Poppy Seed Crackers With Egg Mousse And Caviar Recipes

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POPPY SEED SQUARES



Poppy Seed Squares image

This is a poppy seed square with a twist. A cake like base with the topping of a nanaimo bar. This square is totally addictive,but not as sweet as a nanaimo bar. It will become a regular on your dainty tray. I have been making this for years and it is our favorite. Get it into the freezer quick or you will pick at it until it all gone.

Provided by Dotty2

Categories     Bar Cookie

Time 1h5m

Yield 42 squares

Number Of Ingredients 18

3 eggs, separated
3/4 cup sugar
1/2 cup oil
1/2 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 cup poppy seed, plus 3 tablespoons poppy seeds
1/4 cup chopped walnuts
1/4 cup chopped glaces cherries
walnuts or cherries can be gently folded into the batter after adding the beaten egg white
6 tablespoons butter
3 tablespoons vanilla custard powder
3 tablespoons milk
3 cups sifted icing sugar
1 teaspoon almond extract
4 semi-sweet chocolate baking squares
1/4 cup butter

Steps:

  • Beat egg whites until stiff and set aside.
  • Beat egg yolks and sugar.
  • Add oil, milk and vanilla.
  • Mix.
  • Add dry ingredients.
  • Mix.
  • Fold in beaten egg whites.
  • If adding the cherries or nuts they can be folded in now.
  • Pour into greased and floured 9x13 cake pan.
  • Bake at 325F 35-40 minutes ( until tester comes out clean).
  • cool.
  • Filling:.
  • cream butter.
  • Combine milk with custard powder and add to butter.
  • Mix in icing sugar. ( add a bit more milk if you need to).
  • Spread over cooled base.
  • Let set in fridge for about 30 minutes then add glaze.
  • Glaze:.
  • Melt chocolate and butter ( I usually do this step in the microwave) and spread over filling.
  • Refridgerate, then cut into squares.
  • This Square can be frozen.
  • Prep time is approximate.
  • Enjoy.

Nutrition Facts : Calories 140.6, Fat 7.9, SaturatedFat 2.9, Cholesterol 22.9, Sodium 31.6, Carbohydrate 17, Fiber 0.5, Sugar 13.8, Protein 1.4

POPPY CHEDDAR MOON CRACKERS



Poppy Cheddar Moon Crackers image

Categories     Cheese     Bake     Super Bowl     Fall     Gourmet

Yield Makes about 75 crackers

Number Of Ingredients 10

3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 cup coarsely shredded extra-sharp Cheddar
4 to 5 tablespoons cold water
an egg wash made by beating 1 large egg with 1 tablespoon water
coarse salt for sprinkling

Steps:

  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
  • On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.
  • Preheat oven to 400°F. and lightly grease 2 large baking sheets.
  • On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets.
  • Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.

POPPY SEED CRACKERS



Poppy Seed Crackers image

Make and share this Poppy Seed Crackers recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 55m

Yield 1 recipe for 2 1/2 dozen crackers

Number Of Ingredients 7

1/2 cup whole wheat flour
1/2 cup white flour
3 teaspoons poppy seeds
1/2 cup grated parmesan cheese
1/3 cup vegetable oil
1 teaspoon soy sauce
3 teaspoons ice water

Steps:

  • In a medium bowl add flours, poppy seeds and cheese together-whisk.
  • Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
  • Wrap and chill for around 30 minutes.
  • On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
  • Bake for 15-20 minutes in a 325 degree oven.

POPPY AND SESAME SEED CRACKERS



Poppy and Sesame Seed Crackers image

These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!

Provided by Sandi From CA

Categories     Breads

Time 1h

Yield 32 crackers

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons unsalted butter, cut into small pieces and chilled (1 stick)
1 cup plain yogurt
3/4 cup sesame seeds, toasted
1/3 cup poppy seed
2 large eggs
1 tablespoon sugar

Steps:

  • Prepare the dough: Preheat oven to 350°F
  • Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
  • Add the butter and pulse until the mixture resembles coarse meal.
  • Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
  • Stir just until the ingredients are incorporated.
  • Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
  • Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
  • Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
  • Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
  • Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
  • Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
  • Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

Nutrition Facts : Calories 106.2, Fat 5.9, SaturatedFat 2.4, Cholesterol 21.9, Sodium 177.2, Carbohydrate 10.9, Fiber 0.9, Sugar 1, Protein 2.8

POPPY SEED CRACKERS



Poppy Seed Crackers image

Categories     Bread     Appetizer     Bake     Winter     Poppy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 crackers

Number Of Ingredients 7

1 large egg
2 tablespoons cold water
1 teaspoon salt
8 (6- to 7-inch) flour tortillas
1/2 cup poppy seeds (2.6-oz jar)
Special Equipment
a 2-inch star cookie cutter

Steps:

  • Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
  • Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

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