This is an oldie but goodie….
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1/3 cup shortening
- 1/2 cup sourdough starter **recipe follows
- 1/2 cup buttermilk
- 1 cup grated swiss cheese
- 1 egg, beaten
- 3 tbsp poppy seeds
Combine flour, baking powder, soda and salt. Cut in shortening until it resembles dry cornmeal.
Add starter and enough milk to form a soft dough that cleans the side of the bowl. Add cheese and knead lightly into the dough.
Pat or roll to 1/2 inch thick. Cut into squares using a serrated knife. Brush with the beaten egg and sprinkle with poppy seeds.
Place on a cookie sheet with parchment paper and bake at 450 degrees for about 10 minutes.
Sourdough Starter
- 2 cups warm water
- 2 cups flour
Using a crock, combine ingredients. Place in a warm place 3-4 days until bubbly and sour smelling. Refrigerate.
Each time it is used, replenish equal parts, cover and refrigerate.
NEVER use all of the starter at one time.
Poppy Seed Cake With White Chocolate Icing
This is a bit different but still tasty. It takes:
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup melted butter
- 1 1/4 cups shredded coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup sour cream
Preparation:
Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add butter and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the sour cream and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
FROSTING
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate, chopped
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk in the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.
This is delightful in flavour and texture.
Poppy Seed Cake With White Chocolate Icing
Poppy Seeds are easy to use – cakes, muffins, cookies. This is a great cake recipe.
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup Crisco oil
- 1 1/4 cups sweetened coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup vanilla yogurt
- 1 tsp. chocolate flavoring
Preparation: Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add oil and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the yogurt, flavouring and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
FROSTING
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk in the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.
From my “Stress Free Extraordinary Dinners” Cookbook
Poppy seed cake with White Chocolate Frosting
This is a lovely tasting and moist cake. The icing is the perfect topping.
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup Crisco oil
- 1 1/4 cups sweetened coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup vanilla yogurt
- 1 tsp. chocolate flavoring
Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add oil and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the yogurt, flavouring and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
Frosting
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.