Poppyseedsquares Recipes

POPPY SEED SQUARES

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.

POPPY SEED-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
• Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
• While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
• As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
• Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

POPPY SEED SQUARES

Steps:

• Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.
• Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.
• Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere. Brush with glaze.
• Bake until crust is golden, about 35 minutes. Sift powdered sugar over. Cool in pan on rack. Cut pastry into square.