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You Asked For It

Poppyseed muffins with an extra zing

By ELLEN FOLKMAN
Published March 23, 2005


Patricia Puka responds to Alice Carter's requests for lemon poppyseed muffins and a creamy poppyseed filling she can use for cakes. Patricia adds a lemon glaze to the muffins.

Linda Beth Carlton shares her favorite recipe, Mom's Sunday Morning Breakfast Cake, which evokes fond memories of holidays with her parents. Linda Beth feels fortunate to have written it down; her mother died in January. The cake is so delicious that she advises making two.

* * *

For: Alice Carter of Seminole.

From: Patricia Puka of Tarpon Springs.

Recipe: Poppyseed Muffins.

Poppyseed Muffins

11/2 cups all-purpose flour

1/2 cup toasted wheat germ

1/3 cup poppyseeds

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1/4 cup unsalted butter, melted

1 tablespoon grated lemon rind

Lemon glaze (recipe below)

Preheat oven to 400 degrees. Grease standard muffin tins.

In a large bowl, stir together flour, wheat germ, poppyseeds, sugar, baking powder and salt. In a small bowl whisk milk, egg and melted butter until smooth. Add to the dry ingredients and stir until just blended. Stir in lemon rind.

Spoon into prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for three minutes, then remove and glaze.

Lemon Glaze

1 cup confectioners' sugar, sifted

2 tablespoons fresh lemon juice, or more if needed

2 teaspoons lemon zest

Pinch of salt

Combine all the ingredients for glaze in small bowl and whisk briskly until smooth and well blended. If the glaze is too stiff, beat in a few more drops of juice. Spoon over muffins while they are still warm.

Makes 12 standard muffins.

* * *

For: Alice Carter of Seminole.

From: Patricia Puka of Tarpon Springs.

Recipe: Poppyseed Filling.

Poppyseed Filling

1 cup ground poppyseeds

1/2 cup raisins

1/2 cup milk

1 tablespoon lemon rind, grated

Combine all ingredients in the top of a double boiler. Cook over boiling water, stirring until it has spreading consistency.

* * *

From: Linda Beth Carlton of St. Petersburg.

Recipe: Mom's Sunday Morning Breakfast Cake.

Mom's Sunday Morning Breakfast Cake

1 cup flour (cake flour preferably, though all-purpose will work)

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1 cup granulated sugar

1 teaspoon vanilla

1 teaspoon butter, melted

1/2 cup hot milk

Topping:

1/4 cup butter, softened

2 teaspoons evaporated milk

1 cup coarsely chopped pecans

1/8 teaspoon salt

Heat oven to 350 degrees. Sift first three ingredients, set aside. Beat eggs until thick and lemon colored, about 5 minutes. Slowly add sugar and vanilla. Stir in flour mixture. Combine hot milk and butter. Quickly add milk mixture to egg and flour mixture. Pour into a greased 9- by 13-inch pan. Bake about 20 minutes. Spoon topping over hot cake and spread. Return cake to oven and broil until golden brown, 3 or 4 minutes. Watch carefully.

To make topping, combine butter and evaporated milk and beat with mixer until creamy. Stir in nuts and salt. Spoon mixture over hot cake.

Recipe requests

Chris Roberson is a stay-at-home mom interested in canning healthful foods for her family. She is looking for canning recipes of any kind.

Randy Martin is looking for two recipes. One is for pralines like the famous ones on River Street in Savannah, Ga., and the other is for pear relish.

Jean Tsongranis has been searching numerous cookbooks for a recipe for Yankee bean soup. She's not even sure there is such a thing, but her husband says there is.

Meredith Vrobel has been searching many cookbooks and the Internet for a recipe for chicken cacciatore. She is finding only updated versions that use boneless chicken breasts. She remembers one from an old Rival Crock-Pot cookbook that used a whole chicken.

- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified March 22, 2005, 09:38:05]


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