopie Pies

 Ingredients:

  • Generous 1 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • Large pinch of salt
  • ½ cup butter, softened
  • ¾ cup superfine sugar
  • 1 large egg, beaten
  • ½ tsp. vanilla extract
  • 2/3 cup buttermilk
  • ½ cup finely chopped mixed colored candied cherries
  • 4 tbsp. multicolored sugar sprinkles

 Filling:

  • 8 oz. white marshmallows
  • 4 tbsp. milk
  • Few drops of red food coloring
  • ½ cup vegetable shortening
  • ½ cup confectioners’ sugar, sifted

 Method:

Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla extract followed by half of the flour mixture and then buttermilk. Stir in the rest of the flour mixture and mix until incorporated. Stir in chopped cherries. Pipe or spoon 50 small mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 9-11 minutes, until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely. For the filling, place the marshmallows, milk and food coloring in a heatproof bowl set over a pan of water. Heat until the marshmallows have melted. Remove from the heat and let cool. Place the vegetable shortening and confectioners’ sugar in a bowl and beat together until smooth and creamy. Add the creamed mixture to the marshmallow and beat for 1-2 minutes until fluffy. Spread the filling over the flat side of half the cakes. Top with the remaining cakes. Roll the edges of the pies in the sugar sprinklers.

Makes 25

 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 the Fourth of July

Angel Food Cake

Angel Food Cake

 Ingredients:

  • Oil or melted butter for greasing
  • 1 cup all-purpose flour, plus extra for dusting
  • 8 extra large egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. almond extract
  • 1 ¼ cups superfine sugar

 Topping:

  • 2 ½ cups berries, such as strawberries and raspberries
  • 1 tbsp. lemon juice
  • 2 tbsp. confectioners’ sugar

 Method:

Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice and serve.

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 the Fourth of July

Baked French Toast

Baked French Toast

 Ingredients:

  • Butter for the pan
  • 1 brioche loaf (about 1 pound)
  • 1 ¼ cups whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • Strawberries, hulled and quartered for serving
  • Blueberries, rinsed for serving

 Vanilla Syrup:

  • 1 vanilla bean
  • 1 cup water
  • 1 cup granulated sugar

 Method:

Butter a 9-inch square baking dish. Cut 6 slices of the brioche about ½ inch thick. Cut the rest into 1-inch cubes. Place the cubes in the baking dish. Using a star shaped cookie cutter, cut out stars from the 6 slices of bread. Place them on top of the cubes in the dish. In a medium bowl, thoroughly mix together the milk, eggs, vanilla and salt. Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover and refrigerate for at least 1 hour or up to overnight so the liquid is completely absorbed. Preheat the oven to 350 degrees F with a rack in the middle position. Sprinkle the top of the French toast casserole with the sugar. Bake until golden brown, about 35 minutes. To make the syrup: Halve the vanilla bean length wise and scrape out the seeds using a small knife. Discard the pod. In a small saucepan, bring the water, sugar and vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly. Serve the French toast warm, topped with the strawberries, blueberries and warm vanilla syrup.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Thinking About Easter

Egg Chicks

Egg Chicks

 Ingredients:

  • 12 shelled, hard-cooked medium eggs
  • 1/3 cup mayonnaise
  • 2 tbsp. yellow mustard
  • 24 currants
  • 1 (2-inch) length carrot

 Using a sharp knife, cut off top third of each egg, reserving tops. Carefully scoop out yolks. Place yolks in a medium bowl. Using a fork, mash yolks finely. Add mayonnaise and mustard, stirring until combined. Transfer yolk mixture to a piping bag with the tip cut off. Pipe yolk mixture into the bottom half of each egg, overfilling to resemble a chick. Top with reserved egg tops. Place 2 currants for eyes on yolk mixture of each egg. Using a sharp knife, cut a small beak-shaped piece from length of carrot. Place carrot beak on each egg.

 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

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

Citrus Mousse Cake

Citrus Mousse Cake
A great dessert for a special occasion or just to share.

 

Ingredients:

  • Oil or melted butter, for greasing
  • ¾ cup butter
  • ¾ cup superfine sugar
  • 4 eggs, lightly beaten
  • 1 ¾ cups self-rising flour
  • 1 tbsp. unsweetened cocoa
  • 1 ¾ oz. orange flavored semisweet chocolate, melted
  • Peeled orange segments, to decorate

Filling & topping:

  • 2 eggs, separated
  • 4 tbsp. superfine sugar
  • ¾ cup freshly squeezed orange juice
  • 2 tsp. gelatin
  • 3 tbsp. water
  • 1 ¼ cups heavy cream

Method:

Preheat oven to 350 degrees F. Grease an 8-inch round springform cake pan and line the bottom with parchment paper. Beat the butter and sugar in a bowl until light and fluffy. Add the eggs, beating in well. Sift together the flour and cocoa and then fold into the creamed mixture. Fold in the melted chocolate. Pour into the prepared pan and smooth level. Bake in the preheated oven for 40 minutes, or until springy to the touch. Let cool 5 minutes in the pan, then turn out onto a wire rack and let cool completely. Cut into two layers. For the filling, beat the egg yolks and sugar until pale, then beat in the orange juice. Sprinkle the gelatin over the water in a small heatproof bowl and let it go spongy, then place over a saucepan of hot water and stir until dissolved. Stir into the egg yolk mixture. Whip the cream until holding its shape. Reserve a little for decoration and fold the remainder into the mousse. Beat the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set, stirring occasionally. Place one half of the cake in the cake pan. Pour in the mousse and press the second cake half on top. Chill until set. Transfer to a plate, pipe cream on the top, and decorate with orange segments.

Serves 12

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

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

Chocolate Muffins- Sweet Treat Saturday

Chocolate Muffins
Chocolate Muffins

Rich chocolatey goodness!

YOU NEED:

  • 1 cup milk chocolate chips
  • 1/3 cup unsalted butter
  • ¾ cup buttermilk
  • ½ cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 & 2/3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • powdered sugar

TO DO:

  1. Preheat the oven to 400 degrees. IMG_0699Line a muffin tin with 12 paper liners and then place on a cookie sheet.
  2. In a small saucepan, melt the milk chocolate chips with the butter over low heat. Remove from heat and cool 10 minutes.
  3. Pour the chocolate-butter mixture into a large mixing bowl and add buttermilk, sugar, egg and vanilla. Blend ingredients until smooth with a whisk.
  4. With a spatula, stir in flour, baking soda and salt. Fold in the white chocolate chips. Spoon the batter equally between the paper liners.
  5. Bake for 20-25 minutes, or until the tops of muffins are puffed and slightly cracked. Remove muffin tin from oven and let stand at least 5 minutes before removing the muffins to cool on a wire rack. Dust with powdered sugar.

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

Watermelon Cake

Watermelon Cake, a fun cake for all your upcoming July 4th festivities. 
Try the cream filling. You are in for a great treat!

Watermelon Cake
Watermelon Cake

INGREDIENTS:

  • IMG_4600copy1 package white cake mix
  • 1 package watermelon gelatin
  • 1 ¼ cups water
  • 2 eggs
  • ¼ cup canola oil
  • 2 ½ cups prepared vanilla or cream cheese frosting, divided
  • Red and green gel food coloring
  • Chocolate chips

DIRECTIONS:

In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9 in. round baking pans.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Set aside 2 tablespoons frosting for decorating. Place 1 ¼ cups frosting in a bowl; tint red. Tint remaining frosting green.

Place one cake layer on a serving plate; spread with ½ cup red frosting to within ¼ in. of edges. Top with second cake. Frost top with remaining red frosting to within ¾ in. of edges. Frost sides and top edge of cake with green frosting.

Cut a ¼ in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and red frosting meets. For seed, insert chocolate chips upside down into cake top.

IMG_4603 (1)with text IMG_4601copy

Optional Cake Filling:

  • 1 pint heavy cream
  • 2 tablespoons of confectioners’ sugar
  • 1 tablespoon water
  • 2 teaspoons unflavored gelatin

In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar, water and gelatin, beat 5 to 9 seconds more.

Don’t forget to add food color to your filling, for a festive watermelon look.

IMG_4602copy

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