Tuesday, September 30, 2014

Poppy Seed Squares (photo post)

Welcome to the Treehouse kitchen!  Today we are making Poppy Seed Squares from The Harrowsmith Cookbook Volume Three, a recipe contributed by Tracy Willemsen of Prince George, BC.
1 3/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cups sugar
1/2 tsp. salt

1/2 cup butter, melted, or you can substitute oil
1/3 cup honey
2 eggs
2 tbsp. milk
1 tsp vanilla

1 cup coconut
1/2 cup poppy seeds
icing sugar for dusting (optional)

Preheat oven to 350 degrees F.  Combine dry ingredients and set aside.  Combine wet ingredients and beat until smooth.  Stir in dry ingredients, coconut and poppy seeds.  Spread evenly in a greased 9 x 13 inch pan.
Bake for 25 to 30 minutes, watching to make sure they don't get too brown.

Cut in bars while still warm.   Dust with powdered sugar if you want.  Makes about 24 squares.

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