It's TIME!!!!

trouttstore433
Nov 6
3 min read

Goodness how time has flown!! Can you believe it is already November?? It snuck up on me LOL!! Today was DAY 1 of our Annual Christmas Open House! We have the inside of the store all decked out in Christmas with TONS of product! The outside is quite festive as well! (Be sure to drive by tomorrow night as we will have the Christmas lights turned on for one night only until Thanksgiving!!)

We have been working hard to get wonderful items for the holiday season and look forward to everyone coming in. We have so many new items too. We have stocked up on old fashioned candies, handmade chocolates, delicious small batch fudges, specialty gourmet cheeses, inhouse special treats and so much more!!

Did you know we have added a Candle Creation Station??? Come make your own candles for yourself or a great gift to give someone! There are so many wonderful scents to choose from! Just a great reason to make more then one! LOL

Be sure to check out all our upcoming Events on our Facebook page or Events Tab right here on our website! So many exciting festivities!!

Click HERE!

Time for our weekly recipe! You are going to really enjoy this one!

Peach Crumble Slab Pie

This is an easy way to make dessert for parties, potlucks, and other get-togethers. This “pie” serves 15 to 20 people–that’s a whole lot of goodness in one pan!

Why Make a Slab Pie?

With one pan, you can feed a hungry crowd. And if you’re going to make pie for a crowd, it’s much easier to make it in one big pan instead of three individual pie plates. Fewer dirty dishes too!

INGREDIENTS (Serves 15-20)

Crust & Toppings:

1½ C. quick oats

3 C. flour

¾ C. sugar

1½ C. cold butter

5 to 8 T. ice water

2 T. cinnamon-sugar

Filling:

3 (29 oz.) cans plus 1 (15 oz.) can sliced peaches, drained

¼ C. plus 2 T. sugar

½ C. flour

1 to 2 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. salt

DIRECTIONS:

To make the crust and topping mixture, whisk together the oats, flour, and sugar. Grate the butter into the dry ingredients and mix with a pastry blender or your fingertips until crumbly. Work in 1 tablespoon of water at a time until the dough can be pressed into a ball. Wrap in plastic wrap and chill for 30 to 60 minutes.

In a big bowl, stir together all the filling ingredients; set aside.

Preheat the oven to 350°. On a floured surface, roll out ⅔ of the chilled dough into a 13×18ʺ rectangle. Carefully transfer the dough to a 10x15x1ʺ pan, pressing it into the corners and up the sides, and crimping around the rim as desired.

Spoon the set-aside filling into the crust. Crumble the remaining dough evenly over the filling and sprinkle with the cinnamon-sugar.

Bake for 45 to 55 minutes, until the topping and crust are golden brown and the filling is bubbly.

Spiced Whipped Cream

2 C. cold heavy cream⅓ C. sugar¼ tsp. cinnamon extract1½ tsp. ground cinnamon¼ tsp. ground nutmeg or ginger

Chill a metal bowl and beaters in the freezer for 15 minutes.

Pour the heavy cream into the bowl and beat until thickened.

Gradually beat in the sugar and cinnamon extract until soft peaks form.

Stir in the ground spices until blended.

Thanks to our friends at Rada for a delicious recipe!