POPPY SEED-PARMESAN CRISPS
Known in Italian as frico, these light-as-a-feather crisps make a quick and easy appetizer. To give them a curled shape, transfer the crisps immediately from the oven to a rolling pin (they firm up quickly). Feel free to substitute different spice seeds for the poppy seeds; cumin and fennel are tasty alternatives.
Provided by Elaine Khosrova
Number Of Ingredients 2
Steps:
- Heat oven to 375°F. Cover a large baking sheet with parchment paper. Place 1 tablespoon of cheese on parchment and spread lightly with your fingertips to shape a 3-inch round. Top with a pinch of poppy seeds. Repeat to make more rounds, leaving 2 inches between each.
- Bake crisps until light golden, 5 to 6 minutes. (Avoid browning, or the cheese and seeds will turn bitter.) To curl crisps, use a thin metal spatula to remove from parchment paper, and drape immediately over a rolling pin. For flat crisps, transfer to a flat surface lined with paper towels.
- Repeat with remaining cheese mixture to make more crisps. (Or refrigerate mixture and bake crisps to order as desired.) Store in an airtight container for up to two days.
LEMON POPPY SEED CRISPS
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
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
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
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.
POPPY SEED SNACK CAKE
This recipe was my great aunt's. It was always enjoyed at family functions. This makes two loaves and freezes well.
Provided by JillAZ
Categories Dessert
Time 45m
Yield 2 cakes
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine cake mix, pudding mix, eggs, water and oil.
- Beat for 2 minutes.
- Fold in poppy seeds.
- Pour into 2 greased and floured 8 1/2 x 4 1/2x 2 1/2 inch loaf pans.
- Bake at 350 degrees for 35 to 40 minutes.
- Cool on wire racks.
POPPY-SEED STICKS
These sticks make a delicious start to any festive meal.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 30
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees . Line two baking sheets with parchment paper. Dust a clean work surface with flour, and roll each piece of puff pastry into a 10-by-14-inch rectangle, less than 1/8 inch thick. Transfer the rolled-out dough to baking sheets; refrigerate for 15 minutes.
- Remove dough from refrigerator, and generously brush one puff-pastry sheet with egg yolk. Sprinkle the salt and pepper over the sheet, then cover with poppy seeds. Brush the second pastry sheet with egg yolk, and place on top of first, yolk sides together. Gently press the two sheets together so the poppy seeds stick between them. Return the pastry to refrigerator, and chill another 15 minutes.
- Remove the pastry from the refrigerator, and brush the top generously with the remaining egg yolk. Using a pizza wheel or a long sharp knife, cut the dough into 10-inch-long strips that are 1/4 inch wide. Hold a piece of dough in the middle, and start twisting in the direction of each end; twist until entire piece of dough is tightly coiled. Transfer twist to a baking pan; press the ends to metal. Repeat with the remaining dough.
- Bake until the sticks are golden brown, about 8 minutes. Transfer to a wire rack to cool completely, and store in an airtight container up to 1 week.
POPPY SEED FRUIT DIP
This is a decadent tasting fruit dip but is actually healthier than most fruit dips. It's especially delicious with strawberries, or even poured over a bowl of raspberries, blueberries, sliced peaches, etc.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine yogurt, cheesecake pudding mix, and poppy seeds in a small bowl; stir to combine. Mix in milk, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to serve.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 2.8 g, Cholesterol 6.6 mg, Fat 3.1 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 34.2 mg, Sugar 2 g
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