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"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

Aunt Sarah's Onion Poppyseed Pletzel Recipe

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This recipe for Aunt Sarah's Onion Poppyseed Pletzel is from Eat Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup poppy seed
1/2 cup boiling water
1 large onion chopped fine (1 1/2 cups)
1 teaspoon salt
3 cups flour
1 1/2 teaspoons baking powder
2 eggs
1/2 cup or less sugar
1/2 cup oil
Directions:
Directions:
Soak poppy seeds in boiling water for 1 hour

Chop the onion, sprinkle with salt. Mix and allow to weep for half an hour.

Mix together the flour and baking powder and set aside.

Beat the eggs with the sugar until light and fluffy. Add the oil and mix well, then add the poppy seeds and onion. Beat in the flour to form a soft dough (may be sticky). Lightly flour dough board. Lightly knead until no longer sticky, using more flour as necessary.

Pre-heat oven to 400º

Divide dough. Roll out 1/4" thick. place on greased cookie sheet. Prick all over with a fork. Bake 15-20 minutes or until browned.

 

 

 

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