Holiday Favorites- Pumpkin Pie Cake

Pumpkin Pie Cake

Preheat oven 350*
Bake time 50-55 mins.

Difficulty - Easy

Ingredients
for the Crust


-1 box yellow cake (save 1 c. for topping)
-1 stick butter, melted
-1 egg well beaten

Ingredients

for the Filling

-1 large can pumpkin
-1 1/2 t. cinnamon
-3 eggs
-1 1/2 c. brown sugar
-1/4 c. sugar
-2/3 c. evaporated milk

Ingredients

for the Topping

-1 c. cake mix

-1/2 c. sugar

-1/2 stick butter or 1/4 cold margarin

Directions

1. Grease and flour 9X13 pan

2. Combine melted butter and beaten egg

3. Add to cake mix (THEN COOK FOR 5 MINS.)

4. After Filling and Topping direction (below) bake for 50-55 mins.

5. Enjoy!

for Filling

1. Simply mix all ingredients well

2. Spread over cake crust

for Topping

1. Combine cake 1 c. cake mix and sugar

2. Add stick butter

3. Crumble and sprinkle over filling

4. Then, sprinkle with chopped pecans

Source: Home recipes

Holiday Favorites- Chocolate, Almond, and Raspberry Tart

Chocolate, Almond, and Raspberry Tart

Preheat oven 350*

Bake time 15 mins

Difficulty - Medium

Ingredients

for the Crust

• -1 1/4 c. finely ground chocolate wafer cookies (about 25)
• -5 tablespoons unsalted butter, melted

for the Filling and Topping

• -6 oz. almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups)
• -6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
• -1/2 c. heavy whipping cream
• -3 half-pint baskets fresh raspberries
• -2 T. seedless raspberry jam
• -2 t. kirsch (clear cherry brandy)
• -Sliced almonds, toasted

Directions

1. Combine cookie crumbs and 5 tablespoons butter in medium bowl 

2. Stir until crumbs are evenly coated and beginning to stick together

3. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom

4. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. 5. Cool crust completely on rack

For filling and topping

1. Sprinkle almond paste over crust

2. Gently press to even layer

3. Place chocolate in medium bowl

4. Bring cream to simmer in small saucepan

5. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth

6. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day!

7. Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through

8. Then, brush the glaze over berries. Sprinkle almonds around edge of tart. 

DO AHEAD: can be made 6 hours ahead. Chill uncovered.

Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.

• Special equipment
• 1 9-inch-diameter tart pan with removable bottom

• Ingredient info
• Almond paste is available in the baking aisle of most supermarkets and at specialty foods stores.

Source: http://www.epicurious.com/recipes/food/views/Chocolate-Almond-and-Raspberry-Tart-362594#ixzz1fESZ2wQm

Recipe of the Week- Lemon Poppy Seed Muffins

        Sorry for so many muffin recipes lately, I will have more variety... soon, but lately the recipes that I have been revealing were the hit recipes of the products that sold very well at the coffee stand.  So I will continue with Lemon Poppy:

Lemon Poppy Seed Muffins

Preheat oven 325*

Bake time 12-15 mins.

Ingredients

-3 c. flour

-1 T + 1 1/2 t. baking powder

-1 1/2 t. salt

-2 1/2 c. sugar

-3 eggs

-1 1/8 c. oil

-1 1/2 t. vanilla

-1 1/2 t. almond extract

-1 1/2 t. butter flavor

-1 1/2 c. milk

-1 1/2 T poppy seed

Ingredients for the Glaze

-1/2 t. vanilla

-1/2 t. almond

-1/2 t. butter

-1/2 c. orange juice

-3/4 c. sugar

Directions

1. Combine the first four ingredients (flour, baking powder, salt, & sugar) in a large mixing bowl

2. In a separate bowl, mix the oil, almond, vanilla, and butter flavor

3. Then add the oil mixture and eggs into the large mixing bowl

4. Slowly add the milk and poppy seed

5. Pour the batter into the tins and bake

6. Make the glaze while the muffins are baking by simply combining all ingredients together

7. Let muffins cool for about 5 minutes before brushing on the glaze

8. Enjoy!