73183 pecan lobster cakes pumpkin Recipes

pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, mccormick pumpkin pie spice , divided, mccormick pure vanilla extract, salt, yellow cake mix, chopped pecans, butter, melted, cream (optional), spiced pecans, sugar, mccormick pumpkin pie spice, salt, egg white, pecan halves

pumpkin, evaporated milk, eggs, sugar, nutmeg, ginger, cinnamon, salt, yellow cake mix (or spice), butter, pecans (or other nuts)

pumpkin spice, pumpkin, evaporated milk, granulated sugar, eggs, salt, chopped pecans (optional), yellow cake mix, butter or 1 cup margarine

cake, spice cake mix + the ingredients called for on the pkg, chopped pecans, coconut-pecan filling, light corn syrup, sugar, evaporated milk, butter, egg yolks - slightly beaten, vanilla, flaked coconut, chopped pecans, chocolate frosting, cream cheese - softened, light corn syrup, tblspn butter, icing sugar, unsweetened cocoa powder, vanilla

chopped pecans, spice cake mix, canola oil, water, eggs, ripe banana, mashed , about 3/4 cup, chocolate chip, vanilla frosting, chocolate dipped pecans (optional)

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.

crushed vanilla wafers, chopped pecans, butter, softened, spice cake mix, pumpkin, butter, softened, eggs, powdered sugar, butter, softened, cream cheese, softened, vanilla, caramel topping, pecan halves

pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, yellow cake mix, pecans, chopped, butter or 1 cup margarine, melted

chopped pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter, softened,divided, sugar, divided, brown sugar, eggs, pumpkin, vanilla extract, water, rum (may substitute 1 tsp. extract)

margarine, softened, brown sugar, sugar, frozen egg substitute, thawed, pumpkin, bourbon, all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, chopped pecans, vegetable oil cooking spray

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).

pecans, chopped, all-purpose flour, pumpkin pie spices (ground ), baking soda, salt, butter, softened (or use margarine), brown sugar, eggs, pumpkin puree, vanilla extract, butter (or use margarine), brown sugar, water, dark rum (or use 1 tsp rum extract instead)

pumpkin, eggs, beaten, vegetable oil, water, sugar, all purpose flour, baking soda, salt, cinnamon and nutmeg, ground ginger, total) mix of dried cranberries and fresh ones (add more if you wish), pecan streusel topping, pecans that you have ground or chopped, brown sugar, whole wheat pastry flour (can use regular whole wheat too), oatmeal (uncooked ), unsalted butter, sorry about odd measurements-this recipe covers 35 muffins with a smidge left over for future use-can freeze it)

cake, yellow cake mix (reserve 2/3 cup), melted butter or margarine, egg, dark brown sugar, reserved cake mix, white corn syrup, vanilla, eggs well beaten, pecans

pecans (6 1/4 oz), matzo cake meal, sugar, eggs, separated, at room temperature, grated fresh lemon zest, fresh lemon juice, salt, chilled heavy cream (optional), strawberries , sliced lengthwise (2 cups)

pecans, chopped,toasted, brown sugar, ground cinnamon, all-purpose flour, baking powder, baking soda, salt, butter, room temperature, sugar, sour cream, eggs, lemon juice, vanilla

pecans (6 1/4 oz), matzo cake meal, sugar, sugar, eggs, separated, at room temperature, grated fresh lemon zest, fresh lemon juice, salt, chilled heavy cream (optional), strawberry , sliced lengthwise (2 cups)

crushed vanilla wafers, pecans, chopped, butter or 3/4 cup margarine, softened, spice cake mix, pumpkin, butter or 1/4 cup margarine, softened, eggs, powdered sugar, butter or 2/3 cup margarine, softened, cream cheese, softened, vanilla, caramel topping, pecan halves