Poppy Seed Snack Crisps Vegetable Spread Recipes

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POPPY SEED SHORTBREAD



Poppy Seed Shortbread image

Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.

Provided by Yoly

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
1 cup cold butter, cut into small pieces
⅔ cup confectioners' sugar
2 teaspoons poppy seeds
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
  • Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
  • Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
  • Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

CORN AND POPPY SEED LOAF



Corn and Poppy Seed Loaf image

A delicate and tasty bread with a golden crust sprinkled with poppy seeds.

Provided by Katja

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup corn flour
2 tablespoons white sugar
2 (.25 ounce) packages rapid rise yeast
1 ½ teaspoons salt
¾ cup milk
1 ¼ cups all-purpose flour
½ cup water
¼ cup butter
1 egg
4 tablespoons poppy seeds
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Nutrition Facts : Calories 245 calories, Carbohydrate 38.5 g, Cholesterol 29.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.6 g, Sodium 338.8 mg, Sugar 3.4 g

LEMON POPPY SEED CRISPS



Lemon Poppy Seed Crisps image

This has become a standard in our house. Even though it has 'grown up' ingredients, the kids all love it! Adults too! It is CRUCIAL to use parchment paper or a silicone sheet, greasing the baking sheet is not enough, the cookies WILL stick. From Martha Stewart's Holiday Cookies magazine

Provided by Amethyst42

Categories     Drop Cookies

Time 33m

Yield 30 cookies

Number Of Ingredients 10

1/4 cup fresh lemon juice
3 1/2 teaspoons lemon zest (about 2-3 lemons)
1 cup butter, separated into 1/2 cups
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups white sugar, seprated to 1 cup and 1/2 cup
1 large egg
2 teaspoons vanilla extract
1 tablespoon poppy seed, plus more for decorating

Steps:

  • Preheat your oven to 350.
  • Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
  • Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
  • Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
  • Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
  • Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
  • Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.

Nutrition Facts : Calories 128.7, Fat 6.5, SaturatedFat 4, Cholesterol 22.5, Sodium 107.7, Carbohydrate 16.7, Fiber 0.3, Sugar 10.1, Protein 1.2

LEMON-POPPYSEED SNACKING CAKE



Lemon-Poppyseed Snacking Cake image

In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, softened, plus more for pan and parchment
3 cups cake flour, (not self-rising), plus more for pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 2 tablespoons granulated sugar
4 large eggs
Grated zest of 3 lemons
1 cup nonfat buttermilk
1/2 cup plus 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice (4 lemons), strained
1 cup confectioners' sugar
1 teaspoon poppy seeds
2 tablespoons Candied Lemon Zest for Desserts

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan with butter, line bottom with parchment paper. Grease parchment; coat inside of pan with flour. Set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter. Gradually add 2 cups granulated sugar; beat 1 to 2 minutes. Add the eggs, one at a time, until blended. Add the lemon zest; beat to combine.
  • Beginning and ending with the dry ingredients, alternately add the dry ingredients and the buttermilk to the egg mixture. Beat to combine.
  • Spread the batter evenly in the cake pan. Bake 35 minutes or until golden brown and a cake tester comes out clean. Transfer to a cooling rack until completely cooled.
  • In a small saucepan, combine 1/2 cup lemon juice and remaining 2 tablespoons granulated sugar. Cook, stirring, over medium heat, until sugar is dissolved, about 2 minutes. Set syrup aside to cool.
  • Using a wooden skewer or toothpick, poke holes 1 inch apart from each other in cake. Using all of the lemon syrup, brush the entire surface of the cake, allowing the syrup to run into the holes.
  • Whisk together confectioners' sugar and remaining 2 tablespoons plus 1 teaspoon lemon juice, until smooth. Spread over top of cake. Sprinkle with poppy seeds. Garnish with candied lemon zest. Cut in squares; serve.

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