Desserts

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

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

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

 

 

Christmas In July

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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

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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

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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

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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