Celebrate National Pecan Day with These Nutty Recipes from The Barefoot Bistro!
The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.
Patti Hilton of the Barefoot Bistro celebrates National Pecan Day with a spread so nutty Greg can’t help but double dip and no one can stop eating the pecan chewies! The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. They have daily specials and entertainment. Click here for their menu. Call 843-663-0534 for reservations.
Zucchini Bread
3 cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 TBSP Cinnamon
3 Eggs
1 cup Vegetable Oil
2 1/4 cup Sugar
3 Tsp Vanilla
2 cups grated Zucchini
1 cup Pecans
Preheat oven to 325 degrees
Grease & flour 2 8 X 4 inch pans. Sift Flour, Salt, Baking Powder, Baking Soda & Cinnamon in large bowl.
Beat Eggs, Oil, Sugar & Vanilla together in a separate bowl with a mixer. Add Flour mixture and beat well. Stir in Zucchini and Pecans. Pour batter into prepared pans.
Bake 40 – 60 minutes until toothpick comes out clean. Cool in pans on wire rack for 20 minutes. Run a knife around the edges to loosen. Invert onto wire rack and let cool completely.
Pecan Chewies
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
2 1/2 tap. Vanilla
2 Eggs
2 cups Self-Rising Flour
1 cup chopped Pecans
Preheat oven to 300 degrees. Spray a 9 X 13 pan or line with parchment paper. Melt Butter in medium saucepan over medium heat. Pour melted butter into large mixing bowl and beat together with Sugars & Vanilla until combined. Mix in Eggs followed by Flour. Stir in chopped Pecans and pour into prepared baking dish.
Bake 40 – 45 minutes until bars are light brown. Cool completely before cutting and serving.
