Getting Ready For Thanksgiving

Apple Wedge Pie

Apple Pie Wedges

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • 1/3 cup apple butter
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • ½ teaspoon vanilla

Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy. Add egg yolk and apple butter, mix well.  Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended. Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes. Preheat oven to 325 degrees F. Invert 1 disc of dough into ungreased 9 inch round pie plate. Press dough into plate with lightly floured hand covering plate completely. Flute edges using handle of wooden spoon.  Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate. Bake 35 minutes or until golden brown. Remove to wire rack cool completely. Cut into wedges. Makes 16 wedges. Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.

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

Caramel Apple Upside Down CakeCaramel Apple Upside Down 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
  • Finely grated rind of 1 lemon


  • ¼ cup unsalted butter
  • ½ cup superfine sugar
  • 1 tbsp. water
  • 4 apples
  • 2 tbsp. lemon juice


Preheat the oven to 350 degrees F. Grease an 8 inch round deep cake pan with a solid bottom. For the caramel apple topping, put the butter and sugar into a heavy pan with the water and heat gently until melted, then bring to a boil. Reduce the heat and cook, stirring, until it turns to a deep golden caramel color. Pour quickly into the cake pan, tilting to cover the bottom evenly. Peel, core and thickly slice the apples, toss in the lemon juice, and spread evenly over the bottom of the cake pan. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then stir in the lemon rind. Spoon the mixture over the apples and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until risen and golden brown. Let cool in the pan for 2-3 minutes, then turn out carefully onto a warmed serving plate. Serves 6

Tested in the THASC kitchen. Photo by THASC.

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


Summer Pies

Caramel Apple Pie.jpgCaramel Apple Pie

Double pie crust:

  • 3 cups flour
  • 1 tsp. Salt
  • 1 cup shortening
  • 1 egg
  • 2 tbsp. vinegar
  • 2-4 tbsp. water

Sift flour and salt. Cut in shortening. Add egg, vinegar, and enough water to make a soft dough. Use a rolling pin to roll out the dough to make a double pie crust. Place half in a pie plate and press and shape into sides of the plate. Trim the edges to 1 inch, and flute. Prick bottom and sides of the crust.

Pie filling:

  • 1 cup unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. cinnamon
  • ½ cup water
  • 6-7 granny smith apples, peeled, cored and sliced.

Melt butter in a sauce pan. Stir in all-purpose flour to form a paste. Add sugar, brown sugar, cinnamon and water. Bring to a boil. Reduce temperature, and simmer for 5 minutes. Meanwhile, fill the bottom crusts in you pan with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce. Cover with a top crust, using whatever technique you feel comfortable with – a full crust, lattice, or other variation. Gently pour the remaining caramel sauce over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue to baking for 35-45 minutes. Once finished baking, let sit out for at least four hours, preferably closer to 12 hours.

Tested in the THASC kitchen. Photo by THASC.

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

Apple Cupcakes with Almond Streusel

Apple Cupcakes with Almond Streusel


  • Cooking spray
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ¾ cup granulated sugar
  • ¼ cup (2 oz.) 1/3 less fat cream cheese, softened
  • ¼ cup butter, softened
  • 2 tbsp. amaretto (almond flavored liqueur or substitute with 2% reduced fat milk)
  • 1 tsp. vanilla extract
  • 1 large egg
  • ½ cup reduced fat sour cream
  • ¼ cup 2% reduced fat milk
  • ¾ cup finely chopped Gala apple
  • 3 tbsp. all-purpose flour, divided
  • 2 tbsp. brown sugar
  • ¼ tsp. ground cinnamon
  • 2 tbsp. chilled butter
  • 2 tbsp. sliced almonds
  • 1 cup powdered sugar
  • 4 tsp. 2% reduced fat milk

Preheat the oven to 350 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine 1 ½ cups flour, baking powder, salt and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese and ¼ cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto (or substitute with 2% reduced fat milk), vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and ¼ cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tbsp. flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. Combine remaining 2 tbsp. flour, brown sugar and cinnamon in a small bowl. Cut in 2 tbsp. butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake 350 degrees F for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove cupcakes from pan. Combine powdered sugar and 4 tsp. milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Tested in the THASC kitchen. Photo by THASC.

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

Easy Desserts For Any Occasion


Swiss Apple


  • 1 lb. cooking apples
  • ½ cup sugar
  • 1 ¼ cups heavy cream
  • 3 tbsp. maple syrup
  • 2 cups cornflakes


Peel, core and quarter the apples. Place in a medium pan and simmer with the sugar and a little water until pulpy. Beat until smooth, then divide between 4 serving dishes. Leave to cool. Whip the cream until thick and spread a thin layer over the apple in each dish. Warm the syrup and toss the cornflakes in it. When the flakes are well coated, sprinkle them over the top of the cream. Serve chilled

Tested in the THASC kitchen. Photo by THASC.

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

Cherry Cream Pie

Pumpkin or Apple Pie not your thing? Try a Cherry Pie.

Cherry Cream Pie
Cherry Cream Pie


Pie Crust
Easy Vanilla Wafer Piecrust
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 can (21 ounces) cherry pie filling (or your favorite pie filling)

Vanilla Wafer Piecrust

  • 1 cup crushed vanilla wafers
  • ¾ stick (6 tablespoons) butter, melted
  • ½ cup pecans, crushed


A truly lovely looking pie

Making the crust: Heat oven to 350 degrees F. In a medium mixing bowl, mix all ingredients together. Pat into the bottom and up the sides of a 9 inch pie pan. Bake 12 to 15 minutes until golden brown, then line with vanilla wafers. Let cool before filling.

Making the pie: In a large mixing bowl, with the electric mixer, beat the cream cheese until fluffy. Add the condensed milk and lemon juice, and beat until no lumps remain. Pour into the prepared piecrust and refrigerate for at least four hours. Overnight is best. Top with pie filling and serve.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Eat this pie all year long

Cinnamon Apple Coffee Cake- Sweet Treat Saturday

Cinnamon Apple Coffee Cake
Cinnamon Apple Coffee Cake

What are little girls made of?
Sugar and spice,
And everything nice.
That’s what little girls are made of.

With profound apologies to all our great guy friends! (Your nursery rhyme is not so nice).  We would change this old nursery rhyme to read sugar and cinnamon – just because we love it so. Try our Cinnamon And Apple Coffee Cake for your “Sweet Treats Saturday. Be sure to invite and share with all the boys!

Let's Go by Beverly Brody
“Let’s Go” by Beverly Brody

What You Need:

  • 1 package yellow cake mix
  • 1 package instant vanilla pudding mix
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 2 medium tart apples, peeled and shredded
  • 1/2 cup sugar
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon

What To Do:
In a large bowl, combine the cake mix, pudding mix eggs, sour cream and butter. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour half into a greased 8 in. square baking dish. Top with apples. Combine the sugar, nuts and cinnamon; sprinkle half over the apples. Top with remaining batter and sugar mixture. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tested in the THASC kitchen. Photo byTHASC.
THASC is a unique small American business producing cards and other promotional products.