Poppy Seed Snack Crisps Vegetable Spread Food

POPPY SEED SNACK CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, water and oil.
• Beat for 2 minutes.
• Fold in poppy seeds.
• Pour into 2 greased and floured 8 1/2 x 4 1/2x 2 1/2 inch loaf pans.
• Bake at 350 degrees for 35 to 40 minutes.
• Cool on wire racks.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
• Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
• Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
• Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

LEMON-POPPYSEED SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan with butter, line bottom with parchment paper. Grease parchment; coat inside of pan with flour. Set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter. Gradually add 2 cups granulated sugar; beat 1 to 2 minutes. Add the eggs, one at a time, until blended. Add the lemon zest; beat to combine.
• Beginning and ending with the dry ingredients, alternately add the dry ingredients and the buttermilk to the egg mixture. Beat to combine.
• Spread the batter evenly in the cake pan. Bake 35 minutes or until golden brown and a cake tester comes out clean. Transfer to a cooling rack until completely cooled.
• In a small saucepan, combine 1/2 cup lemon juice and remaining 2 tablespoons granulated sugar. Cook, stirring, over medium heat, until sugar is dissolved, about 2 minutes. Set syrup aside to cool.
• Using a wooden skewer or toothpick, poke holes 1 inch apart from each other in cake. Using all of the lemon syrup, brush the entire surface of the cake, allowing the syrup to run into the holes.
• Whisk together confectioners' sugar and remaining 2 tablespoons plus 1 teaspoon lemon juice, until smooth. Spread over top of cake. Sprinkle with poppy seeds. Garnish with candied lemon zest. Cut in squares; serve.

LEMON POPPY SEED CRISPS

Steps:

• Preheat your oven to 350.
• Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
• Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
• Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
• Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
• Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
• Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.