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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Browned Butter Pecan Pie Recipe
Browned butter and our Vanilla Paste turn an old favorite up a notch in this pie recipe. Start with a refrigerated, rolled crust and it is very simple to throw together. Make this a day in advance to allow it to cool completely in the fridge before serving. This holds a classic place on the Thanksgiving dessert table. Enjoy!
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Yield:8
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Level of Difficulty:Easy
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Cook Time:1 Hours
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Prep Time:15 Minutes
Ingredients
- 1/2 cup
butter
- 3
eggs
- 1 cup
light Karo corn syrup
- 1/4 teaspoon
lemon extract or 1 teaspoon lemon juice
- 1 teaspoon
vanilla paste
- 1/2 teaspoon
salt
- 2 cups
pecan halves
- 1
pie crust
Directions
Pre-heat the oven to 425-degrees.
Melt the 1/2 cup butter (that’s one stick usually) in a medium size saucepan. Brown it over medium-heat for 8-10 minutes until golden brown in color. Set aside to cool.
Meanwhile in a bowl, combine the eggs, corn syrup, and lemon extract. Whip until smooth, then add the vanilla paste and salt.
Press the crust into a 9” pie plate and flute the edges as desired. See the photos for a fun twist on fluting. Use a knife to slice every 1/4” or so, then press down the alternate squares.
Add the cooled butter to the egg mix through a strainer to catch any burned bits from the butter. Stir and fold in the pecans. Add to the crust.
Bake at 425-degrees for 10 minutes, then reduce the heat to 325-degrees and cook for 55 minutes. Keep an eye on the crust during the last 15 minutes. Depending on your oven you may have to cover the pie with aluminum foil to keep the crust from getting too brown. Cool completely on the counter before covering and storing in the fridge. This pie tastes best chilled.
