Eclairs

Eclairs

Ingredients:

  • ½ cup water
  • 8 tbsp. unsalted butter, cubed
  • ½ tsp. salt
  • 1 cup all-purpose flour
  • 4 eggs, at room temperature

Preheat oven to 425 degrees F. Combine the water, butter and salt in a medium saucepan. Heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously. Return pan the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. Transfer the mixture to a mixer, and beat in the eggs one at a time; it will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg. Bake in the preheated oven, and reduce heat to 350 degrees, and bake for 35 minutes. Do not open the door while the pastries are baking. Remove the pastries from the oven. Make a small slit, and return them to the oven for 5 minutes, until pastries are a medium golden brown.

Eclairs Filling

Ingredients:

  • ½ cup whole milk or heavy cream
  • ½ cup sugar
  • ¼ cup corn starch
  • ¼ tsp. salt
  • 4 large egg yolks
  • 1 tsp. vanilla extract

Warm the milk in a saucepan until you start to see wisps of steam. It should not actually be boiling. In a medium bowl whisk together the sugar and salt. Add the egg yolks and whisk them into the dry ingredients, dissolve the cornstarch with a little water, and add little by little; this will form a thick paste. It is fine if the paste looks crumbly or smooth. Add milk to the egg mixture; pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs; pour everything back in the saucepan. Set a strainer over a bowl and place this near the stove. Strain and cool the filling cream; stir the vanilla into the cream, cover and store with plastic wrap and chill.

Chocolate Ganache

Ingredients:

  • 8 oz. semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tbsp. unsalted butter, at room temperature

Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir until smooth. Let cool slightly before using.

Pipe chilled filling into pastries. Top with chocolate ganache.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Make For Your Valentine

Raspberry Heart Cheesecake

Raspberry Heart Cheesecakes

Ingredients:

  • 1 ½ cups finely ground graham cracker crumbs (about 12 sheets)
  • 3 tbsp. unsalted butter, melted
  • 1 ½ cups plus 5 tbsp. sugar
  • 1 pint (6 oz.) fresh raspberries
  • 2 lbs. cream cheese, room temperature
  • Pinch of salt
  • 1 tsp. pure vanilla extract
  • 4 large eggs, room temperature

Preheat oven to 325 degrees F.  Line 32 cups of standard muffin tins with paper liners. For crumb crust, stir together graham cracker crumbs, butter and 3 tbsp. sugar; press 1 tbsp. mixture into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to wire racks to cool.

Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve into a bowl; discard solids. Whisk in 2 tbsp. sugar.

With an electric mixer on medium-high speed, beat cream cheese until fluffy. Reduce speed to low; add remaining 1 ½ cups sugar in a slow stream. Mix in salt and vanilla until combined. Add eggs, 1 at a time, beating just until combined after each (do not overmix) and scraping down sides of bowl as necessary.

Spoon 3 tbsp. filling over crust in each cup; tap pans on counter to set filling. Drop 2 dots of raspberry puree about 1 inch apart on each. Drag the tip of a toothpick or wooden skewer through centers of each dot to create a heart.

To bake, set tins in roasting pans. Pour hot water to halfway up side of tins. Bake until set, about 34 minutes, rotating halfway through. Transfer tins to wire racks to cool completely. Refrigerate cheesecakes in tins (uncovered) at least 4 hours; remove from tins using an offset spatula. Cakes can be refrigerated in airtight containers up to 5 days.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Make For Your Valentine

Chocolate Strawberry Mascarpone Cake

Chocolate Strawberry Mascarpone Cake

Ingredients:

  • 1 box chocolate cake mix
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cheese, room temperature
  • 1 cup white frosting
  • Red food coloring
  • 1 can chocolate frosting
  • 1 pint fresh strawberries
  • 2 drops strawberry flavor extract or oil

Preheat oven to 350 degrees F. Make cake mix according to directions. Bake in greased and floured bundt pan. Cook cake then slice horizontally, making a total of 4 pieces (for 3 layers). For filling, in mixing bowl whip heavy cream until peaks form. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until desired color is achieved. Place bottom slice of cake onto a waxed paper-lined serving platter; frost with mascarpone mixture. Repeat layers. Add strawberry flavor to chocolate frosting, mix well. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Remove wax paper; chill. Before serving add strawberries to center of cake.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Super Bowl Fun

Super Bowl Fun

Warm Savory Cheese Spread

Ingredients:

  • 2 cups mayonnaise
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 large onion, finely chopped
  • 8 bacon strips, cooked and crumbled
  • ½ cup finely chopped sweet red pepper
  • ½ cup finely chopped green pepper
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • 1 round loaf (1 lb.) sourdough bread
  • Assorted crackers

In a large bowl, combine the first eight ingredients. Cut the top off the loaf of bread; carefully hollow out bottom, leaving a 1 inch shell (save removed bread for another use). Spoon cheese mixture into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 18 in.). Bake in preheated oven 350 degrees F for 1 hour or until heated through. Serve with crackers. Yield: 4 cups.

Creamy Artichoke Dip

Ingredients:

  • 2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 package (8 oz.) reduced-fat cream cheese, cubed
  • ¾ cup (6 oz.) plain yogurt
  • 1 cup (4 oz.) shredded part-skim mozzarella cheese
  • 1 cup reduced-fat ricotta cheese
  • ¾ cup shredded Parmesan cheese, divided
  • ½ cup shredded reduced-fat Swiss cheese
  • ¼ cup reduced-fat mayonnaise
  • 2 tbsp. lemon juice
  • 1 tbsp. chopped seeded jalapeno pepper
  • 1 tsp. garlic powder
  • 1 tsp. seasoned salt
  • Tortilla chips

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, ½ cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips. Yield: 5 cups.

Pepperoni Pizza Casserole

Ingredients:

  • 1 package (16 oz.) egg noodles
  • 2 lbs. ground turkey
  • 1/3 cup chopped onion
  • 1 jar (24 oz.) meatless spaghetti sauce
  • 1 can (10 oz.) diced tomatoes and green chilies
  • 1 can (8 oz.) mushroom stems and pieces, drained
  • 2 cups (8oz.) shredded part-skim mozzarella cheese
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 3 oz. sliced turkey pepperoni

In a Dutch oven, cook noodles according to package directions; drain. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in noodles. Transfer to two greased 13 inch x 9 inch baking dishes. Sprinkle each with mushrooms, cheeses and pepperoni. Bake, uncovered, at 350 degrees F for 30-35 minutes or heated through and cheeses have melted. Let stand for 5 minutes before serving. Yield 2 casseroles (6 servings each).

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Super Bowl Fun

The Governor Dip

The Governor Dip

 Ingredients:

  • 1 (8 oz.) container Sour Cream
  • Salt and pepper to taste
  • 1 (8 oz.) pkg. cream cheese, softened
  • Red pepper, to taste
  • Juice of 1 lemon
  • ½ cup chopped celery
  • 2 (4 oz.) cans shrimp
  • ½ cup chopped onion

 Blend sour cream and cream cheese until smooth. Fold in celery and onion. Add salt, pepper and lemon juice. Mash shrimp with a fork and add to mixture. Refrigerate several hours before serving. Add red pepper to taste. May be served with Fritos, Doritos or crackers. May be prepared 2 days in advance. Makes 1 quart.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Bread Pudding

Bread Pudding

Ingredients:

  • 16 slices bread, cubed
  • 1 cup raisins
  • 2 cans (12 fluid oz. each) evaporated milk
  • 4 large eggs, slightly beaten
  • ¾ cup packed brown sugar
  • ¼ cup (½ stick) butter, melted
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • Caramel sauce (optional)

Preheat oven to 350 degrees F. Grease 12 x 8 inch baking dish

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture, combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before 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

Pea Soup

Pea Soup

  •  1 10 ounce bag frozen sweet green peas
  • 2 cups low sodium chicken broth
  • 1/2 cup fresh parsley
  • salt and pepper to taste
  • 6-7 leaves of Boston or Bibb lettuce
  • 1/2 cup half and half
  1.  Cook peas according to package instructions.
  2.  In a blender, add the broth, parsley, salt, pepper, lettuce and cooked peas. Puree.
  3.  Put the pureed mixture into a pot and simmer 10 minutes. Then add the half and half, stir and ladle into bowls.
  4.  If serving cold, chill in the refrigerator. Then 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

 

 

Four Great Recipes For The Season

Four Great Recipes For The Season

Macaroni-Meat Casserole

 Ingredients:

  • 1 package (7 oz.) elbow macaroni
  • ¼ cup (1/2 stick) butter
  • ¼ cup finely chopped onion
  • 3 tbsp. flour
  • 2 ½ cups milk
  • 1 beef bouillon cube
  • 1 ¾ tsp. salt
  • Dash of pepper
  • 1 tsp. Worcestershire sauce
  • 1 cup (1/4 lb.) shredded American cheese
  • ¼ to ½ cup sliced mushrooms
  • 2 cups ½ inch cubes, left-over beef, pork, ham, veal, turkey
  • ½ cup buttered bread crumbs

Cook macaroni until tender as directed on box; drain. Melt butter in saucepan; saute onion until tender but do not brown. Blend in flour. Add milk and bouillon cube, stirring constantly. Cook and stir until sauce is smooth and thickened. Add salt, pepper, Worcestershire sauce and cheese; stir until cheese is melted. Add mushrooms and meat. Combine sauce with macaroni and pour into lightly buttered 2-quart casserole. Sprinkle buttered crumbs over top. Bake in a 350 degree F oven for 30 minutes, until lightly browned on top. Yield: 6 servings.

 Five Layer Casserole

 Ingredients

  • 2 cups rice
  • 1 lb. ground pork
  • 1 ½ lb. ground beef
  • 1 onion, chopped fine
  • Bacon drippings
  • Salt and pepper
  • 1 egg
  • ½ cup milk
  • 1 can/jar (32 oz.) sauerkraut
  • ½ green pepper, chopped fine
  • 1 pt. sour cream
  • 1 pt. cottage cheese
  • Chopped parsley
  • Paprika

 Steam rice and put aside. Saute pork, beef and onion in bacon drippings for 5 minutes; salt and pepper to taste. Beat egg in milk; pour into simmering meat. Saute 5 more minutes; set aside. Squeeze sauerkraut dry; rinse in cold water and squeeze out again. Saute sauerkraut in bacon drippings with green pepper until slightly brown. Layer rice, meat, sauerkraut, sour cream and cottage cheese in that order, in 9 x 13 x 12 inch greased casserole. Sprinkle each layer with parsley, paprika, pepper and salt. Bake uncovered in 350 degree F oven for 30 minutes. Yield: 8-10 servings.

 Turketti

 Ingredients:

  • 2 to 2 ½ cups spaghetti or elbow macaroni
  • 3 to 4 cups turkey
  • 1 cup ham, diced
  • 2 cans undiluted cream of mushroom soup
  • 1 cup turkey broth
  • 1 small onion, grated
  • ½ cup pimento, minced
  • ½ cup green pepper, diced
  • ¼ tsp. celery salt
  • ¼ tsp. pepper
  • 4 cups cheese, grated

 Cooke spaghetti until barely tender; rinse with hot water and drain. Combine all ingredients except 1 cup cheese. Pour mixture into a 3 quart casserole. Top with reserved cheese. Refrigerate overnight. Bake 1 hour at 350 degrees F. Yield: 10 servings.

 Sweet Chicken Rice

 Ingredients:

  • 1 cup blanched almonds, slivered
  • ¼ cup butter or margarine, melted
  • ¾ cup orange marmalade
  • 3 cups cooked rice
  • 3 cups cooked chicken

 Brown almonds in butter, stirring often. Add orange marmalade; mix well. Arrange a layer of rice in a buttered 2-quart casserole. Add a layer of chicken and a layer of nut mixture. Repeat, ending with nut mixture. Cover and bake at 350 degrees F, 35 minutes or until hot and steamy. Remove cover and bake 10 minutes longer. This casserole can be prepared ahead of time and frozen; put into oven without thawing and bake 1 hour at 350 degrees F. Yield: 8-10 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

 

Great Recipe For All Your Sniffles

Lemon Orzo Chicken Soup

 Lemon Orzo Chicken Soup

 Ingredients:

  • One lemon pepper rotisserie chicken
  • 20 cups water
  • 3 leeks (white part only), chopped
  • 4 carrots, peeled and chopped
  • 4 stalks of celery, chopped
  • 5 Roma tomatoes, chopped
  • 3 sprigs of fresh dill
  • 3 sprigs of fresh Italian flat leaf parsley
  • 1 cup orzo pasta
  • Grated Romano cheese
  • 3 tsp. salt
  • 1 tsp. sugar
  • Pepper to taste

 Place the whole rotisserie chicken in a pot and cover with water. Bring the water to a gentle summer. Let simmer for at least 30 minutes as you cut your vegetables. Add the chopped vegetables, salt and sugar to the pot. Tear the sprigs of dill and parsley in small pieces and add in as well. Let simmer together for about 40 minutes, or until vegetables are tender. Remove the soup from the heat and remove the chicken from the pot. Once cooled, shred the meat, discarding any bones. Return the shredded meat to the pot and bring the soup back up to a simmer. Add in the orzo and cook according to package directions or until orzo is tender, stirring occasionally. Top with grated cheese and pepper to taste, and enjoy!

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Old Fashioned Southern Chess Pie

Old Fashioned Southern Chess Pie

 Ingredients:

  • ½ cup butter
  • 1 ½ cups sugar
  • 1 tbsp. vinegar
  • 1 ½ tbsp. cornmeal
  • 3 large eggs, slightly beaten
  • 1 tsp. vanilla extract
  • 1 (9 inch) unbaked pie crust

 Preheat oven to 425 degrees F. Melt the butter over low heat in a small saucepan. Add the sugar and stir to combine. Remove from the heat, and add the vinegar, cornmeal, eggs and vanilla, stirring well. Pour into the crust and bake for 10 minutes. Reduce the temperature to 300 degrees F, and bake for an additional 40 to 45 minutes or until the pie is set and golden brown. 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