CLASSIC PECAN PIE
INGREDIENTS
- 2 eggs from Williams Garden
- ½ cup butter melted from Market Provisions
- 1 ¼ cups pecans chopped from North Texas Pecans
- 1 cup brown sugar
- ¼ cup white sugar
- 1 ½ tablespoons flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 premade pie crust or homemade crust
INSTRUCTIONS
- Preheat oven to 400°F
- Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.
- Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning.
- Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.
Original Recipe by Spend with Pennies.
GOAT CHEESE DEVILED EGGS
- 6 hard boiled eggs from Williams Garden
- 5 oz classic goat cheese from Lost Ruby Ranch
- 1/4 cup T-Rex Pickles’ Juice
- 1/4 cup chopped T-Rex Pickles
- 1 tbsp plain yogurt from Market Provisions
- 1 tbsp finely chopped green onion from Williams Garden
- 1/2 tsp salt
INSTRUCTIONS:
- Cut each hard boiled egg carefully in half.
- Mix goat cheese, pickle juice, chopped pickles, yogurt, chopped green and salt into hard boiled egg yolks until smooth.
- Adjust pickle juice amount to control the desired consistency.
- Use a small ice cream scooper to place a scoop of deviled egg filling onto the emptied hard boiled egg whites.
- Garnish with a slice thin slice of radish and chopped green onion.
- Removed hard boiled egg yolks to a separate container.
- Serve and enjoy!
SCALLOPED BUTTERNUT SQUASH
INGREDIENTS
- 3 small butternut squash from State 28 Farms
- 3/4 cup bone broth from Central Texas Sustainable
- Garlic Pepper Sage seasoning blend from Royal Roost Farm
- ½ cup of shredded cheddar
- 2 tbsp olive oil from Texas Olive Ranch
INSTRUCTIONS
- Preheat oven to 400 F
- Peel butternut squash and use a spoon to pierce bottom of the larger end of the butternut to remove seeds. This allows you to scoop out the seeds without cutting the butternut in half.
- Use a mandolin to create thin, even slices. Transfer slices to a large bowl.
- Mix in bone broth, seasoning, cheese, and oil olive to the large bowl. Use hands to evenly coat each slice of butternut and fully distribute seasoning.
- In medium sized casserole pan, transfer butternut squash by arranging slices in layered rows from one side to the other. Uneven rows will still look beautiful, so you don’t need to be too careful with this step.
- Pour remaining liquid into the casserole pan over the butternut squash to provide extra moisture and avoid burning.
- Bake scalloped butternut squash in the center of the oven for about 30 minutes, or until the edges of the butternut slices are lightly browned.
- Let cook, and enjoy!
Last Weekend for Pumpkins – Don’t forget that this is the last weekend to get your Texas Grown Pumpkins in The Shed! The Pumpkin Pyle in Floydada, TX grows stunning & edible pumpkins, perfect for cooking or decorating your harvest spread this Thanksgiving. Get them while you can and whip one up into a creamy pumpkin pie! Enchanted pumpkins are our top pick for sweet pie pumpkins.
CHAI SPICE SWEET POTATO PIE
INGREDIENTS
- 2 cups sweet potatoes (softened and pureed) from Williams Garden
- 1 and 1/2 cups sweetened condensed milk
- 2 large eggs, at room temperature from Williams Garden
- 2 ⁄3 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 1/8 teaspoon black pepper
- 1 and 1/2 teaspoons ground cinnamon
- 1 ⁄2 teaspoon ground ginger
- 1 ⁄2 teaspoon ground nutmeg
- 1 ⁄4 teaspoon ground cloves
- 1 (9 inch) all-butter pie crust
INSTRUCTIONS
- Preheat oven to 400 degrees (F).
- Roll out the pie dough on a well floured work surface, rolling it to a 12-inch round. Gently place the dough in a 9-inch pie pan and either trim the edges or crimp them decoratively; place in the fridge while you prepare the filling.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted the whisk attachment, combine the sweet potato, sweetened condensed milk, eggs, brown sugar, vanilla, and spices; beat at medium speed for 2 minutes, or until well combined.
- Remove crust from fridge and pour the filling in.
- Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 50 minutes, or until the edges are set and the center is almost set (it will still be a little wobbly).
- Cool on a wire rack for at least one hour before slicing. Serve with whipped cream or ice cream.
SOURDOUGH STUFFING
INGREDIENTS
- 3/4 cup (1 ½ sticks) unsalted butter, divided
- 1 pound day-old white Sourdough Loaf, diced into 1/2-inch cubes and dried from D’s Sourdough
- 1 extra-large (about 2 1/2 cups) yellow onion, diced small from Williams Garden
- 1 1/2 cups celery, diced small
- 2/3 cup Italian flat-leaf parsley leaves, finely minced from Williams Garden
- 1/4 cup fresh sage leaves, finely minced from Braga Farms
- 3 tablespoons fresh rosemary (sticks discarded), finely minced from Braga Farms
- 2 tablespoons fresh thyme (sticks discarded), finely minced From Braga Farms
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 1/2 cups chicken bone broth, divided from Central Texas Sustainable
- 2 large eggs from Williams Garden
INSTRUCTIONS
- Cut bread loaf in to ½ inch cubes and lay on a tray in an even layer. Leave on the counter overnight to dry out completely before proceeding.
- Preheat oven to 350F and prep a 9×13 baking dish with a thin layer of butter to pretend sticking.
- Transfer dried bread to a large mixing bowl.
- Melt 3/4 cups of butter in a large skillet over medium heat.
- Add in diced onions and celery, then cook until vegetables are translucent and slightly browned, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
- Add in chopped parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups bone broth, and toss well to combine.
- In a separate bowl, whisk together 1 ¼ cup of bone broth with the large eggs.
- Pour the whisked egg mixture over the bread and mix thoroughly to evenly coat the bread pieces. Transfer mixture to the prepped baking dish.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly browned.
- Serve and enjoy!