7 cornbread cake pecans Recipes

self rising flour, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, chopped pecans

sugar or 1/2 cup splenda substitute, for baking, brown sugar or 1/2 cup splenda blend, eggs, beaten, vegetable oil, self-rising flour, vanilla, pecans, chopped very fine

granulated sugar, brown sugar light , firmly packed, self-rising flour, pecans finely chopped, whole eggs large, beaten, vanilla extract, applesauce unsweetened, butter

self rising flour, brown sugar, granulated sugar, vegetable oil, eggs, vanilla, chopped pecans, coconut

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).