snack

Getting Ready For Christmas

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Crescent Roll Wreath Appetizer

Crescent Roll Wreath Appetizer

 Ingredients:

  • Cooking spray
  • 8 ounces chive and onion cream cheese, at room temperature
  • 1 cup finely chopped fresh or thawed frozen broccoli florets
  • ½ cup finely chopped red bell pepper
  • ¼ cup finely chopped water chestnuts
  • 2 tablespoons finely chopped green onions (scallions)
  • ¼ cup finely chopped baked ham or crisp-cooked bacon (optional)
  • Salt and black pepper
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 1 large egg
  • 1 tablespoon cold water

2 teaspoons sesame seeds

 Method:

Preheat the oven to 375 degrees F. Mist a 12 to 14 inch pizza pan with cooking spray. In a medium bowl, stir together the cream cheese, broccoli, bell pepper, water chestnuts, green onions, and ham (if using). Season with salt and pepper to taste. Unwrap the crescent roll dough and separate along the perforations into 16 triangles. Arrange the triangles in a circle with the wide sides toward the center and the long, tapered points facing out over the edge of the pan; leave a 5 inch wide open space in the center. Let the edges of the wide sides overlap slightly and gently press them together. Spoon the cream cheese mixture onto the widest part of the circle of dough. Pull the long points of dough over the filling and tuck under the ends to form a ring. Some of the filling will remain visible between the strips of dough. The finished round should resemble a wreath. Whisk together the egg and water. Brush the dough with the egg mixture and sprinkle with the sesame seeds. Bake until the dough is deep golden brown, 20 to 25 minutes. Cool on the pan for 5 minutes. Run a metal spatula under the wreath and then slide it onto a serving platter. Slice and serve warm or at room temperature. Serves 8-12.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Spice Apple Raisin Cake

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spiced-apple-raisin-cake3
Great for breakfast or a snack

Ingredients:

 

  • 1 cup unsalted butter, softened, plus extra for greasing
  • Generous 1 cup light brown sugar
  • 4 large eggs, lightly beaten
  • Scan 1 2/3 cups self-rising flour
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ cup golden raisins
  • 3 small apples, peeled, cored and thinly sliced
  • 2 tbsp. honey, warmed

Method:

Preheat oven to 350 degrees F. Grease a 9-inch round springform cake pan and line the bottom with parchment paper. Place butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift the flour, cinnamon and nutmeg into the batter and fold in gently using a metal spoon. Fold in the golden raisins. Spoon half the batter into the prepared pan and level the surface. Scatter over half the sliced apples. Spoon over the rest of the cake mixture and gently level the surface. Arrange the rest of the apple slices over the top. Bake in the preheated oven for about 1 ¼ hours until risen, golden brown and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Brush the top with the warmed honey and let cool completely.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Christmas

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moist-banana-carrot-cake
Delicious for a snack or dessert

Moist Banana & Carrot Cake

Ingredients:

  • Butter, for greasing
  • 1 cup ready-to-eat dried apricots, coarsely chopped
  • ½ cup water
  • 1 egg
  • 2 tablespoons honey
  • 1 cup walnut, roughly chopped
  • 1 lb. ripe bananas, mashed
  • 1 large carrot, about 4 oz., shredded
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder

Topping:

  • 2/3 cup cream cheese
  • 2 tablespoons lemon curd

Method:

Grease a 2 lb. loaf pan and line with nonstick parchment paper. Place the apricots in a small saucepan with the measured water, bring to a boil, and simmer for 10 minutes. Transfer to a blender or food processor and blend to a thick puree.

Put all the other cake ingredients in a large bowl and add the apricot puree. Mix well, then spoon into the prepared pan.

Bake in a preheated oven, 350 degrees F, for 1 ½ hours or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.

Beat together the cream cheese and lemon curd and spread over the top of the loaf.

Serves 14 slices

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 Christmas

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pound-cake-with-blueberry-butter
This is great for breakfast or a snack in the afternoon.

Pound Cake With Blueberry Butter

 Ingredients:

  • 4 large eggs, separated
  • 1 1/3 cups sugar, divided
  • ½ cup vegetable shortening
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ¼ cup light whipping cream

Blueberry Butter:

  • ½ cup butter, softened
  • 1/3 cup blueberry preserves

Method:

To make the pound cake: Preheat the oven to 325 degrees F. Grease and flour a 9 x 5 inch loaf pan. In a medium bowl, whip the egg whites on high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar. Set aside. In a large bowl, add the remaining 1 cup sugar with the shortening and butter. Cream at medium speed with an electric mixer until well mixed. Add the vanilla, salt and egg yolks, and continue to beat for about 3 minutes. Reduce the mixer to low speed, and add the flour and cream, alternately, beginning and ending with the flour.

Pour into the prepared pan. Bake 1 hour and 10 minutes until golden brown, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing to a cooling rack. Cool completely before serving. To serve, slice into ½ inch thick slices, then again into finger slices. Top with blueberry butter.

To make the butter: In a small bowl, stir the butter and blueberry preserves together. Serve with pound cake.

Makes 12 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

Rise ‘n’ Shine Banana Bread

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Rise n Shine Banana Bread
This simple banana bread is deliciously moist and ideal for breakfast or an afternoon snack.

What You Will Need:

  • 3 very ripe bananas
  • 2 tablespoon apple juice
  • 1 stick unsalted butter, plus extra for greasing
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder

What To Do:

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 x 3 inch loaf pan.

Mash the bananas, using a fork, add the apple juice, and stir to combine.

Cream the butter until light and fluffy, then beat in the eggs, one at a time, and mix well. Fold in the flour until fully combined, then fold in the mashed banana and apple mixture.

Turn the mixture into the prepared pan. Bake for about 40 minutes, until golden. Test the loaf by piercing it with a toothpick: it should come out clean.

Let the loaf cool slightly, then turn it out onto a wire rack to cool completely. Cut it into slices to 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

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