Lemonpoppyseedcoleslaw Recipes

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.

Steps:

• In a large mixing bowl combine cole slaw mix and fruit; set aside.
• Stir together poppy seed dressing and sour cream. Pour over slaw mix and toss. Serve chilled.

Steps:

• In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper.
• Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day.

Steps:

• Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
• In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
• Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.

Steps:

• Combine red and green cabbage, carrot, and spring onion in a bowl.
• Mix together the dressing, lemon rind and poppyseeds and toss with salad until well combined.
• Chill before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
• Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
• Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

Steps:

• In a large bowl, combine cabbage, carrots and green onions. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, top with sunflower kernels.

Steps:

• Combine first 3 ingredients in large bowl.
• Mix remaining ingredients until blended. Add to coleslaw mixture; toss to evenly coat.
• Refrigerate 1 hour.

Steps:

• In a blender, combine the first 5 ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Stir in poppy seeds. Store in the refrigerator.

Steps:

• Preheat oven to 375F degrees.
• Position rack in top third of oven.
• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Whisk egg, and lemon juice in medium bowl to blend.
• Add flour mixture.
• Using on/off turns, process until moist clumps form.
• Add 1/3 cup milk.
• Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
• Using floured hands, gather dough into ball.
• Flatten to 8" round.
• Cut round into 8 wedges.
• Transfer scones to large baking sheet; brush with milk.
• Sprinkle with remaining 1 tbs sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool.
• (Can be made one day ahead. Store airtight at room temperature).