79547 sticky pecan down baby cakes Recipes

nonstick spray for baking, brown sugar, butter, honey, coarsely chopped pecans, shredded orange peel, all-purpose flour, baking powder, baking soda, salt, eggs, granulated sugar, cooking oil, carton dairy sour cream, vanilla

nonstick spray for baking, brown sugar, butter, honey, coarsely chopped pecans, shredded orange peel, all-purpose flour, baking powder, baking soda, salt, eggs, granulated sugar, cooking oil, carton dairy sour cream, vanilla, orange peel curls (optional)

pecan halves, chopped onion, rubbed sage, olive oil, sweetened dried cranberries, chopped, all-purpose flour, salt, baking soda, pepper, eggs, buttermilk

unsalted butter (1 stick), honey, brown sugar, pecans, coarsely chopped, flour, baking powder, baking soda, salt, eggs, sugar, oil, vanilla, sour cream

all-purpose flour, baking powder, ground cinnamon, salt, eggs, lightly beaten, nonfat milk, vegetable oil, applesauce, brown sugar, vanilla extract, margarine, melted, brown sugar, chopped pecans

low-fat milk, granulated sugar, granulated sugar, vegetable oil, salt, active dry yeast, warm water (110f/43cup), egg, all-purpose flour, melted & cooled butter, brown sugar, water, coarsely chopped pecans, ground cinnamon

cake, fresh plums, chopped, fresh blackberries, all-purpose flour, polenta, baking powder, salt, granulated sugar, lemon or orange zest, eggs, at room temp, whole milk, at room temp, canola oil, vanilla extract, icing (optional), powdered sugar, milk, lemon or orange juice

pecans, chopped, spice cake mix, pumpkin, vegetable oil, eggs, butter, sugar, water, grated orange peel, orange juice

pecans chopped, spice cake mix, pumpkin, vegetable oil, eggs, orange syrup recipes below

pecan halves, all-purpose flour, baking powder, salt, heavy cream, brown sugar , packed, cinnamon, unsalted butter, very soft

pecans, firm sour dough bread , torn into pieces, mayonnaise, lemon juice, dijon mustard, egg yolk, lump crab meat, minced chives, butter

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

melted butter, pecan halves, 1 in each cup, brown sugar, flour, ground hot air popped corn, baking powder, salt, granulated sugar, melted butter, milk, eggs, well beaten, granulated sugar, cinnamon, melted butter, brown sugar, chopped pecans

pre-mixed boule dough, brown sugar, freshly grated nutmeg, ground black pepper, ground cinnamon, pecan halves, salt, salted butter, softened, sugar, toasted pecans, chopped, unsalted butter, softened

active dry yeast, warm milk (about 110 degrees ), vanilla bean, split, flour, eggs, warm water (110 degrees ), sugar, salt, butter, plus 2 tbsp, room temperature, egg, beaten, sugar, cinnamon, butter, light brown sugar, pecan pieces

brown sugar, butter, honey, pecans, coarsely chopped, orange peel, finely shredded, flour, baking powder, baking soda, salt, eggs, granulated sugar, vegetable oil (yes 1 cup), sour cream, vanilla

food cake mix (duncan hines moist deluxe preferred), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), butter or 1/2 cup margarine, milk, cocoa, powdered sugar, vanilla, chopped pecans

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).