255990 orecchiette pumpkin pecans sage butter Recipes

pecans, unsalted butter, softened, light brown sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, melted semisweet or bittersweet chocolate

pecan halves, unsalted butter, at room temperature, sugar, all-purpose flour, salt

pecans, chopped, butter, softened, powdered sugar, vanilla extract, water, all-purpose flour, chocolate chips, powdered sugar

king arthur unbleached all-purpose flour, salt, pepper, ground nutmeg, canned pumpkin, water, butter, cubed, fresh sage leaves, thinly sliced, garlic clove, minced

butter, softened, sage, chopped, lime zest, lime juice, salt and pepper

graham cracker crumbs, chopped pecans, butter, melted, light brown sugar, cream cheese, softened, granulated sugar, vanilla extract, eggs, canned pumpkin, lemon juice, praline topping, garnishes: coarsely chopped pecan pie-glazed pecans , fresh sage leaves

fresh pumpkin ravioli, butter, fresh sage leaves, nutmeg, hazelnuts or 1/4 cup walnuts or 1/4 cup pecans, olive oil

pumpkin pecan rum cake, chopped pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter or margarine, softened, brown sugar, granulated sugar, eggs, pure pumpkin, vanilla extract, rum butter glaze (recipe below ), preheat oven to 325o f. grease 12-cup bundt pan. sprinkle nuts over bottom., combine flour , pumpkin pie spice, baking soda and salt in medium bowl. beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. add eggs; beat well. add pumpkin and vanilla extract; beat well. add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. spoon batter into prepared pan., bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. cool 10 minutes. make holes in cake with long pick; pour half of glaze over cake. let stand 5 minutes and invert onto plate. make holes in top of cake; pour remaining glaze over cake. cool. garnish as desired., rum butter glaze, melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tbsp water. bring to a boil. remove from heat; stir in 2 to 3 tbsp dark rum or 1 tsp rum extract.

wonton wrappers, canned pumpkin, egg, salt, pepper, butter, olive oil, half-and-half cream, rubbed sage, salt & pepper

pumpkin (hokkaido or butternut, deseeded), potatoes (cooked and mashed ), flour, eggs, parmesan cheese (grated and split in two portions), butter, sage (roughly chopped ), salt and pepper

pecans, unsalted butter, light brown sugar, all-purpose flour, sugar, cream of tartar, salt, water, heavy cream

pumpkin, yogurt, milk, natural peanut butter, banana, ice to thicken

pie pumpkin (either roasted or diced and boiled), mascarpone cheese (cream cheese if you cannot find mascarpone), parmesan cheese, pine nuts, chopped (also can substitute hazelnuts), egg, nutmeg, salt and pepper, semolina flour (or substitute regular), eggs, olive oil, salt, unsalted butter, ground sage, nutmeg, parmesan cheese