St. Paddy’s Day ideas

Getting Ready For St. Patrick’s Day

thasc11 Comment

St Patricks Parfaits

St. Patrick’s Parfaits

Ingredients:

  • 2 cups cold milk
  • 1 package (4 serving size) pistachio flavor instant pudding and pie filling
  • Chocolate sauce
  • 2 cups thawed whipped topping
  • Chocolate shamrock cutouts (optional)

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Layer pudding, chocolate sauce and 1 cup of whipped topping alternately in 4 parfait glasses. Garnish with remaining whipped topping and chocolate shamrock cutouts. Refrigerate until ready 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

Happy St. Paddy’s

thasc1Leave a comment

Aromatic Cocoa Cake

Aromatic Cocoa Cake

Cake

  • 3 ¼ cups sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Icing:

  • ¼ Cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2-3 drops green food coloring

Preheat oven to 350F. Grease a 10-inch Bundt pan. Dust with flour; tap out excess. Mix together flour, cocoa powder, baking soda, cinnamon, salt ginger, and nutmeg. Beat together sugar and butter at medium speed until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. Alternately beat flour mixture and milk into butter mixture. Spoon batter into prepared pan; smooth top. Bake cake until a toothpick inserted near the center comes out clean, 45-50 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, mix together confectioners’ sugar, milk, vanilla, and food coloring. Drizzle icing over top and down sides of cake. Let cake stand until icing is set. 20 minutes

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Dips For St. Paddy’s Day

thasc1Leave a comment

Dips For St. Paddy's Day

KYRA’S SPINACH DIP

  • 1 Box Frozen chopped Spinach (10 ozs)
  • 1 container sour cream (16 ozs)
  • 1 cup Mayo
  • 1 Package Knorr vegetable recipe mix
  • 3 green onions chopped

Combine all ingredients and chill about 4 hrs or make the night before

BACON AND SOUR CREAM DIP

  • 1 8-oz pkg. Cream cheese
  • 3 tbsp. Chives, chopped
  • 1 c. sour cream
  • Dash of garlic salt
  • Dash of cayenne
  • 6 strips cooked bacon

Soften cheese at room temperature. Blend cheese, chives, sour cream, horseradish, garlic salt and cayenne together. Mix with 4 strips crumbled bacon. Top with remaining bacon. Yield: 3 cups

BACON-HORSERADISH DIP

  • 2 tbsp. (about) milk
  • 1 3-oz. Pkg. Cream cheese, room temperature
  • 3 strips bacon, fried and finely minced
  • 1 tbsp. horseradish

Whip enough milk into cheese to make soft mixture. Add bacon; mix well. Add horseradish to taste. Store in refrigerator. Serve with potato chips or corn chips. Yield; 1 cup

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Shamrock Milk Shake Cupcakes

thasc11 Comment

Shamrock Milk Shake Cupcakes

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or sour milk
  • ¼ cup green crème de menthe
  • ½ cup shortening
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla
  • 1 recipe White Chocolate Frosting
  • Green food coloring

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty–two 2 ½ inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt. In a 2- cup glass measuring cup combine buttermilk and crème de menthe, set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, add sugar, about ¼ cup at a time. Beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites. Beat in vanilla. Add egg whites, one at a time. Beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Removed cupcakes from muffin cups. Cool completely on wire racks. Divide White Chocolate frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a separate pastry bag fitted with a large star tip pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers.

White Chocolate Frosting

Allow 1- cup butter, cut up to stand at room temperature for 30 minutes. Meanwhile, place 6 ounces white baking chocolate with cocoa butter, chopped, in a large mixing bowl. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gradually add butter to white chocolate mixture, beating with an electric mixer on medium to high speed until combined. Gradually beat in 1 ½ to 2 cups powder sugar until frosting reaches spreading consistency

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Celebrating St. Paddy’s Day

thasc11 Comment

Wearing O'Green Cake2

Wearing O’ Green Cake

  • 1 package white cake mix
  • 2 packages lime gelatin
  • 1 cup boiling water
  • ½ cup cold water

Topping:

  • 1 cup cold milk
  • 1 package instant vanilla pudding mix
  • 1 carton frozen whipped topping, thawed
  • Green food coloring
  • Green sprinkles

Prepare and bake cake according to package directions in a 9 inch pan. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. With a meat fork or wooden skewer, poke holes about 2 in. apart into the cooled cake. Slowly pour the gelatin over the cake. Cover and refrigerate. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and add food coloring as desired. Spread over cake. Decorate with sprinkles. Cover and refrigerate until 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

Celebrating St. Paddy’s Day

thasc1Leave a comment

St. Patrick's Day Sugar Cookies

St. Patrick’s Day Sugar Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3-4 cups all-purpose flour
  • ½ tsp. salt

In a bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the eggs, vanilla extract and almond extract. Beat until combined. Add the salt and 3 cups of flour; beat until dough is smooth. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tbsp. at a time until it is no longer sticky. Divide the dough in half, and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Remove half of the chilled dough from the refrigerator, and on a lightly floured surface, roll out the dough to ¼ inch thickness. Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar. Bake the cookies for about 9 to 11 minutes or until the edges just start to brown. Cool on baking sheet for 10 minutes and remove to wire racks to cool completely.

Icing:

  • 1-2 cups confectioners’ sugar
  • 1-2 tbsp. milk
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 tsp. light corn syrup.
  • Green food coloring

In a bowl, mix 1 ½ cups sugar, 1 tbsp. milk, vanilla, almond extract, corn syrup and 1 or 2 drops of food coloring. Add additional milk or sugar until desired consistency is reached. Add additional food coloring if needed to reach desired color. Completely cool cookies before frosting.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com