Christmas In July

Christmas Grasshopper PieChristmas Grasshopper Pie

Crust:

  • 3 cups Crushed chocolate wafer cookies
  • 1/3 cup unsalted butter, melted
  • ¾ cup semisweet chocolate chips melted

Grasshopper Filling

  • 1 ¾ cups of whole milk
  • 12 ounces miniature marshmallows or 12 ounces marshmallow crème
  • ½ cup sour cream
  • 3 tablespoons crème de menthe liqueur
  • 3 tablespoons crème de cacao liqueur
  • 4-5 drops green food coloring

Holiday Marzipan Decorations:

  • ½ cup Marzipan
  • Green, Red and yellow food coloring
  • Confectioners’ sugar for dusting
  • 3 tablespoons confectioners’ sugar mixed with a 1 teaspoon water

Toppings:

  • 2 cups whipped cream
  • 8 maraschino cherries
  • Holiday Marzipan Decorations

Crust: Toss the cookies crumbs and the butter in a large bowl until well coated. Butter and flour a 10 inch pie pan. Using your hands, press the crumb mixture onto the bottom and sides of the pan. The bottom, sides and edge of the crust should be ¼ inch thick. Using your fingers, flatten the edge flush with the top of the pan. Freeze for 30 minutes. Spread the melted chocolate over the cold crust and refrigerate for 20-30 minutes to set before using.

Holiday Marzipan Decorations: Color about 1/3 cup marzipan with green food coloring. Pull off a piece of the remaining marzipan, roll it into a ½ inch ball and color it yellow. Color the remaining marzipan red. Divide the green marzipan into 6 equal pieces and roll them into balls. Roll out the red marzipan on a work surface covered with confectioners’ sugar to a thickness of 1/16 inches. Using a cookie cutter or working freehand with a knife, cut out ¾ inch flowers, curl up the edges of the petals. Roll out the yellow marzipan to a thickness of 1/15 inch. Using a plastic coffee stirrer, or working freehand with a knife, cut out 1/8 inch dots. Attach the dots to the flowers and the flowers to the balls with the confectioners’ sugar mixture

Method: Preheat the oven to 325 F. Bake the crust for 7-8 minutes or until the bottom feels crisp. Cool in the pan for 10 minutes then transfer to a rack to cool completely. To make the filling, heat the milk in the top of a double boiler set over simmering water until bubbles appear. Do not allow the milk to boil. Add about one – fourth of the marshmallows and stir until melted. Add the sour cream and stir until thick and creamy. Remove from the heat and stir in the liqueurs and food coloring. Stir until fluffy integrated. Pour the filling into the crust, cover the plastic wrap, and freeze for 2-3 hours, or until firm. Remove from the freezer 30 minutes before serving. Spoon the whipped cream into a pastry bag fitted with a large star shaped tip. Pipe seven mounds of cream in a ring around the border of the pie, just inside the crust, and a large mound in the center. Top each mound with a maraschino cherry. Place the marzipan decorations in between the mounds of cream.

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

Decorated Sugar CookiesDecorated Sugar Cookies

Ingredients:

  • ½ cup butter or margarine, softened
  • ¾ cup sugar
  • 1 egg
  • ¾ teaspoons vanilla extract
  • 2 cups all- purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • Royal icing

Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg and vanilla, mixing well. Combine flour, soda and salt; add to creamed mixture, blending well. (Dough will be very stiff.) Divide dough into thirds; roll each portion to 1/8- inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375 deg. For 8-10 minutes or until lightly browned. Remove to wire racks to cool. Spoon red Royal icing into a pastry bag fitted with a No. 3 round tip, and pipe outlines on cookies. Fill in between outlines by piping green connecting stars, using a No. 16 or No. 18 metal tip. Let icing dry. Yield: about 5 dozen.

Royal Icing:

  • 3 egg whites
  • ½ teaspoon cream of tartar
  • 1 (16-ounce) package powdered sugar, sifted
  • Red and green paste food coloring

Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl at medium speed of an electric mixer until foamy; gradually add sugar, mixing well. Beat 5 to 7 minutes. Tint one- fourth of icing red; tint remaining icing green. Yield icing for about 5 dozen cookies. Note: Icing dries very quickly; keep covered at all times with plastic wrap. Food coloring may be substituted or omitted if icing is used for other cookie recipes.

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

Dark And Light FruitcakeDark And Light Fruitcake

Ingredients:

  • ½ cup shortening
  • ¼ cup butter
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons cooking sherry
  • 1 cup candied pineapple, diced
  • 1 cup whole candied cherries
  • 1 cup whole pecan pieces, divided
  • 1 cup walnut pieces, divided
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons boiling water
  • 1 cup fresh dates, quartered

Preheat oven to 300 degrees F. Line large loaf pan with parchment paper. Cream shortening, butter, sugar, and vanilla. Beat in eggs, one at a time. Combine flour, salt and baking powder. Incorporate into creamed mixture alternately with sherry. Divide batter in half. Stir pineapple, cherries, ½ cup pecans and ½ cup walnuts into first portion. Pour into prepared pan. Blend cocoa with water and stir into remaining batter. Add remaining nuts and dates; spread in pan on top of light batter. Bake for 2 hours. Cool in pan. Store for several days before cutting. Yield: 12 to 15 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

Christmas In July

Chocolate Kiss Cookies

Chocolate Kiss Cookies

Ingredients:

  • 1 ¼ cups butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 (14 oz.) package chocolate kiss candies

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour. Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star or other desired shaped cutter. Bake 375 degrees F for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 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

Christmas Gingerbread MenChristmas Gingerbread Men

Ingredients:

  • ½ cup shortening
  • ½ cup sugar
  • ½ cup molasses
  • 1 egg yolk, unbeaten
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1 tsp. ground cloves
  • 1 ½ tsp. cinnamon
  • ½ tsp nutmeg
  • 2 cups plain flour, sifted

Cream shortening and sugar together. Add molasses and egg yolk. Blend well. Add salt, soda, baking powder and spices. Slowly add sifted flour. Roll out dough and cut with gingerbread man cookie cutter. Bake 350 degrees F for 8-10 minutes. Decorate. Yields 2-3 dozen, depending on size of cutter.

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 The 4th Of July

Summer Berry MacaroonsSummer Berry Macaroons

Ingredients:

  • ¾ cup ground almonds
  • 1 cup confectioners’ sugar
  • 2 extra large egg whites
  • ¼ cup superfine sugar
  • Fresh mint sprigs and whole strawberries, to decorate

Filling:

  • 2/3 cup heavy cream
  • 2 tbsp. lemon curd
  • Generous ¾ cup hulled and sliced strawberries, plus extra whole strawberries to decorate
  • Generous ¾ cup raspberries
  • 2 tbsp. confectioners’ sugar

Place the ground almonds and confectioners’ sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper. Place egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Using a spatula, fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick consistency. Pour the batter into a pastry bag fitted with a ½ inch plain tip. Pipe 12 large circles onto the prepared baking sheets. Let stand at room temperature for 30 minutes. Preheat the oven to 325 degrees F and bake for 15-20 minutes. Cool for 10 minutes, peel off the parchment paper and let cool. For the filling, whip the cream until holding soft peaks, then fold in the lemon curd. Top half the macaroon shells with the lemon cream and arrange two-thirds of the berries. Puree the remaining berries with the confectioners’ sugar. Drizzle a little of the puree over the berries and top with the remaining macaroons. Serve decorated with mint springs and strawberries. Makes 6.

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 The 4th Of July

Red Raspberry PieRed Raspberry Pie

Ingredients:

  • Two 9-inch unbaked pastry pie crusts
  • 3 cups raspberries
  • 1 ¼ cups water
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tbsp. lemon juice
  • 2 tbsp. butter
  • Pinch of salt
  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Preheat oven to 400 degrees F. Cook raspberries with water, sugar and cornstarch over medium heat until thick, stirring occasionally. Add lemon juice, butter and salt. Remove from heat. Let mixture cool in the refrigerator 30 minutes. Pour cooled mixture into unbaked pie crust. Cover with top crust and seal. Score top crust to vent. Bake for 10 minutes at 400 degrees F. Reduce heat to 350 degrees F and continue baking for 30 minutes. Serve with whipped cream or vanilla ice cream, 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

Count Down To The 4th Of July

Strawberry Eggnog PieStrawberry Eggnog Pie

Ingredients:

  • One 9-inch baked pastry pie crust
  • 1 tsp. unflavored gelatin
  • 2 tbsp. cold water
  • ¾ cup milk, scalded
  • 2 tbsp. cornstarch
  • ½ cup sugar
  • ½ tsp. salt
  • ¼ cup milk
  • 3 large egg yolks, beaten
  • 1 tbsp. butter
  • 1 cup whipped cream
  • 1 tbsp. vanilla extract

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

Place gelatin in a small bowl and add cold water. Scald the milk over low heat, stirring continuously, until bubbles form around the edges. Set aside. Mix together cornstarch, sugar and salt; add ¼ cup scalded milk, beaten egg yolks, butter, gelatin and cornstarch mixture in a saucepan and cook over low heat until thick. Let cool. Fold in whipped cream and vanilla. Pour into pie crust and let set in refrigerator, at least 4 hours.

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.

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 the 4th of July

Vanilla Frosted CupcakesVanilla Frosted Cupcakes

Ingredients:

  • ½ cup unsalted butter, softened
  • Generous ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • ¾ cup self-rising flour
  • 1 tbsp. milk
  • Candied rose petal, to decorate

Frosting

  • ¾ cup unsalted butter, softened
  • 2 tsp. vanilla extract
  • 2 tbsp. milk
  • Scant 2 2/3 cups confectioners’ sugar, sifted

Preheat oven to 350 degrees F. Put 12 paper liners in a 12-hole muffin pan. Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and fold in gently using a metal spoon. Fold in milk. Spoon the batter into the paper liners. Bake in the preheated oven for 15-20 minutes, until golden brown and firm to the touch. Transfer to a wire rack and let cool. For the frosting, put the butter, vanilla extract and milk in a large bowl. Using a mixer, beat the mixture until smooth. Gradually beat in the confectioners’ sugar and continue beating for 2-3 minutes, until the frosting is light and creamy. Spoon the frosting into a large pastry bag fitted with a large star tip and pipe swirls of the frosting onto the top of each cupcake. Decorate each cupcake with candied rose petals. Make 12 cupcakes.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Congratulations Graduates!

Rocky Road CupcakesRocky Road Cupcakes

Ingredients:

  • 2 tbsp. unsweetened cocoa
  • 2 tbsp. hot water
  • ½ cup butter, softened
  • ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • Generous ¼ cup self-rising flour

Topping:

  • ¼ cup chopped mixed nuts
  • 3 ½ oz. milk chocolate, melted
  • 2 cups mini marshmallows
  • ¼ cup candied cherries, chopped

Preheat oven to 350 degrees F. Line a 12-hole muffin pan with 12 paper liners or put 12 double-layer paper liners on a baking sheet. Blend the cocoa and hot water together and set aside. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the blended cocoa. Sift in the flour and, using a metal spoon, fold gently into the batter. Spoon the mixture into the paper liners. Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool completely. For the topping, stir the nuts into the melted chocolate and spread a little of the mixture over the top of the cupcakes. Lightly stir the marshmallows and cherries into the remaining chocolate mixture and pile on top of the cupcakes. Let set. Make 12 cupcakes.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com