Pecan Pie

Buttermilk Pie

Peach Cobbler

Banana Pudding

Pumpkin Roll

Whole Spiral Ham

Whole Roasted Turkey

Sliced Ham

Sliced Turkey

Collard Greens

Whole Kernel Corn

Zipper Peas

Green Beans

Lima Beans

Mashed Potatoes

Cornbread Dressing

Sweet Potato Souffle

Mac N Cheese

Your feast includes slices of our oven roasted turkey breast & glazed honey cured ham, plus four of our premium side dishes. We complete your meal with all the trimmings, including gravy, rolls, cranberry sauce & pineapple glaze.

Holiday Feast

Red Velvet Pancakes

Classic French Toast

Cinnamon Swirl Pancakes

Buttermilk Pancakes

Bubble Waffle

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until evenly mixed.

Mix Dry Ingredients

Cut the unsalted butter into small cubes and add it to the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Incorporate Butter

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Add Ice Water

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

Preheat Oven

In a large mixing bowl, whisk together the granulated sugar, light corn syrup, melted butter, eggs, vanilla extract, and salt until smooth and well combined.

Combine Filling Ingredients

Fold in the chopped pecans into the filling mixture until evenly distributed.

Add Pecans

On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim any excess.

Roll Out Dough

Pour the pecan filling into the prepared pie crust, spreading it evenly.

Add Filling

Bake in the preheated oven for 50-60 minutes or until the filling is set and the top is caramelized. The pie should jiggle slightly in the center.

Bake the Pie

Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before slicing and serving.

Cool Before Serving

All-purpose flour

Unsalted butter

Granulated sugar

Salt

Ice water

Pecans, chopped

Light corn syrup

Eggs

Vanilla extract

Butter, melted

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make the Pie Crust

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to fit a 10-inch pie pan. Transfer the rolled dough to the pie pan and trim the edges.

Roll Out the Dough

Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Remove from oven and set aside to cool.

Pre-bake the Crust

In a mixing bowl, whisk together the buttermilk, granulated sugar, and eggs until well combined.

Prepare the Filling

Stir in the vanilla extract, flour, nutmeg, and salt until smooth and well incorporated.

Add Remaining Ingredients

Pour the filling into the pre-baked pie crust.

Fill the Crust

Bake the pie in the preheated oven at 350°F (175°C) for 45-50 minutes, or until the filling is set and the top is lightly golden.

Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, slice and serve. Enjoy your Buttermilk Pie!

Cool and Serve

Buttermilk

Nutmeg

Wash, peel, and slice the fresh peaches into thin wedges. Place the sliced peaches in a large mixing bowl.

Prepare the Peaches

Add granulated sugar, lemon juice, ground cinnamon, and flour to the bowl with peaches. Toss everything together until the peaches are well coated. Let the mixture sit for about 10 minutes to allow the juices to release.

Mix the Filling

In a separate bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Prepare the Topping Mixture

Pour in the milk and melted unsalted butter into the dry ingredients. Stir gently until just combined; do not overmix.

Add Milk and Butter

Preheat your oven to 350°F (175°C). Grease a baking dish (about 9x13 inches). Pour the peach filling into the bottom of the greased dish, then spoon the topping mixture evenly over the peaches.

Combine Filling and Topping

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and a toothpick inserted in the topping comes out clean.

Bake the Cobbler

Remove the cobbler from the oven and let it cool for at least 10 minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream!

Fresh peaches

Lemon juice

Ground cinnamon

Baking powder

Milk

In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt until well mixed.

Combine Dry Ingredients

Gradually add the milk to the dry ingredients, whisking continuously to avoid lumps.

Add Milk

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble (about 5-7 minutes).

Cook the Mixture

In a separate bowl, whisk the egg yolks. Once the pudding has thickened, temper the egg yolks by slowly adding a small amount of the hot pudding mixture to the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.

Whisk in Egg Yolks

Remove the saucepan from heat and stir in the vanilla extract. Set aside to cool.

Add Vanilla

Peel and slice the ripe bananas into thin rounds.

Slice the Bananas

In a trifle dish or serving bowl, place a layer of sliced bananas at the bottom.

Layer the Bananas

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream until stiff peaks form.

Whip the Cream

Pour half of the cooled pudding over the banana layer, then add a layer of Nilla wafers followed by more banana slices.

Combine Layers

Repeat the layering process with the remaining pudding, bananas, and wafers.

Repeat Layers

Spread the whipped cream evenly on top of the last layer.

Top with Whipped Cream

Garnish with additional sliced bananas and crushed Nilla wafers if desired.

Garnish

Granulated Sugar

All-Purpose Flour

Egg Yolks

Vanilla Extract

Ripe Bananas

Heavy Cream

Powdered Sugar

Nilla Wafers

Sliced Bananas

Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.

Preheat the Oven

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

In a large bowl, beat the eggs with an electric mixer on high speed for about 1 minute until thick and lemon-colored. Gradually add the pumpkin puree and vanilla extract, mixing until smooth.

Mix Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

Combine Mixtures

Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched.

Bake the Cake

Once baked, remove from the oven and let it cool for about 5 minutes. Dust a clean kitchen towel with powdered sugar.

Cool the Cake

Invert the cake onto the prepared towel, peel off the parchment paper, and roll the cake up in the towel. Let it cool completely for about 1 hour.

Roll the Cake

In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.

Once the cake has cooled completely, carefully unroll it from the towel.

Unroll the Cake

Spread the cream cheese filling evenly over the surface of the cake.

Spread the Filling

Carefully roll the cake back up without the towel, starting from the short end. Place seam-side down on a serving platter.

Roll the Cake Again

Dust the rolled cake with powdered sugar before slicing. Cut into 8 equal pieces and serve.

Garnish and Serve

Baking soda

Ground nutmeg

Pumpkin puree

Cream cheese

Powdered sugar

Preheat your oven to 325°F (163°C). This ensures that the ham will cook evenly.

Remove the ham from its packaging and place it in a large roasting pan, cut side down. This helps to retain moisture.

Prepare the Ham

Cover the ham loosely with aluminum foil. This will prevent it from drying out during the first part of cooking.

Cover the Ham

In a medium saucepan, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon. Stir well to combine.

Combine Glaze Ingredients

Place the saucepan over medium heat and bring the mixture to a simmer. Stir continuously until the sugar has dissolved and the glaze is smooth, about 5 minutes.

Heat the Glaze

Place the covered ham in the preheated oven and bake for about 1.5 hours (15 minutes per pound).

Bake the Ham

After 1.5 hours, remove the foil from the ham. Brush the glaze generously over the surface of the ham. Return the ham to the oven and bake uncovered for an additional 30-45 minutes, basting with the glaze every 15 minutes.

Apply the Glaze

The ham is done when it reaches an internal temperature of 140°F (60°C). Use a meat thermometer for accuracy.

Check for Doneness

Once out of the oven, let the ham rest for 15-20 minutes before slicing. This allows the juices to redistribute.

Rest the Ham

Slice the ham along the spiral cuts and serve warm, drizzled with any remaining glaze.

Slice and Serve

Whole spiral-cut ham

Brown sugar

Honey

Dijon mustard

Apple cider vinegar

Ground cloves

Begin by preparing a brine solution. In a large container, dissolve the kosher salt in enough water to fully submerge the turkey. Add the black pepper and mix well. Place the turkey in the brine, ensuring it is completely covered. Refrigerate for at least 12 hours, or overnight.

Brine the Turkey

Preheat your oven to 325°F (160°C). This temperature is ideal for roasting a turkey evenly.

After brining, remove the turkey from the solution and pat it dry with paper towels. Rub the entire turkey with olive oil or melted butter, ensuring to cover all surfaces. Season generously with additional black pepper.

Prepare the Turkey

Loosely stuff the cavity of the turkey with the fresh herbs (rosemary, thyme, sage), minced garlic, lemon, onion, carrots, and celery. This will add flavor and moisture to the meat.

Stuff the Turkey

Tie the legs together with kitchen twine and tuck the wing tips under the turkey to prevent burning.

Truss the Turkey

Place the turkey on a roasting rack in a large roasting pan. Roast in the preheated oven for approximately 13-15 minutes per pound. For a 12-pound turkey, this will take about 2.5 to 3 hours. Baste the turkey every 30 minutes with the juices from the pan.

Roast the Turkey

Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C) in the thickest part of the thigh. If the turkey is browning too quickly, tent it with aluminum foil.

Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.