CRANBERRY POPPY SEED PIE
Steps:
- Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.
POPPY SEED CREAM PIE
I was craving Poppy Seed Torte, but didn't have the ingredients for a crust. However, I did have a frozen pie crust that needed to be used so I threw this together. It appeared to make enough for two pies. (Since I only had one crust, I put the rest of the filling in a bowl and ate it alone. Yum!) I served it right away but found the pie did not keep its shape. I put the rest in the freezer and that works just great to keep it firm. Cooking time is for baking the crust. I'm not sure of the time it takes to firm up in the freezer...
Provided by nranger7
Categories Pie
Time 30m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bake pie crust according to package and let cool.
- Prepare pudding with milk according to package.
- Fold in Cool Whip and poppy seeds.
- Pour mixture into pie crust.
- Put pie in freezer.
- Serve after pie has firmed up enough to cut into slices.
- Store pie in the freezer to keep its shape.
Nutrition Facts : Calories 191.2, Fat 11.5, SaturatedFat 6.4, Cholesterol 5.7, Sodium 209, Carbohydrate 19.8, Fiber 0.5, Sugar 12.8, Protein 2.7
POPPY SEED PIE
This is a combination of recipes that I've found. If you can't find ground poppyseeds, use a spice mill or coffee grinder with whole poppyseeds.
Provided by Mysterygirl
Categories Pie
Time 28m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt.
- Cook for 5 minutes over boiling water.
- Remove from heat.
- Beat egg yolks until creamy in a bowl.
- Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don't cook (This is very important because you don't want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture.
- Pour into the pre-baked pie shell.
- In a small bowl, combine the sugars.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase mixer speed to medium-high.
- Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly.
- Add the vanilla.
- Beat the whites until thick and glossy, about 30 seconds longer.
- Carefully spread the meringue over the filling, being sure to cover the pie entirely.
- Bringing the meringue to the edges will ensure that the filling is"sealed".
- Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
Nutrition Facts : Calories 321.5, Fat 18.1, SaturatedFat 5.4, Cholesterol 91.1, Sodium 86.7, Carbohydrate 34.2, Fiber 2.4, Sugar 28, Protein 8.2
POPPY SEED CREAM PIE
Not your usual type of sweet pie, but if you like poppy seeds, you'll probably like this. Cooking time is approximate.
Provided by KyJo5096
Categories Pie
Time 40m
Yield 2 8" pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch and eggs.
- Beat well with hand mixer.
- Gradually beat in milk, cream and poppy seeds.
- Place in a saucepan and heat until thickened.
- Remove from heat.
- Add vanilla and beat again to form a smooth custard.
- Cool slightly and pour into baked pie shells.
- Cover lightly with waxed paper to keep moist and smooth.
- Refrigerate until custard is set before serving.
Nutrition Facts : Calories 389.3, Fat 23.4, SaturatedFat 9.3, Cholesterol 106.2, Sodium 199.6, Carbohydrate 38.3, Fiber 1.4, Sugar 19.4, Protein 7.6
POPPY SEED BREAD
Loaf around! This bread is in the oven after quick and easy mixing, and it's worth the wait while it's baking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 180 mg
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