Good Dinner Mrs. Mellen

Another recipe from my childhood Christmases, Poppy Seed Bread.  My mother was raised in a neighborhood inhabited with many different ethic groups. She learned from her Polish neighbors to make Eastern European style pastries which she incorporated into her holiday baking. Making her old holiday pastries transports me again to a time when I learned the magic of Christmas which still lives with me to this day!    Poppy Seed Bread 2 cups whole milk 2 packages yeast 2 teaspoon salt 1/2 cup sugar 2 eggs, slightly beaten 1/2 cup shortening (Crisco) 7 to 7 1/2 cups sifted all purposed flour 4 tablespoon butter 2 cans Poppy seed pastry filling(Solo) 1 cup chopped pecansa 1 cup golden raisins Preheat oven to 375F. Heat milk until tiring bubbles form, 2-3 minutes. Put 1/4 cup of hot milk in small bowl, let cool to lukewarm. Add yeast, let dissolve for 5 minutes. In a large bowl add remaining milk and cool. Stir in salt, sugar,...

Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake - a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite. I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.     Lemon Poppy Seed Cake INGREDIENTS 1 cup unsalted butter, at room temperature, plus more for pan   3 cups all-purpose flour plus more for pan 1 tablespoon baking powder 2 teaspoons kosher salt 2 1/2 cups sugar 1 can Solo Poppy Seed Cake and Pastry Filling 4 large eggs separated ...