Pecan Poppy Seed Loaves Recipes

Steps:

• Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
• Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
• Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
• Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
• Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
• Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
• Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
• Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
• Just before serving, dust with powdered sugar and slice.
• Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour two 9-inch loaf pans.
• In small bowl, stir together flour, salt and baking powder; set aside.
• In large bowl, beat eggs and add milk, oil and sugar.
• Add poppyseeds and vanilla, then fold in pecans.
• Fold dry ingredients into batter and stir until batter is smooth.
• Pour batter into prepared pans and bake 1 to 1 1/4 hours, or until loaves test done.
• Remove loaves from pan and place on wire rack.
• Meanwhile, combine sugar and orange juice in small saucepan.
• Bring to a boil, then spoon glaze over warm loaves.
• Let cool before slicing.

Steps:

• Soak poppy seed in hot water at least 10 minutes.
• Mix pudding, cake mix, oil and eggs.
• Beat 1 minute. Add seed and water.
• Mix well.
• Bake 50 minutes at 350 degrees.
• Use 2 loaf pans or 1 Bundt pan.
• Let stand 10 minutes; remove from pan(s).

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Steps:

• In bowl mix poppy seeds and water. Add cake and pudding mixes, eggs and oil. Beat on medium for 2 minutes. Stir in pecans. Pour into 2 greased loaf pans (8x4x2 inches. Bake at 350 for 45-50 minutes.