POPPY SEED BISCUIT RING
It takes just a few simple ingredients to dress up refrigerated biscuits and form this pretty ring. Elnora Willhite from Ontario, California recalls, "My daughter Robin first brought these rolls to a family celebration. Now they're a must at special occasions and family get-togethers."
Provided by Taste of Home
Time 30m
Yield 10-15 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in a lightly greased 10-in. fluted tube pan., Bake at 400° for 14-16 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 235mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED BISCUITS
In her Emerald Park, Saskatchewan home, Diane Molberg uses convenient baking mix to stir up these pleasant-tasting biscuits. "The subtly sweet seeded treats are a good accompaniment to soup or a main-dish salad," she notes.
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a blender, combine the milk, honey and cottage cheese. Cover and process until smooth. In a large bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. , Turn onto a floured surface; pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown. Cool for 1 minute before removing to wire rack. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 323mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
VANILLA & POPPY SEED SWIRL CAKE
This clever rolled dough gives this bundt cake a lovely swirled finish. Serve as a special occasion breakfast, or with coffee
Provided by Cassie Best
Categories Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Combine the flour, yeast, sugar, milk, eggs and ½ tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins - the dough should look quite sticky at this stage. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated. Mix for a few more mins until smooth. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good).
- Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely.
- Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste.
- If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly ¾ of the tin. Heat oven to 200C/180C fan/gas 6.
- Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze - keep layering it on until it is all used up. Cool for 10 mins before serving.
Nutrition Facts : Calories 506 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
ONION-POPPY SEED BISCUIT LOAF
I found this recipe in a magazine while waiting in a doctor's office. It looked so good, I made it that evening with dinner. This is tasty & quick, and I would imagine you could experiment with any number of seasonings to go with a variety of menus. These can also be baked separately on a cookie sheet instead of the loaf pan.
Provided by Mary Scheffert
Categories Quick Breads
Time 25m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside.
- Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds.
- Open the cans of biscuits& separate them.
- Dip each biscuit quickly into the butter mixture, turning to coat both sides.
- Line up the biscuits in the loaf pan, standing them on edge, forming two long rows; drizzle any remaining butter mixture on top of completed loaf.
- Bake in preheated oven for 20-25 minutes or until golden brown.
- (You may find you need to lower your oven temperature to 325 degrees in order for the middles of the center biscuits to get done; or you can bake these individually on a cookie sheet after dipping them in the butter mixture.).
STILTON & POPPY SEED SABLéS
Sablé is French for sandy, which explains the crumbly texture of these pastries - given extra crunch by the addition of polenta
Provided by Barney Desmazery
Categories Snack, Starter
Time 40m
Yield Makes about 30 biscuits
Number Of Ingredients 8
Steps:
- In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese. You can be quite heavy-handed.
- On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then wrap in cling film and chill for at least 1 hour. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.)
- To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres apart on a baking sheet (or two, if you are cooking all the biscuits at the same time). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling. Leave to cool slightly before serving. The biscuits will keep for 2-3 days in an airtight tin.
Nutrition Facts : Calories 61 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.2 milligram of sodium
POPPY SEED BISCUITS
From Nadine at work. She says this is a good recipe. It uses Bisquick. if you dont have bisquick recipe #16813 will help
Provided by Dienia B.
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In blender, combine milk, honey, cottage and cheese.
- Cover and process until smooth.
- In bowl, combine Bisquick and poppy seeds.
- Stir in cottage cheese mixture just until blended.
- Turn on floured surface.
- Pat out to 1/2 inch thick.
- Cut with biscuit cutter and place on ungreased baking sheet.
- Bake at 425° for 8 to 10 minutes, or till golden brown.
Nutrition Facts : Calories 143.7, Fat 5.2, SaturatedFat 1.5, Cholesterol 3.4, Sodium 307, Carbohydrate 20.7, Fiber 0.7, Sugar 6.2, Protein 3.6
POPPY SEED BISCUIT RING
This is a close second (and alot easier) to a poppy seed roll that I have had at an annual 4th of July party. I know the lady spends hours making them, but this is ready in 30 min or less. Found in Taste of Home's Quick Cooking Annual Recipes 2003 submitted by: Wlnora Willhite.
Provided by KCShell
Categories Breads
Time 24m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine butter, onion, poppy seeds and garlic.
- Separate each tube of biscuits into 10 biscuits.
- Dip in butter mixture adn stand up on end in a lightly greased 10- inches fluted tube pan.
- Bake at 400* for 14-16 minute or until golden brown.
- Immediately invert onto a serving plate.
- Serve warm.
- Serve with Mini Meat Loaves.
Nutrition Facts : Calories 272.3, Fat 15.4, SaturatedFat 6.2, Cholesterol 16.2, Sodium 796.1, Carbohydrate 29.9, Fiber 1.1, Sugar 5.6, Protein 4.3
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