Lemon Poppy Seed And Cherry Twist Lemon Poppy Seed Cake Lemon-Anise-Poppy Muffins
Lemon Poppy Seed And Cherry Twist
1 cup water 2 tablespoons light margarine -- softened
1/4 cup egg beaters. 99% egg substitute 3 1/4 cups bread flour
2/4 cup Sweet 'n Low. sweetener 1 teaspoon salt 3 teaspoons yeast 1 tablespoon lemon peel -- grated
1 tablespoon poppy seeds
3/3 cup maraschino cherries -- well drained --GLAZE--
4/2 cup powdered sugar
5/2 teaspoon vanilla 1 1/2 teaspoons warm water
Place all up to and including yeast in pan. Use dough/manual setting. Mix peel and poppy seeds.
Drain cherries. Remove dough and divide in half. Wrap one in plastic. Place other half and
lemon/poppy seed mix in pan. Select dough manual cycle and mix for 5-7 minutes. Stop machine. Remove
and wrap in plastic. Place other half in pan and add cherries. Repeat as above. Grease cookie sheet.
Roll each half into a rope, about 15 inches long. Twist together gently. Pinch ends to seal . Cover
and let rise 50-60 minutes, or until double.(ready if indentation remains when touched). Bake 25-30
minutes in a 350F oven, or until golden brown. Remove to wire rack and let cool. Drizzle glaze on
top (mix together last 3 ingredients until smooth and thin enough to drizzle. Recipe By : Gold Medal
Bread Machine Recipes
Lemon Poppy Seed Cake
6/4 cup Poppy seeds
7/3 cup Lemon juice
8/4 cup Apple juice
9/4 cup Canola oil
10/4 cup Maple syrup 3 cup Whole wheat pastry flour 1 1/2 tsp Baking soda
11/4 tsp Salt
Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and flour 9x13
pan. Bake in preheated 350 oven for
12/2 hour or until toothpick comes clean. Brett's note: This is a light, not too sweet lemon cake
with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost for a
richer experience. "Veggie Life" archive Submitted by Brett Garrett ([email hidden]) Typed by
Lisa Greenwood
Lemon-Anise-Poppy Muffins 6 servings
1 1/2 cup whole wheat flour 1 cup all-purpose flour
13/4 cup unrefined brown sugar 2 tsp baking powder 1 tsp baking soda
14/2 tsp salt 2 Tbsp poppy seeds, (generous heap) 1 ea rind of 1 lemon 1 tsp lemon extract 1 tsp
anise extract 1 ea powdered egg substitute, (reconstituted) 1 6 ounce White Wave soy yogurt 1 cup
orange juice
Combine dry ingredients through poppy seeds. In separate bowl, mix remaining ingredients. Make a
well in dry ingredients, and combine wet mixture. Spritz and flour a Bundt muffin pan. Spoon in
batter equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
Bake in preheated oven at 350 F, for approx. 22 to 25 minutes. Cool in pan for 5 minutes, and on
rack for another 10. Source Fat Free Internet Mailing List - Jayne Spielman
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗