Lemon-Poppy Seed Cloud Pancakes - Everyday Food with Sarah Carey
Watch Sarah Carey create the fluffiest of pancakes in a recipe that’s the ideal answer to Sunday breakfast or brunch. How does she get them so fluffy? The secret is folding whipped egg whites into the batter.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
German Poppy Seed Cake Recipe - Mohnkuchen
This German poppy seeds cake (Mohnkuchen) is a very delicate cake with crisp bottom, rich and gentle filling and golden, crisp crumble on top. Special cake for any occasion. There are many different variations for this poppy seed cake with different kind of fillings, streusel and additions. This version is easy to make, with basic ingredients and very delicious.
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Lemon Poppy Seed Cake:
Carrot Cake:
Apple Oatmeal Cake:
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Ingredients:
For the dough:
2 cups (250g) Flour
1/2 cup (115g) Butter
1/2 cup (100g) Sugar
1/4 teaspoon Salt
For the filling:
750ml Milk
1 cup (250g) Ricotta cheese
7 tablespoons (100g) Butter
3/4 cup (150g) Sugar
1 cup + 1 Tbsp (150g) Poppy seeds
1 cup (140g) Semolina
1 teaspoon Vanilla extract
1 Egg
1/4 teaspoon Salt
Directions:
1. Preheat oven to 350F (175C).
2. Make the dough: in a food processor place flour, sugar and salt. Pulse until combined. add butter and process until crumbs are formed. Press 2/3 of the mixture into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
3. Make the filling: place milk, butter and sugar to a saucepan. Heat until butter is melted and sugar dissolves, bring to a boil.
4. When the mixture begins to boil, gradually add semolina, stirring constantly. Add poppy seeds. Keep stirring until the mixture thickens. set aside to cool.
5. In a large bowl beat ricotta cheese, vanilla extract and egg until creamy and smooth. Add chilled poppy seed mixture to the cheese mixture and stir until combined and smooth.
6. Pour the filling over the chilled crust, then spread the remaining dough on top.
7. Bake for 50-60 minutes, until golden. Remove from oven, let cool completely in the pan, then refrigerate for at least 1 hour.
Notes:
• Instead of ricotta cheese you can use cottage cheese/cream cheese or any other soft cheese.
• To the filling you can add raisins and walnuts.
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Beth's Lemon Poppy Seed Scone Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade lemon poppy seed scone recipe. A great easy breakfast treat for Other's Day.
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BETH’S LEMON POPPY SEED SCONES
Makes 8 scones
Ingredients
2 cups (240g) flour
¼ cup (50 g) sugar
2 tsp (10 ml) of baking powder
½ tsp (2.5 ml) salt
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) lemon zest
10 tbsp (150 g) cold butter, diced into cubes
½ cup (120 ml) heavy cream + 1 tsp for brushing tops
1 egg
¾ tsp (3.75ml) pure lemon extract
Raw, turbinado sugar for tops
Method:
Preheat oven to 400F (200C).
Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, baking powder, poppy seeds and lemon zest. Add butter and work by hand until dough resembles a coarse meal.
Mix the egg with the cream and lemon extract. Create a well in the center of the dry mixture and pour wet mixture in well. Gently mix with a fork until combined, and then grab dough with floured hands.
Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles.
Brush each scone lightly with heavy cream and a sprinkle with the raw sugar.
Pop tray in freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 12-13 mins until golden brown.
Serve with raspberry jam.
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MAKING LEMON POPPY SEED CAKE | Kristin's Kitchen
So happy to be posting another episode of Kristin’s Kitchen! Today we are making Lemon Poppyseed Cake - something I’ve wanted to make for so long!! ENJOY!
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Lemon Saffron Poppy Seed Cake – Bruno Albouze
Learn how to create an incredibly luscious and moist pound cake! Lemon saffron poppy seed – So good in any occasion such as breakfast, brunch, tea time, camping, snacks et so forth...
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Lemon & poppyseed cupcakes/Easy lemon poppyseed cupcakes
recipe credit Gawa's kitchen
1+1/2 cup selfraising flour
1 teaspoon baking powder
pinch salt
180 ml sugar
1/2 cup oil
1/2 cup milk
2 eggs
1/2 teaspoon vanilla essence or lemon essence
1 tablespoon lemon zest/ rind
1 tablespoon fresh lemon juice
1 tablespoon poppyseeds
preheat oven 180 degrees Celsius
bake 12 minutes
frosting
224g butter
4 cups icing sugar
1/2 teaspoon vanilla essence
4-5 tablespoons freshly squeeze lemon juice
1 teaspoon lemon zest/ rind
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