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Holiday Thanks and Reminders
Posted by Administrator on 11/19/2012 to CSA update

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.  

Holiday Ordering Reminder: 

December Apparel and Promo orders* need to be placed and approved by December 5, 3 PM CST in order to be received by the December holidays. Any orders after this date may not be shipped until after the New Year. 

*Special requests will be considered

 

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

1.  1. Preheat oven to 350°F

2.  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..

3.3. Mix the corn syrup, eggs, sugar, butter and Mexican vanilla together.

4.  4. Add the pecans to the mixture and combine.

5.  5. Pour the combined pecan mixture into the pie crust*.

6.  6. Bake the pie for 60 minutes or until the mixture springs back when you touch the top.

7.  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. 8. Enjoy!

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

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