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♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Tuesday, November 15, 2011

Poppy Seed Cookies

Yields approx 36 cookies


1 1/4 cups sugar

1 cup margarine, softened

2 large eggs

1/4 cup orange juice

2 tablespoons poppy seeds

1 tablespoon grated orange rind

1 teaspoon vanilla extract

3 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Pre heat oven to 375°F.

Cream sugar and margarine in large bowl of electric mixer at medium speed until well blended. Add eggs, orange juice, poppy seeds, orange rind and vanilla. Beat until well blended and fluffy.

Combine flour, baking powder, baking soda and salt in medium bowl. Add gradually to margarine mixture, beating at low speed until well blended.

Divide into 4 equal parts. Shape each into a disk. Wrap with plastic wrap. Refrigerate 2 hours or until firm.

Roll one disk at a time on a floured surface to 1/8-inch thickness. Cut with round or shaped cookie cutters. Place 2 inches apart on ungreased baking sheet.

Bake for 15 -20 minutes or until edges just begin to brown. Remove from oven. When cool enough to touch transfer cookies to cooling rack to cool completely.

Strawberry Trifle

Serves 6

350g madeira cake
strawberry jam
strawberry or raspberry liqueur, or crème de cassis
400g strawberries , sliced or halved
1 tbsp golden caster sugar
500g pot of good quality vanilla custard
284ml pot double cream , lightly whipped

Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl.

Divide the cake between 6 glasses and sprinkle a little liqueur over each. Spoon over the sliced strawberries and any juice and then top each with a layer of custard and a layer of cream. Decorate with strawberries.

Recipe adapted from Olive Magazine UK