"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for POPPY SEED BREAD, by , is from Recipes from Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Priscella Jacobs
Added: Sunday, October 15, 2006


3 c. flour
2 1/4 c. sugar
1 c. +2 tbsp. oil
3 eggs (beaten)
1 1/2 c. milk
1 1/2 tsp. almond extract
2 tbsp. poppy seed
1 1/2 tsp. salt
1 1/2 tsp.baking powder
1 1/2 tsp. vanilla
1 1/2 tsp. butter extract

Combine flour,sugar, poppy seed, salt, baking powder. Add oil, eggs, milk,and extracts. Mix together and pour into greased bread pan.Bake at 350 Bake 60 min. GLAZE 1 12 tsp almond extract,powder sugar and milk..Drizzle over hor bread.




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