"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Poppy Seed Bread, by Vee Hale, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 1 c oil 2 c sugar 1 1/2 c milk 1 1/2 tsp vanilla 1 1/2 tsp almond flavor 3 c flour 1 1/2 tsp salt 1 1/2 tsp baking powder 2 tbsp poppy seeds
In large bowl, beat the eggs, oil and sugar. In separate bowl alternate adding the wet and dry ingredients into egg mixture. Then add 2 tbsp poppy seeds. Spray inside of pans and use parchement just on bottom. 5 baby loaf pans or 3 medium pans. Bake 325º for 45-50 minutes.
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