78830 pecan down baby cakes Recipes

light brown sugar, sugar, all-purpose flour, cinnamon, ground mace, ground ginger, ground allspice, butter, cut into small pieces, coarsely chopped pecans, butter, light brown sugar, sugar, eggs, lightly beaten, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk

soft butter, brown sugar (1 lb), ground nutmeg, ground cinnamon, ground allspice, baking powder, eggs, plain flour (14 oz), milk, bourbon, chopped toasted walnuts (optional) or 1 cup pecans (optional), butter (for syrup), sugar (for syrup), bourbon (for syrup)

all-purpose flour, baking powder, salt, ground ginger, nutmeg, sugar, vegetable oil, eggs, separated, boiling water, vanilla extract, tightly packed shredded sweet potatoes (see note ), toasted pecans (1 1/2 cup.), apricot preserves, loosely packed shredded coconut, sugar, cream of tartar, water, salt, egg white (from 4-5 eggs), vanilla extract, almond extract

egg whites (about 10), king arthur unbleached all-purpose flour, cream of tartar, vanilla extract, sugar, chopped pecans, cream , optional

nonstick vegetable oil spray, cake flour, baking powder, salt, sugar, unsalted butter, room temperature, vanilla extract, eggs, whole milk, pecans, toasted, finely chopped, dark corn syrup, mild-flavored (light) molasses, baking soda, water, baking soda, sugar, buttermilk, unsalted butter, dark corn syrup, bourbon, vanilla extract, vanilla ice cream

sugar, dark karo syrup, butter, melted, eggs, chopped pecans, salt, room temp cream cheese, brown sugar, flour, eggs, heavy whipping cream, vanilla

grahm cracker crumbs 1/4 cup sugar, melted butter 1/4 cup light brown sugar, chopped pecans, grease a 9in spring form pan, combine ingredents and press into pan up about quater in. on side., pumpkin 1 1/2 tsp cinnamon, nutmeg 1/2 tsp ginger, light brown sugar 2 tbsp heavy cream, cornstarch 1 tbsp bourbon, packs of cream cheese 1/2 cup sugar, salt 3 eggs, vanilla

grahm cracker crumbs, sugar, melted butter, light brown sugar, chopped pecans, grease a 9in spring form pan, combine ingredents and press into pan up about quater in. on side.

flour, sugar, salt, cinnamon, margarine, shortening, water, cocoa, eggs well beaten, soda, buttermilk, vanilla, chocolate frosting, margarine, cocoa, milk, powdered sugar, chopped pecans, vanilla

butter, at room temperature, powdered sugar, vanilla, all-purpose flour, minced pecans, ground cardamom

granulated sugar, butter, softened, fat-free cream cheese, egg, egg white, vanilla extract, all-purpose flour (about 5 1/2 oz), baking powder, baking soda, salt, nonfat buttermilk, light corn syrup, dark brown sugar, butter, chopped pecans, egg, beaten

shortening, sugar, eggs, king arthur unbleached all-purpose flour, quick-cooking oats, baking powder, salt, milk, pecan halves, sugar, grated orange peel, cold butter

butter, softened, sugar, eggs, plain yogurt, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, whole-berry cranberry sauce, chopped pecans, brown sugar, sugar, ground cinnamon

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).

unsalted butter, cut into 1-inch pieces and softened , plus additional for buttering pans, cake flour (not self-rising), baking powder, baking soda, salt, ground cinnamon, freshly grated nutmeg, ground ginger, ground allspice, light brown sugar, eggs , at room temperature 30 minutes, pure vanilla extract, sour cream, pecans, toasted, cooled, and finely chopped (3 oz), cream cheese, softened, unsalted butter, softened, grated fresh lemon zest, sugar (from a 1-lb package), fresh lemon juice, pecans, toasted, cooled, and finely chopped (5 oz)

pecan sandie cookies, enough melted butter to hold crumbs together aprox 4 or 5 tbsp, butter pecan ice cream,softened, caramel ice cream topping

pecans, chopped, yellow cake mix, quick-cooking oats, butter, melted, milk chocolate chips or 1 (1 1/2 oz) package semisweet chocolate morsels, caramels, water

pecans, chopped, yellow cake mix, french vanilla instant pudding, water, crisco cooking oil, dry light rum, eggs, unsalted butter (1 stick), granulated sugar, water, dry light rum