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
*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
- 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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