How To make Poppy Seed Ravioli Cookies
1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened 2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
1/2 c Poppy seed
1/2 c Almonds
1/2 c Milk
2 tb Honey
1 ts Finely shredded lemon peel
1 tb Lemon juice
Honey Poppy seed *if using self-rising flour --- omit Baking soda and salt. -decrease Flour to 2 1/3 Cups.
Recipe by: Betty Crocker's Cookbook Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2 hours. Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in blender or food processor. Cover and blend, or process, until liquid is absorbed. Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X 2 inches. Place 1 teaspoon poppy seed mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN COOKIES; 95 CALORIES PER COOKIE. -----
How To make Poppy Seed Ravioli Cookies's Videos
My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
110g or 1/2 CUP SUGAR
220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater)
3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl
2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like
3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video.
4. Once mixed, move dough over to half sheet pan lined with parchment paper
5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly)
6. If you'd like perfect rectangles, perforate as shown in video, then score with fork
7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins.
9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
55g or 1/4C. SUGAR
55g 0r 1/4C. BROWN SUGAR
3g or 3/4tsp VANILLA EXTRACT
220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater)
3g or 1/2 tsp SALT
115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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Pasta Grannies discover delicious sweet poppyseed fritters called Casincí !
Ilda shares her recipe for deep-fried but still light and fluffy fritters filled with poppyseeds. They are a kind of doughnut and easy to make. Casincí is the name for these in the Val Badia; elsewhere in the Sud Tirol (and Austria) they are called Krapfen and have different shapes and fillings. (I ingredienti in Italiano sotto inglese)
300g flour
20g fresh yeast
50 ml milk
1tablespoon vanilla sugar or 1 teaspoon vanilla essence
60g ricotta
25g butter
35g sugar
2 eggs
zest of one lemon, 1 tablespoon rum 1/2 teaspoon salt
Make the dough and let it rest 20 minutes.
For the filling
100ml tepid milk
125g sugar
125g poppy seeds
1 tablespoon of honey
1 teaspoon vanilla essence, cinnamon, rum, and some breadcrumbs to bind everything together.
Let the half moon shape rise for 15 minutes
Heat a pan of sunflower oil until it reaches 320-330 °F (160-165 °C) degrees for frying them.
In Italiano:
300 g di farina
20 g di lievito fresco
50 ml di latte
1 cucchiaio di zucchero vanigliato o 1 cucchiaino di essenza di vaniglia
60 g di ricotta
25 g di burro
35 g di zucchero
2 uova
la scorza di un limone, 1 cucchiaio di rum 1/2 cucchiaino di sale
Prepara l'impasto e lascia riposare 20 minuti.
Per il ripieno
100 ml di latte tiepido
125 g di zucchero
125 g di semi di papavero
1 cucchiaio di miele
1 cucchiaino di essenza di vaniglia, cannella, rum e un po 'di pangrattato per legare tutto insieme.
Lascia che la mezzaluna si alzi per 15 minuti
Scaldare una padella di olio di semi di girasole fino a quando non raggiunge i 160-165 ° C (320-330 ° F) per friggerli.
Sorprendi Tutti con Questo Semplice Trucco! Idea Antipasto
Se stai cercando un'idea per una antipastoaperitivo delizioso e festoso, prova gli stuzzichini a sorpresa! Questi piccoli cornetti sono un ottimo modo per sorprendere e deliziare i tuoi ospiti e sono facili da preparare.
Tempi di cottura: 180° per 20 minuti
1 rotolo di pasta sfoglia
philadelphia
1 uovo
semi di papavero
per la farcitura:
salmone o prosciutto
avocado
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ITALIAN LEMON COOKIES | The Easiest Homemade Lemon Biscuits | Italian Food Recipes
ITALIAN LEMON COOKIES are for those times when you want to bake something special without too much effort! Roll out these tangy lemon cookies in no time and enjoy the crumbly sensations alongside a hot drink or with a scoop of your favourite jam on top. Y-U-M.
#lemoncookies #italianbiscuits #lemonbiscuits
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ITALIAN LEMON COOKIES
INGREDIENTS:
1 x egg
100g sugar
260g plain flour
100g sunflower oil
1 x teaspoon baking powder
1 x lemon
Icing sugar
METHOD:
1. Lemon cookies are best mixed using a kitchen aid. If you don’t have one, you can also dig in with your hands!
2. To make the lemon cookies, add 260g plain flour to a mixing bowl along with 100g of sugar.
3. Grate the lemon skin and add this as well, then squeeze all of the juice from the same lemon and mix it in.
4. Next, add the baking powder, one egg and 100g sunflower oil.
5. Using the Kitchen Aid, mix the ingredients well, until it forms into small crumbly chunks. Use a slow speed first and then turn it up just slightly.
6. Put the chunks onto a wooden board and gently knead them until they join together. The parts that crumble away can just be stuck back on as the oils from your hands will help everything come together.
7. Pre-heat your oven to 180 dgerees celcius in preparation to bake the lemon cookies and line a flat biscuit tray with baking paper.
8. Then, break away small chunks of the mixture, rolling each one in your hands to form a small ball.
9. Put each ball on to the tray, lining them up so there is enough space between each one for them to grow slightly without touching.
10. Place the tray into the oven for 20 minutes at 180 degrees celcius.
11. Once the lemon cookies are ready, remove them from the oven and let them cool for 10 minutes.
12. Dust icing sugar over the top and serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Poppyseed lemon cupcakes recipe - KitchenAid
Delicious cupcakes that look gorgeous and taste zesty.
Find the recipe here:
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#homemade #recipe #KitchenAid
Lemon Poppy Seed Cheesecake Pancakes Recipe
The recipe for my Lemon Poppy Seed Cheesecake Pancakes is available here
Hi lovelies, it has been a long time since I shared any cheesecake recipe and if you know how much I love cheesecakes, then this is a very unusual thing to happen :D That is why today I want to share with you a perfect weekend recipe for delicious Lemon Poppy Seed Cheesecake Pancakes that were inspired by my Lemon Poppy Seed Cream Cake :) I hope you will love this recipe as much as I do! Happy Baking Lovelies! :)
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#inthekitchenwithelisa #pancakes #lemonpancakes