Butter Open for a Great Sale!

Make Us Your Holiday Baking Headquarters

We have everything you need for holiday baking. Flour, sugar, cocoa, butter, chocolate chips, caramels, nuts, coconut, and much more. We know many of you start your baking in November and we want to help. Help, you say? Yes – with great sales! Each week we will feature a baking item at a great price. Stop in and save this week on cocoa powder! Originally, $3.05 a pound – now $2.09 a pound. What is that in “English”? Save 50¢ on a small container, $1 on a large one.

We know the cost of butter keeps going up, up, up. So, for the months of November and December, buy your butter at The Country Cupboard for only $3.69 per pound! Limit 2 per purchase and while supplies last.

Scoops of News
 Old Fashioned Christmas Mix 27lb
 Holiday Gems 30lb Holiday Drizzle Pretzels 15lb Mini Ribbon Candy, Old Fashioned 30lb
 Christmas Malt Balls 28lb Mint Puffs, Clear Wrapped 20lb Deluxe Christmas Mix 10lb Red Chocolate Cherries 10lb Jumbo Cinnamon Jelly Bean 30lb Spiced Chocolate Cranberries & Almonds 20lb Gummi Trees & Snowmen 4/5lb Shortbread Holiday Cookie 22lb

Here’s some of our Christmas line-up:  old-fashion Christmas candy, holiday m&ms, puffed mints, malt balls, red chocolate covered cherries, cinnamon jelly beans, spiced chocolate covered almonds & cranberries, gummi trees & snowman and holiday shortbread cookies. They sure look fun pictured here, don’t they? They look even better in person. Stop in to see our Christmas displays around the store.

Pumpkin Streusel Pie

Enjoy this extra-special pie recipe from a Country Cupboard shopper.

10 to 12 servings

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

2 large eggs, beaten to blend

10-inch pie pastry

1. Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

2. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

3. Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

4. Set on a rack until cool to touch, about 2 hours. Cut into wedges.

Note:Roll out half as directed for crust; roll other half into a 1/8-inch-thick round and use a cookie cutter to make shapes, or place a leaf on dough and cut around it with a small, sharp knife. If making pie up to 1 day ahead, cover and chill.

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