Celebrating St. Paddy’s Day

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

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

Celebrating St. Paddy’s Day

Lemon Cream Cheese Scones 1

Lemon Cream Cheese Scones

 Ingredients:

  • 2 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp. grated lemon peel
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup firm butter or margarine
  • 1 package (3 oz.) cream cheese, softened
  • 1 egg
  • 1/3 cup milk
  • Lemon juice
  • Sugar

 Preheat the oven to 400 degrees F. Mix flour, sugar, lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com