Lemon Poppy Seed And Cherry Twist
Lemon Poppy Seed Cake
Lemon-Anise-Poppy Muffins


Lemon Poppy Seed And Cherry Twist

1 cup water
2 tablespoons light margarine -- softened
1/4 cup egg beaters. 99% egg substitute
3 1/4 cups bread flour
1/4 cup Sweet 'n Low. sweetener
1 teaspoon salt
3 teaspoons yeast
1 tablespoon lemon peel -- grated
1 tablespoon poppy seeds
1/3 cup maraschino cherries -- well drained
--GLAZE--
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoons warm water

Place all up to and including yeast in pan. Use dough/manual setting. Mix
peel and poppy seeds. Drain cherries. Remove dough and divide in half.
Wrap one in plastic. Place other half and lemon/poppy seed mix in pan.
Select dough manual cycle and mix for 5-7 minutes. Stop machine. Remove
and wrap in plastic. Place other half in pan and add cherries. Repeat as
above. Grease cookie sheet. Roll each half into a rope, about 15 inches
long. Twist together gently. Pinch ends to seal . Cover and let rise
50-60 minutes, or until double.(ready if indentation remains when
touched).
Bake 25-30 minutes in a 350F oven, or until golden brown. Remove to wire
rack and let cool. Drizzle glaze on top (mix together last 3 ingredients
until smooth and thin enough to drizzle.
Recipe By : Gold Medal Bread Machine Recipes



Lemon Poppy Seed Cake

3/4 cup Poppy seeds
1/3 cup Lemon juice
3/4 cup Apple juice
3/4 cup Canola oil
3/4 cup Maple syrup
3 cup Whole wheat pastry flour
1 1/2 tsp Baking soda
3/4 tsp Salt

Mix dry ingredients. Mix wet ingredients. Fold gently together.
Pour into greased and flour 9x13 pan. Bake in preheated 350 oven for
1/2 hour or until toothpick comes clean.
Brett's note: This is a light, not too sweet lemon cake with a lovely
snappy crunch from the poppyseeds. Makes a nice tea cake as is, or
frost for a richer experience.
"Veggie Life" archive Submitted by Brett Garrett )
Typed by Lisa Greenwood



Lemon-Anise-Poppy Muffins
6 servings

1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/4 cup unrefined brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tbsp poppy seeds, (generous heap)
1 ea rind of 1 lemon
1 tsp lemon extract
1 tsp anise extract
1 ea powdered egg substitute,
(reconstituted)
1 6 ounce White Wave soy yogurt
1 cup orange juice

Combine dry ingredients through poppy seeds. In separate bowl, mix
remaining ingredients. Make a well in dry ingredients, and combine wet
mixture. Spritz and flour a Bundt muffin pan. Spoon in batter equally. The
dough will be stiff, you may have to level each muffin with moistened
fingers. Bake in preheated oven at 350 F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.
Source Fat Free Internet Mailing List - Jayne Spielman

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