Tag Archives: Poppy Seed Filling

FROM OUR RECIPE BOX – Dried Plum, Cream Cheese and Walnut Tassies

We conceived of these lekvar and cream cheese-filled cookies as something for Rosh Hashanah to bring a sweet start to the Jewish New Year. But they will be just as welcome at a tailgate party or on an autumn picnic. Serve them with a cup of strong tea or even a glass of Sherry for dessert. (Try this recipe with any of our Schmears™ or our Poppy Seed Filling.)

Dried Plum, Cream Cheese and Walnut Tassies

A tassie is a small tart tin, like a mini cup cake pan with sloped sides. Popular in British cooking, tassie pans are ideal for jam tartlets such as Bakewell Tarts or Swedish almond Mazarins. You can find these pans at specialty stores but mini muffin tins work just as well.

Here’s the recipe for Dried Plum, Cream Cheese and Walnut Tassies.

FROM OUR RECIPE BOX – Orange Poppy Seed Shortbread Tart

We’re always hunting for versatile recipes, customizable to suit a whim or an

Orange Poppyseed Shortbread tart

ingredient on hand.  Here’s one inspired by the recipe for Hungarian Shortbread in the cookbook Baking with Julia.  It is a buttery, soft shortbread dough.  We’ve sandwiched it with Love’n Bake Poppy Seed Filling.  There is no rolling involved.  Instead you grate the dough right into the pan then pat it down into an even layer.

The filling combinations are endless.  You could use lemon zest in the dough or add a ¼ teaspoon of cinnamon, allspice or cardamom.  You can change up the fillings; Love’n Bake Almond, Chocolate or Cinnamon Schmear work well.  And you can layer the fillings such as almond with raspberry preserves or chocolate with apricot jam.  Even dabs of cream cheese on top of a filling like our Prune Lekvar would work well.

The dough freezes well as does the baked pastry.  Keep one on hand for that unexpected guest.

Here is the Orange Poppy Seed Shortbread Tart recipe.

FROM THE RECIPE FILE – Hamantaschen

Hamantaschen

The joyous festival of Purim, a Jewish celebration of survival begins at sundown on February, 27th 2010 (Saturday). It ends at sundown on February, 28th 2010 (Sunday).  Among the favorite foods of the festival are Hamantaschen. A traditional pastry of the feast, hamantaschen is a delicious triangular-shaped dough bursting with poppy seed filling. (We like it with our Prune Lekvar and the Chocolate Schmear is also delicious in this dough.) 

The dough for these flaky cookies is easy to make. Enlist a friend or two to help roll out and fill the little triangular shapes before baking.  

For the Hamantaschen recipe, click here. 

HERITAGE RECIPE – Poppy Seed Sweet Bread

Fans of poppy seed filled breads come out in force during the holiday baking season.  We get rush orders for people making Opa’s poppy seed rolls or grandma’s kolaches. 

For those without a legacy recipe, we’ve made this tender sweet bread. The dough is soft and rolls easily into a plump loaf.  To contain the poppyseed filling, we encased it into three logs of dough.  Then we braided the dough before putting it into the pan before baking. 

Poppy Seed Sweet Bread

For the Poppy Seed Sweet Bread recipe, click here.

Chocolate Torta Caprese, Poppyseed Pinwheel Bread and Frangipane Bars

logo (2)Just in time for the holidays, we’ve put together three recipes to help inspire a memorable gathering– a deceptively elegant chocolate almond cake, the kind of yeast bread Grandma would make and a buttery shortbread bar. More than ever this year, we’re looking for ways to celebrate the season in a simple manner. Whether you’re pressed for time or can cook at a leisurely pace, we hope you will enjoy these recipes.  (Don’t forget to check our web site for cookie classics like Almond Horns and Pignoli Cookies.)

 Wishing you the very best this holiday season and in the New Year.

FROM OUR RECIPE BOX – Torta Caprese – Chocolate Almond Cake

Tora Caprese - Almond Chocolate Cake from Capri

Tora Caprese - Almond Chocolate Cake from Capri

From the Island of Capri comes this almond and chocolate cake.  Today it is a regional specialty at bakeries such as Scaturcchio, the most famous bakery in Naples, Italy.  There the batter is perfumed with a secret mixture of flavorings including saffron-tinted Strega liqueur.  This simple yet elegant cake makes the ideal ending for a celebratory meal, whether at a holiday dinner or a New Year’s brunch.  It mixes up beautifully when the butter is soft and all the ingredients are measured ahead.  Once baked, the cake freezes well.  Use good quality bittersweet chocolate with at least a 60% cocoa content.  (We like Green and Black’s Organic Dark 70% Chocolate.)  The liqueur or flavorings are optional, added to give the cake an evocative flavor.

For the Torta Caprese Recipe, click HERE.

 HEIRLOOM RECIPE – Poppyseed Pinwheel Bread

Poppyseed Pinwheel Braid

Poppyseed Pinwheel Braid

 Here’s a warm poppy-filled yeast bread that brings back memories for those who grew up eating such pastries made at home or in the corner bakeshop. Making yeast dough at home is not the challenge it once was. Instant yeast, sold in grocery stores nationwide, allows you to add the yeast directly to the dry ingredients; there’s no need to moisten the yeast before mixing. And this soft dough is forgiving and rolls out easily.

We’ve flavored the Love’n Bake™ Poppyseed Filling with a little vanilla but grated orange or lemon rind would be an equally delicious compliment.  The pinwheel roll adds a flourish to the loaf when sliced but this recipe works as well rolled into one simple log.  Once the dough is baked and cooled, it can be wrapped and frozen to be served when needed.

For the Poppyseed Pinwheel Bread Recipe, click HERE.

COOKIE EXCHANGE – Chocolate Cherry Frangipane Bars

Chocolate Cherry Frangipane Bars
Chocolate Cherry Frangipane Bars

Our contribution to this year’s Cookie Exchange is a bar cookie layered with fragrant almond aromas. The bottom is a layer of crumbly shortbread.  Kosher salt, which dissolves less readily in this dough, add a pleasant contrast to the sweet Almond Schmear and chocolate topping. Be creative with what goes on last. Butterscotch or white chocolate chips would work well.  And any sort of diced candied fruit – orange rind, currants or apricots – would work well. We use roasted, salted almonds to enhance the range of almond flavors in this simple yet sophisticated cookie.

For the Chocolate Cherry Frangipane Bars Recipe, click HERE.