Thanksgiving Week:
Open Monday, Tuesday & Wednesday 7AM-2PM 
Closed Thanksgiving Day   
Friday, Saturday and Sunday 8-2

This year for the holiday season, we want to be prepared so we can serve everyone better and not run out of product.
Although online ordering is shut down due to capacity, we will still be baking for walk in traffic as fast as we can. 
1. We have mastered making our famous roll dough in a frozen version so you can take them home, let them rise and bake them fresh on the day you want to serve them.  Every package will have complete instruction on how to do this and they will come in a foil pan ready to rise & bake.  Be sure to have real butter on hand or they won't taste like Anita's Famous Rolls!

2.  We are making pies this year!  Our pies are ready to bake and on display in the lobby freezer. 
We offer-Cherry, Apple, Peach, Peach Raspberry ready to bake at home.
We also offer thaw and serve homemade pumpkin and pecan pies.  

Pie-Baking Instructions and tips:
Preheat oven to 400 degree. Place pie on baking sheet in the center of the oven for 45-55 minutes. (tip-when pie is bubbling in over, the pie is done) I would also recommend lining the baking sheet with foil so you don't have such a mess to wash up later as this will bubble over the pie pan.  
Please note: keep an eye on your pie after about 45 minutes.  You don't want it to burn.  All ovens are different and cooking time can vary.  Also, if your pie is getting too dark around the edges,  put foil around the edges to keep from burning. If you want a shorter baking time, you can also thaw your pie out overnight in the refrigerator.  Cooking time will vary so keep an eye out on it! 

Frozen rolls dough-Baking Instructions-Remove cover, let rise in a warm place till double in size-be sure the bottom of the pan is completely room temperature and all rolls in the pan are doubled in size!  Bake on middle rack, about 20-30 minutes in a 350 degree preheated oven. Generously butter the top with real butter right out of the oven. 

Tip-to make rising time faster, you can put the entire pan in the refrigerator over night (take lid off).  The rolls will thaw and rise slightly and won't need as much rising time the next day. The bottom of the pan still needs to be room temperature including in the middle.   

Be careful not to slam the oven door, jiggle the pan before putting in the oven (this will make the rolls fall!)