Lemon Poppy Seed Compound Butter Recipes

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

LEMON-POPPY SEED COMPOUND BUTTER

Steps:

• Combine butter, lemon zest, lemon juice, poppy seeds, and honey in a small bowl.
• Place butter on top of a sheet of plastic wrap. Shape into a log. Fold one side of the plastic wrap over the log and roll into a tube, shaping with your fingers as you roll tightly. Twist the ends to seal.
• Refrigerate for at least 1 hour or until firm. The longer it sits, the more the flavors will develop. Unroll from plastic wrap and slice.

LEMON-POPPY SEED FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.

LEMON POPPY SEED PUFFS

Steps:

• Heat oven to 375°F.
• In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
• In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
• Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
• Fill each opening with 2 rounded tablespoons cream cheese mixture.
• Press edges firmly to seal.
• Dip filled biscuits in melted butter; coat with poppy seed mixture.
• Place in ungreased jumbo nonstick muffin cups.
• Bake 13 to 17 minutes or until puffed and golden brown.
• Cool 10 minutes.
• Run knife around edge of each puff to loosen; remove from muffin cups.
• Serve warm.
• Store in refrigerator.

HEALTHIER LEMON POPPY SEED DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
• Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
• Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
• While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

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.

LEMON POPPY SEED LOAF WITH LEMON SYRUP

Steps:

• In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
• In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
• Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
• Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
• Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
• Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

LEMON-POPPY SEED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.

ULTIMATE LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 325 degrees.
• Coat 2 (8 1/2" x 4 1/2" x 2 1/2") loaf pans with butter-flavored cooking spray.
• In the bowl of an electric mixer, (I use my kitchen aid one), cream the butter and sugar together until light and fluffy.
• Beat in eggs one at a time. Scrape sides and bottom every so often with a rubber spatula.
• Add the lemon juice, lemon rind and vanilla and beat until combined.
• In another bowl, combine the flour, poppy seeds, baking powder and salt. I usually just mix this well with a whisk to combine evenly.
• Add to the egg mixture and stir until just moistened.
• Divide the batter between the 2 prepared pans.
• Bake about 1 hour, until golden brown and a toothpick inserted in the center comes out clean. Cool in pans 10 minutes.
• Invert onto wire racks.
• Cool further til wrappable with plastic wrap without any steam. Wrap tightly to keep fresh and moist.

LEMON POPPY SEED CUTOUTS

Steps:

• Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in lemon zest, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between 2 sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.