My Favorite Pecan Pie Recipe

It’s the most wonderful time of the year!

I LOVE autumn and everything that comes with it! Yes, Thanksgiving is my favorite holiday and I wish people would not rush us into Christmas. I do enjoy Christmas, but I want to enjoy Thanksgiving first.

The lyrics to Brandon Heath’s song, “The Day After Thanksgiving”, says it perfectly:

There's still plenty of leaves
Golden on the trees
Hoodies, blue jeans and football
Bonfires and school nights
Scarecrows and hayrides
It's fall everywhere except the mall

I don't want to hear about Santa Claus coming
No silver bells or a dozen drummers drumming
I don't want to see an inflatable nothing
Till the day after Thanksgiving
(And not a day early)

There are more great lines to this song. You can search this song online for yourself and join in on my November theme song. 😄

Now that you know how I feel about rushing into Christmas (lol), I want to share with your my favorite pecan pie recipe. No Thanksgiving is complete without pecan pie. It is a classic dessert and one of my favorites!

How to Make My Favorite Pecan Pie


1 cup white corn syrup

1 cup dark brown sugar

1/2 teaspoon salt

1/2 cup butter, melted

1 teaspoon vanilla

3 eggs, slightly beaten

1 heaping cup pecans

Combine sugar, corn syrup, salt, butter, and vanilla; mix well. Add slightly beaten eggs. Fold in pecans. Pour into a 9-inch unbaked pie crust. Bake in a 350-degree oven for 45 minutes.

Happy Thanksgiving!


Favorite Griddle Cakes Recipe

I have a “Better Homes and Gardens New Cookbook” that belonged to my great aunt. It is no longer ‘new’, but is probably now considered an antique since it was published in 1953.

A recipe that we use from this book every week for our breakfast is “Favorite Griddle Cakes”. They are simple to make because they contain few ingredients, and they are yummy and filling.

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Favorite Griddle Cakes

Fagan Family Farm

2-1/2 cups of flour

2 tablespoons of baking powder

2 tablespoons of sugar

1 teaspoon of salt

2 beaten eggs

2 cups of farm fresh milk

4 tablespoons oil

Whisk flour with baking powder, sugar and salt. Combine eggs, milk and oil. Add to dry ingredients, stirring just till flour is moistened. Batter will be lumpy. Bake on ungreased griddle.

Our family enjoys adding blueberries or chocolate chips to the batter.

My old cookbook suggests adding 1/2 cup drained, crushed pineapple to batter and serve with butter and strained honey. We haven’t tried this because we have a few kids who are not big fans of pineapple, but you might like it.

These griddle cakes are best served with a big glass of ice cold creamy Jersey milk!


Click here to learn how you can own a dairy cow without all the work and enjoy farm fresh milk every week!

Chocolate Zucchini Sheet Cake Recipe

If you have an abundance of zucchini in your garden, here is a sweet way to use it!


Adapted from Taste of Home


2 cups sugar

1 cup vegetable oil

3 eggs

2-1/2 cups all purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup of farm fresh milk from your herd share

2 cups shredded fresh zucchini

1 tablespoon vanilla extract


3 cups powered sugar

2/3 cup baking cocoa

1/2 cup butter, softened

5-6 tablespoons of milk

1 teaspoon vanilla

Fagan Family Farm - Chocolate Zucchini Sheet Cake

Fagan Family Farm - Chocolate Zucchini Sheet Cake


In a large bowl, combine sugar and oil. Add eggs, beating well. Combine flour, cocoa, baking soda, baking powder, and salt in a small bowl and gradually add to the egg mixture with the milk. Stir in the zucchini and the vanilla. Pour into a greased 15x10x1 in. baking pan. Bake at 375 degrees for 25 minutes or until done.

For the frosting, beat 1 cup powdered sugar, cocoa, butter, 2 Tablespoons of milk and vanilla until creamy. Gradually beat in remaining sugar and milk until smooth. After cake is cool, spread on the frosting.

I hope you enjoy this recipe as much as my family does!


P.S. Let me know in the comments below if you tried out this recipe. Thanks!