POPPY SEED CRACKERS
Categories Bread Appetizer Bake Winter Poppy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
- Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
POPPY-SEED-CURRANT-KISSES
These gorgeous little cookies are called kisses, because they melt on your lips like a lover's kiss. The type of jam used can be varied according to your taste preferences, but a red type works best.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 40 kisses
Number Of Ingredients 8
Steps:
- Cut the marzipane into small pieces. Preheat the oven to 180°C.
- Combine flour, butter, sugar, salt, egg and poppy seeds and knead into a dough. Knead in the marzipane.
- Form dough into coils of 3 cm in diamter.Cut into slices about 2 cm thick and put onto a paper-lined baking sheet.
- Using your fingers, make a little hollow into each cookie and add in the jam.
- Bake for about 12 minutes or until lightly browned.
Nutrition Facts : Calories 51.6, Fat 2.7, SaturatedFat 1.4, Cholesterol 10, Sodium 34.5, Carbohydrate 6, Fiber 0.4, Sugar 1.9, Protein 0.9
POPPY SEED KOLACHES
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
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.
POPPY SEED CRESCENTS
I've been relying on this recipe for more than 40 years. With a slightly sweet flavor, these rolls can be served for both brunch and dinner.
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour; beat until smooth. Stir in 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. , In a small saucepan, combine the filling ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside., Punch down dough. Turn onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Spread with filling to within 1/2 in. of edges. , Cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes. , In a small bowl, beat egg yolk and water; brush over rolls. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 103 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
POPPY SEED SQUARES
When I came across the recipe for this unique appetizer, I knew I just had to try it. Although I prepare these squares regularly, no one tires of them.-Jo Baden, Independence, Kansas
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; breakinto crumbles. Add the soup, horseradish, salt and pepper. Remove from the heat; set aside. , In a large bowl, combine the flour, poppy seeds, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out 1 portion into a 15x10-in. rectangle; transfer to an ungreased 15x10x1-in. baking pan. , Spoon meat mixture over crust. Roll out the remaining dough into 15x10-in. rectangle; place over filling. Bake at 425° until golden brown, about 25 minutes. Cut into small squares.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
POPPY SEED SQUARES
Provided by Tony Litwinko
Categories Dessert Bake Hanukkah Purim Bon Appétit California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 12
Number Of Ingredients 14
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.
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