I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 20, 2016

Poppy Seed Cake

3/4 cup poppy seeds
1 cup milk
3/4 cup butter
1 1/2 cups sugar
1 beaten egg yolk (reserve egg white)
2 cups cake flour
2 Tbsp. baking soda
1/2 tsp. salt
3 egg whites, stiffly beaten (reserve yolks)

Soak poppy seeds over night in milk.  The next day, cream butter and sugar until smooth.  Add egg yolk and beat until light.  Add soaked poppy seeds alternately with sifted dry ingredients.  Fold in stiffly beaten egg whites.  Pour into 2 greased round cake pans and bake at 350 degrees for 30 to 45 minutes until cake tests done.  Cool.  Spread filling between layers. 

Filling for Poppy Seed Cake

1/3 cup sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1/3 cup milk
2 beaten egg yolks
1/2 cup chopped walnuts

Mix the sugar, cornstarch, and salt.  Stir in the milk and egg yolks.  Cook in the top of double boiler until smooth and thick, stirring constantly.  Remove from stove.  Add walnuts.

Poppy seeds are traditionally used in many Polish baked goods.  When we were in Poland in 2014, we saw lots of poppies growing wild along the roads.  Donald always liked anything with poppy seeds in it.  This is his Mother's recipe for a delicious poppy seed cake.
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