My niece always made a really cool bread. You buy the round white "french" bread....slice it crosswise one way then the other to make it look like little wedges..but don't cut all the way thru. (kinda like a bloomin' onion) and then she melts a stick of butter with poppy seeds and then puts chuncks of Swiss cheese on top in all the splits Pours the poppyseed butter all over. Bakes in the oven.
Ahhh, I just found the recipe for ya!
1 stick butter
1 med. onion, chopped
1 1/2-2 c. grated Swiss cheese
1 tsp. poppy seed
1 loaf French bread

Saute chopped onion in butter. Remove from heat and stir in Swiss cheese and poppy seed. Spread on sliced French bread. Wrap in foil. Bake at 350 degrees for 10-15 minutes.

Be sure to find a home for them in the freezer. The oils in poppy seeds can go rancid.

You can add a couple T. poppy seeds to almost any of your favorite quick breads/muffins.

-Grainlady

Personally, they're not my fave, but lots of people like the bundt cake recipe for Poppy Seed cake. Save them for hamentaschen?

Make hamentashen for Purim! The poppy seed filling recipe linked below is similar to the one I use. Mine says to whirl the seeds in a food processor or blender first to break them up a bit. I don't have time to type it in this morning but will do so later if you want it. Just don't take any drug tests after eating one. :^)

The big jar of poppy seeds at Smart and Final costs only a little more than the tiny one so you might as well get the big jar. Its only a buck or so difference between the little one and the big one so it seems silly to by the little jars.

Here is a link that might be useful: Utah Hillel hamentashen recipe

OMG. I have the best recipe for Lemon Poppyseed cookies. Just this morning, I made Ann T's bagels and used lots of poppyseeds on them too. See what a snow day does to me. This recipe is from Rose Levy Beranbaum's book, "Rose's Christmas Cookies". It's lengthy and complicated, so forgive me for any typos. I'll do my best, typing everything word-for-word. My SIL has been after me for this recipe, but due to how long it is, I never typed it out for her. Jessy, you must be "specialer" than she is as a forum buddy :-)

Lemon Poppyseeds

Makes about 3 dozen 2-inch cookies

These crunch-crackly-with-poppyseed little cookies are a sheer delight, and lemon zest gives them extra sparkle. I created them because the Lemon Poppyseed Pound Cake is one of my favorite cakes in "The Cake Bible," and I wanted to capture the same special flavor in the texture of a cookie. These cookies are delicious with milk, tea, and espresso. Everyone adores them.

Equipment: ungreased cookie sheets. (Nancy used parchment paper)

Ingredients

bleached all-purpose flour: 1 1/2 cups (dip and sweep method), or 7.5 ounces, or 218 grams
poppyseeds: 6 tablespoons, or 2 ounces, or 54 grams
salt: 1/4 tsp.
sugar: 3/4 cup, or 5.25 oz, or 150 grams
zest peeled from 3 medium lemons: 2 tbsp (finely grated), or 12 grams
unsalted butter: 1 cup, or 8 oz, or 227 grams
2 large egg yolks: 2 tbsp + 1 tsp, or 1.25 oz, or 37 grams
pure vanilla extract: 2 tsp or 8 grams

Topping
blanched sliced almonds: 1 cup, or 3 oz, or 85 grams

Optional: powdered sugar for dusting

Food Processor Method

In a small bowl, whisk together the flour, poppyseeds, and salt.
In a food processor with the metal blade, process the sugar with the zest until the zest is very fine. Cut the butter into a few pieces and add it with the motor running. Process until it is smooth and creamy. Add the egg yolks and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in, just until incorporated.

Electric Mixer Method

Soften the butter. In a small bowl, whisk together the flour, poppyseeds, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg yolks, vanilla extract, and zest, and scrape the sides of the bowl. At low speed, gradually beat in the flour mixture, just until incorporated.

For Both Methods

Scrape the dough into a bowl and refrigerate it for at least 1 hour.
In a food processor with the metal blade, process the almonds until very fine, almost to a powder. Do not overprocess, however, to a "butter." Transfer the chopped nuts to a small bowl.

Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 350'F.

Measure level tablespoons of dough and roll them between the palms of your hands to form balls. Drop each dough ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with nuts. Place the nut-covered balls on cookie sheets, 2 inches apart.
Bake for 18 to 20 minutes or until the bottoms are browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
If desired, sprinkle lightly with powdered sugar for an attractive finish.

Store: In an airtight container at room temperature or in the freezer.

Keeps: 2 months at room temperature, several months in freezer.

Smart Cookie

*Use a vegetable peeler to peel the zest from the lemons, removing only the yellow portion and not the bitter white pith beneath.
*When rolling the balls of dough between the palms of your hands, the heat softens the dough temporarily so that the chopped almonds adhere well. For this reason, it is important to roll only 1 ball at at time. Do not use egg whites to make the nuts adhere; this results in cracks in the surface of the cookie.
*Allow the cookie sheet(s) to cool completely before using for the next batch.
*Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

Nancy

Don't apply for a job where you need to take a drug test. Anyone remember the Seinfeld episode with Elaine and the poppy-seed bagel?

Duane

Plant 'em! I've planted lots and now they keep reseeding themselves. Beautiful flowers of lavender with a darker purple cross in the middle, inside.

That's so funny about poppy seeds & drug tests. When I was teaching in the women's prison...I made a batch of lemon-poppyseed muffins to take to the class not knowing about the testing problem. The warden snatched the muffins before I got to the first set of double security doors! :) The staff had devoured the muffins by the time my class was over. :(

I love poppy seed filling in a sweet roll drizzled with lemon icing.

/tricia

My first thought..plant them...and second...freezer..cuz that's where I keep my harvested ones..LOL I don't like to eat poppy seeds...

Don't give me any - I don't like them.

Sol mentioned that the almond filling in the almond brioche didn't have much contrast between the filling and the dough - what about adapting the Almond Brioche Bostock that Sol posted using poppy seed filling and a lemon glaze instead of the almond filling and orange-sugar topping?

*hamentaschen* smacking forehead

I knew there was some message buried deep in my genetic code as to why I bought those!

Wish my kids would eat poppy seed filling, or any of the standard ones. As it is, I make them with brownie mix for the filling :-p. Oh well, more for me! Cloud (I keep wanting to type Moses's wifes' name), thanks for that link, it will be helpful. I'll also check out Sol's recipe since I'm also intrigued with the five minute artisan bread stuff.

Proudmama, I'm honored with all that typing, for me! Hey I figure I'm worth the 'equity', eh? LOL. And I have meyer lemons!

Hmmm I never considered planting them. I kill plants.

Gypsy thats an interesting recipe! Grainlady, yup, I keep a jar in the freezer. I learned the hard way years ago! Drug tests? I think all the Aleve I'm taking would mask any opiates, LOL.

I was thinking lemon-poppyseed loaf/muffins. But those cookies sound divine!!!

You could also make a sweet and sour poppy seed salad dressing.

I'm still smiling at the Utah Hillel!!!!

Hammentachen for sure! I'll check out the link now..had to post first..I'm weird
Aaron's sister-in-law's name was Cloud (the devil made me write that)

Anyone watch Mythbusters this last week? I saw it with DS and they tried the drug test with poppyseeds. One of them ate 3 bagels and the other ate cake. They tested positive within 30 minutes of eating, and were both still testing positive 18 hours later! They also told of a woman in Florida that won a lawsuit for over $800,000 because a job offer with a lucrative salary was withdrawn after she tested positive on a drug test after eating poppyseeds.

Like Ruthanna, I make Poppyseed salad dressing, which I use on fruit salads, especially ones with grapefruit and orange. The dressing contains lemon juice, honey, grape seed oil, and poppy seeds, but I don't remember the proportions. I love poppy seed cake - it's one of my favorites. I use a Polish recipe from the Frugal Gourmet for that.

It's a bit late now to be planting poppy seeds - I plant them in January - they are a late winter, early spring plant here. If you do plant them, they will need a lot of water, and they cannot be transplanted. I used to have opium poppies that my ex-roommate planted that would come up each year, but I haven't watered enough in the past few years to keep them going. They are definitely beautiful flowers - deep purple or deep red, and sometimes we got double blooms. Now I just have white poppies that appear to be perennial, and they are impossible to get rid of.

Lars

I never thought of planting them either.

EJ, looks like you've collected enough recipes and ideas. But if you still have any left over, give'em to your boys when they get bored and send them here.

Sol

*snort* sol (figuratively, not literally)

This is kind of different from the other things suggested. I found the recipe in a community cookbook many moons ago, and it's definitely stood the test of time with family and friends. Makes a ton!

Seasoning Mix for Pasta Salad

1 T. sesame seeds
2 tsp. poppy seeds
1/2 tsp. whole celery seeds (don't sub 'ground'!)
1 tsp. sweet paprika
1/4 tsp. garlic powder
1/3 c. freshly-grated Parmesan cheese (I measure this very generously)

Combine all ingredients, stirring well to mix.

This is enough seasoning for a very large bowl of salad. To give you some idea of quantity...I boil 16 oz. of spiral pasta, then chop and add a cucumber, 1 or 2 zucchini, a sweet pepper, plenty of red onion, then fill out with as many tomatoes as I can squeeze in. (When out of season, a 28-oz. can of diced tomatoes, loosely-drained, works fine. And for a party, using several different colors of peppers makes a very attractive dish.) Sliced olives -- either black or green, stuffed or unstuffed -- are also good. Sprinkle the seasoning mix over all, then add 2 cups of your favorite homemade vinaigrette or Italian dressing. (If you use purchased dressing, it's lots more flavorful with "zesty" Italian.) Stir well; refrigerate overnight.

sm

If you pop them in the freezer for a week or so..you can fake a few out, and they will start to sprout once they hit the damp, warm soil.

I love poppy seeds! I only wish I would have my grandma's Hungarian recipes for strudel fillings. She made the best poppy seed and nut strudels.

I found this great sounding recipe for a poppy seed rum cake that uses 1/3 cup of poppy seeds. Check out the other recipes because some of them sound really good.

Here is a link that might be useful: Poppy Seed Rum Cake

I love poppyseed Hamentaschen!
Here's my recipe for Lemon Poppyseed Cake (or to a certain other poster here, Lemon Puppyseed Cake :-D)

Lemon Poppyseed cake

2/3 cup butter
1 cup sugar
3 eggs
2 cups self-raising flour (or 2 cups plain sifted with 2 teaspoons baking powder)
1/2 cup plain flour
1/2 cup poppyseeds
2 tablespoons finely grated lemon rind
juice of lemons used plus enough milk to make up to 2/3 cup liquid
(milk will curdle, thats OK)

Preheat oven to 350F, grease and line a deep 9" cake tin.
Beat the butter and sugar until fluffy. Add the remaining ingredients and beat at low speed until combined. Then beat on high speed until light and creamy, about 5 minutes.
Spread mixture into prepared tin. Bake for about 45 minutes, or until a skewer inserted in the centre comes out clean. Remove from oven and let stand in tin for 5 minutes before turning out onto a wire rack.
Ice with plain or lemon flavoured icing.

You can substitute orange for lemon if you prefer.

I went on a brittle bender this past Christmas. I was melting sugar and mixing various nuts, seeds & dried fruits in it on and off for about a week. Cashew, peanut, pecan, walnut, brittles, and mixed, naturally. Then I got playful. Coconut & chunks of dried mango, pecans & dried cranberries, black & white sesame seeds, and poppyseeds!

I liked the combo I made with sesame & poppy seeds, and I used lemon extract instead of vanilla. You can use up quite a few poppy seeds that way. I buy mine from an Indian spice store, and get a big package of them for much less than I could buy a small jar at the store.

I also toast them and add them to hot cereals, sprinkle them on vegetables, and, believe it or not, popcorn! I love popcorn, and have been experimenting with other flavorings than salt. Of course, they won't stick without butter. ;D

bump

Well I made a dent in the container with Nancy's (Proudmama) cookie recipe. DH, who is a better baker than me, deemed them a hit. I used Boyajian lemon oil instead of the zest.

{{gwi:1488967}}

Next will be a cake....I don't have the patience for cookies! I just like to dump and throw into the oven, LOL.

Oh, those look delicious! I wish all mine weren't gone. I may have to make some more because I love them with coffee!

Glad you tried them, Jessy.

Nancy

Glad you know about storing them in the freezer. I learned that here, and the hard way after having a bag go bad on me. Here's a recipe I made this weekend, in the bread machine. It's a light bread, not very sweet but good with cream cheese and jam for breakfast.

Lemon Poppy Seed Bread Recipe
2 1/4 teaspoons yeast
3 cups bread flour
1 tablespoon lemon zest -- grated
1 1/2 teaspoons poppy seeds
1 teaspoon salt
2 tablespoons sugar
4 tablespoons nonfat dry milk powder
1 tablespoon unsalted butter
1 cup water
1 large egg
1 teaspoon lemon juice

GLAZE: 2 teaspoons unsalted butter -- softened 1 teaspoon lemon zest -- grated 4 tablespoons powdered sugar 1 teaspoon lemon juice -- or more

Add all ingredients except those for glaze. Use basic cycle.
While the bread is cooling to room temperature, make the glaze. Glaze cooled loaf of bread by drizzling glaze on top and sides of loaf. Let dry before slicing.

Not very specific directions I know, but I just dumped everything in the bread machine according to the manufacturers directions for adding stuff (liquids first), and it came out good. The only thing I can add is use a "light" setting for the crust, I used med. and it is a bit overdone.

I didn't glaze mine, so it's good for toasting.

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