Deserts For Thanksgiving

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

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

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

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

 

 

Christmas In July

Cranberry FlummeryCranberry Flummery

 1 10 to 12 oz. pkg. fresh or frozen cranberries, thawed if frozen

  • ¾ cup granulated sugar
  • 2 tsp. orange zest
  • ¼ cup fresh orange juice
  • 4 tbsp. unsalted butter, cut into small pieces
  • 2 large eggs
  • 1 large egg yolk
  • Pinch kosher salt
  • 1 ¾ cups heavy whipping cream, cold
  • 4 cups plain Greek yogurt
  • 12 gingersnap cookies, lightly crushed
  • Thinly sliced candied ginger, for serving

 Make cranberry layer: In a medium saucepan, bring cranberries, sugar, orange zest and juice, and ¼ cup water to a boil on medium-high. Reduce heat and simmer until berries start to burst, 8 to 10 minutes. Transfer mixture to a food processor or blender and puree until smooth. Press gently through a large mesh sieve set over a clean medium sauce pan, scraping what is on the underside of the sieve into the pot. Stir in butter to melt then stir in eggs, egg yolk, and salt. Return to low heat and cook, stirring constantly until mixture thickens slightly, 7 to 10 minutes (do not boil). Remove from heat and let cool completely. Using an electric mixer beat cream in a large bowl until medium peaks form. Place yogurt in a large bowl and gradually whisk in cooled cranberry mixture. Spoon rounded 1/3 mixture into bottom of each of eight 10 oz. glasses and sprinkle with layer of crushed cookies (about ½ tbsp.). Spoon layer of cream (about 2/3 cup) over all and repeat layers, finishing with cream. Refrigerate at least 2 hours or up to 24 hours. Sprinkle with candied ginger

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

 

Christmas In July

Frosty Polar Bears

Frosty Polar Bears

  • Makes: 2 ½ dozen
  • ¾ cup creamy peanut butter
  • 60 round butter-flavored crackers
  • 24 oz. White candy coating, melted
  • 60 miniature marshmallows
  • 30 mini butter-flavored crackers
  • Blue chocolate M&M’s
  • Black sugar pearls
  • Black decorating icing, optional

Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches refrigerate until firm. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper. Dip marshmallows in coating; allow excess to drip off. Place two marshmallows on top each cookie for ears. Dip mini crackers in melted candy coating; allow excess to drip off. Place on top of sandwiches for snouts. Top each snout with an M&M. Add black sugar pearls for eyes and, if desired; use black decorating icing for mouths. Let stand until set. Refrigerate cookies in an airtight container.

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 Dad

Father's Day Caramel Cake

Father’s Day Caramel Cake

  • 1 16-oz, package butterscotch bits
  • 2 ¼ c sifted all-purpose flour
  • ½ tsp. Soda
  • 1 tsp. Baking powder
  • ¾ tsp. Salt
  • 1 ¾ c. sugar
  • ¾ c margarine, softened
  • 1 tsp. Vanilla

3 eggs

Combine butterscotch bits and ¼ cup water in saucepan, stir cover low heat until bits are melted and mixture is smooth, remove from heat. Sift flour, soda, baking powder and salt together; set aside. Combine sugar, margarine and vanilla in bowl; beat until blended. Add eggs, one at a time, beating well after each addition. Blend in butterscotch mixture. Stir in flour mixture alternately with 1 cup water; pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 375-degree oven for 30 to 35 minutes. Cool; frost with favorite caramel or butterscotch 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

 

Peach Filled Cake

Peach Filled Cake

Ingredients:

  • ¾ cup (1 ½ sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon grated lemon rind
  • 2/3 cup milk
  • 1 cup white flour
  • 1 cup minus 2 tablespoons whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 medium-sized peaches, peeled and sliced (about 1 ½ cups slices)
  • 1/3 cup brown sugar, mixed with ½ teaspoon cinnamon

In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk. In another bowl, stir together the flours, baking powder, and salt. Beat in the creamed mixture. Spread half the batter evenly in a greased and floured 8 x 10 inch baking pan. Arrange the peach slices on top and sprinkle with the brown sugar-cinnamon mixture. Spread the remaining batter on top. Bake the cake in a 350 degrees F oven for 50 minutes, or until it tests done with a toothpick. Let cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. NOTE: It should be stored in the refrigerator.

Yield: 16 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

Mocha Cream Cake

Mocha Cream Cake.jpg

Cake:

  • 2 ½ cups sifted plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 ounces German sweet chocolate, broken into small pieces
  • 1 teaspoon dry instant coffee
  • 1 teaspoon vanilla
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

Frosting:

  • 2 cups whipping cream
  • 3 tablespoons cocoa
  • ½ cup sugar
  • 3 teaspoons dry instant coffee

Garnish: chopped nuts or pecan halves

Cake: Grease three 9-inch round cake pans. Sift together flour, soda and salt. Set aside. In a small bowl, pour water over chocolate and coffee. Stir to melt, then cool. Add vanilla. Cream butter and sugar. Add yolks one at a time. Add buttermilk alternately with flour mixture. Mix just until blended. Stir in chocolate mixture. Gently fold in egg whites. Bake at 350 degrees F for 30-40 minutes.

Frosting: Combine cream, cocoa, sugar and coffee. Mix well. Chill 1 hour. Whip mixture and frost cake. Garnish with nuts.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Mini Maraschino Cherry Muffins

Mini Maraschino Cherry Muffins

Ingredients:

  • ¼ cup sugar
  • ¼ cup butter or margarine, melted
  • ½ cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup chopped well drained maraschino cherries
  • ¼ cup chopped blanched almonds
  • Cherry glaze (below)

Heat oven to 400 degrees F. Grease bottoms only of 24 miniature muffin cups, 1 ¾ x 1 inch, or 12 medium muffin cups, 2 ½ x 1 ¼ inches, or line with paper baking cups. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full). Bake 10 to 15 minutes or until golden brown. Immediately remove from pan to wire rack. Drizzle cherry glazed over warm muffins. Serve warm if desired.

Makes 24 Miniature Muffins or 12 regular muffins

 Cherry Glaze

  • ½ cup powder sugar
  • 3 to 4 teaspoons maraschino cherry juice
  •  Mix ingredients until smooth and thin enough to drizzle.

 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