Gee Family's Fall Daze

This is our story

While growing up in Amarillo, I prayed for God to bring a man that loved the Lord into my life. In July of 2000, God did just that! But He also gave me my unspoken prayer request…to be a Farmer’s wife.

Tim grew up, outside of Hereford, in a farming family. Thinking everyone knew everything about farming, he was shocked that I knew nothing! He watched as I was fascinated by all the workings of a farm and learned how God created all things to work together. It was amazing!

That is why Gee Family Fall Daze was created. Our family wants you to experience the same awe and amazement as I still do!

what's included

  1. Samuel’s Hayride.
  2. The Barnyard Corn Maze.
  3. 3 Acre Fairy Tale Trail Corn Maze.
  4. Learn while touring the 3 types of corn that we grow – Field Corn, Sweet Corn and Popcorn.
  5. Crank the handle of the Gee Family’s corn sheller.
  6. Crank the handle of a wheat grinder and grind whole wheat flour. Learn the parts of wheat, too
  7. Corn shucking contest.
  8. Giant Hay Slide.
  9. Learn while touring the cotton and milo fields.
  10. “Sally’s Corn Shootin’ Range.”
  11. “Bobby’s Big Jump” Pillow.
  12. Learn the life cycle of corn.
  13. Tractor – hop inside our biggest tractor on the farm.
  14. Ride the “Kernel Express.”
  15. Tour our Sweet Corn harvesting equipment.
  16. Tour “The First Hens” Coop. Learn about the women each hen is named after.
  17. Learn the Parts of The Pecan and the stages in it’s development
  18. Popcorn Patch *Popcorn is extra 50¢/ear
  19. Sweet-As-Pie Pumpkin Patch *Pumpkins are 0.40/lb.
  20. Just For Decor Pumpkin Patch *$0.40/lb.
  21. Sunflower Fields *Flowers 2 for $1
  22. Ornamental Milo Fields *Milo heads 2 for $1
  23. And Many More!


$5.00 plus tax

Ages 4 and over
Cash, Check and Credit Card Accepted
Includes unlimited enjoyment of all the attractions. Certain products are extra:

  • Just For Decor Pumpkin Patch *$0.40/lb.
  • Popcorn Ears 2 for $1
  • Ornamental Milo Fields *Milo heads 2 for $1
  • Sunflower Fields *Flowers 2 for $1


Saturdays in October • 10am – 7pm
7651 South Whitaker Rd. • Amarillo, TX



Michele Gee's favorite recipe for Thanksgiving


  • 1 sugar pumpkin (2 cups)
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk


Cut pumpkin in half and remove seeds. Place cut side down on cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 30-40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from peel. Either mash or puree in small batches in a blender. Increase oven temperature to 450 degrees F. In a large bowl slightly beat eggs. Add brown sugar, flour, salt, 2 cups of pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake 10 minutes at 450 degrees F, then reduce oven temperature to 350 degrees F. Bake an additional 40-50 minutes, or until toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, refrigerate overnight for best flavor.


Cook Time:

Different varieties and sizes of popcorn will differ in cook time length. Listen carefully! When the popping begins to slow, take the bag out of the microwave.


  • 1 dried corn on the cob
  • 1 small paper bag
  • Salt
  • Melted butter


Place your dried corn on the cob in the paper bag. Fold over the bag twice to secure the end. Place it in the microwave for 1 1/2-2 1/2 minutes or until the popcorn starts popping slowly. Transfer your popcorn into a bowl and toss with salt and melted butter. If you decide to shell your popcorn, cook as you would popcorn kernels you buy at the store. 



  • 4 cups pumpkin puree
  • 3 cups brown sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 12 tablespoons lemon juice


  1. In a 6 quart crock-pot combine all ingredients and stir well to mix in spices.
  2. Cover crock-pot and cook low for 8 hours; giving it a stir every hour or two to prevent sticking.
  3. Finished pumpkin butter will mound up on the spoon when done.
  4. Store in jars and freeze for 6 months or refrigerator for 4-6 weeks.


Prep: 45 Minutes | Level: Easy | Cook: 45 minutes | Serves: 6


  • 2 whole small pumpkins
  • When using your pumpkin puree, make sure to drain the excess water before use. Then measure amount for recipe.


  1. Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don’t have to be too thorough with this.
  2. Repeat until all the pumpkin pieces are largely free of seeds and pulp.
  3. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be light golden brown when done.
  4. Peel of the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
  5. Pulse the pumpkin until smooth. If it looks to dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
  6. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done. 
  7. You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use. 
  8. To store it in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, and then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.



  • 1 c. cornmeal
  • 3 c. all-purpose flour
  • 1⅓ c. sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup. melted butter
  • 2 Tablespoons. honey
  • 4 eggs, beaten
  • 2½ cups whole milk


  1. Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
  2. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
  3. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
  4. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
  5. Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

Grandma Gruhlkey's Pumpkin Bread


  • 3 ½ cups flour
  • 3 cups sugar 2 teaspoons soda
  • 1 ½ teaspoons salt 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 eggs 1 cup vegetable oil
  • 2/3 cup water
  • 1 cup pecans
  • 2 cups pumpkin puree


Add 4 eggs, 1 cup vegetable oil, 2/3 cup water, 1 cup pecans and 2 cups pumpkin puree to the dry ingredients. Mix and put into 2 loaf pans. Cook 350 degrees for 55-60 minutes.

Christina's Pumpkin Roll


Powdered sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s pumpkin
1 cup chopped walnuts (optional)

Filling: 1 8-ounce package cream cheese, softened 1 cup sifted powdered sugar 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar


Preheat the oven to 375 degrees. Grease 15 by 10 inch jelly-roll pan; line with wax paper. Great and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin.

Pour onto the wax paper. Sprinkle with nuts.

Bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Mayberry after Midnight Pumpkin Bread

From the Mayberry Cookbook


6 eggs
3 cups sugar
2 curs oil plus 4 tablespoons
3 1/2 cups pumpkin puree
4 1/2 cups all purpose flour
2 1/2 teaspoons baking soda
3 teaspoons baking powder
3 teaspoons vanilla extract
2 teaspoons salt
3 teaspoons cinnamon
3 cups walnuts


Grease and flour five 1 pound coffee cans. In a large bowl beat the eggs. Add the sugar and beat well. Add the oil and pumpkin, mixing well. Mix in the remaining ingredients. Fill the cans equally with the batter. Bake in a 350 degree oven for 50 to 60 minutes. Turn out onto a cooling rack.

This bread freezes well.

Makes 5 loaves.

Grandma Gruhlkey's Pumpkin Cake


4 large eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
1 cup pumpkin puree


Mix all ingredients together until smooth. Bake in a greased and floured bundt pan for 1 hour at 350 degrees.

You can also make cupcakes by baking them for 20 minutes at 350 degrees.

Frosting: 2 3-ounce packages cream cheese, softened 1 tablespoon vanilla extract 3 cups confectioner’s sugar

Beat until mixed. Spread on cooled cake.

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