Happy Mother’s Day

Happy Mother's Day

Tres Leches Cream Cake


  • Butter, for greasing
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 2 egg whites
  • 1 ½ cups evaporated milk
  • 1 ½ cups sweetened condensed milk
  • ¼ cup heavy cream
  • Chopped candied cherries, to decorate


  • 2 ½ cups heavy cream
  • 3 tbsp. sugar


Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Put the eggs and sugar into a large bowl and beat together until doubled in volume. Slowly add the flour, baking powder and salt, mixing well with a wooden spoon. Stir in the milk and the vanilla extract. Beat the egg whites until they hold stiff peaks, then gently fold into the mixture. Pour the batter into the prepared pan, smoothing the surface. Bake in the preheated oven for 30 minutes. Remove the cake from the oven, prick all over with a fork, then transfer to a wire rack to cool. Thoroughly mix together the evaporated milk, condensed milk and cream. Gradually pour the mixture over the top of the cooled cake, pausing after each addition to let it be absorbed, until the cake is completely saturated. Let stand for 30 minutes. To make the topping, whip the cream with the sugar until it holds stiff peaks. Just before serving, spread the cream over the cake, cut into 12 pieces, and decorate each piece with chopped candied cherries.

Makes 12 servings

 Tested in the THASC kitchen. Photo by THASC.

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



Berry Glazed Chocolate Cakes- Sweet Treat Saturday

Berry-Glazed Chocolate Cake
Berry-Glazed Chocolate Cake

Wickedly delicious to eat, this berry-glazed chocolate cake is really quite simple to make!


  • 1 package devil’s food cake mix
  • 1 package instant chocolate
  • pudding mix
  • 4 eggs
  • ¾ cup water
  • ½ cup apple juice
  • ½ cup canola oil
  • 1 teaspoon rum extract
  • 1 cup semisweet chocolate chips


  • ¼ cup seedless raspberry jam
  • 2 tablespoons apple juice
  • ½ teaspoon rum extract

Chocolate Cake Raspberry BorderCHOCOLATE ICING:

  • 2 tablespoons baking cocoa
  • ¼ cup heavy whipping cream
  • 2 tablespoons butter, melted
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. In a large bowl, combine cake mix, pudding mix, eggs, water, juice, oil and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10 inch fluted tube pan.
  2. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small saucepan, combine the glaze ingredients. Cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
  4. Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners’ sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.

Yield: 12 servings

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

Happy Mother’s Day From all of us at “Sweet Treats Saturday!


Bouquet for Mom

“BOUQET FOR MOM” is an original oil painting by Sue Bingaman, resident of the Keystone State, Pennsylvania. She was injured in a snowmobile accident that left her a quadriplegic. Sue paints with a cuff around her hand with an adapter that holds her brush. This pocket planner was reproduced from an original oil painting by Sue Bingaman for THASC Sales Co. which employs a unique group of handicapped artists who create art to help rehabilitate themselves. They gain self-respect and pride through their artwork.


My mom and me as a child
My mom and me as a child

As Mother’s Day approaches this weekend, I thought I’d like to put my thoughts to my wonderful Mom, Sara. I lost her way too soon, but there is always something lingering in my life that reminds me of the joy she gave her family. I’d like to share her most happy moments with you.

She was born Sara Nancy Rose Santoro to immigrant parents from Sicily and was the 4th in line of 6 siblings. She had promised her father that she would finish going to college after she married, as she met the love of her life, Joseph Mario Vallone, in her junior year of college at URI and got married soon after that. She did complete her degree in education by going to extension classes and getting her B.A. in elementary education after the three of us were born. Unfortunately, her father passed away suddenly and he was never to see her graduate.

The story of her wedding and marriage is a lovely one. My Dad had told me that he saw her for the first time at her parents’ house while he was at a college meeting for Italian-Americans sponsored by her sister and some friends. By Mom came home that weekend from college and as she entered the room, he took one look at her and said to his friend Sal, “I’m going to marry that girl”. And so it went that at 20 years old, my Mom married Joe Vallone, on September 23, 1940.

20150404_132554 20150404_132606

20150404_132711My parents had quite a honeymoon for those times. My Dad had graduated from MIT in 1938 and had a red convertible Buick in which they toured the entire United States, stopping, and in some cases, visiting different cities for more than a day, They were gone for one month! September 23 to October 29! She kept a diary which I found among her things and the first pages she scribbled “Joe and Sara” and then listed all of the states they visited.

20150404_132725After the opening pages with her list of States, she wrote her first entry. It reads:
Monday, September 23
The most beautiful and I’m sure the most memorable day of my life. Married at 9:00 am- Dinner and reception at Rhodes Annex
Arrived at Mohican Hotel- Connecticut – at 10:30 PM. Stayed in Room 320. Joe carried me across the threshold. Ate at Peterson’s
Then started for New York…”

Mom at 36

My mother was a beauty and we all knew it. I wanted to be just like her. She was fashionable and always well manicured. She had beautiful legs and always wore high heels. I loved to go shopping with her. She had an eye for fashion and went to the nicest stores. She always brought me with her, probably because she knew I was most like her in many ways and had the most patience. She loved my sister and brother just as much.

Dressed up for Easter
Dressed up for Easter

She was very talented and made all of our clothes as children. Especially for the holidays, she made sure we got all dressed up before going to see our grandparents. We always had bonnets for Easter and my father bought all the ladies corsages. I remember they were gardenias and loved the smell.

My grandmother was very special to me. When I got my first job teaching across the street from her house, every day I used to cross the street and go up a little pathway that lead me to her house. She would always make me a nice soup and a hearty meal and we would speak Italian. She was truly my second mother. My own mother was so fond of her mother that my Dad would take her with them on day trips and out to restaurants. She was a jewel, too, and I could see where my Mom got her sweetness.

20150404_134515I was lucky to have taken my Mom to Italy after my Dad passed away. She loved it and always asked me to take her back. We saw all the big cities, but never got to Sicily. My only regret was that I never took her back to Sicily to see her Mom’s and Dad’s hometowns. We ran out of time.

The last entry in her honeymoon journal reads like this: “There’s no one in the world like Joe — never too much of anything precious.”20150404_132829

That was my mother’s love story. I wish all of you a very happy Mother’s Day on Sunday whether she’s with you or not, keep her in your heart.

See you next Tuesday

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