Harvey Wallbanger Cake

Harvey Wallbanger Cake.jpegIngredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. vanilla instant pudding
  • ½ cup cooking oil
  • 2 tbsp. flour
  • 2 tbsp. water
  • 4 eggs
  • ¼ cup vodka or gin
  • ¼ cup galliano
  • ¾ cup orange juice

Mix all together and beat for 4 minutes. Pour into a well greased and lightly floured bundt pan. Bake at 350 degrees F for 50-55 minutes. Cool for 10 minutes in pan. Dust with confectioner’s sugar or with sour cream frosting while still warm. Serve with fruit if you wish and cream for a for a lovely summer desert.

Harvey Wallbanger Cake2.jpegTested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Happy Labor Day

Labor Day.jpgPolka Dot Birthday Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • Sugar-coated chocolate candies and birthday candles, to decorate

Filling & topping:

  • 5 tbsp. apricot jelly
  • 1 tbsp. lemon juice
  • 1 lb. 2 oz./500 g ready-to-roll fondant

Method

Preheat the oven to 325 F. Grease and line two 8-inch square layer cake pans. 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 milk. Divide the mixture between the prepared pans and smooth the surfaces with the spatula. 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 and finish cooling on a wire rack. Warm the apricot jelly with the lemon juice in a small pan until melted. Spread half over one cake and place the other cake on top. Brush the remaining jelly over the top and sides of the cake. Roll out the fondant and cover the cakes, smoothing with your hands, then trim the edges with a sharp knife. Decorate with candies and birthday candles.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Summer Pies

Luscious Lemon Pie.jpegLuscious Lemon Pie

For The Crust:

  • One 9-inch baked pastry pie crust

Ingredients:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Dash of salt
  • 3 large egg yolks, slightly beaten
  • 1 cup milk
  • 1/3 cup lemon juice
  • ¼ cup butter
  • Grated zest from 1 lemon
  • 1 cup sour cream
  • Whipped cream and fresh berries (optional)

In the top of a double boiler, combine sugar, cornstarch, and salt. Stir in egg yolks, milk and lemon juice. Cook and stir for 3 minutes. Remove from heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture reaches room temperature, stir in sour cream. Pour into prepared pie crust and refrigerate overnight.

For The Garnish: Top with whipped cream and fresh berries, 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

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.

www.thasc.com

Summer Pies

Peach Pie.jpegPeach Pie

For The Crust:

  • Two 9-inch pastry pie crusts

Ingredients:

  • 2 tablespoons cold butter divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups sugar
  • 2 tablespoons minute tapioca
  • Dash ground cinnamon
  • 2 large eggs, beaten
  • 3 cups fresh peaches, sliced
  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Preheat oven to 450 degrees F. Place 1tablespoon butter and flour in bottom of unbaked pie crust. In a bowl, add sugar, tapioca and cinnamon to beaten eggs mixture. Fold in peaches and pour into prepared pie crust. Cover with lattice crust and dot with remaining butter. Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 degrees F and continue baking for additional 25 minutes. This is delicious served 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

Back To School, Drive Safely

Cookies And Cream Cupcakes.jpegCookies And Cream Cupcakes

Ingredients:

  • 1 package white cake mix
  • 1 ¼ cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 cup coarsely crushed cream filled chocolate sandwich cookies (about 8)

Frosting:

  • ½ cup shortening
  • 4 to 4 ½ cups confectioners’ sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Cream filled chocolate sandwich cookies and crushed cream filled chocolate sandwich cookies, optional

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two paper lined jumbo muffin pans.

Bake at 350 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting over tops of cupcakes. If desired, decorate the top with whole and crushed cookies.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Summer Soup

Fresh Tomato Soup.jpegFresh Tomato Soup

Ingredients:

  • 2 lb. ripe plum tomatoes, peeled
  • 2 tsp olive oil
  • 1 large sweet onion, chopped finely
  • 1 carrot, chopped finely
  • 2 celery stalk, chopped finely
  • 2 garlic cloves chopped finely or crushed
  • 2 sprigs fresh marjoram or ¼ tsp dried marjoram
  • 2 cups water
  • 4-5 tbsp. heavy cream, plus extra to garnish
  • 2 tbsp. chopped fresh basil leaves
  • salt and pepper

Cut the tomatoes in half and scrape the seeds into strainer set over a bowl to catch the juice. Reserve the juice and discard the seeds. Chop the tomato flesh into large chunks. Heat the olive oil in a large pan. Add the onion, carrot and celery and cook over medium heat for 3-4 minutes, stir occasionally. Add the tomatoes and their juice, with the garlic and marjoram. Cook for 2 minutes. Stir in the water, reduce the heat, and simmer, covered, for about 45 minutes or until vegetables are very soft. Stirring occasionally. Let the soup cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches, if necessary.  (If using a food processor, strain off the cooking liquid or moisten them, then combine with the remaining liquid.) Return the soup to the pan and place over medium- low heat. Add the cream and stir in the basil. Season with salt and pepper and heat through; do not let boil. Ladle the soup into warmed bowls and swirl a little extra cream to each serving. Serve at once. Serves 4.

We used Sister Schuberts Dinner Rolls. Follow package preparation directions.

Our Topping:

  • 1 tsp. dill seeds
  • 1 tsp. poppy seeds
  • 1 tsp. sesame seeds
  • ½ tsp. coarse salt

In a small bowl, stir together the dill, poppy, sesame seeds and salt. Brush topping on rolls with a little soft butter. Bake and serve with Fresh Tomato soup.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Cooking With Kids

Party Cone Cupcakes.jpegParty Cone Cupcakes

Utensils:

  • Flour sifter
  • Electric mixer
  • Mixing bowl
  • Measuring spoons and cups
  • Cookie sheet

Ingredients:

  • 1 ¼ cup of all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1/3 cup butter or margarine (softened)
  • 1 cup granulated sugar
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla
  • flat-bottom ice cream cones

Sift flour, baking powder and salt together. Cream sugar and butter with electric mixer; add egg and beat. Add vanilla. Beat in flour and milk, alternately until well blended. Beat two minutes. Place ice cream cones on baking sheet. Spoon batter to half-fill each cone. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool. Frost with your favorite frosting.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Cooking With Kids

Sink Or Swim.jpgSink Or Swim

Utensils:

  • Mixing bowl
  • 1 cup measure
  • mixing spoon

Ingredients:

  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water or ginger ale
  • 1 cup fruit combinations*

FRUITS THAT SINK: Mandarin oranges, seedless grapes, drained canned fruits (packed in heavy syrup)

such as peach slices, sliced pear halves, crushed pineapple or pineapple chunks, cherries or apricots.

FRUITS THAT SWIM: Banana slices, apple wedges or diced apple, strawberry halves, fresh orange sections, fresh sliced peaches or pears, marshmallows or coarsely chopped nuts.

Dissolve gelatin in boiling water in heatproof glass bowl. Add cold water. Add fruits that will sink,

Then add fruits that will swim. Chill until firm, at least 3 hours.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Christmas In July

Malted Milk Chocolate Cupcakes

Malted Milk Chocolate Cupcakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 tbsp. baking powder
  • 1 tsp. fine sea salt
  • 1 cup malted milk powder
  • 5 oz. unsweetened chocolate, chopped
  • ½ cup unsalted butter
  • ¼ cup canola oil
  • 1 ¾ cups whole milk, at room temperature
  • 3 eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • Chocolate frosting
  • 24 malted milk balls for garnish

Center an oven rack and preheat oven to 350 degrees F. In a bowl of a stand mixer, sift together the flour, sugar, baking powder and salt. Add the malted milk powder and whisk the mixture by hand to ensure that the ingredients are well mixed. Melt the chocolate and butter in a heat resistant bowl set over a pot of simmering water. Once both are melted, remove the bowl from the heat and stir in the oil until the mixture is uniform. Scrape the chocolate mixture into the bowl of dry ingredients, pour in 1 cup of the milk and blend with the paddle attachment on low speed until incorporated, scraping the bottom well to incorporate any dry ingredients patches. Once combined, kick up the mixer to medium-high speed for 1 minute. Stop the mixer and scrape the paddle, sides and bottom of the bowl. Whisk together the remaining ¾ cup of milk, the eggs and the vanilla in a separate bowl and add half this mixture into the batter on low speed. Scrape down the sides of the bowl and add the second half of the mixture, blending until well combined. Pour the thin batter into the paper-lined pans, filling the cups to just below the rim. Place the tins in the middle of the oven and bake until the cupcakes are perky and firm on the top, 24 to 26 minutes. Cool the cakes in their tins on a wire rack until they reach room temperature. Once cool, frost the cupcakes with the frosting and place a malted milk ball on top for decoration. These cupcakes are best the day they are made but keep for 3 days in an airtight container at room temperature.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com