ALMOND POPPY SEED BREAD
We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 197 calories, Fat 9g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
POPPY-SEED TWISTS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Dough: Whisk yeast into milk in a small bowl until dissolved. Add egg, sugar, and salt. Gradually stir in flour. Turn out dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
- Roll out dough to an 11-inch square. Cut 6 tablespoons butter into very thin slices and place on bottom two-thirds of dough. Fold top one-third of dough over (like a business letter), then fold over again to make three layers. Transfer to a baking sheet, drape with plastic wrap, and refrigerate 30 minutes.
- Place dough with a short side facing you and opening on right, like a book. Roll out dough to a 10-by-15-inch rectangle. Cover bottom two-thirds with 6 tablespoons butter, fold into thirds as in step 2, and refrigerate 30 minutes. Roll out dough again; repeat process with remaining 6 tablespoons butter.
- Filling and topping: Preheat oven to 400 degrees. Stir together butter and sugar until smooth. Roll out dough on a lightly floured surface to an 11-by-16-inch rectangle. Spread butter mixture on bottom two-thirds of dough. Fold top one-third of dough over, then fold over again to make three layers.
- Place dough with a long side facing you. Brush top with egg, then sprinkle with both seeds to cover top, gently pressing seeds into dough. Cut dough in half crosswise, then cut each half into 8 slices. Twist each slice, pulling slightly to form a tight spiral. Place on parchment-lined rimmed baking sheets, pressing on ends to secure shape. Drape with a kitchen towel and let rise in a warm spot until puffed, about 15 minutes.
- Bake, one sheet at a time, until deep golden, rotating once, about 18 minutes. Let cool completely on sheets on wire racks before serving.
ALMOND POPPY SEED BREAD
My husband's favorite breakfast quick bread. When I'm in a hurry, I put the batter in muffin tins and reduce the baking time. Eitherway, it is quick and easy to whip up because you just put everything in a bowl and then mix.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
- Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
- Bake at 350°F for 1 hour or until test done with toothpick.
- Cool in pans for 10 minutes, remove from pans and cool completely.
- Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.
Nutrition Facts : Calories 351.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 49, Sodium 316.7, Carbohydrate 50.8, Fiber 0.8, Sugar 28.9, Protein 5.1
ALMOND-POPPY SEED SCONES
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
- Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)
ALMOND POPPY SEED SCONES
This scone comes out light and sweet. It has an elegant presentation, an excellent addition to a brunch table.
Provided by Marz7215
Categories Scones
Time 30m
Yield 16 scone wedges, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
- Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
- For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
- OR.
- For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
- Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
- Bake 12 minutes or until golden brown.
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30 EASY POPPY SEED RECIPES (DESSERTS AND MORE) - INSANELY GOOD
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5/5 (1)Published Dec 8, 2022Category Recipe Roundup
- Lemon Poppy Seed Muffins. These citrus poppy seed muffins are the perfect treat to start your day with. Just grab one as you head out the door. They’re fluffy, dense, and deliciously moist.
- Poppy Seed Coffee Cake. If you’re looking to make yourself an extra special sweet treat, give this recipe a go! This poppy seed coffee cake is utterly irresistible.
- Poppy Seed Kolache. This Minnesota-style, Czechoslovakian kolache pastry is stuffed with a delicious poppy seed filling. They’re the perfect little bite-sized treats to gobble up with your afternoon coffee.
- Lemon Poppy Seed Bread. Moist, delicious, and packed with crunch, this lemon poppy seed bread is oh-so scrumptious. The lemon flavor is perfectly balanced.
- Poppy Seed Rugelach. Poppy seed rugelach are the perfect holiday cookies to gobble up over the festive season. Rugelach are mini crescent-rolled pastries with a flakey dough and cream cheese filling.
- Lemon Poppy Seed Cake. Having company over? Bake up this lemon poppy seed cake! It’s the perfect treat to share with all your friends and family. This cake is loaded with fresh lemon zest and nutty, crackly poppy seeds.
- Poppy Seed Chicken. If you’re looking to make something new and exciting for dinner, whip up this casserole! It’s loaded with creamy goodness and crunchy poppy seeds.
- Spinach Strawberry Salad. Now, this is a salad everybody will love, even picky eaters! And it looks just as good as it tastes. It’s brimming with strawberries, toasted pecans, feta, and a wonderful honey balsamic poppy seed dressing.
- Autumn Chopped Salad With Creamy Poppy Seed Dressing. Every bite of this autumn salad is just divine. It’s brimming with the most amazing fall flavors.
- Poppy Seed Dressing. Turn every salad into a tasty meal with this fantastic poppy seed dressing! It’s sweet, tangy, nutty, and oh-so-creamy. There’s no need to spend extra cash on fancy supermarket dressings.
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