Almond Poppy Seed Kuchen Food

ALMOND POPPY SEED KUCHEN

Steps:

• For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes.
• Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
• Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside.
• Roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork.
• Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.
• Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
• Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.

POPPY SEED MUFFINS WITH A HINT OF ALMOND

Steps:

• Preheat oven to 400. Lightly grease or paper 12 muffin cups.
• In a medium mixing bowl, sift flour, poppy seeds, baking powder, salt and sugar. Make a well in the center.
• In a large measuring cup, combine milk, oil, egg and almond, beating well. Add to flour mixture all at once, stirring only until moistened (batter will have a few lumps).
• Divide between muffin cups, about two-thirds full.
• Bake at 400 for 12-14 minutes (tops are golden brown). Cool for five minutes.
• Meanwhile, melt remaining butter in a small bowl in the microwave. Put sugar in another small bowl.
• Dip tops into melted buter, then into sugar to coat. Cool for a few more minutes (if the hungry mungers aren't clamoring too loudly!).
• OPTION: Add 1/4-1/2 cup chopped almonds to the dry ingredients after sifting, blend well.
• SUBSTITUTION: Try lemon flavoring instead of the almond. Ymmmm-good! And a bit of lemon zest with the sugar topping. Even better.

POPPY SEED-ALMOND COOKIES

Steps:

• Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
• Add corn syrup, extract, egg, and egg white; beat well.
• Combine flour, poppy seeds, and baking soda; stir.
• Add to creamed mixture, beating well.
• Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
• Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
• Remove from pans, and let cool completely on wire racks.

ALMOND POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a stand mixer.
• Beat for 5 minutes.
• Pour into a greased tube pan.
• Bake for 45 minutes.
• This cake can be topped with a glaze of powdered sugar, orange juice and almond and vanilla extract, though it is good with or without the glaze.

ALMOND POPPY SEED BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

ALMOND-POPPY SEED MUFFINS

Steps:

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease, spray, or placed liners in muffin tins to hold 24 muffins.
• Combine flour, sugar, baking powder and salt.
• Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
• Gently stir in poppyseeds.
• Fill muffin tins and bake for 25- 30 minutes.