Pier House Lime Pie

Pier house key lime pie.jpg
Who can resist a Key Lime Pie!


Pier House Key Lime Pie



1-5 1/2-ounce packet graham crackers, crushed (about 1 2/3 cups)

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons butter, melted


4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream tartar


4 egg whites

4 tablespoons superfine sugar


Preheat oven to 325 degrees F.

Separate eggs.  Allow at least three hours to prepare ahead.

Prepare the crust by combining all crust ingredients.  Blending well.  Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate.  To make it smooth and even, place a smaller pie plate on top of the crumb filled plate and press the smaller plate firmly all around the sides and bottom.  Bake at 350 degrees F. for 6 to 9 minutes.  Cool.

To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in colour.  Turn off mixer and add half of the key lime juice and the cream of tartar, then the remaining lime juice.  Mix until well blended.  Pour into prepared crust and bake until set, about 10-15 minutes, or until centre is firm and dry to the touch.  Freeze for at least 3 hours before topping with meringue.

To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees F.  Beat on high speed until peaks are formed.  Top the frozen pie and return to freezer until serving.  Pie will keep for several days.

Yields: 1 9-inch pie

Tried and tested in the THASC kitchen

Christmas in July – Pistachio Cake

Pistachio Cake.jpg
Another great cake for Christmas in July



Pistachio Cake


3 cups flour

2 cups sugar

1/2 cup non-fat dry milk powder

1 tablespoon baking powder

1/2 teaspoon salt

2 (1.5 ounce) boxes instant pistachio pudding mix, divided

3 large eggs

1 teaspoon pure vanilla extract

1 cup vegetable oil

1 cup ginger ale

1/2 cup chopped nuts (pistachios, pecans, walnuts, hazelnuts)

1 cup heavy whipping cream

1 cup milk

1/4 cup chopped nuts (pistachios, pecans, walnuts, hazelnuts), for topping


Lightly grease and flour angel food or tube cake pan, set aside.  Preheat oven to 350 degrees.  In large mixing bowl, sift together flour, sugar, non-fat milk powder, baking powder and salt.  With electric mixer, blend in 1 box of pudding mix, eggs, vanilla, oil, and ginger ale.  Beat for 2 minutes on medium speed.  Stir in ½ cup chopped nuts.  Pour batter into prepared cake pan.  Bake for 50 to 60 minutes or until pick inserted into centre of cake comes out clean.  Transfer cake pan to wire rack for at least 25 minutes to cool.  Remove cake from pan and return to wire rack to cool completely.

When completely cooled. Split cake in half or thirds horizontally to make layers, set aside.  Make frosting by whisking heavy whipping cream, milk and remaining box of pudding mix until stiff peaks form.  Spread frosting between layers and over top and sides of cake.  Sprinkle remaining chopped nuts over top of cake.  Keep refrigerated.

Tried and tested in the THASC kitchen

Coconut Cream Pie

Coconut Cream Pie.jpg


Coconut Cream Pie


¾ cup sugar

7 tablespoons flour

¼ teaspoon salt

2 large eggs

3 cups milk, scalded, divided *

1 teaspoon pure vanilla extract

¾ to 1 cup coconut, shredded or flaked

1 9-inch pie crust (baked and cooled pastry or graham cracker)

2 large egg whites for meringue

2 to 4 tablespoons sugar for meringue

Sweetened whipped cream, optional

Toasted coconut, shredded or flaked, optional


In a large saucepan, whisk together sugar, flour, salt and eggs.  Add 1 or 2 tablespoons pf scalded milk to egg mixture, whisking constantly.  Gradually add remaining scalded milk while still whisking.  Heat mixture on low heat, stirring constantly until it begins to boil.  Reduce heat to low and simmer.  While stirring, cook for 2 to 3 minutes.  Remove saucepan from heat.  Stir in vanilla.  Allow mixture to cool to room temperature.  Fold in coconut.  Pour filling into prepared pie shell.  Here are 2 toppings for this pie

Method 1: Meringue; With electric mixer, beat egg whites and 4 tablespoons sugar together until stiff peaks form.  Spoon meringue over pie. Making sure meringue covers contents of pie and touches pie shell all around to prevent meringue from shrinking.  Use back of spoon or a spatula to make decorative peaks in meringue.  Preheat oven to 350 degrees; bake 15 to 20 minutes.

Method 2: Whipped cream and coconut; Spoon, or using a pastry bag, pipe sweetened whipped cream over top of pie; sprinkle toasted coconut over surface.  Refrigerate until serving.

*NOTE: Use milk, cream, evaporated milk, unsweetened coconut milk, or a combination of milks

Tried and tested in the THASC kitchen.

Key Lime – Lemon Cake

Key-Lime-Lemon cake
Key Limes – Who can resist!  Another great American cake for the 4th July.


Key Lime-Lemon Cake



  • 1 (18-ounce) package lemon cake mix
  • 1 (3-ounce) package lemon instant pudding mix
  • 4 large eggs
  • 1 cup vegetable oil
  • ¾ cup water
  • ¼ cup key lime juice


Key Lime Glaze

  • 2 cups powdered sugar
  • 1/3 cup key lime juice
  • 2 tablespoons water
  • 3 tablespoons butter softened
  • Sliced limes and strawberries




Preheat the oven to 350 degrees.  Grease and flour a 10-inch Bundt pan.  In a large bowl, combine the cake mix, pudding, eggs, oil, water, and lime juice.  Beat at medium speed for 2 minutes with an electric mixer.  Spoon the batter into a prepared pan.  Bake 55 minutes to 1 hour, or until a cake tester inserted in the centre comes out clean.  Cool in the pan for 20 minutes.  Remove to a cake plate before glazing.



Combine the powdered sugar, lime juice, water, and butter in a medium mixing bowl and beat until smooth.  Drizzle over the warm cake.  Garnish with limes and strawberries.


Makes 16 Servings

Tried and tested in the THASC kitchen.

Note; We used frozen strawberries and had some left over so we also filled the middle with strawberries.  Personally if I was to do this cake again I would possibly use less water in the glaze to make it less thin and runny, but even so it went down a treat with our eager tasters!

Strawberry Custard Torte

Strawberry custard Torte fo fathers day.
Another delicious recipe to make for your Father for Fathers day

Strawberry Custard Torte


  •  1 package (18-1/4 ounces) yellow cake mix
  • 1/3 cup sugar
  • 1 tablespoon corn-starch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (12 ounces)
  • Frozen sweetened sliced Strawberries, thawed and drained
  • Sliced fresh strawberries and mint leaves, optional


Prepare and bake cake according to package instructions, using two greased and floured 9-in. round baking tins.  Cool for 10 minutes; before removing from pans to wire racks to cool completely.

In a saucepan, combine the sugar, corn-starch and salt; gradually stir in milk until smooth.  Bring to a boil over a medium heat; cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat. Stir in butter and vanilla.  Cover and refrigerate until chilled.

Place half of the whipped topping in a large bowl; add strawberries.  Cut each cake horizontally into two layers.  Place bottom layer on a serving on a serving plate, spread with half of the strawberry mixture.  Top with a second layer, spread with custard.  Top with remaining cake layer and whipped topping.  Refrigerate overnight.  Garnish with strawberries and mint if desired.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.

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Pastel Four layered cake

To make for your father.jpg
Something special to make for your Father on Fathers Day



Pastel Four Layer Cake


  • 1 package (18-1/4 oz.) chocolate cake mix
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 1-1/2 cups milk
  • ¾ cup butter, softened
  • ¾ cup shortening
  • 1-1/2 cups sugar
  • Yellow, red and green liquid food colouring
  • ¼ teaspoon each lemon, peppermint, almond and vanilla extract
  • 3 tablespoons baking cocoa


Prepare and bake the cake according to the package directions, using two greased and floured 9-in round baking pans.  Cool in pans for 10 minutes before removing to wire rack to cool completely.

In a small saucepan, combine flour and salt.  Gradually add milk.  Bing to the boil, cook and stir over a medium-high heat for 2 minutes or until thickened.  Remove from the heat; cover and refrigerate until cooled completely.

In a large bowl, cream the butter, shortening and sugar until light and fluffy.  Add milk mixture; beat until light and fluffy.

Divide frosting equally among four bowls, with a 1-1/4 cups in each.  To the first bowl add 2-3 drops yellow food colouring and lemon extract until blended.  To second bowl, add 2-3 drops red food colouring and peppermint extract.  To third bowl add 2-3 drops green colouring and almond extract.  To the last bowl, add the cocoa and vanilla.

Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; spread with green frosting.  Top with the second layer; spread with yellow frosting.  Top with the third layer; spread with pink frosting.  Top with remaining cake layer; spread with cocoa frosting.  Do not frost sides of cake.

Yield: 12 Servings

Tested in the THASC kitchen. Photo by THASC.

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

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Fudgy Patriotic Brownies

Fudgy Patriotic Brownies



  • 1 cup butter
  • 4 oz. unsweetened chocolate, chopped
  • 2 cups sugar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1 ¼ cups all-purpose flour
  • ½ tsp. salt
  • 1 cup chopped pecans



  • ¼ cup butter, cubed
  • 2 oz. unsweetened chocolate, chopped
  • 3 cups confectioners sugar
  • 5 to 6 Tbsp. milk
  • 1 tsp. vanilla extract
  • Red, white and blue decorating icing
Patriotic brownies 10 June
What Fun.  Getting ready for the 4th July


In a microwave-safe bowl melt butter and chocolate, stir until smooth.  Stir in sugar and vanilla.  Add eggs one at a time, stirring well after each addition.  Combine flour and salt; stir into chocolate mixture until combined.  Stir in pecans.

Spread into a greased 13×9-in baking dish.  Bake at 325 degrees for 35-40 minutes or until a toothpick inserted near the centre comes clean.  Cool on a wire rack.

For frosting, in a small heavy saucepan, melt butter and chocolate over a low heat; stir until smooth.  Remove from the heat.  Stir in the confectioners sugar, milk and vanilla until blended.

Frost the brownies; score into 24 bars.  Using a small star shaped cookie cutter lightly press a star into the centre of each brownie.  Outline the stars with red, white and blue icing.

Tested in the THASC kitchen. Photo by THASC.

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

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Cauliflower and Turnip Soup

Cauliflower & Turnip Soup
Souper Fun lunch for this time of year


Cauliflower and Turnip Soup


  • 8 tablespoons butter
  • 1 Medium onion, roughly chopped
  • 2 cloves garlic, halved
  • 1 teaspoon kosher salt, plus more to taste
  • 1 medium head cauliflower, washed trimmed and cut into 2-inch pieces
  • 2 to 3 medium purple topped turnips, peeled and cut into 1-inch pieces
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 6 to 8 cups chicken stock (homemade or boxed), divided
  • Freshly ground black pepper
  • Whole nutmeg for grating



In large saucepan, or Dutch oven over medium heat, melt butter until foamy.  Add onion, shallot and garlic; season with salt.

Cook until translucent, about 5 minutes.  Add cauliflower, turnips, thyme, bay leaf and 6 cups of chicken stock, stir to combine.

Bring to simmer and cook until cauliflower and turnips are tender, about 20 minutes.  Taste for seasonings and adjust if necessary.

Remove bay leaf and using an immersion bender, blend to a smooth consistency, (you can also work in small batched with a countertop blender.)  If the soup is too thick, add some of the remaining stock.

Taste again for seasoning and adjust if necessary.

Finish with black pepper and a pinch of grated nutmeg when serving

Tested in the THASC kitchen. Photo by THASC.

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Hawaiian Wedding Cake

 June Bride? Small Wedding?, or just a lovely cake to make.

HI wedding cake
This is a great wedding cake or for any special occasion… delicious too.

1 package (18-1/4 ounces) yellow cake mix…
1-1/4 cups buttermilk
4 egg whites
1 egg
1 packet (8 ounces) reduced fat cream cheese, cubed
1 cup cold 2% milk
1 package (1ounce) sugar free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 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 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.

Yield 18 Servings

Tested in the THASC kitchen. Photo by THASC.

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

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Blueberry Jelly Tarts

Something quick and easy to add to the table for Memorial Day


Blueberry Jelly Tarts
This treat is quick, sweet and delicious.



  • 1 pack of frozen flaky pastry defrosted
  • 1 jar of blueberry jelly
  • beaten egg, or milk to glaze (I prefer to use just milk)
  • Either confectioners or plain sugar to decorate


Preheat oven to 400

Roll out pastry on a floured board

Cut out rounds and place in a greased and floured muffin/cupcake tin

Put a teaspoon of jelly in each round (be careful not to overfill as this will bubble up and spoil the appearance of the tarts)

Cut out star shapes and place on top of the jelly and brush with either the egg or milk

If you are using plain sugar then sprinkle lightly over the tops of the tarts before placing in the oven

Cook for 15 to 20 minutes until golden brown

If you haven’t used sugar after glazing because you would prefer to use confectioners’ sugar, then once the tarts have cooled dust lightly with confectioners’ sugar using a sieve.

Tested in the THASC kitchen. Photo by THASC.

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

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