thanksgiving idea

Getting Ready For Thanksgiving

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Pecan Pie and Pumpkin Pecan Pie.jpg

Eleanor Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 3 or 4 eggs
  • 1 cup brown sugar
  • 1/3 cup butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • ¼ teaspoon salt
  • whole pecans for garnish
  • 1 pint cream, whipped, for garnish

Cream 1/3 cup butter with 1 cup brown sugar. Beat in one egg at a time, stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt. Fill the pie shell with the mixture.  Preheat the oven to 375 degrees F, and bake the pie in this moderate oven for about 35 to 40 minutes. When the pie is set and has cooled off, decorate the top with pecan halves.  Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with tiny leaves baked from left-over small pieces of pie crust dough.

Nancy Pumpkin Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 4 eggs, slightly beaten
  • 2 cups canned or mashed cooked pumpkin
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans

Flute edge of pie so that it has a high rim to hold filling. Combine all ingredients except pecans in large bowl. Stir until well blended. Pour into pie shell. Top with pecans. Bake in a 350 degrees F oven for 50 to 60 minutes or until set. Serve with whipped cream, if desired. Makes 6 to 8 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

Getting Ready For Thanksgiving

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Date and Walnut Cake

Date and Walnut Cake

  • 7 oz self-raising flour
  • 4 oz soft butter
  • 3 oz chopped dates
  • 1 oz chopped walnuts
  • 3 oz soft light brown sugar
  • 2 medium free-range eggs
  • 5 oz milk

Preheat the oven to 375 degrees F and line a loaf tin with greaseproof paper. Sift the flour into a large bowl, then rub in the softened butter until breadcrumbs form. Add the dates, walnuts and sugar, and mix well. Beat the eggs and milk together.  Then stir into the flour mixture until well incorporated. Spoon the mixture into the prepared loaf tin and cook on the middle shelf of the oven for about 1 ¼ hours.  Or until the cake springs back when lightly touched in the middle. Remove from the oven, then when cool enough to touch, turn the cake out, peel off the greaseproof paper and allow to cool on a wire rack.  Serve in thick slices preferably spread with unsalted butter.

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 Thankgiving

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Coffee Chiffon Cake.jpeg

Coffee Chiffon Cake

Ingredients:

  • 2 ½ cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs, separated
  • ½ cup milk
  • ½ cup cold coffee
  • 2 teaspoons vanilla extract
  • ½ cup sugar
  • Fluffy Coffee Frosting

Combine first 5 ingredients; make a well in center of mixture. Add oil, egg yolks, milk, coffee, and vanilla.  Beat 5 minutes or until satiny smooth. Beat egg whites (at room temperature) until soft peaks form. Add ½ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over egg whites; fold egg whites into yolk mixture. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when lightly touched.  Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split each cake layer in half horizontally. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.  Yield: one 4-layer cake.

Fluffy Coffee Frosting

  • 1 ½ cups shortening
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup cold coffee
  • 1 teaspoon vanilla extract
  • 2 eggs

Combine all ingredients; beat at high speed of an electric mixer 5 minutes or until fluffy.  Yield: 4 cups

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 Thanksgiving

thasc1Leave a comment
no-fuss-pumpkin-cake
A great alternative to the traditional pumpkin pie.

No Fuss Pumpkin Cake

Ingredients:…
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened

Method:
In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator

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 Thanksgiving

thasc1Leave a comment
country-club-chocolate-cake
The perfect dessert for chocolate lovers.

Country Club Chocolate Cake

Ingredients:…
1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream

Method:
Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 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