"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Jill's Poppy Seed Bread, by Jill VanAntwerp, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup sugar 1 cup evaporated milk 2 eggs 1 cup cooking oil 2 cups flour 2 tsp baking powder dash salt 1 tsp vanilla 1/4 cup poppy seeds
Combine sugar, evaporated milk, eggs and oil. Beat well. Add rest of ingredients and mix until smooth. Pour into ungreased tube pan. Bake 40 minutes at 350º. Top will brown and crack and knife will come out clean. Cut around edges and lift out center. Cut around edges and lift onto platter with two spatulas. Serve warm with butter. Serves 12.
Heritage Recipe: Jill's husband, Chris, was an intern at Aldersgate during the early 1970's.
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