Aunt Idas Poppy Seed Cookies Food
AUNT IDA'S PASSOVER SPONGE CAKE
Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said - since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8" or 9" cake, only bake it for 25-30 minutes.
Provided by Jodi B.
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift cake meal and potato starch together and set aside.
- Add oil and vanilla to egg yolks.
- Add sugar and salt while beating.
- Continuing to beat, add orange juice alternately with sifted dry ingredients.
- Beat some more until creamy.
- Beat egg whites until stiff, and fold into egg yolk mixture.
- Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
- for 50-60 minutes.
- (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).
Nutrition Facts : Calories 428.2, Fat 9.5, SaturatedFat 2.6, Cholesterol 317.2, Sodium 260.3, Carbohydrate 73.9, Fiber 1, Sugar 53.7, Protein 11.7
POPPY SEED COOKIES II
I always make these with orange peel, but lemon peel works just as well for all you lemon lovers out there.
Provided by J. Storm
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
- Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
- Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 19.2 g, Cholesterol 37.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 26.4 mg, Sugar 8.5 g
POPPY SEED COOKIES III
Add these speckled treats to your holiday cookie trays. Easy to make ahead and freeze.
Provided by Amy Mox
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 22.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 19 mg, Sugar 8.7 g
AUNT SHERRILL'S POPPY SEED DRESSING
This simple dressing beats store bought. My aunt serves this on a salad of spinach, strawberries and thinly sliced red onions.
Provided by MJMommy13
Categories Salad Dressings
Time 5m
Yield 1 cup of dressing
Number Of Ingredients 5
Steps:
- Whisk together ingredients and serve over your favorite salad.
Nutrition Facts : Calories 851.9, Fat 48.5, SaturatedFat 7.7, Cholesterol 36.6, Sodium 868.4, Carbohydrate 102.8, Fiber 3.4, Sugar 77.7, Protein 6.2
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