Crock Pot Pumpkin Bread & Honey Butter

At The Shmear Cafe we make a very popular, very yummy, Cinnamon Honey Butter. You can make a similar version at home by stirring a drizzle of honey into some softened butter and sprinkling with cinnamon, delicious enjoyed with the Pumpkin Bread below. This recipe comes courtesy of the Crockin’ Girls Cookbook (a favorite!).

Crock Pot Pumpkin Bread

• 1/2 can pumpkin
• 1/2 (8 oz) block cream cheese, softened
• 2 Eggs
• 1 Cup Sugar
• 1 Teaspoon baking soda
• 2 Cups Flour
• 1 Teaspoon cinnamon
• 1 Stick of butter or margarine, melted
• 1 Cup pecans or nut of choice (optional)

1. In a medium mixing bowl, stir together the pumpkin and cream cheese.
2. Mix in the next six ingredients until well blended. Stir in nuts
3. Spray bottom of slow cooker with baking spray and pour batter into crock.
4. Cover and cook on HIGH for 3 hours or until toothpick inserted comes out clean.
5. When done, remove crock from heat and let cool for 10-15 minutes. Flip onto a platter and serve warm or at room temperature.

Cafe Hours & Everything Matza

The Shmear Cafe will remain closed this closed this week in observance of Passover.

By Saturday, most of us have had enough matza to see us through until 2016 and are desperately craving a bagel (from The Shmear Cafe, of course). Well, we haven’t found a matza bagel that we liked enough to share, but we have found a recipe for Everything Matza that we think might get you through the weekend!

Everything Matza with Shmear and Lox by Breakfast to Bed

This, is a process. An easy one. Take the matzoh, lightly butter it, top it with salt, the lightest sprinkle of garlic powder, the lightest sprinkle of onion powder, and the most gentle handed pinch of dried tarragon. (fennel is a no-no, and tarragon has a similar flavor) Put the matzoh in the toaster oven for approximately 4 minutes, top with cream cheese, lox, onion, and caper. MMMMMMMM.