Best Orange Poppy Seed Wafers Recipes

POPPY SEED BREAD WITH ORANGE GLAZE

Poppy Seed Bread with Orange Glaze image

My neighbor gave me this recipe, and I love that it makes two loaves. We usually eat one and then give the other away or freeze it for later. The glaze complements the bread perfectly. -Heather Frese, Albany, Missouri

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2-1/4 cups sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
3 large eggs, room temperature
1-1/2 cups whole milk
1 cup canola oil
1 tablespoon plus 1-1/2 teaspoons poppy seeds
1-1/2 teaspoons each butter flavoring, almond extract and vanilla extract
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon each butter flavoring, almond extract and vanilla extract

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, oil, poppy seeds, butter flavoring and extracts. Stir into dry ingredients just until moistened., Transfer to 2 greased and floured 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves.

Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE-AND-POPPY-SEED SHEET CAKE

Orange-and-Poppy-Seed Sheet Cake image

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

Steps:

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

ORANGE POPPY SEED WAFERS

Orange Poppy Seed Wafers image

Provided by Food Network

Categories dessert

Time 1h37m

Yield 2 dozen cookies

Number Of Ingredients 10

Ingredients

2 cups cake flour
2 tablespoons poppy seeds
2 tablespoons ground allspice
1 cup butter, plus additional for greasing cooking sheets
1 large orange
1 cup sugar
2 large egg yolks
1 cup powdered sugar
2 tablespoons cream or milk
Poppy seeds

Steps:

Position rack in center of oven and preheat to 350 degrees F.
Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.