Creamy Lemon Poppyseed Salad Dressing
Lemon and Poppy Seed Scones | Cravings Journal
Scones are delicious for breakfast and tea time. I've had tons during the last few years and I have to say that these are by far the best I've ever has. They're super moist and that lemon flavour is jut great. A good replacement for poppy seeds are black sesame seeds.
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Purim Cooking Class: All Things Poppy Seed
Join The Nosher for an evening with Israeli chef and writer Vered Guttman. Guttman will teach participants how to make three poppy seed filled treats: a Hungarian poppy noodle dish, poppy seed cake, and poppy seed cookies.
5 Easy and Delicious One Bite Cookies You Won't Even Realize are Healthy! | Pastry Maestra
Not long ago, so-called 'healthy food' was almost a dirty word. Bland, boring, cardboard-taste food, deprived of any appeal, except - being 'healthy', it was something a person had to eat, mostly for medical reasons - but not enjoy. Bad times! Today, however, things are completely different! Watch my video and learn how to make 5 Easy and Delicious One Bite Cookies you won't even realize are healthy!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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Orange Poppy Seed Biscotti Recipe
Orange Poppy Seed Biscotti Recipe
Almond Poppyseed Loaf Cake
This easy moist Almond Poppyseed Cake is a loaf cake with almond flavor and poppyseeds and a delicious icing - it's an easy cake recipe everyone loves.
RECIPE:
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FOR THE CAKE:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup milk
2 tablespoons poppy seeds
FOR THE GLAZE:
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2-4 tablespoons milk or heavy cream
Instructions
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Whisk butter and sugar in a large bowl. Mix in eggs, one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seeds.
Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan, then carefully remove to a rack to finish cooling.
Make the glaze: whisk powdered sugar, extracts, and milk until smooth. Pour over cooled cake.
Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
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