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Faith's Firm Foundation: Food Friday: Recipe for Almond Poppy Seed Bars--Yum!

Friday, March 5, 2010

Food Friday: Recipe for Almond Poppy Seed Bars--Yum!

Today on Food Friday I'm sharing with you a recipe that is so delicious! Kelsey made these about 2 weeks ago, and I really didn't think that they were going to be good! I tried to talk her out of making them (she had two recipes she wanted to make, and I suggested she just make the other:) I admit that I was totally wrong! Well, these bars were so good, and they lasted a long time.  They actually taste *better* after 2 or 3 days! So, I recommend that you make them ahead if you are making them for an event or for company.  This recipe makes a large batch, but they can also successfully be frozen, which is wonderful, so you can freeze some and have bars on hand for unexpected company, or to put in your husband's and family's lunches.  I hope you'll enjoy this recipe!
Almond Poppy Seed Bars
Yield:  about 5-1/2 dozen

Ingredients:
3 eggs
2-1/4 cups sugar
1-1/2 cups milk
1 cup canola oil
1-1/2 tsp almond extract
1-1/2 tsp vanilla extract
1-1/2 tsp butter flavoring or additional vanilla extract
3 cups all-purpose flour
4-1/2 tsp poppy seeds
1-1/2 tsp baking powder
1-1/2 tsp salt

Frosting:
1/3 cup butter, melted
3 cups confectioners' sugar
3 Tbsp milk

Directions:
  • In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring.  Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined.  Spread into a greased 15x10x1 inch baking pan.
  • Bake at 350 degrees for 20 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.
  • In a bowl, combine the frosting ingredients; beat until smooth.  Frost bars.
Nutrition Facts:  1 serving (1 each) equals 115 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 78 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
Enjoy!

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Blessings,
Wendy
If you would rather, my email address is faithsfirmfoundation(at)embarqmail(dot)com

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