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Happy Thanksgiving!
Posted by Administrator on 11/25/2013
With Thanksgiving right around the corner, Cooper Stepp & Associates would like to thank all of our wonderful clients for their continued business and referrals. We hope everyone has a safe and happy holiday with their loved ones.


Please visit the new Winter Store for all of the latest promo products for 2013-2014.

 ***HOLIDAY REMINDERS***

  • Please place all promo orders early to avoid delays and back-stock issues and to guarantee delivery by the winter holidays.
  • Apparel orders have a 2-week production, plus shipping time. This time frame may be longer due to holidays.
  • December apparel production will stop December 20 and will resume January 6. Special requests will be considered.
  • All December orders need to be placed by the end of November to guarantee shipment by December 20.
  • Cooper Stepp will be closed November 27-December 2 for the Thanksgiving holiday.
  • Cooper Stepp will be closed December 21-December 30 and for New Year's. 
  • We will have limited production from December 20-January 6 with apparel and promo orders.
  • Regular production will resume January 5.

Thanksgiving Holiday Recipe

Sarah’s Pecan Pie

  • 1 cup Light Corn Syrup (you can use dark, but I prefer light)
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Mexican  Vanilla Extract (Regular vanilla works well too)
  • 1-1/2 cups pecans
  • 1 refrigerated pie crust

Preheat oven to 350°F
2. Grease your pie pan lightly with cooking spray or a little flour and place your thawed refrigerated pie crust in the pan smoothing the edges and bottom around the pan..
3. Mix the corn syrup, eggs, sugar, butter and Mexican vanilla together.
4. Add the pecans to the mixture and combine.
5. Pour the combined pecan mixture into the pie crust*.
6. Bake the pie for 60 minutes or until the mixture springs back when you touch the top.
7.  Allow the pie to cool for 2 hours at room temperature before serving. You can also bake the pie a day before and let it cool overnight in the refrigerator. You can set the pie out about 1 hour before serving.
8. Enjoy!

*To keep your pie crust edges from burning, put foil around the crust edges while the pie bakes. 

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