LEMON POPPY SEED LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
LEMON POPPYSEED DRESSING
A wonderful dressing for your favorite salads!
Provided by Lisa Weston
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 6.7 g, Fat 12.8 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 107.6 mg, Sugar 5.9 g
LEMON POPPY SEED PUFFS
Provided by Food Network
Time 47m
Yield 8 puffs
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
- Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.
LEMON POPPY SEED PUFFS
Simple and delicious. This is actually a pull-apart "bread". Lemon and poppy seeds are always a good combo. Throw in cream cheese and sugar, and you have a definite winner!
Provided by Nana Lee
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
- In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
- Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
- Fill each opening with 2 rounded tablespoons cream cheese mixture.
- Press edges firmly to seal.
- Dip filled biscuits in melted butter; coat with poppy seed mixture.
- Place in ungreased jumbo nonstick muffin cups.
- Bake 13 to 17 minutes or until puffed and golden brown.
- Cool 10 minutes.
- Run knife around edge of each puff to loosen; remove from muffin cups.
- Serve warm.
- Store in refrigerator.
Nutrition Facts : Calories 520, Fat 30.3, SaturatedFat 15.6, Cholesterol 61.7, Sodium 812.9, Carbohydrate 58.3, Fiber 1.2, Sugar 36.4, Protein 6.3
LEMON POPPY SEED TRUFFLES
I grew up having a lot of poppy desserts, so I thought of it right away! You don't have to grind the poppy, but it's just the texture I prefer - you can do it easily in a coffee grinder or buy it already ground! Cooking time is really the chilling time.
Provided by Cadillacgirl
Categories Candy
Time 3h
Yield 36 truffles
Number Of Ingredients 7
Steps:
- Cream together the Neufchatel cheese, poppy seed, lemon juice, and zest. Add the icing sugar to thicken up the mixture (add 1 more tbsp if you want it sweeter). Put in the fridge to set - about 2 hours.
- Line a cookie tray with wax paper. Using small scoop (about 1 tbsp), make small balls of the truffle mixture (or you can just scoop out 1 tbsp at a time and roll into a ball between your palms).
- As you finish the tray, put it in the fridge for about 15 minutes to be ready for dipping.
- Melt the chocolate in a double boiler or the microwave and have the sprinkles in a bowl. Using a fork, dip each truffle into the white chocolate and then the sprinkles and return to tray to set (I like to dip just the top half and have the bottom half "naked", with the chocolate kind of running down it).
- To serve, put the truffles in little foil candy cups and put on a serving tray or in a gift box to give away!
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