Type what you have

Ingredients

• ✓ poppy seed
• milk
• margarine
• white sugar
• salt
• egg

Instructions

1. 1 Grind the poppy seeds in a mill or coffee grinder.
2. 2 Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
3. 3 Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
4. 4 Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

By Hepzibah

Ingredients

• ✓ poppy seed
• heavy cream
• whole wheat flour
• baking soda
• cinnamon
• butter
• lemon
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
3. 3 In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
4. 4 Drop by small spoonfuls onto prepared baking sheet.
5. 5 Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ poppy seed
• all-purpose flour
• yeast
• milk
• butter
• white sugar
• salt
• whole milk
• white sugar
• raisin
• honey
• vanilla sugar
• lemon
• rum
• confectioners' sugar

Instructions

1. 1 Place flour into a large bowl and make a well in the center. Crumble fresh yeast into the well, then pour in lukewarm milk. Mix yeast and milk together in the well to combine, leaving flour untouched. Cover and let sit in a warm place until foamy, about 15 minutes.
2. 2 Mix a little flour at a time into yeast mixture until no flour remains. Add butter, sugar, and salt; knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Grease a baking sheet with butter. Roll dough on a lightly floured surface into a thin rectangle.
4. 4 Make the filling: Place ground poppy seeds into a bowl. Pour hot milk over top, then add sugar, raisins, honey, vanilla sugar, lemon zest, and rum. Stir until well combined.
5. 5 Spread filling over dough. Start at a longer edge, and roll dough up and over filling into a log; press the seam together with your fingers to seal. Place the log, seam-side down, onto the prepared baking sheet. Cover and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. Allow to cool for about 1 hour, then dust with confectioners' sugar.

By monika1969

Ingredients

• ✓ poppy seed
• milk
• active dry yeast
• all-purpose flour
• egg yolk
• sugar
• butter
• kosher salt
• vanilla extract
• butter
• milk
• honey
• sugar
• water
• powdered sugar
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
2. 2 Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
3. 3 Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
4. 4 Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
5. 5 While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
7. 7 Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
8. 8 Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
9. 9 Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
10. 10 Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
11. 11 Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
12. 12 While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.

By John Mitzewich

Ingredients

• ✓ poppy seed
• water
• egg
• butter
• walnut
• white sugar
• honey
• egg white
• raisin
• milk
• butter
• all-purpose flour
• salt
• egg yolk
• egg
• lemon zest
• white sugar
• sugar
• active dry yeast
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
2. 2 Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
4. 4 Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
5. 5 Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
8. 8 Bake rolls in the preheated oven until golden, 20 to 25 minutes.

By Allrecipes Member

Ingredients

• ✓ poppy seed
• bread flour
• instant yeast
• salt
• water
• olive oil
• yellow onion
• kosher salt
• bread crumb
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ poppy seed
• white sugar
• milk
• butter
• lemon juice
• water
• white sugar
• active dry yeast
• all-purpose flour
• salt
• butter
• egg

Instructions

1. 1 Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.
2. 2 Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
3. 3 Make the bread: Pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
4. 4 Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
5. 5 Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
6. 6 Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
7. 7 Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
9. 9 Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

By Linda

Ingredients

• ✓ poppy seed
• butter
• butter
• white sugar
• sour cream
• all-purpose flour
• baking powder
• butter
• butter
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

Ingredients

• ✓ poppy seed
• active dry yeast
• sugar
• water
• all-purpose flour
• bread flour
• vital wheat gluten
• kosher salt
• onion juice
• vegetable oil
• onion
• kosher salt
• cornmeal

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
2. 2 Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
3. 3 Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
4. 4 Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
5. 5 Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
6. 6 Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
7. 7 Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
8. 8 Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
9. 9 Center oven rack and preheat oven to 425 degrees F (220 degrees C).
10. 10 Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
11. 11 Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

By Gomer

Ingredients

• ✓ poppy seed
• white sugar
• egg
• all-purpose flour
• baking soda
• sour cream
• walnut
• raisin
• butter
• butter
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

Ingredients

• ✓ poppy seed
• egg noodle
• chicken bouillon
• water
• cream of mushroom soup
• onion
• worcestershire sauce
• garlic powder
• hot pepper sauce
• cottage cheese
• sour cream
• parmesan cheese
• paprika

Instructions

1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Ingredients

• ✓ poppy seed
• water
• egg
• margarine
• sugar
• apple
• walnut
• raisin
• honey
• bread crumb
• almond extract
• all-purpose flour
• margarine
• white sugar
• egg
• baking powder
• confectioners' sugar
• water

Instructions

1. 1 Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
2. 2 Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
3. 3 Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
5. 5 Roll out dough on a slightly floured surface and place in the prepared sheet pan.
6. 6 Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
7. 7 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
8. 8 Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
9. 9 Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.

By Allrecipes Member

Ingredients

• ✓ poppy seed
• egg
• white sugar
• sour cream
• vanilla extract
• cake flour
• baking powder
• baking soda
• salt
• white sugar
• cornstarch
• salt
• lemon zest
• lemon juice
• water
• orange juice
• butter
• egg yolk

Instructions

1. 1 Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
3. 3 Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
4. 4 In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
5. 5 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. 6 To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

By Olga D

Ingredients

• ✓ poppy seed
• egg
• cinnamon
• lemon zest
• white sugar
• butter
• milk
• almond
• butter
• lemon zest
• egg
• salt
• white sugar
• flour
• flour
• sugar
• cake yeast
• milk
• lemon juice
• white sugar
• cream of tartar
• water

Instructions

1. 1 First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.
2. 2 Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
4. 4 To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
5. 5 Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
6. 6 Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
7. 7 While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.
8. 8 Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
9. 9 Preheat an oven to 400 degrees F (200 degrees C).
10. 10 Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.
11. 11 To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

By Silvia

Ingredients

• ✓ poppy seed
• spaghetti
• butter

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 Toss with melted butter and poppy seeds.

By Judy

Ingredients

• ✓ poppy seed
• sesame seed
• onion flake
• salt

Instructions

1. 1 Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

By Allrecipes Magazine

Ingredients

• ✓ poppy seed
• greek yogurt
• instant cheesecake-flavored pudding mix
• milk

Instructions

1. 1 Combine yogurt, cheesecake pudding mix, and poppy seeds in a small bowl; stir to combine. Mix in milk, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ poppy seed
• sour cream
• lemonade concentrate
• salt
• lemon

Instructions

1. 1 Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

By Bibi

Ingredients

• ✓ poppy seed
• butter
• onion
• sourdough bread
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a small saucepan over medium-low heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Stir poppy seeds into onion mixture.
3. 3 Cut bread into slices, leaving them still attached on the bottom of the loaf. Put an American cheese slice into each slit; spoon poppy seed mixture into each slit. Wrap loaf with aluminum foil.
4. 4 Bake in the preheated oven until cheese is melted, about 30 minutes.

By star23515

Ingredients

• ✓ poppy seed
• butter
• lemon
• lemon juice
• honey

Instructions

1. 1 Combine butter, lemon zest, lemon juice, poppy seeds, and honey in a small bowl.
2. 2 Place butter on top of a sheet of plastic wrap. Shape into a log. Fold one side of the plastic wrap over the log and roll into a tube, shaping with your fingers as you roll tightly. Twist the ends to seal.
3. 3 Refrigerate for at least 1 hour or until firm. The longer it sits, the more the flavors will develop. Unroll from plastic wrap and slice.

By France Cevallos

Ingredients

• ✓ poppy seed
• mayonnaise
• milk
• white wine vinegar
• white sugar

Instructions

1. 1 Stir the mayonnaise, milk, vinegar, sugar, and poppy seeds together until the sugar has dissolved.

By paralee

Ingredients

• ✓ poppy seed
• water
• butter
• white sugar
• nonfat dry milk powder
• all-purpose flour
• baking powder
• egg white

Instructions

1. 1 Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
2. 2 Cream butter and sugar together until light and fluffy.
3. 3 Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
4. 4 Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

By Brenda Benzar Butler

Ingredients

• ✓ poppy seed
• mayonnaise
• maple syrup
• red wine vinegar
• white sugar

Instructions

1. 1 Whisk together mayonnaise, maple syrup, vinegar, sugar, and poppy seeds in a bowl until blended.

By Sue Cantara

Ingredients

• ✓ poppy seed
• sourdough bread
• monterey jack cheese
• butter
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
3. 3 Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

By Yoly

Ingredients

• ✓ poppy seed
• all-purpose flour
• butter
• confectioners sugar
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
3. 3 Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
4. 4 Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
5. 5 Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

By Yoly

Ingredients

• ✓ poppy seed
• pork sausage
• cream cheese
• crescent roll
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
3. 3 Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
4. 4 Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

By Andy

Ingredients

• ✓ poppy seed
• sesame seed
• garlic
• onion
• salt

Instructions

1. 1 Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.

By lutzflcat

Ingredients

• ✓ poppy seed
• strawberry
• apple cider vinegar
• honey

Instructions

1. 1 Combine strawberry purée, vinegar, and honey in a mini blender; blend until smooth. Pour into a glass container; stir in poppy seeds.
2. 2 Set aside at room temperature for flavors to meld, about 1 hour, then refrigerate.

By Bren

Ingredients

• ✓ poppy seed
• orange juice
• olive oil
• honey
• white wine vinegar
• salt

Instructions

1. 1 Combine orange juice, oil, honey, vinegar, and salt in a measuring cup or bowl. Whisk together until blended. Add poppy seeds and whisk to combine.

By A Day In the Kitchen

Ingredients

• ✓ poppy seed
• yellow cake mix
• egg
• water
• vegetable oil
• instant lemon pudding mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
2. 2 Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes. Pour into lined muffin cups to about 1/3 full.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By STAMFAM