Basic Poppyseed Bundt Cake

 

For the cake:

• ▢2 cups sugar
• ▢3 eggs, at room temperature
• ▢1 cup oil , such as sunflower
• ▢1 teaspoon vanilla extract
• ▢1 teaspoon almond extract
• ▢3 cups all-purpose, or cake flour
• ▢1 ½ teaspoons baking powder
• ▢½ teaspoon salt
• ▢1 ½ cups whole milk, at room temperature
• ▢2 tablespoons poppy seeds

For the glaze:

• ▢1 cup powdered sugar
• ▢2 tablespoons milk or orange juice

For the cake:

• Preheat oven to 350ºF (180°C).
• Grease a 10-inch (26cm) bundt cake pan with soft shortening and dust with flour, shaking off excess. Reserve.
• In a large bowl beat 2 cups sugar with 3 eggs until they begin to thicken, about 2 minutes.
• Add 1 cup oil in a thin stream while beating on high until it’s all combined, about 2 minutes.
• Add 1 teaspoon vanilla extract and 1 teaspoon almond extract and mix.
• Add the sifted dry ingredients: 3 cups all-purpose, 1 ½ teaspoons baking powder and ½ teaspoon salt in three parts alternating with 1 ½ cups whole milk in 2 parts.
• Add 2 tablespoons poppy seeds and mix everything well but do not over beat mixture at this point.
• Pour into the prepared mold and bake for 50-60 minutes, until a toothpick inserted comes out clean.
• Let cool on wire rack and carefully unmold.
• For the glaze:
• • Mix 1 cup powdered sugar with 2 tablespoons milk or orange juice until creamy and no lumps remain.
  • Pour over cold cake and let drip down the sides.
  • Keep the cake at room temperature wrapped in plastic o under a dome.

  https://vintagekitchennotes.com/vanilla-poppy-seed-bundt-cake/#recipe

Lemon Poppyseed Bundt Cake

 

• 2 and 3/4 cups (344g) all-purpose flour* (spooned & leveled)
• 1/4 cup (30g) cornstarch*
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup poppy seeds
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• zest of 3 large lemons (about 1/4 cup, packed)
• juice of 2 large lemons (about 1/2 cup)
• 1 cup (240ml) buttermilk, room temperature

• Lemon Glaze

• 1 cup (120g) sifted confectioners’ sugar
• juice of 1/2 large lemon (or 1 medium, or 2 Tablespoons)
• Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10-inch Bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
• Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
• Pour/spoon the batter evenly into the Bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
• Make the glaze: Whisk the confectioners’ sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.
• From: https://sallysbakingaddiction.com/glazed-lemon-poppy-seed-bundt-cake/#tasty-recipes-73880

Lemon Scones

 

• 3 cups all-purpose flour

• ⅓ cup white sugar

• 1 1/2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• ⅓ teaspoon salt

• ¾ cup cold butter, cut into pieces

• 9 Tablespoons milk

• 3 tablespoons lemon juice

• 2 ½ teaspoons lemon zest

• 1 ½ teaspoons vinegar

• Glaze:

• 2 cups confectioners' sugar

• ⅓ cup butter, melted

• 2 ½ tablespoons lemon juice

• ½ teaspoon vanilla extract

• 2 tablespoons water, or as needed

• Preheat the oven to 350 degrees F.

1. Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.

2. 1. Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.

   2. 1. Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.

      2. 1. Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.

From: https://www.allrecipes.com/recipe/229571/amazing-lemon-scones/

Chicken Vegetable Soup

 

Ingredients

• 1 tablespoon olive oil extra virgin
• 6 cloves garlic finely chopped
• 1 inch ginger peeled and finely chopped, see note 1
• 2 carrots medium, chopped
• 2 stalks celery chopped
• 1 pound baby yellow potatoes quartered
• ½ head green cabbage medium, cut into bite-sized pieces
• 1 pound chicken thighs boneless, skinless
• 2 quarts chicken stock
• ¼ teaspoon cumin
• ¾ teaspoon rosemary dried
• kosher salt to taste
• black pepper to taste
• fresh herbs like parsley, dill, or basil, optional

Instructions

• Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.
• Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutesAdd the chicken and cook for 8 to 10 minutes, until cooked through.Shred the chicken using two forks, then return to the pot.
• Cook for a few more minutes to let the flavors combine. 

https://twocloveskitchen.com/chicken-and-cabbage-soup/#%f0%9f%93%96-recipe