March 11th, 2012 by alice
Tags: Pie, Poppyseed | 
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INGREDIENTS
- 1cup groundpoppy seeds
- 1cupmilk
- 1pinchsalt
- 2eggs, separated
- 1tablespooncornstarch
- 1/2cupsugar
- 1teaspoon softbutter
- 1/2cupcream
- bakedpie shells
- 3tablespoonssugar
- 4teaspoonsconfectioners’ sugar
- 1/4teaspooncream of tartar
- 1/4teaspoonvanilla extract
DIRECTIONS
- Preheat oven to 400 degrees.
- In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt.
- Cook for 5 minutes over boiling water.
- Remove from heat.
- Beat egg yolks until creamy in a bowl.
- Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don’t cook (This is very important because you don’t want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture.
- Pour into the pre-baked pie shell.
- In a small bowl, combine the sugars.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase mixer speed to medium-high.
- Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly.
- Add the vanilla.
- Beat the whites until thick and glossy, about 30 seconds longer.
- Carefully spread the meringue over the filling, being sure to cover the pie entirely.
- Bringing the meringue to the edges will ensure that the filling is”sealed”.
- Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
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January 11th, 2012 by alice
Tags: Poppyseed, Salad, Strawberry | Print This Post
INGREDIENTS
- 1cupcanola oil
- 3tablespoonscideror balsamic vinegar
- 2tablespoonswater
- 1 1/2tablespoonshoney
- 1tablespoonpoppy seeds
- 1/2teaspoonsalt
- 1/2teaspoonpaprika
- 1/4teaspoonpepper
- 1pintfresh strawberries, cleaned and sliced
- 1smallred onion, sliced thinly and seperated into rings
- 1headbibb lettuce, cleaned and torn into bite sized pieces
DIRECTIONS
- In a blender or food processor, mix first eight ingredients for dressing.
- Blend until completely mixed.
- Divide lettuce among 6 chilled salad plates.
- Arrange strawberries and onion rings on top of lettuce.
- Drizzle with some of the dressing and pass the rest seperately.
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December 18th, 2011 by alice
Tags: Cake, Poppyseed | Print This Post
INGREDIENTS
- 2cupssugar
- 4eggs
- 3cupsflour
- 1 1/2teaspoonsbaking soda
- 1cupoil
- 1cupnuts(pecans or walnuts)
- 1teaspoonvanilla
- 1teaspoonsalt
- 1cansweetened condensed milk(1 3/4 cups)
- 1cancanned poppy seed filling
DIRECTIONS
- Mix sugar, eggs, oil and vanilla.
- Add sifted dry ingredients.
- Add the poppyseed filling and milk.
- Mix completely.
- Stir in nuts.
- Bake in a greased and floured tube pan for 1 hour 10 minutes at 350*.
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July 23rd, 2011 by alice
Tags: Dressing, Poppyseed, Salad, Spinach | Print This Post
INGREDIENTS
-
Dressing
- 1 1/2teaspoonssalt
- 3/4cupwhite vinegar
- 1 1/2cupsoil
- 1/2cupsugar
- 1tablespoonpoppy seeds
- 1teaspoondry mustard
-
Salad
- 1red onion, sliced thinly
- 1/2lbfresh mushrooms, sliced
- 1lbswiss cheese, grated
- 1lbbacon, cooked and crumbled
- 2bunchesspinach(I use a 10oz bag)
DIRECTIONS
- Note for Dressing: This makes a lot, I usually only use about half.
- Mix the dressing ingredients together and refrigerate overnight. Very important!
- Toss salad ingredients together and mix in dressing just before serving.
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May 6th, 2010 by alice
Tags: Casserole, Chicken, Parmesan, Poppyseed | Print This Post
INGREDIENTS
- 3boneless skinless chicken breasts, yield three cups
- 2teaspoonsseasoning salt
- 1tablespooncracked black pepper
- 1 (10 3/4 ounce)cancondensed cream of chicken soup, undiluted
- 8ouncessour cream
- 1tablespoonpoppy seeds
- 1 1/2cupsbuttery crackers, crushed(about one sleeve)
- 1/2cupparmesan cheese, divided
- 1/4cupbutter, melted
DIRECTIONS
- 1. Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper.Bake at 450 for 30-35 minutes, until breasts are done.Remove from oven and reduce heat to 350.
- 2. In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese.Stir well.
- 3. Chop chicken and add to bowl of soup and sour cream mixture.Stir well.
- 4. Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
- 5. Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture.Bake uncovered at 350 degrees for 30 minutes.
- Note:You do not have to roast the chicken, I just prefer the layer of flavor.You can also use fat-free sour cream and soup to save fat.
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