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

 

Happy St. Patrick’s Day

Wearing O' Green Cake
This cake can be made as a sheet cake if you don’t have the heart pans.

 

Wearing O’ Green Cake

Ingredients

  • 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, using three greased 6-inch heart shaped pans for the leaves and one 6-inch round pan for the stem (cut round cake to make stem). 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.

http://www.thasc.com

Getting Ready For St. Patrick’s Day

Chocolate Irish Cream Cupcakes
Bailey’s gives this dessert a spirited kick, but Irish cream coffee creamer works too.

 

Chocolate Irish Cream Cupcakes

Ingredients:

  • 1 package dark chocolate fudge cake mix
  • 1 cup stout beer
  • 1 – 8 ounce package cream cheese, at room temperature
  • 4 tablespoons butter, softened
  • 3 cups powdered sugar
  • 2-4 tablespoons Irish cream liquor, like Bailey’s
  • Liquid green food coloring
  • 24 gold chocolate coins

Heat oven to 350 degrees F. Line two 12 well muffin pans with liners. Prepare cake mix as package directs, substituting stout for water called for. Divide batter evenly among liners. Bake 17 minutes or until done. Let cool.

Using electric mixer on medium speed, beat together cream cheese, butter and 2 tablespoons Irish cream 2 minutes or until light and fluffy. Gradually beat in powdered sugar until smooth, adding more Irish cream 1 teaspoon at a time to reach desired consistency. Tint pale green. Pipe evenly over tops of cupcakes. Garnish with gold coins.

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 St. Patrick’s Day

Cranberry Irish Soda Bread
Quick and easy to make.

 

Cranberry Irish Soda Bread

Ingredients:

  • 1 cup dried cranberries
  • ¼ cup orange juice
  • 4 cups baking mix, like Bisquick
  • ¼ cup sugar
  • 1 large egg
  • 1 ¼ cups light sour cream

Heat oven to 375 degrees F. In bowl, microwave berries and juice 2 minutes. Drain. In bowl, combine baking mix, sugar and cranberries. Stir in egg and sour cream. Shape dough into round. Transfer to greased baking sheet. Cut an X in the center. Bake 25-30 minutes or until golden brown. Cool 15 minutes. Slice 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

Kiwi Fruit Cake With Lemon Frosting

An ideal cake to make for your St. Patrick’s Day Celebrations

 

Kiwi Fruit Cake With Lemon Frosting
An easy cake to make and share for St. Patty’s Day.

Kiwi Fruit Cake With Lemon Frosting

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 2 kiwis, peeled and chopped into ½ inch dice
  • Kiwi slices, to decorate

Frosting:

  • ¼ cup cream cheese
  • 1 tbsp grated lemon rind
  • 1 cup confectioners’ sugar

Preheat the oven to 325 degrees F. Grease and line a 5 cup loaf pan.

Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the mixture is smooth. Stir in half the chopped kiwi.

Spoon the mixture into the prepared pan and smooth the surface with a spatula. Sprinkle with the remaining chopped kiwi. Bake in the preheated oven for about 1 hour, or until risen, firm and golden brown.

Let cool in the pan for 10 minutes, then turn out and finishing cooling on a wire rack.

For the frosting, beat together the cream cheese, lemon rind and confectioners’ sugar until smooth. Spread the frosting over the cake and top with kiwi slices.

Serves 8

Tested in the THASC kitchen. Photo by THASC.

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

http://www.thasc.com/

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St. Patty’s Day Cake

On the 17th of March, Saint Patrick’s Day, everybody is a little bit Irish. So take one bite of this moist, delicious, colorful cake and you will be ready to dance the Irish jig. Celebrate. Happy Saint Patrick’s Day to all!

St Pattys Day Cake

Ingredients:

  • 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 sprinkles

DIRECTIONS:

Prepare and bake cake according to package directions, using a greased 13 in. x 9 in. x 2 in. baking dish. 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. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

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