Orange Poppy Seed Wafers Recipes

ORANGE SLEEPY POPPY CUPCAKE WITH SPIKED ORANGE CREAM CHEESE FROSTING

Steps:

• For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
• In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
• Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
• For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
• Using a piping bag, pipe the frosting onto the cupcakes.

ORANGE AND POPPY SEED MUFFINS

Steps:

• Pre-heat oven to 220 degrees celsius (fan-forced).
• Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
• Add remaining ingredients, apart from the marmalade, and stir gently to combine. Don't over-stir.
• Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6 muffins. If you have a cupcake-size tin, it makes 12 muffins.
• Spoon mixture into tins. If desired, sprinkle a small amount of poppy seeds on each muffin, with the optional extra poppy seeds, and place into oven.
• Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 18 minutes (or until a metal skewer inserted into a muffin comes out clean).
• Remove from oven and use a brush to glaze the muffins with marmalade. You may need to heat your marmalade a little in the microwave first to make it runny and also use kitchen scissors to chop any larger pieces of rind, depending on the style of marmalade.
• Allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

ORANGE-POPPY SEED SLICE-AND-BAKE COOKIES

Steps:

• Process sugars, salt, poppy seeds, and orange zest in food processor until no lumps of brown sugar remain, about 30 seconds. Add butter, vanilla, and yolk and process until smooth and creamy, about 20 seconds. Scrape down sides of workbowl, add flour, and pulse until dough forms.
• Turn out dough onto lightly floured surface and roll into 10-inch log. Wrap tightly with plastic and refrigerate until firm, at least 2 hours or up to 3 days. (Dough can be wrapped in foil and frozen for up to 1 month.)
• Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, about 15 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough. (Cookies can be stored in airtight container at room temperature for up to 1 week.)

ORANGE POPPY SEED WAFERS

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
• Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
• Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
• Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.

HUNGARIAN ALLSPICE POPPY SEED WAFERS

Steps:

• Position rack in center of oven and preheat to 350℉ (180℃). Grease heavy large cookie sheet. Combine flour, poppy seeds, ground allspice and salt in a bowl. Using vegetable peeler, remove peel from orange in strips and place strips in processor. Add sugar and process until peel is finely minced, about 2 minutes. Using electric mixer, beat butter and orange- sugar mixture in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms. Transfer half of dough to pastry bag fitted with large (no. 7) star tip. Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart. Repeat with remaining dough. Bake until cookies are golden on top and brown on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes. Transfer to racks and cool completely. For glaze: In small bowl, blend powdered sugar with enough cream or milk to form a smooth medium-thin glaze. Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until glaze sets, about 40 minutes.

ORANGE POPPY SEED YORKSHIRE PUDDING

Steps:

• Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Whisk in the poppy seeds and orange zest. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
• Preheat the oven to 400 degrees F.
• Peel and section the orange. Reserve pieces of orange - make sure there are no seeds. Grease a large muffin tin. Place the tin in the oven to heat up for at least 10 minutes. Once heated place one piece of orange on the bottom of each cup. Give the batter a quick stir and pour into each cup filling them halfway leaving room for them to rise.
• Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. You can check to see if it's ready by cutting into one - the inside should be mostly hollow. Serve immediately with Vanilla Butter.
• In a small bowl mix the softened butter, sugar and vanilla seeds (discard the bean) until well incorporated. Spread on warm Orange Poppy Seed Yorkshire Pudding or save for another use.;

ALLSPICE POPPY SEED WAFERS

Steps:

• Position rack in center of oven and preheat to 350℉ (180℃). Grease heavy large cookie sheets. Combine flour, poppy seeds, allspice and salt in bowl. Using vegetable peeler, remove peel from orange in strips (reserve orange for another use) and place strips in processor. Add sugar and process until peel is finely minced, about 2 minutes. Using electric mixer, beat unsalted butter and orange-sugar mixture in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms. Transfer half of dough to pastry bag fitted with large (number 7) star tip. Pipe dough onto prepared sheets in 1-inch mounds, spacing 2 inches apart. Repeat with remaining dough. Bake until cookies are golden on top and brown on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes. Transfer to racks and cool completely. In small bowl, blend powdered sugar with enough cream to form smooth medium-thin glaze. Spread glaze over cookies. Sprinkle with poppy seeds.

WAFERS

Steps:

• Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.