Poppy Seed Candy Mohhlach Recipes

POPPY SEED CANDY - MOHHLACH

Steps:

• Wash the poopy seeds serveral times and rain overnight in a cheesecloth bag or a cloth-lined sieve.
• In a saucepan, combine the honeu, sugar, and ginger. Cook over low heat until sugar is dissolved. Remove from the heat. Stir in the poppy seeds and the chopped nuts. Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10-12 minutes, until a drop of mixture forms a small ball when dropped into cold water.
• Spread the mixture on a wet pastry board or baking sheet. With the back of a spoon moistened with cold wine, flatten to the disired thickness, about 1/4 inch, when slightly cool and hardened, cut into diamond shapes. When cooled completely, use a spatula to lift the candies off the board.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

POPPY SEED CAKE

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

OLD TIME SESAME SEED CANDY

Steps:

• Grind peanuts, sesame seeds, and pecans together. Place in a bowl and set aside.
• In a medium pot boil syrup, sugar and butter until a test drop into water forms a ball (like soft caramel).
• Add the ground ingredients peanuts, sesame seeds, pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper.
• Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.