Please like our new Instagram page!

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https://www.instagram.com/thascsales/

We have launched a new Instagram page. It will feature our greeting cards and other products that we offer.

THASC Sales Company, Inc. is a company built for the benefit and employment of handicapped and disabled persons and senior citizens. THASC Sales Company, Inc. has been in business for over 41 years, established in 1977. THASC Sales Company, Inc. is an accredited business with the Better Business Bureau with an A+ rating and a member of the Florida Chamber of Commerce.

By purchasing products from THASC you are helping to create employment for the handicapped and senior citizens.

#disabledartists #greetingcards #holidaycards

Getting Ready For St. Patrick’s Day

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St Patricks Parfaits

St. Patrick’s Parfaits

Ingredients:

  • 2 cups cold milk
  • 1 package (4 serving size) pistachio flavor instant pudding and pie filling
  • Chocolate sauce
  • 2 cups thawed whipped topping
  • Chocolate shamrock cutouts (optional)

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Layer pudding, chocolate sauce and 1 cup of whipped topping alternately in 4 parfait glasses. Garnish with remaining whipped topping and chocolate shamrock cutouts. Refrigerate until ready 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

Happy National Candy Cane Day

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Peppermint Bark Hearts

 Peppermint Bark Hearts

 18 (2 ½ inch) candy canes, unwrapped

  • 5 oz. vanilla flavored candy coating or almond bark, chopped
  • 2 tsp. crushed peppermint candy canes

 Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of two with ends touching to form heart shapes. Place candy coating in 2 cup microwavable measuring cup. Microwave on medium for 2 to 3 minutes, stirring once halfway through cooking time. Stir until melted and smooth. Spoon or pipe candy coating into centers of hearts to fill space. Sprinkle with crushed candy canes. Cool 30 minutes or until set.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

 

Count Down To Christmas

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Gingerbread Boy Chocolate Cake

Gingerbread Boy Chocolate Cake

Cake

  • 1 box German chocolate cake mix with pudding
  • 1-1/4 cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup semisweet chocolate chips (16 oz)

Frosting and Decorations

  • 1 container (1-lb) vanilla creamy ready to spread frosting
  • 1 container (1- lb) chocolate creamy ready-to- spread frosting
  • 3 large red gumdrops
  • 2 milk chocolate stars

Heat oven to 350F (if using dark or nonstick pans, heat oven to 325 degrees F. Grease bottom of 3×9 inch pan with shortening; line with waxed paper. Grease waxed paper with shortening lightly flour. Generously grease 5-inch round ovenproof bowl that holds at least 1 cup with shortening, lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally pour ½ cup batter into greased and floured bowl; pour remaining batter into pan. Sprinkle 2 tablespoons of chocolate chips on batter in bowl; sprinkle remaining chips on batter in pan. Bake bowl 17 to 22 minutes and pan 27 to 35 minutes or until cake springs back when touched lightly in center. Cool cakes in bowl and pan 10 minutes. Invert cakes onto cooling rack. Remove waxed paper. Cool completed, about 30 minutes. To easily cut and shape cake shapes, chill it thoroughly in refrigerator or freezer before cutting it in step 6. Invert onto flat onto flat serving tray or foil-covered cardboard, about 20×14 inches. Spoon ½ cup of the vanilla frosting into resealable food storage plastic bag. Seal bag; set aside. In medium bowl, blend remaining vanilla frosting and chocolate frosting. Using serrated knife, cut cake into body as shown in photo. Spread cut edge of neck with frosting; attach round cake for head. Spread thin layer of frosting over all cut areas. Spread remaining frosting evenly over cake. Cut off small corner of bag with vanilla frosting Pipe frosting onto cake and decorate as shown in photo.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Christmas

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Chocolate-Dipped Viennese Fingers

Chocolate-Dipped Viennese Fingers

  • 7 tbsp. butter, plus extra for greasing
  • 2 tbsp. superfine sugar
  • ½ tsp vanilla extract
  • ¾ cup self-rising flour
  • 3½ oz/100 g semisweet chocolate

Preheat the oven to 325F/160C. Grease 2 large baking sheets. Place butter, sugar, and vanilla extract in a large bowl and beat together until light and fluffy. Stir in the flour, mixing evenly to make a fairly stiff dough. Place the mixture in a pastry bag fitted with a large star tip and pipe about 16 fingers, each 2 ½ inches/6cm long, onto the baking sheets. Bake in the preheated oven for 10-15 minutes, or until pale golden. Let cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely. Place the chocolate in a small heatproof bowl, set over a saucepan of gently simmering water, and heat until melted. Remove from the heat. Dip the ends of each cookie into the chocolate to coat, then place on a sheet of parchment paper and let set.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Christmas

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Cherry Garlands

Cherry Garlands

  • Heaping 2/3 cup unsalted butter, softened
  • ½ cup confectioners’ sugar
  • ½ tsp vanilla extract
  • Heaping 1 cup all-purpose flour
  • Pinch of salt

1/3 cup candied cherries, chopped

Preheat the oven to 375F/190C. Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the vanilla extract and beat until combined. Sift in the flour and salt in batches, mixing well between each addition. Add the cherries and mix well. Spoon the mixture into a pastry bag fitted with a 1-inch/2.5-cm star tip and pipe rings onto 2 large nonstick baking sheets. Bake in the preheated oven for 8-10 minutes, or until light golden. Let cool on a wire rack.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Deserts For Thanksgiving

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Dang Good Pie

Dang Good Pie

FILLING

3 tablespoons four
¼ teaspoon salt
3 eggs
6 tablespoons (1/4 stick) unsalted butter, melted and cooled.
1 cup canned crushed pineapple, drained
1 cup sweetened shredded coconut
1 ½ cups sugar
½ cup pecans, toasted and coarsely chopped
1 prepared pie crust

Set the oven rack in the middle position.  Pre-heat the oven to 350F.

To make the filling Add the flour and salt to a small bowl and whisk to combine.  Set aside.

Add the eggs to a large bowl and whisk.  Add the butter to the eggs and whisk to combine.  Add the flour
And salt and continue whisking.  Add the crushed pineapple and coconut whisking.  Add the crushed pineapple and coconut and mix in. Add the sugar and chopped pecans.

Pour the filling into the piecrust.  Bake the pie for 25 minutes, covering with rented aluminum foil if the crust is browning too quickly.  Do not allow the foil to touch the filling.  Continue baking for another 30 to 35 minutes.  The pie is done when a metal tester inserted into the center comes out clean.  The surface of the pie should be golden brown and firm.

Remove the pie from the oven and transfer to a wire rack to cool.  Place the cooked pie in the refrigerator, uncovered, for at least 3 hours before cutting.  Decorate with puffs of sweetened whipped cream around the edge of the pie before serving.    Any leftover pie should be loosely wrapped with wax paper and stored on the refrigerator.

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 Halloween

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Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Makes 24 bars

  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 1 (15-ounce) can or 1 7/8 cups cooked pumpkin puree
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ginger
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Prepare a 9×13-inch baking pan with nonstick cooking spray and set aside.

In a large bowl, combine the eggs, sugar, oil, and pumpkin; beat until light and fluffy. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and ginger. Add the flour mixture to the pumpkin mixture and mix until thoroughly combined and smooth. Spread the batter in the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool to room temperature.

In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth. Add the powdered sugar and mix until combined. Spread the frosting evenly o ver the bars and cut into 1 ½ x3 inch rectangles.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Raisin Bread Pudding

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Raisin Bread Pudding

  • 2 tablespoons butter or margarine, softened
  • 12 ounces (approx. 12 slices) raisin bread, torn into pieces
  • 2 cups milk
  • 3 eggs
  • 2 egg yolks
  • 1 ½ cups heavy cream
  • 1 cup granulated sugar
  • 3 tablespoons brandy
  • 3 tablespoons dark rum
  • 1 teaspoon nutmeg
  • Heavy cream to serve

Spread butter in a 13x9x2-inch glass baking pan. Place bread in a large bowl. Pour milk over bread and allow to soak 1 hour or until most of liquid is absorbed. Preheat oven to 350 degrees F. In large mixing bowl, beat next seven ingredients until thick and smooth. Stir in bread mixture. Pour into prepared baking pan. Place pan in a larger baking pan. Add water to larger pan to come halfway up side of inner pan. Bake 1 hour or until knife inserted in center comes out clean. Serve with heavy cream. Yield: 10 to 12 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

 

Back To School Snacks

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Chocolate-Caramel Shortbread

Chocolate Caramel Shortbread

  • 2 cup (2 sticks) butter or margarine, softened
  • ½ cup confectioners’ sugar
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) butter or margarine
  • 3 tablespoons light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet chocolate, melted

Cream 1 cup butter, the confectioners’ sugar and salt in a mixing bowl until light and fluffy. Stir in the flour. Press into a greased 9×9 baking pan. Bake at 350 degrees for 30 to 35 minutes or until light brown. Cool slightly. Microwave ½ cup butter in a microwave-safe dish for 1 minute. Stir in the corn syrup and condensed milk. Microwave on high for 8 minutes or until the mixture turns a light caramel color, stirring at 1-minute intervals. Stir in the vanilla. Spread over the warm baked layer. Drizzle with the melted chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Yield: 2 dozen.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com