Make For Your Valentine

January 24, 2019January 24, 2019thasc1Leave a comment

Frozen Strawberry Yogurt Pie

Crust

1 cup graham cracker crumbs
1 cup ground pretzels
1 cup sugar
½ cup butter, melted

Filling

2 ½ cups chopped fresh strawberries
1 cup sugar
1 tablespoon finely chopped fresh thyme leaves
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container vanilla yogurt
½ cup confectioners’ sugar
1 (8-ounce) container frozen nondairy whipped topping, thawed

Garnish: fresh strawberries, fresh thyme

Spray a 10 inch springform pan with nonstick baking spray with flour, line bottom with parchment paper, and spray with nonstick baking spray with flour. Set aside. FOR CRUST: in a large bowl, combine graham cracker crumbs, pretzels and sugar. Add melted butter, stirring to combine. Using the bottom of a measure cup press mixture into bottom of prepared pan. Place pan in freezer while preparing filling. FOR FILING: In the work bowl of a food processor, combine strawberries sugar and

Thyme. Pulse until smooth. In another large bowl, beat cream cheese at high speed with an electric mixer until creamy, approximately 3 minutes. Add yogurt and confectioners’ sugar, beating until smooth. Add strawberry mixture to yogurt mixture, beating to combine. Add whipped topping, beating until smooth. Spoon mixture into prepared crust. Freeze 4 hours. Remove bottom and sides of pan. Garnish with strawberries and thyme, if desired. Cover, and freeze up to 1 week.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

After School Treats

September 6, 2018thasc11 Comment

After School Treats 1

Strawberry Pizza

1 ½ cups flour
1 ½ Sticks butter
1 ½ cup powdered sugar
1 8 oz cream cheese
2 ½ cups cool whip
2 lbs. Strawberries
¼ cup Sugar
3 Tbsp. Cornstarch
1 Tbsp. Lemon Juice

Mix together and spread on cooled crust; place in refrigerator.

Strawberry topping:

1 ½ cups cool whip
2 cup strawberries
1 Tbsp. Lemon Juice
¼ c. sugar
3 Tbsp. Cornstarch

Puree 2 cups strawberries. Add Lemon juice, sugar and cornstarch; place in pan and cook until think. Cool. Cut fresh strawberries in half, place over cream cheese filling and top with strawberry topping mixture. Cool and enjoy.

Milk Shake

3 small or 2 bananas
1 ½ cups Milk
¼ cup Honey
1 tsp. Vanilla
3 cups ice
Dash of cinnamon and nutmeg, if desired

Put milk, banana, honey and vanilla in blender. Blend until smooth. Add ice cubes, a few at a time until mixture is thick and blender container is almost full. Make about 5 ½ cups

Variations:

Chocolate milk shake: omit vanilla and add 1 tablespoon cocoa.

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

August 31, 2018July 31, 2018thasc11 Comment

Pies 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

Count Down To The 4th Of July

June 22, 2018June 20, 2018thasc11 Comment

Strawberry Eggnog Pie

Ingredients:

One 9-inch baked pastry pie crust
1 tsp. unflavored gelatin
2 tbsp. cold water
¾ cup milk, scalded
2 tbsp. cornstarch
½ cup sugar
½ tsp. salt
¼ cup milk
3 large egg yolks, beaten
1 tbsp. butter
1 cup whipped cream
1 tbsp. vanilla extract

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

Place gelatin in a small bowl and add cold water. Scald the milk over low heat, stirring continuously, until bubbles form around the edges. Set aside. Mix together cornstarch, sugar and salt; add ¼ cup scalded milk, beaten egg yolks, butter, gelatin and cornstarch mixture in a saucepan and cook over low heat until thick. Let cool. Fold in whipped cream and vanilla. Pour into pie crust and let set in refrigerator, at least 4 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

Getting Ready for the Fourth of July

June 16, 2017June 13, 2017thasc1Leave a comment

Strawberry Layer Cake

Ingredients:

Oil or melted butter, for greasing
1 ½ cups all-purpose flour
1 tbsp. baking powder
¼ cup unsalted butter, softened
Generous ¾ cup superfine sugar
3 eggs, beaten
1 tsp. vanilla extract
2 tbsp. milk

Filling:

¼ cup unsalted butter, softened
1 cup confectioners’ sugar, plus extra for dusting
½ tsp. vanilla extract
3 tbsp. strawberry jelly

Method:

Preheat the oven to 350 degrees F. Grease two 8-inch round layer cake pans and line the bottoms with parchment paper. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth, then stir in the milk. Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until risen, firm and golden brown. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to finish cooling. For the filling, beat together the butter, confectioners’ sugar and vanilla extract until smooth. Spread this mixture on top of one of the cakes. Spread the bottom of the other cake with the jelly and then sandwich the two cakes together to enclose the filling, pressing down lightly. Dust the cake with confectioners’ sugar before serving.

Serves 6-8

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Strawberry Custard Torte

June 17, 2016June 14, 2016bonnieLeave a comment

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

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Strawberry Butter- Sweet Treat Saturday

December 26, 2015November 1, 2015NFLeave a comment

What you’ll need…

1 cup butter, softened
1 cup fresh strawberries, coarsely chopped
½ cup sugar
1 tsp vanilla extract

What to do…

Mix the butter, strawberries, sugar, and vanilla in the bowl of a food processor.
Blend at high speed 2 minutes or until the ingredients are mixed well.
Place in a covered container and store in the refrigerator.
May be made up to 4 days ahead.

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

Strawberry Tunnel Cake

July 1, 2015June 11, 2015NFLeave a comment

FullSizeRender copy — Strawberry Tunnel Cake

Ingredients:

1 package angel food cake mix
2 packages cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
¼ teaspoon almond extract (optional)
6 drops red food coloring (optional)
1 cup sliced fresh strawberries
1 carton frozen whipped topping, thawed, divided

Directions:

Prepare and bake cake according to package directions, using a 10 inch ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.

Cut a 1 inch slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1 inch shell. Tear removed cake into 1 inch cubes.

In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.

Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

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

Flag Cake- Sweet Treat Saturday

June 27, 2015July 19, 2015NFLeave a comment

Stars & Stripes- enjoy your summer!

We tested this recipe finding it a delight to make and eat. We did try a little make over decorating with fresh strawberries and blueberries. A fruit filling completed the make over. Whichever way you try, both will be a wonderful cake for your family and friends.

What you need:

Strawberries and blueberries for decorating the Flag Cake

1 package white cake mix
1 cup shortening
1 package confectioners sugar
½ cup water
½ teaspoon salt
½ teaspoon vanilla extract
blue and red food coloring

What to do:

FullSizeRender (2) copy — For fresh strawberry filling

Prepare and bake cake according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place once cake layer on a serving plate; spread 2/3 cup frosting. Top with remaining cake layer.

In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1 ½cups frosting and red food coloring. Fill pastry or plastic bag with ¼ cup white frosting; cut a small hole in the corner of the bag and set aside.

Frost top and sides with remaining white frosting. With blue frosting, frost a 3 inch section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.

Ingredients:

2 1/2 cups coarsely chopped hulled strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch

Directions:

Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.

Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).

Pour into bowl and cool completely.

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

June 10, 2015June 11, 2015NF1 Comment

Red and white, you add the blue. Fresh strawberry pie, delicious for all your 4th of July celebrations.

Strawberry Pie blog 2 — Wash and prepare you strawberries the day before if you wish, refrigerate.

Ingredients:

1 quart fresh strawberries
½ stick butter
3 teaspoons corn starch
1 cup sugar
1 cup water
1 drop red food coloring, optional
1 pre-baked pie shell

Strawberry Pie blog 3 — Make your roux, strawberry sauce, ahead of time if you wish, refrigerate.

Cook ½ of the berries with one cup of water for 5 minutes. Mix well the cornstarch and sugar together and add to the boiled berries. Add butter and one drop of food coloring if you wish. Cook 25 minutes more. Let pie cool.

Put the berries from the refrigerator into a baked pie shell and pour the above roux (strawberry sauce) one the raw berries. Top with fresh whipped cream and serve immediately.

If you have prepared your pie shell, strawberries and roux ahead of time. This is how to assemble your pie. Place the raw berries from the refrigerator into the cooked cooled pie shell. Microwave your roux – strawberry sauce, for about 2 minutes. Pour over the raw berries. Top with whipped cream and serve immediately.

Roux, strawberry sauce. Refrigerate if not using right away.

We have included our recipe for the pie crust. We used for fresh strawberry pie. It’s very simple to put together, and a nice change from plain pastry pie shell.

Crust:
1 cup chopped walnuts
1 cup flour
1/3 cup granulated sugar
1 oz. whipping cream
Pinch of salt

Blend all ingredients together using a hand whip. Pat into a 9 inch pie pan. Bake at 350 degrees F for 25 minutes. Let cool completely before filling with your raw fresh strawberries.

Whipped Cream:

Ready for the oven. Make the day before if you wish, refrigerate.

1 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract (optional)

In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar and vanilla, beat 5 to 9 more seconds. Serve with your strawberry pie. For great results, put your whisk and bowl in the freezer for about 10 minutes before whipping your cream.

Strawberry Pie blog 6 — Change it up with our pie 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