Poppy Seed Cake

This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!

Poppy Seed Cake

1 yellow cake mix
1 (oz) pkg instant vanilla pudding
3/4 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
5 eggs
1 cup sour cream
1/2 cup oil
1/2 cup pineapple juice
1/4 cup water
2 tsp almond extract
1/3 cup poppy seeds

Preheat oven to 350°. In a large bowl, whisk together cake mix, pudding, flour, sugar, baking soda, and salt. In another bowl, mix eggs, sour cream, oil, pineapple juice, water, and almond extract. Pour egg mixture into dry mixture and mix with electric mixer until well combined. Mix in poppy seeds. Pour into well sprayed bundt pan. Bake 55-60 minutes. Cool in pan 15 minutes. Turn out of pan onto cooling rack and continue cooling. Level the bottom with serrated knife (early taste treat!) for even surface to invert onto serving plate. Sprinkle with powdered sugar.

Other Bundts:

Intense Chocolate Bundt Cake   Peanut Butter Chocolate Chip Bundt Cake

Brown Sugar Pound Cake 2   Nutter Butter Snack Cake

Pumpkin Chocolate Chip Bundt Cake   Banana Cream Bundt Cake 1

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Orange Poppy Seed Bread

Perfect recipe to make and take to friends, but still have some for you!

Orange Poppy Seed Bread

3 cups flour
2¼ cups sugar
1½ tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbl poppy seeds
1/4 cup orange juice
zest of 1 orange
3 eggs
1 cup oil
1¼ cups milk
1 tsp orange extract

Preheat oven to 350°. Spray 5 small loaf pans (or 2 large loaf pans) and sprinkle bottom with flour. In large bowl, stir together flour, sugar, baking powder, baking soda, salt, and poppy seeds. In medium bowl, stir together orange juice, orange zest, eggs, oil, milk, and orange extract. Pour into dry ingredients and mix just until combined. Pour batter evenly into loaf pans. Bake 30 minutes (60 minutes for large pans) or until pick inserted in center comes out clean. Let cool in pans 10 minutes, then remove and cool on wire rack.

One Year Ago: Peanut Butter Chocolate Chip Oat Bars Peanut Butter Chocolate Chip Oat Bars

Two Years Ago: Double Frosted Peanut Butter Milk Chocolate Cookies Double Frosted Peanut Butter Milk Chocolate Cookie

Sweet & Savory Sausage Stuffing

My favorite dish at Thanksgiving is the stuffing.  I like to add nuts and seeds, luckily the guys in my family are OK with that.  I think maybe they don’t complain about the nuts and seeds is because I add sausage.  Usually I use half corn bread and half white bread cubes.  This time instead of white bread cubes, I cut up a large round loaf of King’s Hawaiian bread.  A new favorite.

1 large round King’s Hawaiian Sweet Loaf
1 (9″x9″) recipe cornbread
16 oz turkey or chicken sausage (mild or spicy)
1 cup chopped onion
1 cup chopped celery
2 tsp sage
1 tsp salt
2 Tbl dried parsley
1 Tbl poppy seeds
1 Tbl sesame seeds
1 cup chopped walnuts or pecans
1-2 cups chicken broth

Cut the King Hawaiian loaf and corn bread into cubes, spread out on baking sheets and leave out overnight to dry out.  In large pan, brown sausage, add onion and celery and cook until tender.  Put all the bread cubes in a very large bowl.  Add sage, salt, parsley, poppy seeds, sesame seeds, and nuts; toss together.  Pour sausage mixture over bread mixture and toss all together.  Pour some of the chicken broth, gently toss.  Continue adding more broth and tossing until reach desired moistness, about when starts clumping together (not too wet).  Heat oven to 350°.  Put stuffing in sprayed 13″x9″ baking pan, and bake 30-40 minutes, or until nicely browned.

One Year Ago:  Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cream Cheese Onion Rolls

I love rolling different fillings into bread, for breakfast, lunch, dinner, or dessert.  It tastes wonderful and the presentation is lovely.  This recipe is from rhodesbread.com, I used their filling recipe for cream cheese onion filling in my homemade bread.  These rolls would be great served with soup or salad, so delicious!

Bread Dough:
1/4 cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1½ Tbl sugar
1 cup warm water
1½ tsp salt
1 heaping Tbl shortening, softened
3¼ cups flour

Cream Cheese Onion Filling:
8 oz cream cheese, softened
1/4 cup butter, softened
1 cup French fried onions (French’s)
1 cup shredded parmesan cheese
1 Tbl poppy seeds
1 Tbl dried parsley flakes
1½ tsp garlic powder

In small bowl, sprinkle yeast into the 1/4 cup warm water and sprinkle sugar over yeast.  In large bowl of mixer, combine the 1 cup warm water, salt, shortening (I softened shortening in microwave a few seconds) and 1 cup flour.  Mix until smooth.  Add the yeast, mix well.  Add remaining flour.  Knead. Turn into greased bowl, cover and let rise until double about 1 hour.

For the filling, mix cream cheese and butter.  Add onion, parmesan, poppy seeds, parsley flakes, and garlic powder, mix until well combined.

Roll out dough on lightly floured surface into a 18″x12″ rectangle.  Spread filling over dough. Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices about 1½” each.  Place on Silpat lined perforated sheet or sprayed baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake in preheated 350° oven for 15-20 minutes, or until golden.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.