Saturday, June 6, 2009

Poppy Seed Loaf Delight .

I have a big 'ol stack of recipes beside my computer to put on the blog. They have piled up while I've been out discovering, and being discovered on, Facebook. I do need to retire so I have more play time!

This recipe if from my sister. The great thing about her recipes is they work, they are good and usually nutritious, and don't venture too far off into the bizarro. No pickled yak's tongue simmered with olives and pistachios in a mouse milk sauce. In other words, you don't have to figure out what to substitute for that ingredient you have never heard of or that is so esoteric that once you've made the recipe the remainder of the carton will spoil because you'll never use it again. This one threw me a loop, however, because being the padded sister, I always got butter flavor from butter. She is a bit more calorie/fat content conscious, so here it is...Thanks, sis.

3 cups flour
2 1/4 cups sugar
1 1/2 cups milk
1 1/8 cups vegetable oil
3 eggs
1 1/2 Tablespoons poppyseeds
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavor

Combine flour, sugar, milk, oil, eggs, poppy seeds, salt, baking powder, vanilla extract and flavor. Mix 1-2 minutes with an electric mixer. Pour into 2 greased 9x5 loaf pans. Bake at 350° for 1 hour. Let cool 5 minutes and glaze (optional).

Glaze: 3/4 cups sugar
1/4 cup orange juice
1/4 teaspoon butter flavoring
1/2 teaspoon almond extract
1/2 teaspoon vanilla.

Mix together and pour over warm bread before removing from pans.

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