Poppy Seed Bars Food

ALMOND POPPY SEED BARS

Steps:

• In a mixing 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 15 x 10 x 1" baking pan.
• Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• In a mixing bowl, combine the frosting ingredients; beat until smooth.
• Frost bars.

POPPY SEED BARS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine poppy seed and 2 tbsp milk.
• In a medium mixing bowl, cream together butter, sugar and honey.
• Add eggs and beat well.
• Sift together flour, salt, baking powder and soda.
• Blend into creamed mixture alternately with 2 tbsp milk and vanilla.
• Stir in coconut and poppy seed milk mixture.
• Spread evenly in a greased 13 x 9 x 2 inch pan.
• Bake for 25 to 30 minutes.
• Cool in pan on wire rack.
• Sprinkle top with sifted icing sugar and cut into bars.

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.

LEMON POPPY SEED SHORTBREAD BARS

Steps:

• Set oven to 300°F (set oven rack to middle position).
• Butter an 8x8-inch glass baking dish.
• In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
• Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
• In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
• Press the mixture into prepared baking pan.
• Bake for about 30-35 minutes, or until pale golden brown.
• Let the shortbread cool in the pan on a rack for about 10 minutes.
• Cut into 24 bars and let the bars cool completely in the pan.
• Sprinkle with confectioners' sugar.

LEMON-POPPY SEED BARS

Steps:

• Make crust:
• 1. Preheat the oven to 350°F
• 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
• 3. Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
• 4. Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
• Make poppy seed layer:
• Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
• Make lemon filling:
• 1. Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
• 2. Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
• 3. Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
• Make topping:
• 1. Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
• 2. Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.

POPPY SEED SQUARES

Steps:

• Beat egg whites until stiff and set aside.
• Beat egg yolks and sugar.
• Add oil, milk and vanilla.
• Mix.
• Add dry ingredients.
• Mix.
• Fold in beaten egg whites.
• If adding the cherries or nuts they can be folded in now.
• Pour into greased and floured 9x13 cake pan.
• Bake at 325F 35-40 minutes ( until tester comes out clean).
• cool.
• Filling:.
• cream butter.
• Combine milk with custard powder and add to butter.
• Mix in icing sugar. ( add a bit more milk if you need to).
• Spread over cooled base.
• Let set in fridge for about 30 minutes then add glaze.
• Glaze:.
• Melt chocolate and butter ( I usually do this step in the microwave) and spread over filling.
• Refridgerate, then cut into squares.
• This Square can be frozen.
• Prep time is approximate.
• Enjoy.

LEMON POPPY-SEED CHEESECAKE BARS

Steps:

• Combine flour with confectioners' sugar, poppy seeds and a pinch of salt; work in softened butter with your fingers until clumps form.
• Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool.
• For the filling, puree yogurt with cream cheese, sugar, heavy cream and lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.

LEMON POPPY-SEED SHORTBREAD BARS

Steps:

• In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.