POPPY SEED DRESSING
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 3/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days.
LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
POPPY SEED COOKIES
From Penzeys Spices Christmas 2008 magazine. They say "These cookies are rich and buttery. The poppy seeds add a nice texture and flavor". I haven't made these but I want the recipe in my cookbook so I'm posting it. The picture shows the unbaked cookie "logs" and finished cookies edged in red and green colored sugar. The middle of the cookies looks richly dotted with poppy seeds. Prep time does not include a few hours chilling time.
Provided by Ann Marie F
Categories Dessert
Time 17m
Yield 42-50 cookies
Number Of Ingredients 9
Steps:
- Cream the butter
- Add the sugar, egg, and vanilla and mix well
- In a separate bowl mix together the flour, almonds, poppy seeds and salt.
- Gradually add the to the butter mixture and beat well.
- Divide the dough in half and roll into logs.
- Roll the logs in colored sugar if desired.
- Wrap in wax paper and chill for a few hours.
- Preheat oven to 325.
- Slice the logs about 1/4 inch thick and bake at 325 for about 12 minutes or until the edges start to brown.
POPPY SEED SQUARES
This is a poppy seed square with a twist. A cake like base with the topping of a nanaimo bar. This square is totally addictive,but not as sweet as a nanaimo bar. It will become a regular on your dainty tray. I have been making this for years and it is our favorite. Get it into the freezer quick or you will pick at it until it all gone.
Provided by Dotty2
Categories Bar Cookie
Time 1h5m
Yield 42 squares
Number Of Ingredients 18
Steps:
- Beat egg whites until stiff and set aside.
- Beat egg yolks and sugar.
- Add oil, milk and vanilla.
- Mix.
- Add dry ingredients.
- Mix.
- Fold in beaten egg whites.
- If adding the cherries or nuts they can be folded in now.
- Pour into greased and floured 9x13 cake pan.
- Bake at 325F 35-40 minutes ( until tester comes out clean).
- cool.
- Filling:.
- cream butter.
- Combine milk with custard powder and add to butter.
- Mix in icing sugar. ( add a bit more milk if you need to).
- Spread over cooled base.
- Let set in fridge for about 30 minutes then add glaze.
- Glaze:.
- Melt chocolate and butter ( I usually do this step in the microwave) and spread over filling.
- Refridgerate, then cut into squares.
- This Square can be frozen.
- Prep time is approximate.
- Enjoy.
Nutrition Facts : Calories 140.6, Fat 7.9, SaturatedFat 2.9, Cholesterol 22.9, Sodium 31.6, Carbohydrate 17, Fiber 0.5, Sugar 13.8, Protein 1.4
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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