Cranberry Poppy Seed Pie Recipes

CRANBERRY PIE

Steps:

• Preheat oven to 325 degrees F.
• Spread cranberries in a buttered 10-inch pie plate. Sprinkle with 1/2 cup sugar. Sprinkle with walnuts. In a bowl combine eggs and remaining 1 cup sugar. Add flour and butter and stir. Pour batter over cranberries.
• Bake for 50 to 60 minutes or until the top is brown and a tester comes out clean.

CRANBERRY POPPY SEED LOAF

Steps:

• In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
• In small bowl, combine milk margarine, Egg Beaters®, vanilla and lemon peel.
• Stir milk mixture into flour mixture just until moistened.
• Stir in cranberries.
• Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.
• Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack.
• Drizzle with Powdered Sugar Glaze, if desired.
• Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.

CRANBERRY POPPY SEED LOAF

Steps:

• 1. In a large bowl, combine flour, sugar, poppy seed, and baking powder; set aside. In a small bowl, combine milk, margarine, egg, vanilla and lemon peel. Stir milk mixture into flour mixture just until moistened. Stir in cranberries. Spread batter into greased 8x4-inch loaf pan. Bake at 350^ for 60 to 70 minutes or until tested done. Cool in pan on wire rack. Combine glaze ingredients in a small bowl and mix until smooth.

CRANBERRY-POPPY SEED-ORANGE LOAF

Steps:

• Preheat the oven to 350°F.
• Grease and flour a large loaf pan.
• Cream the butter and work in the sugar, then beat in the egg and the orange zest.
• Mix the flour with the baking powder, the salt and the poppyseeds.
• Fold the flour into the sugar mixture alternately with the orange juice and the milk.
• Gently stir in the chopped cranberries.
• Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
• If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.

POPPY SEED PIE

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.