Name: Poppy Seed Cake
Ingredients: 1 c Ground poppy seeds; 1 c Milk; (I used Mocha mix but rice milk would work for pareve); 1 c Margarine; 1 1/2 c Sugar; 3 lg Eggs separated; 2 ts Vanilla; 2 c Sifted flour; 1/2 ts Salt; 2 1/2 ts Baking powder; 2 tb Confectioner sugar

Our Divine Husband through the Holy Spirit has the primary goal of progressively making us more holy, making us more like Himself. Men, that is how we are called to best love our wives as Christ loves the church. Men, we should be in full cooperation with the Holy Spirit to be used as a tool to see our wives become more holy, as a result of us, not in spite of us. Here are some practical thoughts: Bringing her to the Word. Giving her time to be in the Word. Discussing what she is learning from the Word. Bringing her to church. Finding answers for her biblical questions. Protecting her from the world’s contamination. Doing nothing that might lead her to sin. Carrying her spiritual burdens. Making and explaining decisions on the basis of Scripture. Praying for her. Maintaining a positive spiritual atmosphere in the home. Commending her for the biblical traits you see in her. Encouraging her in her spiritual growth. Keeping your critiques only to spiritual issues and sharing them in love. Setting a godly example.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

1	c	Ground poppy seeds
1	c	Milk; (I used Mocha mix but rice milk would work for pareve)
1	c	Margarine
1 1/2	c	Sugar
3	lg	Eggs separated
2	ts	Vanilla
2	c	Sifted flour
1/2	ts	Salt
2 1/2	ts	Baking powder
2	tb	Confectioner sugar

INSTRUCTIONS

TOPPING
Barely boil milk and poppy seeds over moderate high flame. Cool 1 hour.
Preheat oven to 400 degrees. Cream margarine and sugar. Add egg yolks
singly. Add poppys seeds and milk. Add vanilla. Mix dry ingredients and add
to the rest. Beat egg whites until stiff but not dry. Fold in.
Grease two loaf or 4 baby loaf pans (6" x 3 1/2" x 2") and flour. Bake in
center of oven 45 to 50 minutes. Cool in pan 10 minutes, then on rack. Dust
with confectioner sugar.
Posted to JEWISH-FOOD digest Volume 98 #016 by "Riva Bickel"
<oreobabke@classic.msn.com> on Jan 8, 98

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