Poppy-seed filling gets cinnamon flavor boost

Recipe Finder

June 21, 2000|By Ellen Hawks | Ellen Hawks,SUN STAFF

Carol Husband of Hunker, Pa., wrote, "I make nut-and-poppy-seed rolls, and I use commercial poppy-seed filling, which is OK but not like homemade. My mother was an excellent baker and used to make poppy-seed filling from scratch. I never got the recipe. Would any of your readers possibly have a poppy-seed filling recipe?"

A response came from Pam Sutton of Odenton, who said she got the recipe from "The Czech Book: Recipes and Traditions" (Penfield Press, 1981) by Pat Martin. "Poppy-seed fillings are very common in Europe," Sutton wrote.

Poppy-Seed Filling

Makes enough for 85 small rolls 1/2 pound poppy seeds, ground 1/2 cup sugar 3 tablespoons milk 2 tablespoons butter, melted 1/4 teaspoon cinnamon, optional Combine all ingredients in a saucepan and cook over low heat about 5 minutes. Stir to prevent scorching. Cool. Use in scones, rolls, etc., using 1/2 teaspoon per roll.

Tester Laura Reiley's comments: "This is very similar in flavor to the jarred poppy-seed filling. The cinnamon is a nice addition, and I would suggest adding it for more flavor interest. The poppy seeds can be ground in a coffee grinder, blender or food processor. The mixture is very thick and a little crumbly when spread."

Recipe requests

Leesa Shepard of Cockeysville requested a tea biscuit recipe like the one at "Martin's in Westminster, which is closed. The biscuits were similar to scones with raisins and a bit sweeter."

Anna Lisbon of Latrobe, Pa., is looking for "a recipe for the Cherry Triangles which were in a cookbook in the '50s or '60s. Also, a Grape Pie recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun. 501 N. Calvert St., Baltimore, Md. 21278.

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