| 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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