Canned Poppy Seed Recipes

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ALMOND POPPY SEED BARS



Almond Poppy Seed Bars image

These tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

3 eggs
2-1/4 cups sugar
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring or additional vanilla extract
3 cups all-purpose flour
4-1/2 teaspoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
FROSTING:
1/3 cup butter, melted
3 cups confectioners' sugar
3 tablespoons milk

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.

Nutrition Facts : Calories 115 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

SOLO POPPY SEED CAKE



Solo Poppy Seed Cake image

This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!

Provided by Wicked Creations

Categories     Dessert

Time 1h45m

Yield 1 bundt, 14-16 serving(s)

Number Of Ingredients 10

1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
1 1/2 cups sugar
12 1/2 ounces solo ground poppy seed filling (1 can)
4 egg yolks
4 egg whites
1 teaspoon vanilla extract
1 cup sour cream (diary)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350°F
  • Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
  • Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
  • Add poppy seed filling and beat until blended.
  • Beat in egg yolks one at a time, beating well after each addition.
  • Add vanilla and sour cream and beat just until blended.
  • In a small bowl, blend flour, baking soda and salt.
  • Add flour mixture to poppy seed mixture gradually beating well after each addition.
  • In a separate bowl, beat whites with electric mixer untill stiff peaks form.
  • Fold whites into batter and spread in prepared pans.
  • Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

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