How To make Poppyseed Pigtails
Grant
HWWK11b 3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter :
softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white beaten w/2 tsp
for glaze 3 1/2 tablespoons Poppyseed :
top sprinkle
DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.
Combine flour, poppy seed and baking soda; set aside. Beat together butter, sugar and salt until combined. Add eggs one at a time, beating after each addition. Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after each addition. Gather dough into a ball and wrap in plastic; refrigerate one hour. Preheat oven to 375. Divide dough in half; refrigerate one half. On well-floured surface, roll out half of dough into a 15" by 5" rectangle, 1/4 inch thick. Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in flour often to facilitate cutting. Lay three 5-inch strips side by side on floured surface. Braid strips (working from middle toward the ends will make a more uniform braid), pinch ends together. Brush completed braids with egg white glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for three months. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b.
How To make Poppyseed Pigtails's Videos
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Poppyseed Pigtails - Kitchen Cat
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★ Kitchen Cat ★ Poppyseed Pigtails Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Baking Soda
1 c : Sugar
1/2 c : Sour Cream
3 1/2 tb : Poppyseed; Top Sprinkle
2 : Eggs
1/2 c : Butter; Softened
1 : Egg White; Beaten W/2 Tsp
1/4 c : Poppyseed
3 c : Flour
For Glaze
1 ts : Vanilla Extract
Рулет з МАКОМ без дріжджів Завиванець
Смачний рулет на сирному тісті з маком. Як приготувати рулет завиванець з маковою начинкою.
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Fried Chicken Salad with Poppy Curry Dressing
Fried Chicken Salad with Poppy Curry Dressing
The chicken:
1 1/2 lbs boneless skinless chicken breasts
1 c flour plus seasoning of your choice (salt, pepper, sage, garlic, paprika, etc)
1 egg plus 1 Tbsp water
1/4 c butter
In a medium bowl combine the flour and desired spices. In a separate bowl, combine egg and water and beat well. Slice chicken into rather thin strips (resulting in more surface area which results in more breading on each piece!) and, one at a time, dredge each in the flour mixture then the egg mixture then the flour mixture again, trying to keep as much of the flour coating intact on the chicken as possible. Place breaded chicken on a piece of wax paper on a pan or container and place in fridge until ready to cook. Preheat oven to 400° and melt butter (in the oven) in a baking dish or pan large enough to fit chicken pieces in without overcrowding. Once the butter is melted and sizzling hot, place chicken pieces, one at a time, in the pan on the hot butter. Return pan immediately to hot oven and bake for 25-30 minutes. Allow to cool slightly then cut into smaller pieces to top salad.
The salad:
Romaine lettuce
cherry tomatoes
red onion, diced
sweet peppers, diced
pinto beans, drained
carrot, shredded
cheddar cheese, cubed
the fried chicken, cut into small pieces
The dressing:
Poppy Curry Dressing
1/4 c cider vinegar
1/4 c honey
1/2 c extra virgin olive oil
1 tsp curry powder
1 tsp poppy seeds (these are optional so leave them out if for some reason you’d rather not have them)
In a clear measuring cup, add honey to the vinegar and stir well, allowing the honey to dissolve before adding anything else. Add the olive oil, curry powder and poppy seeds and mix well. Store in a jar with a tight fitting lid in the fridge. Enjoy