22 June, 1986

Poppy Seed Bread

This bread is good at breakfast, tea-time, or for dessert when served with fresh fruit or ice cream.

Poppy Seed Bead ingredients (10)
Makes 2 loaves
Crisco shortening
All-purpose flour, to dust the pan
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup poppy seeds (about 3.5-oz)
1 Tbsp baking powder
3 eggs
1-1/4 cups milk
3/4 cup vegetable oil
1 tsp vanilla extract

Lemon-Poppy Seed Bread — Add grated peel and juice of one to two (1 - 2) lemons.

Poppy Seed Bread directions
Preheat oven to 350ºF. Grease and flour two (9- x 5-inch) loaf pans and set aside.

In a large bowl, combine the dry ingredients.

In another bowl, beat eggs to blend. Beat milk, oil, and vanilla into the eggs. Add to dry ingredients and stir until smooth. Pour batter into prepared pans.

Bake at 350ºF until tester comes out clean, 50 to 60 minutes.

Serve warm or at room temperature.

This recipe was in Bon Appétit Magazine (I think) circa 1980s; as I recall it is from an American bed and breakfast, or restaurant.

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Fruit Salad recipes on this web site


Breakfast and Brunch
Quick Breads

Page Last Updated 30 May 2015

14 June, 1986

Marinated Mushrooms

Serve these mushrooms cold, or at room temperature, as an appetizer or on antipasto platter. Also nice as accompaniment with roast chicken or grilled steaks. 

Refrigerate in the marinade for at least 24 hours, especially if you're using olive oil without any herb-infusions. 

I make my own infused oil (here) or use reasonably priced (about $10 for 12-oz) infused olive oils in this mushroom marinade. My two favorites are Consorzio Rosemary Flavored Olive Oil (created by Chef Michael Chiarello) that I bought at Williams-Sonoma, and Italian Herbed Habanero Olive Oil manufactured by Ti' Amo, Inc that I found at a small Italian market, and cannot find online. I'm also going to try one of these olive oils and maybe this one.

Marinated Mushrooms ingredients
Serves about 4 people
3 Tbsp olive olive oil, preferably herb-infused
2 Tbsp red wine vinegar
1/2 teaspoon black pepper, ground or coarse grind (I use coarse grind or cracked pepper)
1 tsp dried basil leaves
1 clove garlic, minced
1 small, hot green pepper, chipped-- be careful when handling
3 green onions, sliced thin
1 (8-oz net drained) jar Green Giant Whole Mushrooms, drained