Poppy Seed Almond Slices Food

GLUTEN-FREE ALMOND POPPY SEED PANCAKES

Steps:

• Preheat a griddle to 375 degrees F. Whisk together the flours, sugar, baking powder, baking soda and salt in a medium bowl. Stir in the poppy seeds. In a separate bowl, whisk together the yogurt, milk, melted butter and eggs. Whisk into the dry ingredients and stir to make loose batter with some lumps.
• Test the griddle by sprinkling water on the top-if it sizzles and bounces, the griddle is ready. Brush or spray the griddle with butter (I like to use a little less butter in the batter, and a little more butter on the griddle, for that beautiful golden pancake finish on top). Pour the batter in 1/2-cupfuls onto the griddle. If using the bananas, lay a few slices over top of the batter. Cook until the tops start to bubble and the edges feel dry, 2 to 3 minutes on the first side. Flip and continue cooking until lightly golden, about 1 minute more.
• Serve warm with salted butter, maple syrup and a squeeze of fresh lemon juice or berries if desired.

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.

POPPY SEED ALMOND SLICES

Steps:

• Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet.
• Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ALMOND POPPY SEED BARS

Steps:

• In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.

ALMOND POPPY SEED SHORTBREAD

Steps:

• Cream together the butter, sugar, cream cheese, poppyseed and almond extract.
• Add the flour and blend well.
• Roll the dough into balls and press down with the palm of your hand to desired size.
• The cookies will not spread.
• Place a sliced almond on top for accent.
• Bake at 350* for 15 minutes.

ALMOND-POPPY SEED SCONES

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
• Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

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.

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 SCONES

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
• Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
• For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
• OR.
• For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
• Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
• Bake 12 minutes or until golden brown.

ALMOND POPPY SEED BREAD

Steps:

• Combine eggs, milk, oil and sugar -- set aside.
• Sift flour with baking powder and add to egg mixture -- gradually -- then add poppy seed and flavorings.mix well.
• Pour into 2 greased and floured loaf pans.
• Bake at 350* for 1 hour --
• Combine and mix glaze ingredients -- while bread if still warm -- pole holes so glaze runs into bread -- .