Cherry Poppyseed Twinks Recipes

HOW TO MAKE POPPYSEED FILLING (2 WAYS)

Steps:

• Rinse poppy seeds thoroughly in a fine mesh colander, then drain them and transfer to a medium sauce pan.
• Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes.
• Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth on lid to catch stray poppy seeds. Life is just easier when you use a fine mesh sieve.
• Push the poppy seeds through a food grinder, using the fine grinding plate. I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches. Note: If using a meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work. Drain off excess liquid if any has accumulated in the bowl.
• Mix 8-10 ounces of sweetened condensed milk into ground poppy seeds. I like to add 10 oz. Add raisins if desired (depending on the recipe you're making). Store in tupperware and refrigerate until ready to use.

POPPY SEED THUMBPRINTS

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

POPPY-SEED-CHERRY-CAKE WITH CRUMBLE TOPPING

Steps:

• Preheat the oven to 200°C (400°F). If using tinned cherries, drain thoroughly.
• In a big bowl combine flour, baking powder, sugar, vanilla and poppy seeds. Using a spoon mix in applesauce, oil and cherry juice.
• Pour dough onto a paper-lined baking sheet and spread cherries on top of it.
• Combine the ingredients for the crumb topping and work into crumbs. Spread on top of cake.
• Bake for 30 minutes unitl lightly browned and toothpick inserted in center of cake comes out clean (check slightly before end of baking time and cover cake if it gets too dark).
• This is great served slightly dusted with icing-sugar, some whipped cream or some vanilla ice-cream.