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

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

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

Lemon Sunshine Cake

Ingredients:

• 1 package lemon cake mix
• 5 cups confectioners’ sugar
• ¾ cup vegetable shortening
• 1/3 cup non-dairy powdered creamer
• ¼ cup lemon juice
• ¼ cup plus ¾ tsp. water, divided
• ½ tsp. salt
• Yellow food coloring
• 1 ½ cups flaked coconut
• 2 mandarin orange segments
• 2 small blue candies
• 1 maraschino cherry, drained
• ½ orange slice
• Red licorice lace

Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Freeze one layer. For frosting, combine confectioners’ sugar, shortening, non-dairy powdered creamer, lemon juice, ¼ cup water and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 minutes. Add more confectioners’ sugar to thicken or more water to thin, as needed. Tint frosting with yellow food coloring to desired color. To tint coconut, combine several drops yellow food coloring and remaining ¾ tsp. water in small bowl. Add coconut. Toss with fork. To assemble, place unfrozen cake layer in center of 16 inch round serving plate. Frost sides and top with 1 cup frosting. Cut frozen cake layer into 8 equal wedges.

Trim curved side of each wedge to fit round layer. Place wedges around cake to form sun. Frost cake wedges. Press coconut on sides of wedges. Arrange mandarin oranges and small blue candies for eyes, cherry for nose, orange slice for mouth and licorice for eyebrows.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Hawaiian Wedding Cake

Ingredients:

• 1 package yellow cake mix
• 1 ¼ cups buttermilk
• 4 egg whites
• 1 egg
• 1 packet (8 oz.) reduced fat cream cheese, cubed
• 1 cup cold 2% milk
• 1 package sugar free instant vanilla pudding mix
• 2 cans (one 20 oz., one 8 oz.) unsweetened crushed pineapple, drained
• 1 carton (8 oz.) frozen fat-free whipped topping, thawed
• ½ cup flaked coconut, toasted

In a bowl, combine the cake mix, buttermilk, egg whites, and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer into two 9 inch cake pans that have been coated in cooking spray. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack. In a small bowl, beat cream cheese until fluffy. Gradually beat in milk and pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in refrigerator.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Custard Pie

For the crust:

• One 9-inch unbaked pastry pie crust

Ingredients:

• 4 ounces cream cheese, softened
• ¾ cup sugar
• 4 large eggs
• 2 cups milk
• ½ cup sweetened condensed milk
• Pinch salt
• 1 tsp. vanilla extract
• Nutmeg, grated (optional)
• Whipped cream (optional)

Method:

Preheat oven to 400 degrees F. In a bowl, beat cream cheese and sugar together. Add eggs one at a time and beat well after each edition. Heat sweetened condensed milk, salt and vanilla in a saucepan over medium heat until well combined. Beat until very foamy and pour into unbaked pie crust. Sprinkle with nutmeg. Bake 10 minutes. Reduce heat to 350 degrees F and bake 25 minute more or until done. Serve plain or with whipped cream and grated nutmeg sprinkled on top, 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