Halloween Time

Surprise Cherry Cookies

Surprise Cherry Cookies

Ingredients:

  • 1 package sugar cookie mix
  • 24 whole red maraschino cherries with stems, drained and patted dry
  • 1 ½ cups powdered sugar
  • 5 tsp. milk
  • 1/8 tsp. almond extract
  • 1 tbsp. rainbow candy sprinkles

Method:

Preheat oven to 375 degrees F. Prepare cookie dough according to package directions. Shape dough into 24 balls. Flatten each ball into a disc and wrap around each cherry, covering completely and sealing edges. Place dough balls into 2 lightly greased (12-cup) miniature muffin pans. Bake at 375 degrees F for 12 minutes or until lightly browned and just firm. Cool in pans on wire rack 5 minutes. Transfer to wire racks and cook completely. Whisk together powdered sugar, milk and almond extract until smooth, adding additional milk if necessary, for desired glaze consistency. Spoon glaze onto each cookie, top with candy sprinkles.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Halloween Time

Rainbow Layer Cake

Rainbow Layer Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • Violet food coloring gel
  • Royal blue food coloring gel
  • Kelly green food coloring gel
  • Yellow food coloring gel
  • Orange food coloring gel
  • Red Food coloring gel
  • 3 (16 oz.) cans ready-to-spread vanilla frosting, divided
  • 2 ¾ cups powdered sugar, divided

Method:

Preheat oven to 350 degrees F. Grease 6 (8 inch) round cake pans; line with parchment paper. Prepare double batch cake mix according to package directions, using water, oil and egg whites. Divide batter evenly between 6 bowls. Stir 1/8 tsp. each of violet, blue, green and yellow coloring into 4 of the batters. Stir ½ to 1 tsp. orange into the fifth bowl, and ¾ to 1 tsp. red coloring into the sixth bowl. Pour batters into prepared pans.

Bake cake layers at 350 degrees F for 13 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Beat 2 cans frosting with 1 cup powdered sugar at medium speed with an electric mixer until light and fluffy (2 to 3 minutes). Stack cake layers with 1/3 cup frosting in between each layer. With 1 ¼ cups frosting spread a thin layer of frosting on top and sides of cake.

Add remaining can of frosting and remaining 1 ¾ cups powdered sugar to remaining frosting in bowl. Beat at medium speed with electric mixer until light and fluffy (2 to 3 minutes). Divide frosting into 3 bowls. Tint 2 bowls different shades of light blue. Frost cake with deepest blue toward the bottom and white frosting on top. Use back of spoon to blend and swirl 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

Halloween Time

Green with Envy Candy Apples2

Green with Envy Candy Apples

  • Ingredients:
  • 12 small Ganny Smith apples
  • 12 craft sticks or candy sticks
  • 2 ½ cups sugar
  • ½ cup light corn syrup
  • 1/8 tsp. Kelly green food coloring paste
  • Parchment paper
  • Method:

Remove stems from apples, and insert craft sticks. Combine sugar, corn syrup and 2/3 cup water in a heavy 2 qt. saucepan. Bring to a boil over medium heat stirring occasionally. Boil 13 minutes, without stirring until a candy thermometer registers 300 degrees F (hard candy stage). Immediately remove from heat; stir in food coloring. Dip each apple in syrup, tilting pan and turning apples to coat evenly; allow excess syrup to drip off. Place apples on a parchment paper-lined baking sheet. Let stand until set, about 10 minutes. Decorate candy apples with colorful gummy worms for a playful look. Cellophane bags and colorful ribbons turn them into perfect party favors.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Easy Desserts For Any Occasion

New York Cheesecake

New York Cheesecake

For the crust:

  • 15 full size graham crackers (1 ½ packages), crushed
  • ½ cup melted butter
  • ½ cup sugar

Filling:

  • 5 (8 oz.) packages cream cheese, softened
  • 1 ¾ cups sugar
  • 3 tbsp. all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • ½ tsp. vanilla extract
  • Fruit topping (optional)

Method:

Mix graham crackers, butter and ½ cup sugar together well and pat into the bottom and sides of a 9-10 inch springform pan. Put into the freezer while preparing the filing. Preheat the oven to 550 degrees F.

In a large bowl, mix the cream cheese, sugar and flour until smooth and creamy. Add eggs, yolks and vanilla – one at a time. Stir well between additions, scraping the sides of the bowl often.

Pour the filling over the crust. Wrap the bottom and halfway up the sides of pan with aluminum foil to prevent water seeping into the cheesecake. Place the cheesecake pan into a baking and with sides and place into the oven. Fill the outer pan with hot water.

Bake at 550 degrees F for 10-12 minutes or until puffed. If it starts turning brown too quickly, turn the oven down immediately. Reduce the oven to 200 degrees F and bake for 1 hour or until the cake is mostly firm. The center will still jiggle slightly when the pan is shaken.

Remove from the oven and run a wet knife around edge to loosen. Cool on the countertop for 2 hours. Put in the refrigerator to cool completely overnight.

For the garnish:

Serve plain or with fruit topping drizzled over cheesecake, 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

Easy Desserts For Any Occasion

Lemon and Walnut Cheesecake

Lemon and Walnut Cheesecake

Ingredients:

  • 2 cups cottage cheese, sieved
  • Grated rind and juice of 2 lemons
  • 3 tsp. unflavored gelatin
  • 4 tbsp. hot water
  • 2 eggs, separated
  • ½ cup sugar
  • 1 ¼ cups heavy whipping cream
  • 2 ¼ cups crushed graham crackers
  • 6 tbsp. butter, melted
  • Few walnut halves

Method:

Grease an 8 inch loose bottomed cake pan. Blend the cottage cheese, lemon rind and juice together. Place the gelatin in a small bowl with the hot water and stir until it has dissolved. Mix the egg yolks and sugar together until thick, then add to the gelatin. Heat over hot water until the mixture thickens slightly. Cool and add to the cottage cheese. When the mixture is on the point of setting, fold in 2/3 cup of the cream, whipped, and the whisked egg whites. Pour into the pan and chill in the refrigerator. Mix together the graham cracker crumbs and melted butter and spread over the cheese cake. Press lightly so the crumbs will stick together. Allow to set. Turn out on to a serving plate, decorate with whipped cream and walnuts, then serve.

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

Easy Desserts For Any Occasion

20906

Swiss Apple

Ingredients:

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

Method:

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.

www.thasc.com

Easy Desserts For Any Occasion

Chocolate Mousse Fruit Mousse

Chocolate Mousse

Ingredients:

  • 4 squares semi-sweet chocolate
  • 4 tsp. water
  • 4 eggs, separated
  • Chopped mixed nuts to decorate

Melt the chocolate in the water in a small basin over a pan of simmering water. Beat the egg yolks into the melted chocolate. Leave to cool Whisk the egg whites until stiff, then carefully fold into the chocolate mixture. Pour into small individual glasses or pots. Allow to chill in the refrigerator before serving. Top with a few chopped nuts and piped whipped cream, if liked. Serve chilled.

Fruit Mousse

Ingredients:

  • 1 packet strawberry flavored gelatin
  • ¼ lb. strawberries
  • 2 eggs, separated
  • ½ cup sugar
  • 6 tbsp. cream cheese

Make up the gelatin according to the directions on the packet, using only 1 ¼ cups water. Set aside to thicken. Crush or sieve the strawberries. Whisk the egg yolks and sugar together in a bowl over a pan of simmering water, until thick and pale colored. Fold in the strawberries. When the gelatin has started to thicken, beat the cream cheese with a little of the gelatin and add to the egg mixture, until stiff and gently fold into the gelatin mixture. Pour into individual glasses and allow to set. Serve 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

Happy Labor Day!

Stars And Stripes Torte

Stars And Stripes Torte

Ingredients:

  • 1 package white cake mix
  • 1 ½ cups cold milk
  • 1 package (3.3 oz.) instant white chocolate pudding mix
  • ½ tsp. almond extract
  • 1 cup heavy whipping cream, whipped
  • 1 2/3 cups raspberry pie filling
  • 1 2/3 cups blueberry pie filling
  • Fresh blueberries and raspberries, optional

Method:

Prepare and bake cake according to package directions, using two greased and floured 9-inch round pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 10 minutes or until thickened. Fold in whipping cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with raspberry pie filling. Top with second cake layer; spread with 1 2/3 cups of pudding mixture. Top with third layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. Place blueberries around top edge of cake and form a star with blueberries and raspberries 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

Chocolate Pecan Pie

Chocolate Pecan Pie

  • 1/3 lb. butter or margarine
  • 6 oz. dry cocoa
  • 1 cup sugar
  • ¼ cup oil
  • 1 1/3 cups white Karo syrup
  • 5 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 2 cups chopped pecans
  • 1 (10 inch) pie shell

Preheat oven to 350 degrees F. In a saucepan melt butter. Add dry cocoa, sugar and oil. Stir until well blended. Add syrup, eggs, vanilla and pecans; mix well. Pour into pie shell and bake for 50 to 60 minutes. Cool pie. Refrigerate overnight.

Serve chilled or slightly warm topped with whipped cream or vanilla ice cream.

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

American Apple Pie

American Apple Pie

1 box refrigerated pie crust

Filling:

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all purpose flout
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Method:

  1. Preheat oven to 425 degrees F.
  2. Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against sides and bottom of pie dish.
  3. In a large bowl mix filling ingredients, spoon into crust lined pie dish. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and pie crust is golden brown. Cover edge of crust with 2 to 4 inch wide strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com