poppy seeds

These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. It's impossible to eat just one!

Ham & Cheese Tailgate Sliders

unsalted butter, melted

Dijon mustard

Worcestershire sauce

garlic powder

salt

Swiss cheese

Adjust an oven rack to the middle position and preheat to 350°F. 

In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.

Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. 

Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.

Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.

Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature. 

<p>Did you know you can make bagels out of pizza dough?! It&#8217;s true! They don&#8217;t quite have the delicious crust as a New York Bagel, but they are pretty tasty. I like mine with Everything seasoning!</p>


Everything Pizza Dough Bagels

pizza dough

Cream cheese,

water

baking soda

pretzel salt

onion

garlic

sesame seeds

These pretzel bites are crunchy on the outside and soft and chewy on the inside, and they don't require lye. We also have a recipe for a spicy cheese dip to serve on the side.

Pretzel Bites

unsalted butter,

¼-ounce package active dry yeast (about 2¼ teaspoons)

dark brown sugar

(or more) unbleached bread flour

pilsner-style beer

Vegetable oil (for greasing)

Coarse kosher salt,

Spicy Cheddar Cheese Spread and/or mustard (for serving)

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside. Instead of using lye, which can be hard to find and work with, we achieved the deep mahogany color by boiling them in a baking soda bath. Make sure you serve them with our Spicy Cheddar Cheese Spread; we also love this German mustard in a tube.

Bon Appétit

Grease a very large bowl with butter. Pour 1½ cups warm water (100°–115°) into the bowl of a stand mixer. Sprinkle yeast over. Add brown sugar and stir to dissolve. Let sit until foamy, 5–7 minutes.

Stir in bread flour, beer, kosher salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula until a shaggy dough forms. Mix with dough hook on medium-low speed until dough forms into a smooth ball, about 2 minutes. (You might need to help dough form into a ball by scraping up some flour from bottom of bowl with your hands.) Dough should be firm and might be a little tacky, but not sticky. If dough is still sticky, add flour 1 Tbsp. at a time, mixing until smooth. If dough is too dry, add warm water 1 tsp. at a time. Continue to mix on medium-low speed until dough is smooth and elastic, 5–7 minutes. (Alternatively, mix dough ingredients in a large bowl, then turn out onto a clean work surface and knead by hand, about 10 minutes.)

Transfer dough to prepared bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1½ hours.

Place racks in upper and lower thirds of oven; preheat to 500°. Turn out dough onto a clean work surface and punch down to deflate. Divide into 8 equal pieces (if you have a kitchen scale, weigh the dough before cutting, then divide by weight; otherwise, eyeball it). Working with 1 piece at a time and keeping remaining dough covered with a damp kitchen towel, shape dough into a rope about 12" long and ¾" in diameter, applying light pressure with your palms and working from center of dough out to the ends. If you need more friction, lightly spray work surface with water.

Cut rope into 8 pieces about 1½" long. Arrange on 2 rimmed baking sheets, spacing ½" apart. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise at room temperature until increased in size by about half, 20–30 minutes.

While dough pieces are going through second rise, bring 8 cups water to a boil in a large pot. Carefully add baking soda, which will bubble violently.

Using a large spider and working in 2 batches, gently dip dough pieces into boiling solution. Cook, turning, until pieces are fully coated, about 20 seconds. Using spider, remove from liquid and drain on paper towels. Divide between 2 lightly oiled rimmed baking sheets, spacing at least 1" apart.

Beat egg with 1 Tbsp. water in a small bowl, then brush dough pieces with egg wash. Sprinkle with toppings. Bake pretzels, rotating sheets from front to back and top to bottom halfway through, until deep brown in color, 8–12 minutes. Let cool slightly.

Serve pretzel bites with cheese dip and/or mustard alongside.

Do Ahead: Pretzel dough before rises can be made 1 day ahead. Wrap in plastic and chill. Let come to room temperature, then let rise in a warm place until doubled in volume, 3–4 hours.

Whip up this tasty and versatile seasoning -- whether you live by a Trader Joe's or not!

DIY Everything Bagel Seasoning

white sesame seeds

black sesame seeds

sea salt flakes (Maldon recommended)

Tablespoons + 2 teaspoons white sesame seeds

Tablespoons onion

Tablespoons garlic

Tablespoons black sesame seeds

sea salt flakes

+ 3 Tablespoons white sesame seeds

Tablespoons salt flakes

Tablespoons + 2 teaspoons poppy seeds

https://mediavine-res.cloudinary.com/video/upload/kynv1y5lgbng5floxa5r.mp4

Make your own Everything Bagel Seasoning with a few simple ingredients! Sprinkle it on allll the things -- hard cooked eggs, avocados, salads, pizza, roasted vegetables, and more!

Everything Bagel Seasoning

Sweet and lemony, this satisfyingly creamy smoothie is like a dessert in a cup!

Lemon Muffin Smoothie

Cup Spinach

Banana

Lemon

Tablespoon Cashews, dry roasted, unsalted

Cups Almond Milk, unsweetened

Cup Oats, rolled, gluten-free

Teaspoon Poppy Seeds

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Vanilla Extract

Add ingredients in the order listed and blend until smooth.

A perfectly fresh and beautiful summer dessert. With a moist poppy seed sponge, smooth bavarian&nbsp;cream with tarragon and a tart punch from lemon curd. Make this for your summer garden party and impress your guests!

Poppy seed, Lemon and Taraggon dessert

flour

sugar

g baking powder

dl milk

0,5 dl oil

some rum (2-3 tsp)

tsp vanilla extract

heavy cream

g milk

tsp gelatin (you can use in sheet form)

tarragon

g lemon juice

lemons

butter

g glucose

70 g condensed milk

g sugar

white chocolate (chopped)

g gelatin powder (yes, you can use the sheet form here also)

yellow color

Bloom the gelatin by the instructions on the packaging (mine was: mix with 1 tbsp cold water and wait 5 min). Mix the egg yolks with sugar and set aside. Heat the first part of heavy cream (100 g), milk and tarragon until boil. Pour the hot cream slowly to the egg yolk mixture while stirring, so the eggs don't curdle. Return the mixture to the pan and cook for a few minutes, until it reaches 85°C, stirring constantly. To check if it's done without a thermometer, look at the picture under number 3 from ChefSteps.

Now you have creme anglaise! Remove from heat, add the bloomed gelatin and stir until it's melted. Strain the mixture to a bowl, cover with plastic wrap that should be touching the cream and let it cool down. This will take some time, so if you are in a hurry, place the bowl in another bowl filled with cold water and ice, stir occasionally. When the creme anglaise is at room temperature, whip the second part of heavy cream (130g) to soft peaks, it shouldn't be whipped too stiff, so stop whipping when it makes a soft shape. Gently fold it into the creme anglaise. Pour the mixture into six 7 cm semi sphere moulds, cover with plastic wrap and place in the freezer for about half-one hour.

Tarragon bavarian cream

Mix the lemon juice, lemon zest, sugar, egg and egg yolk. Put the bowl with the mixture over a pan with simmering water, without the bowl touching the water. Cook for a few minutes (about 10), stirring often, until it's thick enough to coat a spoon (because of the eggs, the T shouldn't be over 85°C). The picture from ChefSteps applies here as well. Remove from heat, strain and add butter in a few pieces. Stir it in, until it's melted and incorporated. Cover the lemon curd with plastic wrap and set aside to cool.

Lemon curd

Preheat the oven to 180°C and line a 24 x 32 cm baking tray with parchment paper. Mix the egg, oil, milk, rum and vanilla together. Add flour, sugar, poppy seeds and mix until combined. Pour the batter into the prepared pan and bake for about 20-25 min, or until a toothpick/knife inserted into the batter comes out clean, with no wet batter.

Poppy seed sponge

Take the bavarian cream from the freezer. Remove some of the cream in the center with a teaspoon and fill it with cooled lemon curd. You will have some leftover lemon curd because it's hard to make less, but when was a little extra sweetness a bad thing? Use it for another recipe or eat with a spoon. Cover the desserts again with the plastic wrap and put in the freezer for a few hours, until everything is fully frozen.

Assemble

Bloom the gelatin in 40 g water, or prepare by the instructions on the package. Bring the glucose, sugar and 50 g water to a boil on low-medium heat and boil for a minute or so, until the sugar is fully dissolved. Remove from the heat, add the condensed milk and gelatin and mix them in. Now add the chocolate and let it sit for 3 min. Add the yellow color and mix everything together with an immersion blender. Be careful not to put air in the glaze, keep the immersion blender under the glaze. Tap on the counter a few times to reduce the bubbles. Strain the glaze to remove the bubbles and leave the glaze to cool to 33°C.

Mirror glaze

Level the poppy sponge with a knife and then cut out six 7 cm circles. Place them on a serving board. Take the frozen desserts from the freezer and place them on a wire rack that you put on top of a baking sheet lined with parchment paper, or just something that will catch the dripping glaze. Take your mirror glaze that should be at 33°C and pour over the frozen desserts. You can do that twice if you want a thicker, more yellow layer. Wait for the mirror glaze to set a bit and then remove the excess that is dripping down with a knife. You can save the leftover glaze for another time, it keeps in the fridge or the freezer for a long time. When the glaze is set, carefully place each dessert on top of a poppy sponge circle that you cut out. Decorate with chocolate and edible flowers.

Be sure to thaw before serving and keep in the fridge.

Enjoy :)!

Poppy Seed Muffins with Raspberries Recipe

Poppy Seed Muffins with Raspberries

cake flour

baking powder

(1 stick) unsalted butter, room temperature

vanilla extract

sour cream

cream of tartar

raspberries

Preheat oven to 350°F. Butter twenty-four 1/3-cup muffin cups. Dust with flour. Sift cake flour, baking soda and baking powder into medium bowl. Beat 2/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes. Beat in sour cream and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.

Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead.) Cool completely. Wrap muffins tightly in plastic and store at room temperature.

For the perfect afternoon delight, try these quick and easy orange and poppyseed cupcakes.

Orange and poppyseed cupcakes

(40 grams) poppy seeds

(60 milliliters) milk

butter, softened

(220 grams) caster sugar

tbsp orange rind

Coles Brand Australian Free Range Eggs

(150 grams) self-raising flour

(75 grams) plain flour

(60 grams) almond meal

(95 grams) Greek-style yoghurt

(60 milliliters) orange juice

orange

cream cheese

(480 grams) icing sugar mixture

tsp orange rind

tbsp orange juice

This Lemon Poppy Seed Cake with Cream Cheese Frosting is soft, moist &amp; deliciously buttery with a fresh lemon flavor. Dotted with poppy seeds &amp; topped with cream cheese frosting - it&#x27;s the perfect dessert for lemon lovers!

Lemon Poppy Seed Cake with Cream Cheese Frosting

butter (unsalted, softened)

eggs (large, room temperature)

all purpose flour

cornstarch

sour cream (room temperature)

lemon zest (freshly grated)

lemon juice (freshly squeezed)

poppy seeds (I used 3 tablespoons)

oz cream cheese (softened)

Preheat the oven to 350F degrees.

Grease and flour a 9x13 inch baking pan.

In a large bowl beat together the butter and sugar until fluffy.

Then beat in the eggs and vanilla.

In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.

Using the electric mixer on low speed, beat about 1/2 of the sour cream into the butter mixture followed by about 1/2 of the flour mixture.

Turn off the mixer and scrape down the sides of the bowl.

Repeat the process with the rest of the sour cream and flour mixture.

Fold in the lemon zest, lemon juice and poppy seeds using a large rubber spatula or wooden spoon.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean

For the Lemon Poppy Seed Cake

Once the cake is cooled, make the frosting.

In a large bowl, beat together the butter and cream cheese until evenly combined.

Then slowly beat in the powdered sugar followed by the vanilla &amp; lemon juice.

Frost the cooked cake using a flat edge knife &amp; serve

For the Cream Cheese Frosting

https://embed.mediavine.com/videos/nh9yhgafq2n6mlb2l6ld

This Lemon Poppy Seed Cake with Cream Cheese Frosting is soft, moist & deliciously buttery with a fresh lemon flavor. Dotted with poppy seeds & topped with cream cheese frosting - it's the perfect dessert for lemon lovers!

Lemon Poppy Seed Cake

My Favorite Challah

active dry yeast (1 1/2 tablespoons)

vegetable oil, more for greasing bowl

eggs

all-purpose flour

Poppy or sesame seeds

In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)

Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.

To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.

Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

Orange poppyseed cake

(125 milliliters) milk

poppyseeds

unsalted butter

oranges

(125 milliliters) orange juice

(375 grams) plain flour

(55 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Rich sweet dough enfolds a dark fruit and nut filling in this traditional festive treat.

Top 31 poppy seeds recipes from across the web

The most viewed poppy seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Orange and poppyseed cupcakes

Lemon Poppy Seed Cake with Cream Ch...

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Top 31 poppy seeds recipes from across the web

The most viewed poppy seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ham & Cheese Tailgate Sliders

Everything Pizza Dough Bagels

Pretzel Bites

DIY Everything Bagel Seasoning

Lemon Muffin Smoothie

Poppy seed, Lemon and Taraggon dess...

Poppy Seed Muffins with Raspberries

Orange and poppyseed cupcakes

Lemon Poppy Seed Cake with Cream Ch...

My Favorite Challah

Orange poppyseed cake

Makowiec (poppy seed swirl cake)

Beet and Ricotta Hummus

Blood Orange Poppy Seed Window Cook...

Poppy Seed Tea Cake

Ham & Cheese Sliders

Lemon Poppy Seed Dressing

Hamantaschen with Easy Poppy Seed F...

Blueberry Poppy Seed Cake

Madras Chicken Curry with Saffron R...

Poppy Seed Cucumber Salad

Lemon Poppy Muffins

Ham and Cheese Sliders

Miner's Lettuce Salad with Rhubarb ...

Lemon Poppy Salad Dressing

Strawberry Poppy Seed Buns

Lemon & poppyseed cupcakes

Sweet and Sour Citrus Salad

Tebirkes (Danish Pastry with Poppy ...

Lemon Poppy Seed Dressing

Blueberry Waffles (Vegan, Gluten-Fr...

The most viewed poppy seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine