Getting Ready For Christmas

Ambrosia Pie

Ambrosia Pie

Ingredients:

  • 1 (11 oz.) can mandarin orange in light syrup
  • 1 (8 ¼ oz.) can crushed pineapple in heavy syrup
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 2 ½ cups frozen whipped topping, thawed and divided
  • ¾ cup flaked coconut, toasted
  • 1 (9 oz.) graham cracker crust (extra serving size)
  • Garnishes: maraschino cherries, pecan halves, additional toasted coconut

Method:

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press orange and pineapple between layers of paper towels to remove excess moisture.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 ½ cups whipped topping. Gently fold in orange- pineapple mixture and ¾ cup coconut. Spoon filling into crust. Cover, freeze until firm or up to 1 month.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, 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

 

Summer Pies

Orange Pie

Orange Pie

For the crust:

  • One 9-inch baked pastry pie crust

Ingredients for the filling:

  • 2 cups water
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 1 tsp. orange-flavored drink mix
  • 3 oranges, peeled and chopped

Cream cheese mixture:

  • 4 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 8 ounces whipped cream

For the garnish:

  • 8 ounces whipped cream (optional)

To prepare orange filling:

Bring 1 ½ cups of water to a boil in a saucepan. In a bowl, mix together sugar, cornstarch and drink mix. Add ½ cup of water into the sugar mixture and stir. Pour into boiling water, reduce to medium heat, stirring as it cooks. Remove from heat when it begins to thicken a bit. Cool. Stir in orange pieces.

To prepare cream cheese mixture:

In a bowl, stir together cream cheese and confectioners’ sugar until creamy. Add half of the whipped cream to the mixture. Spoon into baked pie crust. Top with orange filling. Refrigerate overnight.

For the garnish:

Decorate the top of the pie with reserved whipped 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

Summer Pies

Chocolate Marshmallow Pie

 

Chocolate Marshmallow Pie

 For the crust:

One 9-inch baked chocolate cookie or one 9-inch baked pastry crust

 Ingredients:

  • 30 large marshmallows
  • 3 ounces semisweet or milk chocolate
  • ½ cup milk
  • 1 cup whipped cream
  • 1 cup whipped cream (optional)
  • Chocolate shavings (optional)

 Method:

Heat marshmallows, chocolate and milk in double boiler until melted. Remove from heat; cool. When mixture has cooled, fold in 1 cup whipped cream. Pour into baked pie crust. Refrigerate until ready to serve.

 For the garnish:

Top with whipped cream and chocolate shavings, 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

 

Fantastic Football Food

Ham And Cheese Lattice Pies

ham-and-cheese-lattice-pies
Cook’s Tip: These pies can be made in advance, freeze uncooked and baked fresh when desired.

Ingredients:
9 ounces fresh ready-made puff pastry
1/3 cup finely chopped ham
2/3 cup full-fat soft cheese
2 tbsp chopped fresh chives
1 egg, beaten
2 tbsp freshly grated Parmesan cheese
pepper

Method:
Roll out the pastry thinly on a lightly floured counter. Cut out 12 rectangles measuring 6 x 2 inches.
Place the rectangles onto greased cookie sheets and leave to chill for 30 minutes.
Meanwhile, combine the ham, cheese and chives in a small bowl. Season with pepper to taste.
Spread the ham and cheese mixture along the center of 6 of the rectangles, leaving a 1 inch border around each one. Brush the border with a little beaten egg.
To make the lattice pattern, fold the remaining rectangles lengthwise. Leaving a 1 inch border, cut vertical lines across one edge of the rectangles using a sharp knife.
Unfold the rectangles and place them over the rectangles topped with the ham and cheese mixture set on the cookie sheets. Seal the dough edges well and lightly sprinkle with the grated Parmesan cheese.
Bake in a preheated oven at 350 degrees F for 15-20 minutes. Serve hot or cold.

Makes 6

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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Pier House Lime Pie

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

 

Pier House Key Lime Pie

Ingredients

Crust:

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

Filling:

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream tartar

Meringue:

4 egg whites

4 tablespoons superfine sugar

Method

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

Coconut Cream Pie

Coconut Cream Pie.jpg

 

Coconut Cream Pie

Ingredients

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

Method

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.

Cherry Cream Pie

Pumpkin or Apple Pie not your thing? Try a Cherry Pie.

Cherry Cream Pie
Cherry Cream Pie

Ingredients

Pie Crust
Easy Vanilla Wafer Piecrust
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 can (21 ounces) cherry pie filling (or your favorite pie filling)

Vanilla Wafer Piecrust

  • 1 cup crushed vanilla wafers
  • ¾ stick (6 tablespoons) butter, melted
  • ½ cup pecans, crushed

Directions

IMG_8116_Fotor
A truly lovely looking pie

Making the crust: Heat oven to 350 degrees F. In a medium mixing bowl, mix all ingredients together. Pat into the bottom and up the sides of a 9 inch pie pan. Bake 12 to 15 minutes until golden brown, then line with vanilla wafers. Let cool before filling.

Making the pie: In a large mixing bowl, with the electric mixer, beat the cream cheese until fluffy. Add the condensed milk and lemon juice, and beat until no lumps remain. Pour into the prepared piecrust and refrigerate for at least four hours. Overnight is best. Top with pie filling and serve.

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

IMG_8117_Fotor
Eat this pie all year long

Perfect Apple Pie- Sweet Treat Saturday

The perfect time of the year to start thinking about pie-making. This pie is a keeper!

Perfect Apple Pie
Perfect Apple Pie

Prep time: 40 min
Cook time: 40 min
Ready: 120 min
Yield: 8 servings

Calls for…

  • Double crust classic crisco pie crust
  • 6 cups peeled, thinly sliced apples
  • 3/4 cup sugar
  • 2 tsp Pillsbury Best all purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice

Preparation…

  1. Prepare recipe for double crust pie. Roll out dough from bottom crust. Place in 9in pie plate. Press to fit without stretching dough trim even with pie plate.
  2. Heat oven to 425 degrees. Combine apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice in large bowl.
  3. Spoon into prepared pie crust. Roll out dough for top crust and place onto filled pie. Trim ½ inch beyond edge, fold top crust under bottom crust edge to seal, crimp and flute edges, cut splits in top crust or pick with fork to allow steam to escape.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden

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