recipes

Turkey Leftovers

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Turkey Leftovers

Creamed Turkey

Ingredients:

  • ¼ cup margarine
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp. salt
  • Dash of pepper
  • ¼ cup pimento, chopped
  • ¼ cup green pepper, chopped
  • 1 tsp. Worcestershire sauce
  • 2 cups diced turkey
  • 1 can mushroom soup
  • 1 tbsp. grated onion

Method:

Melt margarine in saucepan; blend in flour. Stir in milk gradually. Cook, stirring constantly, until thick. Add salt, pepper, pimento, green pepper, Worcestershire sauce, diced turkey, mushroom soup and grated onion. Heat thoroughly. Serve on crisp toast. Yield: 6 servings.

Turkey Hawaiian

Ingredients:

  • 1 small onion, diced
  • 1 cup celery, chopped
  • 1 green pepper, chopped
  • ¼ cup margarine
  • 2 cans mushroom soup
  • ½ cup milk
  • 1 can pimento, chopped
  • 1 No. 2 can pineapple chunks
  • 1 can water chestnuts, diced
  • 3 to 4 cups cooked turkey, cut in cubes

Method:

In large skillet, cook onion, celery and green pepper in margarine till just fork tender; do not overcook. Add mushroom soup and milk; stir till smooth. Add remaining ingredients. Cook slowly till it comes to a boil. Serve over cooked rice, noodles or in pattie shells. Yield: 6-8 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

Halloween Time

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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

Christmas In July

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Peanut Butter And Jelly Cookies

 

Peanut Butter And Jelly Cookies

 Ingredients:

  • 4 tbsp. vegetable shortening
  • 4 tbsp. unsalted butter
  • ½ cup smooth peanut butter
  • ½ cup sugar
  • ½ cup light-brown sugar
  • 1 egg
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Grape or strawberry jam and extra peanut butter, to finish

 Method:

Preheat oven to 375 degrees F. Have ready a cookie sheet. Cream shortening, butter and peanut butter together with the sugars. Beat in egg, milk and vanilla. Sift flour with baking soda and salt. Add to egg mixture and continue mixing until thoroughly combined. Pinch off teaspoons of dough, roll into balls, and place on cookie sheet. Flatten slightly with fork. Bake until lightly browned, 10 to 12 minutes. Allow cookies to cool before spreading with peanut butter and jelly. Top with another cookie to make “sandwiches.”

 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

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Sour Cream Coffee Cake

 

Sour Cream Coffee Cake

 Ingredients:

  • 8 tbsp. unsalted butter
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream
  • 2 tsp. cinnamon
  • 1 cup chopped nuts, such as pecans walnuts or hazelnuts

Method:

Preheat oven to 350 degrees F. Grease a 10 inch round baking pan and line bottom with waxed paper. Cream butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and baking soda. Add flour mixture, ½ cup at a time, alternating with sour cream, and blend well. Spread half the batter over bottom of pan. Sprinkle with cinnamon and nuts, and cover with remaining batter. Sprinkle a little more sugar on top. Bake until lightly browned, 45 to 50 minutes.

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

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Fruitcake Cookies

 

Fruitcake Cookies

 Ingredients:

  • ½ cup shortening
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1 cup chopped candied cherries
  • 5 dozen pecan halves (optional)

 Method:

Combine shortening, sugar and egg in a large bowl, stirring well; stir in buttermilk. Combine flour, baking soda, baking powder and salt; stir into brown sugar mixture. Stir in dates, pecans and cherries; cover and chill 1 hour. Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Top each cookie with a pecan half, if desired. Bake at 375 degrees F for 10 minutes or until lightly browned. Transfer to a wire rack to cool completely.

Yield: 5 dozen

 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

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Delicate Almond Cookies

Delicate Almond Cookies

 Ingredients:

  • 1 cup butter, melted
  • 1 cup vegetable oil
  • 1 cup creamy peanut butter
  • 2 cups sugar
  • 4 cups flour
  • 1 ½ tbsp. water
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg, beaten
  • 1 tbsp. almond extract

 Method:

Preheat oven to 300 degrees F. Combine butter, oil and peanut butter. Cream in sugar. Add flour and stir. In separate bowl, combine water, baking powder, baking soda, egg and almond extract. Mix well and pour into middle of flour mixture. Stir well. Roll into teaspoon size balls and place on ungreased cookie sheet. Bake for 20 minutes. Cool. Store in airtight container.

Makes 8 dozen cookies

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

Celebrating 40 Years!

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THASC 40th Anniversary

THASC Is Proud To Be Celebrating 40 Years In Business

 We thank all of our customers, employees, colleagues and friends.

Striped Vanilla Bundt Cake - Blog

Striped Vanilla Bundt Cake

 Ingredients:

  • 1 ½ cups cake flour
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter, softened
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • ½ cup plus 2 ½ tbsp. whole milk, divided
  • 3 cups confectioners’ sugar
  • Green paste food coloring
  • Yellow paste food coloring
  • Pink paste food coloring

 Method:

Preheat oven to 350 degrees F. Spray a 6-cup Bundt pan with baking spray with flour. In a medium bowl, combine cake flour, baking powder, baking soda and salt, whisking well. In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla extract, beating until blended. Add flour mixture to butter mixture in thirds, alternately with ½ cup milk, beginning and ending with flour mixture. Pour batter into prepared pan, and tap on countertop to settle batter and reduce air bubbles. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 40 minutes. Let cake cool in pan for 10 minutes. Turn cake out onto a wire cooling rack, and turn cake right side up. Let cool completely. In a large bowl, combine confectioners’ sugar and remaining 2 ½ tablespoons milk, whisking until smooth. Divide mixture into 3 bowls. Using food coloring, tint a portion green, a portion yellow, and a portion pink. Place each color in a piping bag fitted with a medium round piping tip. Pipe glazes onto cake in stripes. Store cake in an airtight container at room temperature until serving time, up to 3 days.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

 

 

Getting Ready for the Fourth of July

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Tutti Frutti Whoopie Pies

Tutti Frutti Whoopie Pies

 Ingredients:

  • Generous 1 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • Large pinch of salt
  • ½ cup butter, softened
  • ¾ cup superfine sugar
  • 1 large egg, beaten
  • ½ tsp. vanilla extract
  • 2/3 cup buttermilk
  • ½ cup finely chopped mixed colored candied cherries
  • 4 tbsp. multicolored sugar sprinkles

 Filling:

  • 8 oz. white marshmallows
  • 4 tbsp. milk
  • Few drops of red food coloring
  • ½ cup vegetable shortening
  • ½ cup confectioners’ sugar, sifted

 Method:

Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla extract followed by half of the flour mixture and then buttermilk. Stir in the rest of the flour mixture and mix until incorporated. Stir in chopped cherries. Pipe or spoon 50 small mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 9-11 minutes, until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely. For the filling, place the marshmallows, milk and food coloring in a heatproof bowl set over a pan of water. Heat until the marshmallows have melted. Remove from the heat and let cool. Place the vegetable shortening and confectioners’ sugar in a bowl and beat together until smooth and creamy. Add the creamed mixture to the marshmallow and beat for 1-2 minutes until fluffy. Spread the filling over the flat side of half the cakes. Top with the remaining cakes. Roll the edges of the pies in the sugar sprinklers.

Makes 25

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready for the Fourth of July

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Angel Food Cake

Angel Food Cake

 Ingredients:

  • Oil or melted butter for greasing
  • 1 cup all-purpose flour, plus extra for dusting
  • 8 extra large egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. almond extract
  • 1 ¼ cups superfine sugar

 Topping:

  • 2 ½ cups berries, such as strawberries and raspberries
  • 1 tbsp. lemon juice
  • 2 tbsp. confectioners’ sugar

 Method:

Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice 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

 

Getting Ready for the Fourth of July

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Baked French Toast

Baked French Toast

 Ingredients:

  • Butter for the pan
  • 1 brioche loaf (about 1 pound)
  • 1 ¼ cups whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • Strawberries, hulled and quartered for serving
  • Blueberries, rinsed for serving

 Vanilla Syrup:

  • 1 vanilla bean
  • 1 cup water
  • 1 cup granulated sugar

 Method:

Butter a 9-inch square baking dish. Cut 6 slices of the brioche about ½ inch thick. Cut the rest into 1-inch cubes. Place the cubes in the baking dish. Using a star shaped cookie cutter, cut out stars from the 6 slices of bread. Place them on top of the cubes in the dish. In a medium bowl, thoroughly mix together the milk, eggs, vanilla and salt. Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover and refrigerate for at least 1 hour or up to overnight so the liquid is completely absorbed. Preheat the oven to 350 degrees F with a rack in the middle position. Sprinkle the top of the French toast casserole with the sugar. Bake until golden brown, about 35 minutes. To make the syrup: Halve the vanilla bean length wise and scrape out the seeds using a small knife. Discard the pod. In a small saucepan, bring the water, sugar and vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly. Serve the French toast warm, topped with the strawberries, blueberries and warm vanilla syrup.

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com