"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Poppy Seed Bread Recipe

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This recipe for Poppy Seed Bread, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brook Egbert
Added: Wednesday, September 16, 2009


3 eggs
3/4 cups oil
2 1/2 cups sugar
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 cups milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring
1 1/2 tsp. butter flavoring
1 1/2 tsp. poppy seeds
1/4 cup orange juice
3/4 cup powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1/2 tsp. butter

Beat together eggs, oil and sugar. In separate bowl mix flour, salt, baking powder. Mix dry ingredients into egg mixture and alternately with milk. Add vanilla, almond flavoring, butter flavoring, and poppy seed and mix well. Grease pan (you can use a bundt pan or a couple of loaf pans or even muffins tins). Batter will be runny. Pour mixture into pan, it will rise, so leave a little room at the top. Bake for about 1 hour, or until toothpick comes out clean at 350. Fits into 3 small loaf pans good. Let cool for about 10 minutes. Make glaze with orange juice, powdered sugar, vanilla, almond flavoring and butter. I like to take the bread out of the pan before putting the glaze on so that the glaze will run down the sides.




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