How To make Poppy Seed Ravioli Cookies
1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened 2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
1/2 c Poppy seed
1/2 c Almonds
1/2 c Milk
2 tb Honey
1 ts Finely shredded lemon peel
1 tb Lemon juice
Honey Poppy seed *if using self-rising flour --- omit Baking soda and salt. -decrease Flour to 2 1/3 Cups.
Recipe by: Betty Crocker's Cookbook Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2 hours. Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in blender or food processor. Cover and blend, or process, until liquid is absorbed. Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X 2 inches. Place 1 teaspoon poppy seed mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN COOKIES; 95 CALORIES PER COOKIE. -----
How To make Poppy Seed Ravioli Cookies's Videos
ITALIAN LEMON COOKIES | The Easiest Homemade Lemon Biscuits | Italian Food Recipes
ITALIAN LEMON COOKIES are for those times when you want to bake something special without too much effort! Roll out these tangy lemon cookies in no time and enjoy the crumbly sensations alongside a hot drink or with a scoop of your favourite jam on top. Y-U-M.
#lemoncookies #italianbiscuits #lemonbiscuits
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ITALIAN LEMON COOKIES
INGREDIENTS:
1 x egg
100g sugar
260g plain flour
100g sunflower oil
1 x teaspoon baking powder
1 x lemon
Icing sugar
METHOD:
1. Lemon cookies are best mixed using a kitchen aid. If you don’t have one, you can also dig in with your hands!
2. To make the lemon cookies, add 260g plain flour to a mixing bowl along with 100g of sugar.
3. Grate the lemon skin and add this as well, then squeeze all of the juice from the same lemon and mix it in.
4. Next, add the baking powder, one egg and 100g sunflower oil.
5. Using the Kitchen Aid, mix the ingredients well, until it forms into small crumbly chunks. Use a slow speed first and then turn it up just slightly.
6. Put the chunks onto a wooden board and gently knead them until they join together. The parts that crumble away can just be stuck back on as the oils from your hands will help everything come together.
7. Pre-heat your oven to 180 dgerees celcius in preparation to bake the lemon cookies and line a flat biscuit tray with baking paper.
8. Then, break away small chunks of the mixture, rolling each one in your hands to form a small ball.
9. Put each ball on to the tray, lining them up so there is enough space between each one for them to grow slightly without touching.
10. Place the tray into the oven for 20 minutes at 180 degrees celcius.
11. Once the lemon cookies are ready, remove them from the oven and let them cool for 10 minutes.
12. Dust icing sugar over the top and serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Tempi di cottura: 180° per 20 minuti
1 rotolo di pasta sfoglia
philadelphia
1 uovo
semi di papavero
per la farcitura:
salmone o prosciutto
avocado
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Lemon Poppy Seed Cheesecake Pancakes Recipe
The recipe for my Lemon Poppy Seed Cheesecake Pancakes is available here
Hi lovelies, it has been a long time since I shared any cheesecake recipe and if you know how much I love cheesecakes, then this is a very unusual thing to happen :D That is why today I want to share with you a perfect weekend recipe for delicious Lemon Poppy Seed Cheesecake Pancakes that were inspired by my Lemon Poppy Seed Cream Cake :) I hope you will love this recipe as much as I do! Happy Baking Lovelies! :)
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#inthekitchenwithelisa #pancakes #lemonpancakes
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