4 crusted cakes pumpkin ginger Recipes

crust: 1 cup graham cracker crumbs, ground ginger cookies, granulated sugar, unsalted butter, cake : 2/3 cup sugar, all spice powder, salt, cream cheese, eggs, pumpkin puree (steamed and mashed )

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).

yellow cake mix , minus 1 cup set aside for topping, margarine or 1/2 cup butter, melted, egg, milk or 2/3 cup non-dairy whipping cream, eggs, pumpkin pie mix (un-spiced) or 3 cups canned pumpkin (un-spiced), cinnamon, allspice, ginger powder, brown sugar, yellow cake mix , the cup reserved from the crust, sugar, margarine or 1/4 cup butter