Count Down To Halloween

7-Up Cake7-Up Cake

  • 1 box lemon supreme cake mix
  • ¾ cup vegetable oil
  • 1 (10 oz) 7-up

Mix together and bake in large pan at 350 degrees F for 30 to 35 minutes.

Icing:

  • 1 small can pineapple, drained
  • 1 ½ cups sugar
  • 1 heaping tbsp. flour
  • juice for pineapple and water to measure ½

Cook until thick, add pineapple and 2 tablespoons butter. Cool, then put on 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

Summer Pies

Pies In A JarPies In A Jar

For The Crust

  • One double pastry pie crust
  • ½ pint wide mouth canning jars

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
  • Sanding sugar, optional

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

To Prepare: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three –fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.

For Fresh Baking: Place jars on baking sheets and bake 375 F. for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.

To Bake from Frozen: Place frozen jars on baking sheets. Remove lids. Bake 350 F. for 1 hour. Allow jars to cool to touch before serving.

Make about 12 pie Jars, depending on thickness of crust.

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

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

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

Christmas In July

Frosted Butter CookiesFrosted Butter Cookies

Cookies:

  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ sticks (1/2 pound plus 2 tablespoons) unsalted butter, at room temperature
  • 2 large egg yolks
  • 1 teaspoons salt
  • ½ teaspoons almond extract
  • ½ teaspoons vanilla extract
  • 2 ¾ cups all- purpose flour

Frosting:

  • 4 large pasteurized egg whites
  • ½ teaspoons vanilla extract
  • ½ teaspoons almond extract
  • 4 cups powdered sugar, sifted
  • 1 to 6 teaspoons milk, if needed
  • Food coloring gel (optional)
  • Sprinkles, jimmies, sanding sugar (optional)

For the cookies: In a large bowl, with electric mixer at high speed, beat the powdered sugar, butter egg yolks, salt almond extract, and vanilla extract until smooth. Add the flour and beat on low speed until large clumps of dough form. The dough will look too dry at first, so be patient. Pour the dough clumps onto a large sheet of plastic wrap. Gather into a ball & flatten into a disk. Cover with a second sheet of plastic wrap and roll to 1/8 inch thickness. It will be a very large piece of dough. Slide onto a rimmed baking sheet to keep the dough flat and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Discard the plastic wrap. Place the dough on a lightly floured surface. Stamp out cookies with cutters of your choice. Simple shapes with clean edges work best. Arrange the cookies on the lined baking sheet, spacing them about 1 inch apart. Bake until golden brown on the edges, 12-15 minutes, depending on size. Cool the cookies on the baking sheet.

For the frosting: In a large glass or metal bowl, with electric mixer at low speed, beat the egg whites until frothy. Beat in the vanilla and almond extract. With the mixer running, add the powder sugar 1 cup at a time. Beat on low speed until smooth Increase the speed to high and beat until still, shiny peaks form, 5 to 7 minutes. Decorate the cookies as desired.

Makes about 4 dozen cookies depending on size & shape

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

Christmas Grasshopper PieChristmas Grasshopper Pie

Crust:

  • 3 cups Crushed chocolate wafer cookies
  • 1/3 cup unsalted butter, melted
  • ¾ cup semisweet chocolate chips melted

Grasshopper Filling

  • 1 ¾ cups of whole milk
  • 12 ounces miniature marshmallows or 12 ounces marshmallow crème
  • ½ cup sour cream
  • 3 tablespoons crème de menthe liqueur
  • 3 tablespoons crème de cacao liqueur
  • 4-5 drops green food coloring

Holiday Marzipan Decorations:

  • ½ cup Marzipan
  • Green, Red and yellow food coloring
  • Confectioners’ sugar for dusting
  • 3 tablespoons confectioners’ sugar mixed with a 1 teaspoon water

Toppings:

  • 2 cups whipped cream
  • 8 maraschino cherries
  • Holiday Marzipan Decorations

Crust: Toss the cookies crumbs and the butter in a large bowl until well coated. Butter and flour a 10 inch pie pan. Using your hands, press the crumb mixture onto the bottom and sides of the pan. The bottom, sides and edge of the crust should be ¼ inch thick. Using your fingers, flatten the edge flush with the top of the pan. Freeze for 30 minutes. Spread the melted chocolate over the cold crust and refrigerate for 20-30 minutes to set before using.

Holiday Marzipan Decorations: Color about 1/3 cup marzipan with green food coloring. Pull off a piece of the remaining marzipan, roll it into a ½ inch ball and color it yellow. Color the remaining marzipan red. Divide the green marzipan into 6 equal pieces and roll them into balls. Roll out the red marzipan on a work surface covered with confectioners’ sugar to a thickness of 1/16 inches. Using a cookie cutter or working freehand with a knife, cut out ¾ inch flowers, curl up the edges of the petals. Roll out the yellow marzipan to a thickness of 1/15 inch. Using a plastic coffee stirrer, or working freehand with a knife, cut out 1/8 inch dots. Attach the dots to the flowers and the flowers to the balls with the confectioners’ sugar mixture

Method: Preheat the oven to 325 F. Bake the crust for 7-8 minutes or until the bottom feels crisp. Cool in the pan for 10 minutes then transfer to a rack to cool completely. To make the filling, heat the milk in the top of a double boiler set over simmering water until bubbles appear. Do not allow the milk to boil. Add about one – fourth of the marshmallows and stir until melted. Add the sour cream and stir until thick and creamy. Remove from the heat and stir in the liqueurs and food coloring. Stir until fluffy integrated. Pour the filling into the crust, cover the plastic wrap, and freeze for 2-3 hours, or until firm. Remove from the freezer 30 minutes before serving. Spoon the whipped cream into a pastry bag fitted with a large star shaped tip. Pipe seven mounds of cream in a ring around the border of the pie, just inside the crust, and a large mound in the center. Top each mound with a maraschino cherry. Place the marzipan decorations in between the mounds of 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