Cherry Poppyseed Twinks Recipes

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LEMON POPPYSEED MINI SCONES



Lemon Poppyseed Mini Scones image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 24 mini scones

Number Of Ingredients 13

3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
5 teaspoons baking powder
2 sticks (8 ounces) salted butter, cold
1 tablespoon poppy seeds
2/3 cup heavy cream
Zest of 3 lemons plus 1/3 cup lemon juice
1 large egg
4 cups powdered sugar, sifted
1/3 cup whole milk, plus more if needed
Zest and juice of 1 lemon
Pinch of kosher salt
Poppy seeds, for sprinkling

Steps:

  • For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
  • Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
  • Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
  • Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
  • For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
  • Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.

CHERRY POPPYSEED TWINKS



Cherry Poppyseed Twinks image

A great poppy seed version of the thumbprint cookie. These are so good that they are almost addictive.

Provided by BUCHKO

Categories     Thumbprint Cookies

Time 1h

Yield 30

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons poppy seeds
½ cup cherry preserves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C ).
  • Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
  • Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 14.5 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 85.7 mg, Sugar 4.1 g

LIGHT CREAMY POPPY SEED DRESSING



Light Creamy Poppy Seed Dressing image

An oil free light dressing that goes well with spinach, orange, and red onion salad. From The Diabetes Choice Cookbook for Canadians.

Provided by LUv 2 BaKE

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup orange juice
3 tablespoons light salad dressing or 3 tablespoons light mayonnaise
3 tablespoons nonfat sour cream
1 tablespoon honey
2 teaspoons poppy seeds
1 teaspoon orange zest, grated

Steps:

  • Whisk together until combined.
  • Refrigerate until use.
  • Makes 3/4 cup.

Nutrition Facts : Calories 27.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.7, Sodium 6.2, Carbohydrate 5.5, Fiber 0.2, Sugar 4.5, Protein 0.6

CHERRY POPPYSEED TWINKS



Cherry Poppyseed Twinks image

A great poppy seed version of the thumbprint cookie. These are so good that they are almost addictive.

Provided by BUCHKO

Categories     Thumbprint Cookies

Time 1h

Yield 30

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons poppy seeds
½ cup cherry preserves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C ).
  • Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
  • Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 14.5 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 85.7 mg, Sugar 4.1 g

CHERRY POPPYSEED TWINKS



Cherry Poppyseed Twinks image

A great poppy seed version of the thumbprint cookie. These are so good that they are almost addictive.

Provided by BUCHKO

Categories     Thumbprint Cookies

Time 1h

Yield 30

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons poppy seeds
½ cup cherry preserves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C ).
  • Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
  • Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 14.5 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 85.7 mg, Sugar 4.1 g

POPPY SEED THUMBPRINTS



Poppy Seed Thumbprints image

My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. -Kelly Pember, Wheeler, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1/2 cup canola oil
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/3 cup seedless raspberry preserves

Steps:

  • Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 32mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY POPPYSEED TWINKS



Cherry Poppyseed Twinks image

A great poppy seed version of the thumbprint cookie. These are so good that they are almost addictive.

Provided by BUCHKO

Categories     Thumbprint Cookies

Time 1h

Yield 30

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons poppy seeds
½ cup cherry preserves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C ).
  • Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
  • Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 14.5 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 85.7 mg, Sugar 4.1 g

RIBBON ICEBOX COOKIES



Ribbon Icebox Cookies image

Three ribbons of flavor-cherry, chocolate and poppy seed-combine into one tender, Neapolitan-style cookie. My mom made these when we were kids. They are so good. -Karlyne Moreau, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 cookies.

Number Of Ingredients 10

1/2 cup shortening
2/3 cup sugar
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons red candied cherries, chopped
1/2 ounce unsweetened chocolate, melted
2 teaspoons poppy seeds

Steps:

  • Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 109 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY VINAIGRETTE SALAD DRESSING



Cherry Vinaigrette Salad Dressing image

If you love cherries, this dressing is really yummy! I use Sleeping Bear Farms cherry concentrate (found in the cooler by the fresh OJ at my grocery store)....it is so good. I usually have to triple this recipe for our family of 6, especially if salad is our main dish.

Provided by BububsMom

Categories     Salad Dressings

Time 5m

Yield 1/3 Cup, 2-3 serving(s)

Number Of Ingredients 6

1 tablespoon red wine vinegar
2 tablespoons 100% cherry juice concentrate
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup olive oil or 1/4 cup canola oil

Steps:

  • Mix all ingrediants in a shaker and shake like crazy.

Nutrition Facts : Calories 245.4, Fat 27.1, SaturatedFat 3.7, Sodium 291.9, Carbohydrate 1.1, Sugar 1.1, Protein 0.1

CZECH KOLACHES WITH FILLED POPPY SEED, CREAMY PEACH, OR PRUNE



Czech Kolaches With Filled Poppy Seed, Creamy Peach, or Prune image

Airy breads with sweet or savory fillings, kolaches are the Czech's best know contribution to Texas cooking. Many Texas Towns stage Czech Heritage celebrations. Two of the best occasions to get your fill of kolaches, sausage, strudel, and dancing are the West Fest on Labor Day weekend in West and, in the spring, the National Polka Festival in Ennis, which features four halls of rousing polka bands.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 3 doz

Number Of Ingredients 27

2 tablespoons dry yeast (2 packages)
1/2 cup lukewarm water
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening, preferably Crisco
1/4 cup sugar, plus
1 -2 tablespoon sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups all-purpose flour
melted butter, for topping
2 cups small curd cottage cheese, drained in a sieve
1/2 cup peach butter
1 egg
1 tablespoon sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon nutmeg
1 lb dried prune
1 teaspoon vanilla
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
3/4 cup sugar
2 teaspoons cornstarch
1 1/2 cups poppy seeds
3/4 cup whole milk
3/4 teaspoon almond extract

Steps:

  • FOR THE PASTRY: In a small bowl, combine the yeast with the lukewarm water. Set the bowl aside.
  • In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
  • While the dough rises, choose and prepare one of the three fillings.
  • Grease a baking sheet. Pinch off pieces of dough about one and a half times the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least 1 inch apart, and brush them liberally with the melted butter. Set them aside to double in size again, about 45 minutes to 1 hour.
  • With your thumb, gently indent the top of the dough. Make the holes especially deep if you plan to use the poppyseed or creamy peach filling. Spoon in a couple of teaspoons of filling, and, with the poppyseed or creamy peach versions, coax the dough over the filling. Let the kolaches rest again for 15 to 20 minutes.
  • Preheat the oven to 425°F Bake the kolaches for 10 to 12 minutes, until they are golden brown.
  • Remove the pan from the oven immediately brush the kolaches with more butter, and sprinkle them with the remaining sugar. Transfer them to a rack, and let them cool.
  • The kolaches should be tender somewhat like a light butter Danish. They're best eaten the day they're made. Makes 3 dozen.
  • FOR THE CREAMY PEACH FILLING: Drain the cottage cheese in a sieve or cheesecloth for 30 to 45 minutes. Squeeze any accumulated liquid from the cheese. Mix the cheese with the remaining ingredients in a bowl.
  • FOR THE PRUNE FILLING: Put the prunes into a saucepan, and cover them with water. Add the vanilla, and simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes, and chop them in a food processor with the sugar, lemon juice, and lemon zest. Or chop the prunes by hand, and then add the sugar, lemon juice, and lemon zest.
  • FOR THE POPPYSEED FILLING: To make the poppyseed filling, stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
  • Grind the poppyseeds in a blender with about half the milk. Place the poppyseed mixture and the remaining milk in a large, heavy saucepan, and bring the mixture to a boil over medium high heat. Reduce the heat to a simmer, and stir in the reserved sugar and cornstarch mixture and the almond extract. Simmer, stirring often, until very thick-a matter of a few minutes.
  • NOTE: Some kolache recipes call for "proofing" the yeast in milk, but the fat in milk can actually hinder the yeast's development. It's best to "proof" the yeast in water first and then to add milk later for tenderness.
  • You can make kolaches with sausage or almost any type of cooked fruit filling. Don't use jelly, though, because it's too runny. The fruit needs to be cooked to fruit butter consistency.
  • Make the center depressions carefully so the bread doesn't go flat.
  • Enclose cheese based fillings, like the creamy peach, and poppyseed fillings totally with dough. Stiffer fillings like prune can peer out the top.
  • Don't skimp on the amount of butter brushed on the dough.
  • Texas Home Cooking.

BEST POPPY SEED CHIFFON CAKE



Best Poppy Seed Chiffon Cake image

This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup poppy seeds
1 cup water
8 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
GLAZE:
1 cup confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Edible flowers, optional

Steps:

  • In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.

Nutrition Facts :

CHERRY POPPYSEED TWINKS



Cherry Poppyseed Twinks image

A great poppy seed version of the thumbprint cookie. These are so good that they are almost addictive.

Provided by BUCHKO

Categories     Thumbprint Cookies

Time 1h

Yield 30

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons poppy seeds
½ cup cherry preserves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C ).
  • Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
  • Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 14.5 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 85.7 mg, Sugar 4.1 g

HUNGARIAN POPPY SEED COOKIES



Hungarian Poppy Seed Cookies image

Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.

Provided by Bayhill

Categories     Dessert

Time 1h46m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup margarine or 1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
powdered sugar

Steps:

  • In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
  • Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
  • Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
  • Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6

POPPY-SEED DANISHES WITH CHERRY-CREAM CHEESE FILLING



Poppy-Seed Danishes with Cherry-Cream Cheese Filling image

Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h20m

Yield Makes 9

Number Of Ingredients 16

1 cup whole milk
1 stick unsalted butter, cut into 8 pieces, plus more for bowl
1/3 cup granulated sugar
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
3 1/2 to 4 cups all-purpose flour, plus more for surface and hands
Salt
2 large eggs
1 large egg yolk lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces cream cheese, room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
1 tablespoon plus 2 teaspoons poppy seeds
1/3 cup cherry preserves
1 cup confectioners' sugar
3 tablespoons whole milk or heavy cream

Steps:

  • Make the dough: Warm milk, butter, and granulated sugar in a small saucepan over a low heat until mixture reaches 120 degrees on a candy thermometer. (Butter will not melt completely.) Pour warm milk mixture over yeast in the bowl of a mixer; whisk to combine. Cover with 2 cups flour and 1 teaspoon salt (do not stir). Let stand for 5 minutes.
  • Using the dough-hook attachment, mix dough on medium speed, scraping down sides of bowl, until a sticky dough forms. Mix in eggs, 1 at a time. Reduce speed to low, and mix in 1 1/2 cups flour. (If dough is too sticky, mix in an additional 1/2 cup flour, 1 tablespoon at a time.) Continue to mix until dough is smooth and pulls away from sides of bowl, about 5 minutes more.
  • Using floured hands, turn out dough onto a lightly floured surface. Knead dough into a ball, and transfer to a large buttered bowl. Cover with plastic wrap, and let stand in a warm place until dough is doubled in volume, about 1 hour.
  • Return dough to lightly floured surface, and punch down. Reshape into a ball. Let stand, covered, for 10 minutes.
  • Meanwhile, make the filling: Beat cream cheese, confectioners' sugar, and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Beat in egg yolk. Add poppy seeds, and beat until evenly distributed.
  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface into a 16-inch square. Trim edges using a sharp paring knife to form a 15-inch square. (If dough seems too warm or too elastic, refrigerate or freeze for 10 minutes.) Cut dough into nine 5-inch squares, and divide between 2 baking sheets.
  • Cut a 2-inch line from the 4 corners of each square into the center. Spread a heaping tablespoon filling onto each. Dollop centers with a heaping teaspoon preserves. Fold the 2 top corners into the center of each square. Repeat with remaining corners to form petals. Brush petals with egg wash. Bake until deep golden brown, 16 to 18 minutes. Let cool slightly.
  • Meanwhile, make the glaze: Mix together confectioners' sugar and milk until smooth. Cover with plastic wrap until ready to use. (If glaze gets stiff, add more milk, 1 teaspoon at a time, until desired consistency is achieved.)
  • Drizzle Danishes with glaze, and let stand for 10 minutes.

CHERRY POPPYSEED TWINKS



Cherry Poppyseed Twinks image

A great poppy seed version of the thumbprint cookie. These are so good that they are almost addictive.

Provided by BUCHKO

Categories     Thumbprint Cookies

Time 1h

Yield 30

Number Of Ingredients 8

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons poppy seeds
½ cup cherry preserves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C ).
  • Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
  • Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 14.5 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 85.7 mg, Sugar 4.1 g

POPPYSEED SHERRY CAKE



Poppyseed Sherry Cake image

Make and share this Poppyseed Sherry Cake recipe from Food.com.

Provided by Lindylou723

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
3/4 cup canola oil or 3/4 cup vegetable oil
3/4 cup sherry wine
3 tablespoons poppy seeds
powdered sugar

Steps:

  • Preheat oven to 350degrees. Grease and flour Bundt pan.
  • Combine all ingredients in a large bowl and mix well until blended. Batter should be thick.
  • Pour into pan and bake for 50- 55 minutes.
  • Invert Bundt pan onto a plate when cooled and sprinkle with powdered sugar. Enjoy.

Nutrition Facts : Calories 574.9, Fat 31.7, SaturatedFat 3.6, Cholesterol 94.3, Sodium 635.8, Carbohydrate 63.1, Fiber 1.4, Sugar 39.6, Protein 6.6

POPPY SEED KOLACHES



Poppy Seed Kolaches image

Preparing and sharing recipes I made as a boy are what keep me young at heart. And since I'm retired, I have plenty of time to bake treats like this for our children, grandchildren and great-grandchildren.-Carl & Isobel Wanasek, Rogers, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 22

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, melted
1 cup whole milk
1 large egg plus 2 large egg yolks
1/4 cup sugar
3/4 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon grated lemon zest
3 to 3-1/2 cups all-purpose flour
Additional melted butter
POPPY SEED FILLING:
3/4 cup poppy seeds
1/2 cup water
1/2 cup whole milk
1/4 cup raisins
1/2 cup sugar
2 teaspoons butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup graham cracker crumbs
Confectioners' sugar glaze, optional

Steps:

  • In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

Nutrition Facts : Calories 111 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY-ALMOND-POPPYSEED MUFFINS (VEGAN)



Cherry-Almond-Poppyseed Muffins (Vegan) image

This recipe is from Julie Hasson's "Vegan Diner." They are one of my favorite muffins EVER - vegan, or otherwise. Trust me when I tell you you don't need eggs or dairy milk to create great muffins. Even if you're not vegan, save yourself the fat, calories and cholesterol and give these a try! :o)

Provided by worldmom12

Categories     Breakfast

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour (I always use whole wheat pastry flour)
2 tablespoons poppy seeds
1 tablespoon flax seed meal, preferably golden
1 tablespoon baking powder
1/8 teaspoon sea salt
3/4 cup granulated sugar
1 tablespoon granulated sugar (to spoon over tops of muffins, though I omit this)
1 cup soymilk, divided
1/3 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons almond extract (please, I beg of you, don't use imitation!)
2/3 cup dried cherries (I chop these up a bit so they're not so big)

Steps:

  • Preheat oven to 350°F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
  • In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
  • In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined. Stir in the dried cherries.
  • Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
  • Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
  • Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.

Nutrition Facts : Calories 208.2, Fat 7.5, SaturatedFat 0.6, Sodium 126.6, Carbohydrate 32.2, Fiber 1.2, Sugar 15, Protein 3.2

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