Pistachio And Poppy Seed Slices Recipes

PISTACHIO POPPY BREAD

Steps:

• Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
• Preheat the oven to 350 degrees F.
• Butter and lightly flour the loaf pan.
• In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
• Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.

LEMON POPPY SEED PISTACHIO BREAD

Steps:

• Grease the bottom and sides of a standard loaf pan and preheat the oven to 350°F.
• In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
• In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
• Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
• If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
• Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.

FRESH FRUIT WITH POPPY SEED DRESSING

Steps:

• In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
• Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

SOUR CREAM PISTACHIO POPPY SEED CAKE

Steps:

• In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
• Beat on medium speed 2 minutes.
• Stir in poppy seed.
• Spoon into greased and floured 10-12-cup fluted tube pan.
• Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
• Cool 10 minutes; loosen cake from side of pan with knife.
• Gently remove cake from pan.
• Cool completely on wire rack.
• When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.

POPPY SEED ALMOND SLICES

Steps:

• Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet.
• Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9x5-inch loaf pans.
• Combine 2 1/4 cups flour, sugar, poppy seeds and baking powder in bowl.
• Beat eggs to blend in another bowl; beat in milk,oil and vanilla.
• Add dry ingredients and stir until smooth; pour into prepared pans.
• Bake until tester inserted comes out clean, 50 to 60 minutes.
• Serve warm or at room temperature.

CREAMY POPPY SEED FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, melt butter in a small skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour until blended. Gradually whisk in water and cream. Cook and stir for 1-2 minutes or until thickened., Stir in the Parmesan cheese, parsley, poppy seeds, pepper and salt until blended. Drain fettuccine; toss with cream sauce. Sprinkle with basil.

PISTACHIO-POPPY SEED BREAD

Steps:

• Preheat oven to 350.
• Mix all ingredients together and pour into greased loaf pan.
• Bake about 40 minutes or until toothpick comes out clean.

POPPY SEED COOKIES III

Steps:

• In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

POPPY-SEED TWISTS

Steps:

• Dough: Whisk yeast into milk in a small bowl until dissolved. Add egg, sugar, and salt. Gradually stir in flour. Turn out dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
• Roll out dough to an 11-inch square. Cut 6 tablespoons butter into very thin slices and place on bottom two-thirds of dough. Fold top one-third of dough over (like a business letter), then fold over again to make three layers. Transfer to a baking sheet, drape with plastic wrap, and refrigerate 30 minutes.
• Place dough with a short side facing you and opening on right, like a book. Roll out dough to a 10-by-15-inch rectangle. Cover bottom two-thirds with 6 tablespoons butter, fold into thirds as in step 2, and refrigerate 30 minutes. Roll out dough again; repeat process with remaining 6 tablespoons butter.
• Filling and topping: Preheat oven to 400 degrees. Stir together butter and sugar until smooth. Roll out dough on a lightly floured surface to an 11-by-16-inch rectangle. Spread butter mixture on bottom two-thirds of dough. Fold top one-third of dough over, then fold over again to make three layers.
• Place dough with a long side facing you. Brush top with egg, then sprinkle with both seeds to cover top, gently pressing seeds into dough. Cut dough in half crosswise, then cut each half into 8 slices. Twist each slice, pulling slightly to form a tight spiral. Place on parchment-lined rimmed baking sheets, pressing on ends to secure shape. Drape with a kitchen towel and let rise in a warm spot until puffed, about 15 minutes.
• Bake, one sheet at a time, until deep golden, rotating once, about 18 minutes. Let cool completely on sheets on wire racks before serving.

PISTACHIO AND POPPY SEED SLICES

Steps:

• Cream sugars with fats.
• Add the next eight ingredients; mix well.
• Divide dough into 2 seven inch rolls; cover and chill overnight.
• Preheat oven to 375°F.
• Brush with two tablespoons milk, roll in poppy seeds then pistachios, and cut into 1/4 inch slices.
• Places slices 1 inch apart on a baking sheet.
• Bake at 375 degree for 8 minutes, keeping a close watch as they are easily scorched.