valentine’s day recipe

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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

Make For Your Valentine

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berry piroutte

Berry Pirouette

 Ingredients:

  • 1 ¾ cups of boiling water
  • 2 packages (3 ounces each) raspberry flavored gelatin
  • 1 package (16 ounces) frozen boysenberries, partially thawed
  • 2 cups chilled whipped cream
  • 1 package (5 ½ ounces) tubular shaped pirouette cookies (about 24)

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3-5 berries for garnish. Place remaining berries in food processor work bowl fitted with steel blade or in blender container. Cover and process until smooth. Stir berries into gelatin. Refrigerate until very thick but not set, about 1 hour. Beat gelatin mixture on high speed until think and fluffy, about 4 minutes. Beat 1 cup of the whipping cream in chilled bowl until stiff; fold into gelatin mixture. Pour into spring form pan, 9 x 3 inches. Refrigerate until set, about 3 hours. Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat remaining whipping cream in chilled bowl until stiff. Spread side of dessert with half of the whipped cream. Carefully cut cookies crosswise into halves. Arrange cookies cut side down, vertically around side of dessert; press lightly. Garnish with remaining whipped cream and berries.

 10-12 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

 

Make For Your Valentine

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burnt sugar cake

Burnt Sugar Cake

  •  ½ cup butter
  • 1 cup sugar
  • 3 eggs
  • 2 ¼ cups four
  • 3 tsp. baking powder
  • 1 tsp. salt
  • ¾ cup cold water
  • 4 tbsp. burnt sugar syrup

 Cream butter and sugar; separate eggs. Add well beaten yolks and stir thoroughly. Sift dry ingredients together; add alternately with water and syrup. Beat thoroughly. Fold in stiffly beaten egg whites. Divide batter between greased and floured layer pans. Bake at 375 degrees F about 25 minutes.

 Burnt Sugar Syrup:

  • 1 1/3 cups sugar
  • ½ cup water

Put sugar in heavy pan. Cook over low and stir constantly until melted and brown. Add ½ cup water and continue cooking until lumps are dissolved.

 Burnt Sugar Icing:

  • 6 tbsp. burnt sugar syrup
  • 4 tbsp. butter
  • 3 cups confectioners’ sugar
  • 1 tsp. vanilla

Heat syrup and butter until butter is melted. Beat in sugar and flavoring slowly until icing is of good spreading consistency. Frost 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

Make For Your Valentine

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Orange Kiss-Me Cake.jpg

Orange Kiss-Me Cake

1 large orange
1 cup raisins
1/3 cup walnuts
½ cup shortening
1 1/3 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup milk
¼ cup chopped walnuts
1 tsp. ground cinnamon
Cut orange in half; remove and discard seeds. Squeeze 1/3 cup juice from orange; set juice aside. Position knife blade in food processor bowl; add orange halves, raisins, and 1/3 cup walnuts. Process until finely chopped; set aside.
Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; add to creamed mixture alternately with milk beginning and ending with flour mixture. Mix after each addition. Stir in raisin mixture.
Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees F for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Drizzle reserved orange juice over cake. Combine remaining 1/3 cup sugar, ¼ cup walnuts, and cinnamon; sprinkle over warm cake. Let cool in pan on a wire rack. Yield: 15 servings.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Make For Your Valentine

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Raspberry Heart Cheesecake

Raspberry Heart Cheesecakes

Ingredients:

  • 1 ½ cups finely ground graham cracker crumbs (about 12 sheets)
  • 3 tbsp. unsalted butter, melted
  • 1 ½ cups plus 5 tbsp. sugar
  • 1 pint (6 oz.) fresh raspberries
  • 2 lbs. cream cheese, room temperature
  • Pinch of salt
  • 1 tsp. pure vanilla extract
  • 4 large eggs, room temperature

Preheat oven to 325 degrees F.  Line 32 cups of standard muffin tins with paper liners. For crumb crust, stir together graham cracker crumbs, butter and 3 tbsp. sugar; press 1 tbsp. mixture into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to wire racks to cool.

Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve into a bowl; discard solids. Whisk in 2 tbsp. sugar.

With an electric mixer on medium-high speed, beat cream cheese until fluffy. Reduce speed to low; add remaining 1 ½ cups sugar in a slow stream. Mix in salt and vanilla until combined. Add eggs, 1 at a time, beating just until combined after each (do not overmix) and scraping down sides of bowl as necessary.

Spoon 3 tbsp. filling over crust in each cup; tap pans on counter to set filling. Drop 2 dots of raspberry puree about 1 inch apart on each. Drag the tip of a toothpick or wooden skewer through centers of each dot to create a heart.

To bake, set tins in roasting pans. Pour hot water to halfway up side of tins. Bake until set, about 34 minutes, rotating halfway through. Transfer tins to wire racks to cool completely. Refrigerate cheesecakes in tins (uncovered) at least 4 hours; remove from tins using an offset spatula. Cakes can be refrigerated in airtight containers up to 5 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

Make For Your Valentine

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Chocolate Strawberry Mascarpone Cake

Chocolate Strawberry Mascarpone Cake

Ingredients:

  • 1 box chocolate cake mix
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cheese, room temperature
  • 1 cup white frosting
  • Red food coloring
  • 1 can chocolate frosting
  • 1 pint fresh strawberries
  • 2 drops strawberry flavor extract or oil

Preheat oven to 350 degrees F. Make cake mix according to directions. Bake in greased and floured bundt pan. Cook cake then slice horizontally, making a total of 4 pieces (for 3 layers). For filling, in mixing bowl whip heavy cream until peaks form. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until desired color is achieved. Place bottom slice of cake onto a waxed paper-lined serving platter; frost with mascarpone mixture. Repeat layers. Add strawberry flavor to chocolate frosting, mix well. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Remove wax paper; chill. Before serving add strawberries to center of 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