4th of July ideas

Count Down To The 4th Of July

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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

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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

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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

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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

Getting Ready for the Fourth of July

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The Start Of The Big Bang

The Start Of The Big Bang

 What You Will Need:

  • Round Cutters: 1½, 2¼, 3¼, 3¾ and 4¼ inch
  • 12 x 16 inch rectangular cake board
  • Wooden skewers

 Cake:

  • 2 – 14½ ounce packets double unfilled sponge cake slabs
  • 2 – 14½ ounce tube vanilla frosting
  • Red and blue gel food coloring

 Decorations:

  • 4½ ounce packet popping toppings
  • 76 White mini M&Ms
  • 56 Red mini M&Ms
  • 68 Blue mini M&Ms
  • 4¾ inch black licorice strap

 Method:

Cut 3 x 4¼ inch, 2 x 3¾ inch and 3 x 3¼ inch rounds from cakes using cutters. Use the 1½ inch cutter to cut centers from two of the 3¼ inch rounds and one of the 3¾ inch rounds. Use the 2¼ inch cutter to cut centers from two of the 4¼ inch rounds. Split one of each center through the middle to make two rounds. Stack the same-sized rounds on top of each other, securing with a little frosting. Secure to the cake board with a little frosting. Pour popping toppings into center of each cake. Top each cake with one of the cut-out rounds to fill each cake hole. Discard remaining cake pieces. Secure all three stacks with skewers, trimming skewers as required. Divide frosting into three bowls. Tint one bowl blue and one red. Using picture as guide, spread frostings over cakes. Secure M&Ms around cakes. Using scissors, cut licorice into three 1¼ inch thin strips. Position on top of cakes as wicks.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Getting Ready for the Fourth of July

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Berry Crunch Cake

Berry Crunch Cake

 Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour, plus 1 tbsp.
  • 2 tsp. baking powder
  • ¼ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 cups fresh mixed berries, such as raspberries, blueberries and blackberries
  • 1 ¼ cups crushed gingersnaps

 Method:

Preheat the oven to 350 degrees F. Grease and line the bottom of a 9-inch round springform cake pan. Sift the 1 ½ cups flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth. Spoon about half the mixture into the prepared pan and smooth the surface with a spatula. Spread the berries evenly over the mixture. Stir the extra tablespoon of flour into the remaining mix. Spread out the crushed cookies on a large plate. Using two spoons, coat small spoonfuls of the mix in the crushed cookies, then arrange over the cake. Sprinkle over any remaining cookie crumbs. Bake in the preheated oven for 45-55 minutes, or until risen firm, and golden brown. Let cool in the pan for 2-3 minutes then remove the sides and finish cooling on a wire rack. Best eaten on the day of making.

Serves 8

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Getting Ready for the Fourth of July

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Watermelon Slice Cookies

Watermelon Slice Cookies

 Ingredients:

  • 2 packages (about 16 ounces each) refrigerated cookie dough
  • ½ cup all-purpose flour
  • Green and red food coloring
  • Mini chocolate chips

 Let doughs stand at room temperature 15 minutes. Combine 1 package dough, ¼ cup flour and green food coloring in large bowl, beat with electric mixer at medium speed until well blended. Wrap and refrigerate 2 hours. Combine remaining package dough, remaining ¼ cup flour and red food coloring in separate large bowl, beat at medium speed until well blended. Shape into 9 inch long log. Wrap and refrigerate 2 hours. Roll out green dough between parchment paper into 9×8 inch rectangle. Place log in center of green rectangle. Fold edges up and around log; press edges to seal. Roll gently to form smooth log. Wrap and freeze 30 minutes. Preheat oven to 350 degrees F. Cut log into 3/8 inch thick slices. Cut each slice in half. Place 2 inches apart on ungreased cookie sheets. Gently reshape, if necessary. Press several mini chocolate chips into each slice for watermelon seeds. Bake 8 to 11 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

Makes about 4 dozen cookies

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com