Harvey Wallbanger Cake

Harvey Wallbanger Cake.jpegIngredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. vanilla instant pudding
  • ½ cup cooking oil
  • 2 tbsp. flour
  • 2 tbsp. water
  • 4 eggs
  • ¼ cup vodka or gin
  • ¼ cup galliano
  • ¾ cup orange juice

Mix all together and beat for 4 minutes. Pour into a well greased and lightly floured bundt pan. Bake at 350 degrees F for 50-55 minutes. Cool for 10 minutes in pan. Dust with confectioner’s sugar or with sour cream frosting while still warm. Serve with fruit if you wish and cream for a for a lovely summer desert.

Harvey Wallbanger Cake2.jpegTested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

After School Treats

After School Treats 4Swamp Mud

  • 5 ½ ounces semisweet chocolate, chopped
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon grated orange zest
  • 4 tablespoons whipping cream
  • 1 teaspoon gelatin powder
  • 1 tablespoon orange juice
  • sprinkles, to decorate

Place the chocolate in a small heatproof bowl and sit it over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Cool slightly. Using an electric mixer, beat the egg yolks, sugar, and zest in a large bowl for 5 minutes, or until thick and creamy. Beat in the cream and melted chocolate. Combine the gelatin with the juice in a bowl. Stand the bowl in hot water and stir until the gelatin dissolves. Add to the chocolate mixture and beat until combined. Place the egg whites in a clean, dry bowl.  Using an electric mixer, beat until firm peaks form. Add to the chocolate mixture. Fold in together until well combined. Refrigerate for 2 hours, or until set. Decorate with sprinkles. Serves 8.

“Cooked” Swamp Mud

  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons of cornstarch
  • 1/8 teaspoon salt
  • 2 ½ cups whole milk (2% can be used)
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla

In a medium saucepan whisk together sugar, cocoa, cornstarch and salt. On low heat whisk in milk one cup at a time. Slowly add eggs, whisk together until smooth. Turn heat up to medium until the mixture just starts to boil. Turn back down the heat to low and continue to whisk until pudding thickens about 2-3 minutes. Remove pudding from heat and stir in butter and vanilla until butter is melted and blended into pudding. Pour hot pudding into individual dishes cover with plastic wrap and chill for 2-3 hours. Remove wrap and apply sprinkles to your Swamp Mud.

Chocolate Chip Crackles

  • 3 cups puffed rice cereal
  • ¼ cup unsweetened cocoa powder
  • 1 ¼ cups confectioners’ sugar
  • ½ cup golden raisins
  • 2/3 cup shredded dried coconut
  • 7 ounces vegetable shortening, melted
  • 1/3 cup semisweet chocolate chips
  • colored sprinkles, to decorate

Line 24 mini muffin cups with foil or doubled paper liners.  Combine the puffed rice cereal, cocoa, and sugar in a large bowl. Mix thoroughly, then stir in the raisins and coconut. Stir in the melted shortening. Spoon the mixture into the paper liners. Sprinkle with the chocolate chips and top with colored sprinkles.  Refrigerate until set. Makes 24.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

After School Treats

After School Treats 3Hummus

  • 1 cup dried chickpeas
  • 4 teaspoons olive oil, plus extra to drizzle
  • 3 to 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • 1 tablespoon ground cumin
  • Crackers, to serve

Soak the chickpeas in water for 8 hours, or overnight. Drain. Put in a saucepan and cover with cold water.  Bring to a boil and cook for 50 to 60 minutes. Drain, keeping a cupful of the cooking liquid. Put the chickpeas in a food processor with the oil, lemon juice, garlic, tahini, and cumin.  Blend well until the mixture starts to look thick and creamy. With the motor running, gradually add the cooking liquid until the mixture is as thick or thin as you like it. Transfer to a bowl and drizzle with olive oil. Serve with crackers, raw or cooked vegetables, or use as a spread for sandwiches. Serves 4

Tzatziki

  • 2 small cucumbers
  • 1 2/3 cups low-fat plain yogurt
  • 4 garlic cloves, crushed
  • 3 tablespoons finely chopped mint
  • 1 tablespoon lemon juice
  • raw vegetables, to serve

Cut the cucumbers in half lengthwise and scoop out the pits.  Leave the skin on and coarsely grate the cucumbers into a colander.  Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices. Stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Mix the grated cucumber with the yogurt. Serve with raw vegetables. Serves 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

After School Treats

After School Treats 2Ham and Corn Muffins

  • 1 cup self-rising flour
  • ¼ cup chopped ham
  • ½ cup canned corn kernels, drained
  • ¼ red bell pepper, seeded and finely chopped
  • 2 teaspoons chopped Italian parsley
  • 4 tablespoons unsalted butter, melted
  • ½ cup whole Milk
  • 1 egg
  • 1tablespoon sesame seeds

Preheat the oven to 425 F. Brush 24 mini muffin cups with oil. Sift the flour into a large bowl. Add the ham, corn, peppers and parsley and stir to combine. Mix the melted butter, milk and egg in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Mix the dough lightly until the ingredients are just combined. Spoon the mixture into the muffin cups and sprinkle with the sesame seeds. Bake 15-20 minutes or until golden brown. Makes 24

Virgin Pina Colada

  • 1 ½ cups pineapple juice
  • 1 banana
  • ½ cup canned coconut Milk
  • ½ cup ice cubes (optional)

Put all the ingredients into a blender and blend until smooth. Pour into two tall glasses to serve. Makes 2

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

After School Treats

After School Treats 1

Strawberry Pizza

  • 1 ½ cups flour
  • 1 ½ Sticks butter
  • 1 ½ cup powdered sugar
  • 1 8 oz cream cheese
  • 2 ½ cups cool whip
  • 2 lbs. Strawberries
  • ¼ cup Sugar
  • 3 Tbsp. Cornstarch
  • 1 Tbsp. Lemon Juice

Mix together and spread on cooled crust; place in refrigerator.

Strawberry topping:

  • 1 ½ cups cool whip
  • 2 cup strawberries
  • 1 Tbsp. Lemon Juice
  • ¼ c. sugar
  • 3 Tbsp. Cornstarch

Puree 2 cups strawberries. Add Lemon juice, sugar and cornstarch; place in pan and cook until think. Cool. Cut fresh strawberries in half, place over cream cheese filling and top with strawberry topping mixture. Cool and enjoy.

Milk Shake

  • 3 small or 2 bananas
  • 1 ½ cups Milk
  • ¼ cup Honey
  • 1 tsp. Vanilla
  • 3 cups ice
  • Dash of cinnamon and nutmeg, if desired

Put milk, banana, honey and vanilla in blender. Blend until smooth. Add ice cubes, a few at a time until mixture is thick and blender container is almost full. Make about 5 ½ cups

Variations:

Chocolate milk shake: omit vanilla and add 1 tablespoon cocoa.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Welcome Football!

NFL KickoffGreat Food For You And Yours!

Sausage Pie

  • 6 thick or 10 thin, fresh Italian sausages
  • 1 box frozen puff pastry, thawed
  • 8 eggs

Put the sausages in a large bowl and cover with boiling water. Leave until cool. When cool, carefully peel the skins from the sausages and slice. Use half the pastry to line a 10 inch pie dish or for individual baking dishes. Arrange the sausages evenly in the dish. Beat the eggs and season with salt and pepper, then gently pour over the sausages. Preheat the oven to 375 degrees F. Use the rest of the pastry to cover the pie, trim the access and seal the ends well. Cut two small slits in the middle. Cut out shapes and place on top, if desired. Brush with beaten egg. Bake for 45 minutes. Serve hot or cold. Serves 4.

Cocktail BonBons

  • 12 small good- quality cocktail sausages
  • 1 box frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Cotton or jute string

Preheat the oven to 350 degrees F. Line two baking sheets with waxed paper. Prick the sausages with a fork. Cut each pastry sheet into four squares. Brush each square with beaten egg. Place a sausage on each pastry square and roll it up. Gently press the edges together. Carefully pinch in the ends of the pastry. Tie the ends loosely with pieces of string. Place the pastries on the baking sheets. Brush lightly with the beaten egg. Bake for 15 minutes or until golden. Remind your party guests no to eat the sticks. Makes 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

Summer Salad

Kyra's Quick And Easy Summer Salad.jpgKyra’s Quick And Easy Summer Salad

 Ingredients:

  • 1 medium head broccoli
  • 1 medium head cauliflower
  • 1 pint cherry tomatoes
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 can small black olives
  • 1 small jar diced Pimientos
  • 2 cups cheddar cheese
  • ½ cup mayonnaise
  • Salt and pepper to taste

Wash and dry all vegetables. Drain black olives and pimientos to remove all liquid. Cut up broccoli, cauliflower and peppers into bite size pieces. Cut tomatoes in half. Place in a large mixing bowl add pimientos, olives. Mix together. Add tomatoes; mix in lightly. Add mayonnaise, salt and pepper if you wish. Refrigerate for about 2-4 hours or overnight. Enjoy.

Kyra's Quick And Easy Summer Salad2.jpg
Bite size pieces

 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 Labor Day

Labor Day.jpgPolka Dot Birthday Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • Sugar-coated chocolate candies and birthday candles, to decorate

Filling & topping:

  • 5 tbsp. apricot jelly
  • 1 tbsp. lemon juice
  • 1 lb. 2 oz./500 g ready-to-roll fondant

Method

Preheat the oven to 325 F. Grease and line two 8-inch square layer cake pans. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk. Divide the mixture between the prepared pans and smooth the surfaces with the spatula. Bake in the preheated oven for 25-30 minutes, or until risen, firm, and golden brown. Let cool in the pans for 2-3 minutes, then turn out and finish cooling on a wire rack. Warm the apricot jelly with the lemon juice in a small pan until melted. Spread half over one cake and place the other cake on top. Brush the remaining jelly over the top and sides of the cake. Roll out the fondant and cover the cakes, smoothing with your hands, then trim the edges with a sharp knife. Decorate with candies and birthday candles.

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

Summer Pies

Pies In A JarPies In A Jar

For The Crust

  • One double pastry pie crust
  • ½ pint wide mouth canning jars

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
  • Sanding sugar, optional

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

To Prepare: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three –fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.

For Fresh Baking: Place jars on baking sheets and bake 375 F. for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.

To Bake from Frozen: Place frozen jars on baking sheets. Remove lids. Bake 350 F. for 1 hour. Allow jars to cool to touch before serving.

Make about 12 pie Jars, depending on thickness of crust.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Summer Pies

Luscious Lemon Pie.jpegLuscious Lemon Pie

For The Crust:

  • One 9-inch baked pastry pie crust

Ingredients:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Dash of salt
  • 3 large egg yolks, slightly beaten
  • 1 cup milk
  • 1/3 cup lemon juice
  • ¼ cup butter
  • Grated zest from 1 lemon
  • 1 cup sour cream
  • Whipped cream and fresh berries (optional)

In the top of a double boiler, combine sugar, cornstarch, and salt. Stir in egg yolks, milk and lemon juice. Cook and stir for 3 minutes. Remove from heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture reaches room temperature, stir in sour cream. Pour into prepared pie crust and refrigerate overnight.

For The Garnish: Top with whipped cream and fresh berries, if desired.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com