Latham® Seeds Welcomes Brad Leckrone
As a father of seven and grandfather of four, Brad Leckrone is happily busy with family at home. While partnering with Latham Seeds for the past eight years as an outside IT account manager, Brad says he felt like he was working with family, too.
“I always found my interactions with Latham to be pleasant and professional,” Brad says. “I appreciate the way Latham Seeds conducts itself, and the Latham family has a good reputation. When the opportunity arose to join the team, I felt it would be a great move.”
Brad is now a Seed Account Manager (SAM) working from Alexander, but his IT background and knowledge of Latham’s technology needs already have been put to good use within the company. In his new role with Latham, Brad says he is most looking forward to continuing to help people — dealers, customers and colleagues alike.
“I really enjoy helping people,” he says. “I’m here to help.”
Brad and his wife, Miriam, live on a small farm in North Central Iowa, where they cash rent the tillable ground and have a few cows, horses, chickens and “the regular assortment of dogs and cats.” As a family, they enjoy target shooting, horseback riding and watching their daughter compete in horse jumping shows. They also like to fish and spend time on the boat.
With much of his extended family hailing from Indiana, the Leckrones are sharing a Hoosier favorite recipe for Sugar Cream Pie. (Brad guarantees that Wicks Sugar Cream pies are the best!)
Baking The Perfect Wick’s Sugar Cream Pie | Del Buono’s Bakery (delbuonosbakery.com)
Sugar Cream Pie
Ingredients
- 1 - 9-inch pie crust (baked)
- ¼ cup cornstarch
- 1 cup white sugar
- 6 Tablespoons butter
- 2 cups Half & Half cream
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
Instructions
- Bake pie crust and cool completely.
- Then preheat oven to 375 degrees Fahrenheit.
- In a large saucepan, mix cornstarch and sugar.
- Add 4 tablespoons butter and Half & Half; stir in milk and bring to a boil. Cook over medium heat, stirring constantly, for about two minutes until mixture becomes thick and creamy.
- Remove from heat and stir in the vanilla. Pour mixture into pie crust.
- Drizzle remaining 2 tablespoons of melted butter over top and sprinkle with cinnamon. Bake for about 15 to 20 minutes, or until top of pie filling is golden brown.
- Cool on a wire rack; refrigerate for at least 1 hour before serving.
NOTE: The filling is cooked prior to being poured into the baked shell. Real butter and Half & Half are must-haves for this recipe!
