fruit

Peach Ambrosia

bonnieLeave a comment

A delicious simple recipe to serve up at your Labor day celebrations.

Peach Ambrosia.jpg

Peach Ambrosia

Ingredients

4 large peaches, peeled and sliced

2 large oranges, peeled and sectioned

1 Large banana, sliced

1 tablespoon lemon juice

2 tablespoons flaked coconut, toasted

Method

Combine the peaches, oranges, banana and lemon juice in a 2-quart serving bowl.  Chill for 1 hour.  Sprinkle with the coconut before serving.

 

Makes 6 servings

Tried and tested in the THASC kitchen

Strawberry Custard Torte

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

Strawberry Custard Torte

 Ingredients

  •  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

Method

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.

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

Like Us On Facebook  www.facebook.com/thasc1977

Blueberry Jelly Tarts

thasc1Leave a comment

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

 

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

 

Ingredients

  • 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

Method

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

Like Us On Facebook  www.facebook.com/thasc1977

Florida Orange Cake

thasc1Leave a comment
Florida Orange Cake
This recipe is a perfect showcase for Florida oranges, with juice in the cake and marmalade in the frosting.

 

Ingredients:

  • 1 package yellow cake mix
  • 1 cup orange juice
  • 3 eggs
  • 1/3 cup water
  • 1/3 cup canola oil

Frosting:

  • 1 package (8 oz.) cream cheese, softened
  • ¼ cup butter, softened
  • 1 tablespoon orange marmalade
  • 3 cups confectioners’ sugar

In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased 13 inch x 9 inch x 2 inch baking pan.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners’ sugar. Spread over cake. Store in the refrigerator.

Yield: 12-16 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

Like Us On Facebook. www.facebook.com/thasc1977

 

Poor Boy Fruit Cake- Sweet Treat Saturday

NFLeave a comment
FullSizeRender (4)_Fotor
Poor Boy Fruit Cake

Ingredients:FullSizeRender_Fotor

  • 1 ½ cup sugar
  • ½ lb. butter
  • 1 ½ cup all purpose flour
  • 2 tsp baking powder
  • 5 eggs
  • 3 cup pecans
  • 1 tsp almond extract
  • ½ lb candy cherries
  • ½ candy pineapple
Dust your fruit before adding to the batter
Dust your fruit before adding to the batter

Instructions:

Ready for the oven
Ready for the oven
  1. Mix batter first (sugar, butter, baking powder, flour, and eggs)
  2. Cut fruit and nuts. Roll them in ½ cup of flour
  3. Mix in batter.
  4. Bake for 1 hour at 350 degrees.
  5. Test; bake longer if needed

Poor Boy Fruit Cake

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

Fruit Pizza

NF1 Comment

After School Snack

Fruit Pizza… we all love pizza!

Fruit Pizza_FotorCalls for…

  • 1 package traditional 13 x 9 chewy fudge brownie mix
  • 2/3 cup vegetable oil
  • 2 large eggs
  • ¼ cup water
  • 1 cup Nestle Toll House semi-sweet chocolate morsels, divided
  • 2 cups thawed fat-free whipped topping
  • 3 cups fresh fruit and berries of choice (blueberries, sliced grapes, kiwifruit, pineapple,
  • strawberries)
  • ¼ cup sweetened flaked coconut (optional)

Instructions…

  1. Preheat oven to 350 degrees F. Grease and flour 15 inch round pizza pan or 15 x 10 inch jelly-roll pan.
  2. Combine brownie mix, oil, eggs and water in medium bowl until blended. Stir in ¾ cup morsels. Spread onto prepared pizza pan.
  3. Bake for 20 to 22 minutes or until edges are set. Remove to wire rack and cool for 3 minutes; loosen edge of brownie crust from pan with knife. Cool 1 hour on wire rack.
  4. Spread whipped topping over brownie crust. Top with fruit. Sprinkle with remaining ¼ cup morsels and coconut. Serve immediately or refrigerate up to 1 hour before serving.

Make 12 servings

Tip: 1/3 cup unsweetened applesauce can be substituted for vegetable oil. Bake at 350 degrees F for 15 to 17 minutes.

Tip: Brownie crust may be made in advance. Allow to cool completely and cover with plastic wrap for up to 1 day.

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

Gingerbread Fruit Sandwiches- Sweet Treat Saturday

NF1 Comment

Sweet treat Saturday Gingerbread, a great cake all by itself.
If you wish, you can make the little fruit sandwiches a fruity favorite finger food for all!

Gingerbread Fruit Sandwiches
Gingerbread Fruit Sandwiches

Ingredients:

  • FullSizeRender_Fotor½ cup butter, room temperature
  • ¾ cup packed light brown sugar
  • 2 cups flour
  • 1 tspn baking soda
  • 2 tspn ground ginger
  • 1 tspn ground cinnamon
  • ¼ tspn ground cloves
  • ½ tspn salt
  • 2 eggs
  • ½ cup molasses
  • 2/3 cup apple juice

Directions:

  1. hujknsvcxFullSizeRender_FotorPreheat oven to 350 degrees F. Line a 9 inch baking pan with foil that extends 1 inch past two ends of the pan. Spray foil with nonstick cooking spray.
  2. In a large bowl, combine butter and brown sugar. Blend with a mixer on medium-high speed until fluffy, about 3-5 minutes.
  3. In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Slowly add dry mixture into butter and brown sugar mixture and beat for 1 minute.
  4. Add 1 egg at a time, beating well after each addition. Beat in molasses. Heat apple juice in microwave until hot and add to mixture. Beat until batter is smooth and creamy.
  5. Pour batter into prepared pan and bake for about 30-35 minutes.
  6. Remove from oven and carefully take gingerbread from pan by grabbing the extended foil edges to pull the entire piece out at one time. Cool on rack on foil for 15 minutes.
  7. Remove rack to a flat surface and cut into 2 inch square pieces. Serve warm or at room temperature.

Makes 10-12 servings

Little Lady Fruit Sandwiches

Ingredients:

  • gerdfcvxFullSizeRender (1)_Fotor1 recipe gingerbread tea cake
  • 1 container soft-spread cream cheese or mascarpone
  • 1 tbspn honey
  • 1 tspn cinnamon
  • pink paste food coloring
  • 1 kiwi, peeled, quartered and thinly sliced
  • ½ cup blueberries
  • ½ cup raspberries
  • 2 bananas, peeled, halved lengthwise and thinly sliced
  • 1 nectarine, thinly sliced
  • 6-8 strawberries, thinly sliced

Decorating:

  1. Slice the gingerbread into 2-inch squares and then cut the squares in half horizontally. Set aside
  2. Place cream cheese or mascarpone in a small mixing bowl and add honey and cinnamon. Stir with a spatula to blend. Add food coloring and stir to mix in color.
  3. Spread gingerbread squares on top with the mixture. Decorate with your choice of fruits and serve.

*This recipe only uses about half of the gingerbread.

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

Orange Angel Food Cake With Fruit

NFLeave a comment
Orange Angel Food Cake With Fruit
Orange Angel Food Cake With Fruit

Ingredients:

  • 1 can (15 ounces) mandarin oranges
  • ¾ to 1 cup orange juice
  • 1 package angel food cake mix
  • ¾ teaspoon orange extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • ¼ cup cold water
  • Blueberries, mandarin oranges, strawberries and kiwi fruit

Drain oranges, reserving juice in a 2 cup measuring cup; add enough orange juice to measure 1 ¾ cups and set aside. Finely chop oranges; drain well and set aside.

Prepare cake batter according to package directions, adding the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10 inch tube pan. Bake according to package directions.

In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.

Yield: 12-16 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