Summer Pies

Custard Pie

Custard Pie

For the crust:

  • One 9-inch unbaked pastry pie crust


  • 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)


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.

Mattie’s Famous Cinnamon Rolls

Cinnamon Rolls


  • 1 package of yeast
  • 3 cups warm water
  • 1 cup sugar
  • 1 teaspoon salt
  • ½ cup malted shortening
  • 2 eggs
  • 8-10 cups flour
  • 1 cup (or less) white or brown sugar
  • ½ cup (or less) melted butter
  • cinnamon


Starting at 5 p.m., dissolve yeast in 1 cup of warm water to which 1 tablespoon sugar has been added. Put 2 cups water, 1 cup sugar, salt and melted shortening in large bowl. Add eggs and mix well. Add yeast mixture. Work in flour to make a dough that is workable. Cover and let rise. Work down dough each hour. At 10 p.m., roll out dough on buttered surface into 2 rectangles. Dough should be about ½ inch thick. Brush on melted butter. Sprinkle with sugar and cinnamon. Roll like a jelly roll, beginning at wide side. Cut in slices about 1 inch thick. Place in greased pans. Recipe fills 5-8 standard cake pans or three 9/13 inch pans. Cover pans with towel and let set on counter overnight. Next morning, bake at 350 degrees F for 15-25 minutes. Frost with powdered icing. Recipe may be halved. Unfrosted rolls may be frozen.

Tested in the THASC kitchen. Photo by THASC.

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

Spice Apple Raisin Cake

Great for breakfast or a snack



  • 1 cup unsalted butter, softened, plus extra for greasing
  • Generous 1 cup light brown sugar
  • 4 large eggs, lightly beaten
  • Scan 1 2/3 cups self-rising flour
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ cup golden raisins
  • 3 small apples, peeled, cored and thinly sliced
  • 2 tbsp. honey, warmed


Preheat oven to 350 degrees F. Grease a 9-inch round springform cake pan and line the bottom with parchment paper. Place butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift the flour, cinnamon and nutmeg into the batter and fold in gently using a metal spoon. Fold in the golden raisins. Spoon half the batter into the prepared pan and level the surface. Scatter over half the sliced apples. Spoon over the rest of the cake mixture and gently level the surface. Arrange the rest of the apple slices over the top. Bake in the preheated oven for about 1 ¼ hours until risen, golden brown and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Brush the top with the warmed honey and let cool completely.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

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

Happy Valentine’s Day

There is still time for you to make this for your Valentine!


Valentine Chocolate Heart Cake


  • 1 ½ cups self-rising flour
  • 2 tsp baking powder
  • ½ cup unsweetened cocoa
  • 3 eggs
  • Scant ¾ cup light brown sugar
  • 2/3 cup sunflower oil, plus extra for greasing
  • 2/3 cup light cream

Fresh mint sprigs, to decorate

Filling & Topping:

  • 8 oz semisweet chocolate, broken into pieces
  • Generous 1 cup heavy cream
  • 3 tbsp seedless raspberry jelly
  • Generous 1 cup fresh or frozen raspberries

Preheat the oven to 350 degrees F. Grease an 8 inch wide heart shape cake pan and line the bottom with parchment paper. Sift the flour, baking powder and cocoa into a large bowl. Beat the eggs with the sugar, oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter. Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pan for 10 minutes, then turn out and finish cooling on a wire rack. For the filling and topping, place the chocolate and heavy cream in a saucepan over low heat and stir until melted. Remove from the heat and stir until the mixture cools slightly and begins to thicken. Use a sharp knife to cut the cake in half horizontally. Spread the cut surface of each half with the raspberry jelly, then top with about 3 tablespoons of the chocolate mixture. Sprinkle over half the raspberries and replace the top, pressing down lightly. Spread the remaining chocolate mixture over the top and sides of the cake, swirling with a spatula. Top with the remaining raspberries and decorate with mint springs or decorate creatively!

Serves 12

Tested in the THASC kitchen. Photo by THASC.

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

Getting Ready For Thanksgiving

The perfect dessert for chocolate lovers.

Country Club Chocolate Cake

1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream

Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 10

Tested in the THASC kitchen. Photo by THASC.

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

Strawberry Mousse Cake

A lovely yummy cake to make for your Labor Day party/get together



Strawberry Mousse Cake

Ingredients; cake

Oil or melted butter for greasing

1 ½ cups all-purpose flour

1 tbsp. baking powder

¾ cup unsalted butter, softened

Generous ¾ cup superfine sugar

3 eggs beaten

1 tsp vanilla extract

2 tbsp. milk

Ingredients; Filling and topping

4 tsp powdered gelatine

3 tbsp. orange juice

5 cups fresh strawberries

3 tbsp. superfine sugar

1 ½ cups heavy cream

Scant ½ cup grape jelly, warmed



Preheat the oven to 325F/160C. Grease a 9-inch/23-cm round spring form cake pan and line with parchment paper.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract.  Beat well until the batter is smooth, then stir in the milk.

Spoon the batter into the prepared pan and smooth level.  Bake in the preheated oven for 45-55 minutes or until risen and golden brown.

Let cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.  Cut the cake in half horizontally and place half back in the cake pan.

For the filling, dissolve the gelatine in the orange juice in a small bowl placed in a pan of hot water.  In a blender or processor, puree 3 ½ cups of the strawberries with the sugar.  Whip the cream until thick enough to hold its shape.  Quickly stir the gelatine into the strawberry mixture, then fold in the cream.

Pour the mixture into the cake pan and place the second half of the cake on top.  Chill in the refrigerator until set.  Turn out the cake and spread the top with the warmed grape jelly.  Decorate the mousse cake with the remaining strawberries.


Serves 8-10

Tried and tested in the THASC kitchen

Easy Clam Chowder

Clam Chowder.jpg
An easy clam chowder for you to make at home


Easy Clam Chowder


4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

½ teaspoon dried thyme

3 tablespoons all-purpose flour

1 cup milk

1 cup vegetable stock

2 (6.5 ounce) cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 cup half and half

Kosher salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley leaves


Heat a large stockpot or Dutch oven over a medium high heat.  Add bacon and cook until brown and crispy, abut 6-8 minutes.  Transfer to a paper towel lined plate, reserving 1 tablespoon excess fat; set aside.  Melt butter in the stockpot.  Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2-3 minutes.  Stir in thyme until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.  Stir in potatoes.  Bring to boil; reduce heat and simmer until potatoes are tender, about 2-15 minutes.  Stir in half and half and clams until heated, about 1-2 minutes; season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until consistency is reached.  Serve immediately, garnished with bacon and parsley if desired.4

Tried and tested in the THASC kitchen

Chocolate Coconut Cake

A delicious chocolate cake – not the cake to make when on a diet!


Chocolate Coconut Cake

Ingredients: cake

1 package (18-1/4 ounces) chocolate cake mix with pudding

1 cup sugar

1 cup milk

24 Large marshmallows

1 package (14 ounces) flaked coconut


1-1/2 cups sugar

1 cup evaporated milk

½ cup butter, cubed

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped almonds


Prepare cake according to package directions.  Grease two 13-in, x 9-in, 2-in, baking pans.  Line bottom and sides of one pan with waxed paper; spray with cooking spray.  Divide batter among pans.  Bake at 350 degrees for 15-20 minutes.  Cool.

In a large saucepan, bring sugar and milk to a boil.  Reduce heat to medium and stir in marshmallows until smooth.  Add coconut.  Spread over cake in unlined pan.

Using wax paper, remove the remaining from the pan and carefully invert on top of filling; carefully peel of waxed paper.  Cool completely.

In another saucepan, bring the sugar, milk and butter to a boil.  Remove from heat; add chips and stir until smooth.  Add the nuts.  Pour over the cake; cool to room temperature.  Cover and refrigerate overnight.

Yield; 16-20 servings

Tried and tested in the THASC kitchen

Note; We found that using the waxed paper wasn’t necessary and in fact made the cake slightly misshapen compared to the other layer.  Also recommend freezing prior to cutting as it is a very moist cake and hard to cut successfully otherwise.

Tortellini and Chicken Salad

Tortellini Salad
A quick and easy pasta salad for the dog days of summer

Chicken and tortellini Salad


2 (9-oz) packages refrigerated cheese-filled tortellini

½ cup Olive oil

½ cup grated parmesan cheese

¼ cup fresh lemon juice

2 garlic cloves

1 tsp. Worcestershire Sauce

2 cups chopped cooked chicken

1 cup frozen sweet peas, thawed

½ cup thinly sliced green onions

½ cup fresh chopped flat leaf parsley

Salt and pepper to taste.


Prepare tortellini according to package instructions.

Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken and next 3 ingredients.  Season with salt and pepper to taste.

 Makes 12 to 5 appetizer servings

Hands on time:20 minutes Total time:30 minutes

Tried and tested in the THASC kitchen

Christmas in July – Pineapple cake

Pineapple Cake

Pineapple cake

Cake Ingredients

9 large eggs

1 ½ cup cups sugar

1 teaspoon lemon extract

1 cup flour

4 tablespoons corn-starch

3 tablespoons butter, melted

Frosting Ingredients

1 cup sugar

½ cup water

3 large egg yolks

1 cup butter, softened

3 tablespoons pineapple juice

¾ cup finely chopped fresh pineapple

6 slices fresh pineapple, peeled, cored and quartered


Cake: Preheat oven to 350 degrees.  Lightly grease two 9-inch round cake pans; dust with flour; set aside.  Combine eggs and sugar in large bowl over a pan of hot water; do not heat.  Whisk until sugar dissolves, beat in extract.  Discard pan of hot water.  With electric mixer, beat mixture on high speed until cool, pale coloured, and volume has tripled.  Sift together flour and corn-starch.  Add one-third of dry ingredients at a time, folding each addition into batter.  Fold in melted butter.  Divide mixture evenly into prepared pans.  Bake for 20 minutes, or until cake tester in centre comes out clean.  Transfer pans to wire racks to cool for 10 minutes; remove cakes from pans; place cakes on wire racks to cool completely.

Frosting: Combine sugar and water in saucepan, bringing mixture to a boil over a medium heat.  Cook until candy thermometer registers 240 degrees.  Place egg yolks in a bowl; beat with electric mixer until thick and pale coloured.  Still beating yolks, add hot syrup; continue beating until mixture is cool, pale and thick.  In another bowl, beat softened butter until creamy.  Gradually beat butter into egg yolk mixture.  Stir in pineapple juice.  Mix 1 cup frosting with chopped pineapple; spread over top of one cake layer.  Position second layer on top; refrigerate 15 minutes.  When filling has set, frost entire cake.  Refrigerate for 15 minutes.  Before serving, decorate with pineapple slices.

Tried and tested in the THASC kitchen