summer dessert

Harvey Wallbanger Cake

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Harvey Wallbanger Cake.jpegIngredients:

  • 1 pkg. yellow cake mix
  • 1 pkg. vanilla instant pudding
  • ½ cup cooking oil
  • 2 tbsp. flour
  • 2 tbsp. water
  • 4 eggs
  • ¼ cup vodka or gin
  • ¼ cup galliano
  • ¾ cup orange juice

Mix all together and beat for 4 minutes. Pour into a well greased and lightly floured bundt pan. Bake at 350 degrees F for 50-55 minutes. Cool for 10 minutes in pan. Dust with confectioner’s sugar or with sour cream frosting while still warm. Serve with fruit if you wish and cream for a for a lovely summer desert.

Harvey Wallbanger Cake2.jpegTested 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

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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

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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

thasc14 Comments

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

Summer Pies

thasc12 Comments

Double Chocolate Chess Pie.jpgDouble Chocolate Chess Pie

For The Crust:

  • 20 chocolate sandwich cookies finely crushed
  • ¼ teaspoons salt
  • 4 tablespoons butter
  • 2 tablespoons milk

Filling:

  • 5 tablespoons cocoa powder, divided
  • 1 ½ cups sugar
  • 1/4 teaspoons salt
  • 3 tablespoons all-purpose flour
  • 1 ½ sticks butter
  • 2 tablespoons vanilla extract
  • 1 tablespoon cocoa powder
  • 4 large eggs, slightly beaten

Make the Crust: In a large bowl, combine all of the ingredients together. Pat onto bottom and sides of a 9-inch pie pan. Bake at 350 degrees F. for 7-10 minutes or until set. Remove from oven and let cool for 30 minutes

Make the Filling: Preheat oven 350 degrees F. Bake crust for 7-10 minutes. Mix 4 tablespoons cocoa, sugar, salt and flour in a bowl. Melt butter in microwave and add the cocoa mixture. Add vanilla and remaining cocoa powder. Beat in the eggs. Pour into the pie crust and bake at 350 degrees F for 45 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

Orange Angel Food Cake With Fruit

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Orange Angel Food Cake With Fruit
Orange Angel Food Cake With Fruit

Ingredients:

  • 1 can (15 ounces) mandarin oranges
  • ¾ to 1 cup orange juice
  • 1 package angel food cake mix
  • ¾ teaspoon orange extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • ¼ cup cold water
  • Blueberries, mandarin oranges, strawberries and kiwi fruit

Drain oranges, reserving juice in a 2 cup measuring cup; add enough orange juice to measure 1 ¾ cups and set aside. Finely chop oranges; drain well and set aside.

Prepare cake batter according to package directions, adding the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10 inch tube pan. Bake according to package directions.

In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.

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