Saturday, February 19, 2022

Almond Poppy Seed Bars

 Bryce told me I need to put this recipe on the blog.  I tried to find it at Taste of Home again, and it didn't come up in the search.  It took me a bit of searching to find the one I printed off last time I made this dessert.  So I'm putting the recipe here.  My family loves these.  I even just mix it up with a bowl and spoon, or a dough whisk, or other whisk (it depends on what's handy).   :)  And it's me . . . so I don't add the salt in this recipe.  I usually frost it with a purchased can of cream cheese frosting.  Other tip:  if you measure the dry ingredients first, you don't have to wash and dry the measuring spoon(s) to use for the extracts.

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

In a bowl, beat the eggs, sugar, milk, oil, extracts, and butter flavoring.  In another bowl, 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° for 20 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack. (I don't know why this recipe says is will cook in 20 minutes.  It takes my oven almost 40 minutes.  This last time I did check it about every 5 minutes after the initial 20 minutes and took it out of the oven at 39 minutes.)

Frost bars.  (I use purchased cream cheese frosting).

 

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