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.
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.
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.
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.
1 cup confectioners’ sugar, plus extra for dusting
½ tsp. vanilla extract
3 tbsp. strawberry jelly
Method:
Preheat the oven to 350 degrees F. Grease two 8-inch round layer cake pans and line the bottoms with parchment paper. Sift the 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, then stir in the milk. Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until risen, firm and golden brown. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to finish cooling. For the filling, beat together the butter, confectioners’ sugar and vanilla extract until smooth. Spread this mixture on top of one of the cakes. Spread the bottom of the other cake with the jelly and then sandwich the two cakes together to enclose the filling, pressing down lightly. Dust the cake with confectioners’ sugar before serving.
Serves 6-8
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
½ cup finely chopped mixed colored candied cherries
4 tbsp. multicolored sugar sprinkles
Filling:
8 oz. white marshmallows
4 tbsp. milk
Few drops of red food coloring
½ cup vegetable shortening
½ cup confectioners’ sugar, sifted
Method:
Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla extract followed by half of the flour mixture and then buttermilk. Stir in the rest of the flour mixture and mix until incorporated. Stir in chopped cherries. Pipe or spoon 50 small mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 9-11 minutes, until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely. For the filling, place the marshmallows, milk and food coloring in a heatproof bowl set over a pan of water. Heat until the marshmallows have melted. Remove from the heat and let cool. Place the vegetable shortening and confectioners’ sugar in a bowl and beat together until smooth and creamy. Add the creamed mixture to the marshmallow and beat for 1-2 minutes until fluffy. Spread the filling over the flat side of half the cakes. Top with the remaining cakes. Roll the edges of the pies in the sugar sprinklers.
Makes 25
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
2 ½ cups berries, such as strawberries and raspberries
1 tbsp. lemon juice
2 tbsp. confectioners’ sugar
Method:
Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice and serve.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
Let dough stand at room temperature 15 minutes. Preheat oven to 350 degrees F. Place sugar cones in food processor. Process using on/off pulsing action until finely ground. Combine dough and sugar cones in large bowl, beat until well blended. Shape dough into 3 equal balls. Pat each ball into 9 inch circle on lightly floured surface. Cut each circle into 6 wedges, place 2 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score crisscross pattern into cookies. Cool on cookie sheets 5 minutes. Remove cookies to wire racks, cool completely. Spread 2 inch strip of frosting at wide end of each cookie. Press marshmallows into frosting, top with sprinkles.
Makes 1 ½ dozen cookies
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
“LADY LIBERTY” is an original watercolor painting by Janice Peroni, resident of the Garden State, New Jersey. Janice is a Quadriplegic and is aided by the use of a wheelchair. Janice paints with restricted use of her arms and hands. Her paintings come alive with color and movement. This greeting card was reproduced from an original artwork by Janice Peroni for THASC Sales Co. which has employed a unique group of handi-capped artists who create art to help rehabilitate themselves. They gain self-respect and pride through their artwork.From Tuesday’s blog on “Waving Proud” until today’s blog, “Lady Liberty”, THASC artist Janice Peroni continues with her incredible watercolor impression of the powerful Statue of Liberty meeting her celebratory, colorful and explosive fireworks lighting up the New York skyline. There is nothing more exciting and decisive than the thunderous roar of these vivid bolts to verify her significance to the world. She does so with grace and distinction and nothing confirms her stance more than the skies of New York.
The French sculptor Frederic Auguste Bartholdi originally named the Statue of Liberty, “La Libertè Éclairant le Monde” or “Liberty Enlightening the World.” He modeled the sculpture after his mother, Charlotte. Broken chains lie at her feet symbolizing her as a woman free from weariness and submission. The Roman numerals for July 4, 1776, the date of American Independence, are inscribed across the tablet held in her left hand.
The Statue of Liberty was completed in France and then gifted from France to the United States as a symbol of freedom and democracy. It was a joint effort between the two countries. The Statue arrived in New York in June of 1885 in over 300 pieces from France. It was reassembled in four months and placed upon a granite pedestal which was built in America. In October of 1886, President Grover Cleveland unveiled and accepted the Statue on behalf of the people of the United States. The full statue measures 305 feet one inch from the tip of the flame to the ground. The total weight of the Statue of Liberty is 225 tons or 450,000 pounds.
The Statue’s original torch was the first part constructed in 1886 but in 1984 was replaced by a new copper torch covered by 24 Karat gold leaf. Here are some interesting facts about the crown. Let’s take a closer look: Did you know that the seven rays of the Statue’s crown represent the seven continents and seven seas of the world?
There are 25 windows in the crown which represent the gems of heaven shining over the world. Access has not been available to the torch since 1916. You need to climb 154 steps to reach the head. To give you an idea of some of the measurements of the Statue: her index finger is 8 feet long and the width of her mouth is three feet.
In 1903, the poem, “The New Colossus” by Emma Lazarus was inscribed on a tablet and placed in the Statue’s pedestal:
“Give me your tired, your poor,
Your huddled masses yearning
to breathe free,
The wretched
refuse of your
teeming shore.
Send these,
the homeless,
tempest-tossed
to me,
I lift my lamp beside
The golden door!”
When I look at Janice Peroni’s watercolor I am reminded of the middle name my parents gave me, which was my paternal grandmother’s name. Maybe some of you have noticed that it is “Libera,” the Italian word for “free.” I feel I have a special connection with this greeting card and with Lady Liberty and will feel that more every year on July 4th. Thank you to Janice and to my immigrant grandparents who made this journey to freedom for me.
I hope you all have a special connection with Freedom as I do and enjoy your Holiday!
-Maria
Maria Libera Vallone
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
We tested this recipe finding it a delight to make and eat. We did try a little make over decorating with fresh strawberries and blueberries. A fruit filling completed the make over. Whichever way you try, both will be a wonderful cake for your family and friends.
Flag Cake
What you need:
Strawberries and blueberries for decorating the Flag Cake
1 package white cake mix
1 cup shortening
1 package confectioners sugar
½ cup water
½ teaspoon salt
½ teaspoon vanilla extract
blue and red food coloring
What to do:
For fresh strawberry filling
Prepare and bake cake according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place once cake layer on a serving plate; spread 2/3 cup frosting. Top with remaining cake layer.
Fresh strawberry filling
In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1 ½cups frosting and red food coloring. Fill pastry or plastic bag with ¼ cup white frosting; cut a small hole in the corner of the bag and set aside.
Frost top and sides with remaining white frosting. With blue frosting, frost a 3 inch section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.
Ingredients:
2 1/2 cups coarsely chopped hulled strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
Directions:
Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
Pour into bowl and cool completely.
THASCis a unique small American business producing cards and other promotional products. www.thasc.com
Summer Berry Macaroons
Red Raspberry Pie
Strawberry Eggnog Pie
Vanilla Frosted Cupcakes
Precious Art By Precious People 