Conference turris::cooks

    Hamentaschen are traditional Purim cookies.  They are made to
    represent the 3-cornered hat the bad guy of the Esther story,
    Hamen, wore.  Here's a few recipes.
    
    Yeast dough
    
    2 cakes or packages yeast
    1/4 cup lukewarm water
    3/4 cup scalded milk, cooled
    5 cups sifted flour
    3/4 cup sugar
    1 1/2 tsp salt
    3 eggs 
    1 cup melted butter
    
    Soften the yeast in the water for 5 minutes, then add the milk.
     Stir in 2 cups of the flour, the sugar, and the salt.  Add one
    egg at a time, beating after each addition.  Beat in the butter
    and the rest of the flour.  Knead a few minutes, place in a bowl;
    cover with a towel and let rise in a warm place until doubled
    in bulk.  Punch down.  Knead on lightly floured board 5 minutes.
    Divide dough in 1/2 and roll out to 1/4 inch thickness.  Cut into
    4-inch squares.  Place a heaping tablespoon of filling on each.
    Fold the dough over into a triangle, sealing the edges. (I was
    taught to make large triangles, and fold each corner in, sealing
    the edges together but leaving a little hole in the middle.  This
    formed triangles but let you know what the filling was!)
    	Brush with beaten egg yolk.  Bake in a 375 degree oven 25 min
    or until browned.  Makes about 3 1/2 dozen.
    
    Honey dough (cookie type)
    
    4 cups sifted flour
    1/2 tsp salt
    1 tsp baking powder
    1/2 cup shortening, softened
    4 eggs
    1 cup honey
    
    Sift flour, salt, and baking powder into a bowl.  Make a well in
    the center and place the shortening, eggs, and honey in it.  Work
    together with the hand until a dough is formed.  Roll out and cut
    into 4-inch squares.  Place a heaping tablespoon of filling on each
    and fold over into a triangle, sealing the edges.  (see comment
    on shaping, above)
    
    Bake in a 350 degree oven 20 minutes or until browned.  Makes about
    3 dozen.
    
    Fillings for Hamentaschen, if you should run out of canned poppyseed...
    
    Poppy seed
    
    2 cups poppy seeds
    1 cup milk
    3/4 cup honey
    1 teaspoon grated lemon rind
    1/2 cup seedless raisins
    
    Have the poppy seeds ground or put through your food chopper.  Combne
    with the milk and honey (a nice biblical touch!).  Cook over low
    heat, stirring frequently, until thick.  Stir in the lemon rind
    and raisins.  Cool and fill the dough.
    
    Prune
    
    2 cups lackwa (prune butter)
    1/2 cup ground almonds
    1 tablespoon grated orange rind
    
    Mix ingredients together and fill dough.
    
    ===========================================================
    
    The other traditional filling is Apricot - Comstocks will do, or
    the All-fruit jams.  A nut filling is occasionally made, using honey.

    
    This cake is great...Enjoy!
    
    
    			POPPY SEED SOUR CREAM CAKE
    
    Ingredients:
    	
    	1 Cup (2 sticks) butter/margerine, softened
    	3 Cups Sugar
    	6 eggs
    	3 Cups all-purpose flour
    	1/4 tsp. baking soda
    	1 Cup sour cream
    	2 tsp Lemon flavoring
    	1 tsp Vanilla
    	1 tsp Coconut flavoring
    	1 tsp Orange flavoring
    	1 tsp Almond flavoring
    	1/4 cup Poppy seeds
    
    Directions:
    
    In a large mixing bowl, cream butter and sugar.  Add eggs, one
    at a time, mixing well after each addition.
    
    Mix together flour and baking soda.  Add to the creamed mixture
    alternately with the sour cream.  Add remining ingredients and mix
    well.
    
    Pour into a greased and floured tube pan and bake at 350 for 1 hour
    and 15 minutes (or until done).
    
    This will also make two loaves.  It is too much batter for a bundt pan. 
    
    Makes 12-16 servings. 

    I have a recipe with peaches and poppyseeds.  Looks absolutely
    wonderful, I have been meaning to try it.  I'll try to enter it in this
    weekend.

    DIR/TITLE=POPPYSEED
    
    shows 1548 and its' 12 replies have various poppy seed cake
    recipes.
    
    Kristen

    try also 2898.0, JoAnne's Finger Rolls. Not cake, exactly, but
    excellent poppyseed bread.
    

    Well, I finally remembered to bring in my recipe for Poppyseed Cake.
    Here it is:
    
    1 jar (2 oz.) poppy seeds (1/2 cup)		1 tsp. vanilla
    3/4 cup milk (I use 1% milk)		2 tsp. baking powder
    3/4 cup soft butter (I use part margarine)	2 cups sifted all-purpose
    3 eggs (I use 1 whole egg; 4 egg whites)	   flour
    1 1/4 cup sugar				Confectioners Sugar
    
    Combine poppy seeds and milk in a large bowl.  Let stand at room
    temperature for 3-4 hours (this softens the poppy seeds).  Let
    butter and eggs warm to room temperature for easy mixing.  Butter
    should be very soft.  
    
    Meanwhile, grease and flour an 8 1/2 X 4 1/2 X 2 1/2 loaf pan.
    Preheat oven to 350 degrees.
    
    After the poppy seeds have soaked for 3-4 hours, add butter, eggs,
    sugar, vanilla, baking powder and flour to poppy seeds and milk.
    Beat at medium speed with electric mixer for 1 minute, scraping
    sides of bowl often.  Pour into prepared pan.
    
    Bake at 350 degrees for 1 hour and 15 minutes, or until center springs
    back when lightly pressed with fingertip.  Cool in pan on wire rack 5
    minutes.  Loosen around edge, turn out to finish cooling.
    
    Sprinkle top with confectioner's sugar. Serve.
    
    I have also served this warm with vanilla ice cream.  Delicious!!
    
    Regards,
    
    
    Jo Ann

LEMON-POPPYSEED CAKE WITH LEMON MOUSSE FILLING
----------------------------------------------

1 TBS plus 2 tsp. fresh lemon juice
3/4 cup milk
1 1/2 cups flour
1/4 cup poppyseeds
1/4 tsp. baking soda
1/4 tsp. salt
1 stick (4 oz.) butter, softened
1 1/3 cups granulated sugar
2 whole eggs plus 1 egg yolk
2 tsp. grated lemon zest (optional)
1/2 tsp. lemon extract
1 1/2 tsp. cornstarch
1/2 cup heavy cream
2 tsp. confectioners' sugar


Preheat oven to 350 degrees.  Butter and flour 8 x 2" round cake pan.  In small
bowl, stir 1 TBS of the lemon juice into 1/2 cup of the milk and set aside.  In
a bowl, stir together the flour, poppyseeds, baking soda and salt.

In a bowl, cream the buter and 1 cup of the granulated sugar.  Beat in the whole
eggs one at a time.  Beat in 1 tsp. of the lemon zest (if using) and the lemon
extract.  Alternately beat in the dry ingredients and the lemon juice-milk
mixture.

Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick
inserted in the center comes out clean.  Cool the cake in the pan on a rack for
10 minutes; remove from the pan to cool completely.

Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar
with the cornstarch and remaining 1/4 cup milk.  Cook over medium heat, 
stirring, until thickened, 3-4 minutes.

In a small bowl, beat the egg yolk.  Beat in about 2 TBS of the hot cornstarch-
milk mixture.  Stir the warmed yolk mixture into the saucepan and cook over
medium heat for 1-2 minutes.

Remove the pan from the heat and stir in the remaining 2 tsp. lemon juice and 1
tsp. lemon zest (if using).  Loosely cover the custard with waxed paper and let
cool to room temperature.

In a mixing bowl, beat the heavy cream until soft peaks form.  Fold the whipped
cream into the cooled lemon custard in the saucepan.

With a long serrated knife, split the cake in half horizontally.  Spread all of
the lemon filling over the cut side of the bottom layer.  Top with the
remaining layer, cut-side down, and dust the cake with the confectioners' sugar.

    
    Re: .9
    
    This sounds fantabulous.  Any idea how long it stays at its best?
    ie, can you make it the day before and refrigerate, or does the
    mousse lose its umph?
    
    Thanks, Diane
    

re: .10 (Diane)

I haven't made this recipe yet, so I can't vouch for how long it will stay at
it's best, but to be safe, I would make it early in the same day that you plan
to serve it, then see how the leftovers hold up.  I've never made any kind of
mousse, but maybe someone who is more experienced with mousse-type desserts 
could offer some advice.  If you (or anyone) makes this dessert, please post
a reply!

Thanks,

Meredith

	This sounds like it resembles the muffins described in -1:

		Morning Glory Muffins 
		from the Morning Glory Cafe, Nantucket

	4 cups all-purpose flour
	2 1/2 cups sugar
	4 tsp. baking soda
	4 tsp. cinnamon
	1 tsp. salt
	4 cups coarsely grated carrot
	1 cup raisins
	1 cup chopped pecans
	1 cup sweetened shredded coconut
	2 tart apples, peeled and grated
	6 large eggs
	2 cups vegetable oil
	2 tsp. vanilla

	Into a large bowl sift together the flour, sugar, baking soda
	cinnamon, and salt and stir in the carrot, raisins, pecans,
	coconut, and apples.  In a bowl whisk together the eggs, oil,
	and vanilla.  Add the mixture to the flour mixture and stir the
	batter until it is just combined.  Spoon the batter into well-
	buttered 1/3 cup muffin tins, filling them to the top, and bake
	the muffins, in batches if necessary, in the middle of a preheated
	350F oven for 30 to 35 minutes, or until they are springy to the
	touch.  Let the muffins cool in the tins for 5 minutes and turn
	them out onto a rack.  Makes about 30 muffins.

    I found an interesting recipe for Lemon Poppy-Seed Muffins in a new
    book, "One Meal at a Time" by Martin Kathan of T-Factor low fat diet
    books.  I will include it here without permission, of course.
    
    2 cups all-purpose flour
    1/4 cup sugar
    1/2 teasp. salt
    1 tbs. baking powder
    1 tbs. poppy seeds
    3/4 cup skim or 1% milk
    1 6-oz can frozen lemonade concentrate, thawed
    2 tbs. oil
    2 egg whites
    nonstick cooking spray
    
    1. Combine flour, sugar, salt, baking powder, and poppy seeds.
    2. Add milk, lemonade, oil, and egg whites.  Stir until moistened;
       do not overmix.
    3. Coat a 12-muffin tin with nonstick cooking spray or line with
       muffin cups.  Fill each 2/3 full with muffin mixture.
    4. Bake for 15-20 minutes at 400 degrees or until golden brown.
    
    Makes 12 muffins.
    
    Per muffin(using 1% milk): 2.9 g total fat; 0.2 g saturated fat; 0
    cholesterol; 151 calories; 1 g fiber; 189 mg sodium   
                                                       

	Here's another variation that uses tons of poppyseeds and
	no other flavorings, save vanilla.  This is dense, moist,
	and quite delicious.  For the poppyseed purist.

		          Poppyseed Cake

	325 degree oven, 10-inch tube pan, greased and floured

	    1 c poppyseeds		Combine and cook over
	  1/4 c water			medium heat for 5 mins.
	  1/3 c honey			Cool.

	    1 c butter			Cream together.  Blend
	1 1/2 c sugar			in poppyseed mixture.

	      4 egg yolks		Beat in yolks, one at
	    1 c sour cream		a time.  Blend in the
	  1 tsp vanilla			other two ingredients.

	2 1/2 c sifted flour		Sift together and
	  1 tsp baking soda		gradually beat into
	  1 tsp salt			wet ingredients.

	      4 egg whites		Beat to soft peaks and
					fold into batter.

	Bake for 1 hour (+ up to 15 minutes) until toothpick
	comes out clean.

	Diane

Hi,

Anyone got an almond-poppyseed muffin or cake recipe ??  COSTCO's almond
poppyseed muffins are awesome, and would love to duplicate.

Thanks,

Scott

Just like to see if anyone has got an almond-poppyseed muffin recipe yet?
-Larry

                    <<< Note 2927.17 by HPSRAD::NOGUEIRA >>>
                        -< Almond-poppyseed muffins ?? >-

Hi,

Anyone got an almond-poppyseed muffin or cake recipe ??  COSTCO's almond
poppyseed muffins are awesome, and would love to duplicate.

Thanks,

Scott