November is pecan harvest season at John & Lucille's Country Retreat. These old growth trees produce great tasting pecans that are used in a wide variety of receipes, from cookies and desserts to salads. It's tradition at the retreat to stroll the yard picking up nuts while chatting with friends and family. For those who don't like to stoop, we have a tool to use so you don't have to strain you back. While staying at the Retreat, you are invited to enjoy picking up and eating pecans. You may even decide to cook a pecan pie. Visit http://www.stellacountryretreat.com/ for more information about the coast of North Carolina
One of Lucille's friends shared this receipe for pecan pie.
Katie Barker's Pecan Pie
1/2 cup sugar
1/2 cup light brown sugar
3 1/2 Tbsp. butter or margarine softened
3 eggs, lightly beaten
1 cup light corn syrup
1/2 tsp. salt
1 Tbsp. cream
1 cup pecans, broken
1 (9 inch) unbaked pie shell
Cream sugars and butter. Add eggs and mix. Add all other ingredients and mix well. Pour into pie shell. Bake in 400 degree oven 10 minutes on lowest shelf. Reduce heat to 350 degrees and bake about 30 minutes more on high shelf. The middle of the pie should "wiggle a spiffle" when taken from oven.
One of Lucille's friends shared this receipe for pecan pie.
Katie Barker's Pecan Pie
1/2 cup sugar
1/2 cup light brown sugar
3 1/2 Tbsp. butter or margarine softened
3 eggs, lightly beaten
1 cup light corn syrup
1/2 tsp. salt
1 Tbsp. cream
1 cup pecans, broken
1 (9 inch) unbaked pie shell
Cream sugars and butter. Add eggs and mix. Add all other ingredients and mix well. Pour into pie shell. Bake in 400 degree oven 10 minutes on lowest shelf. Reduce heat to 350 degrees and bake about 30 minutes more on high shelf. The middle of the pie should "wiggle a spiffle" when taken from oven.
