Don’t you love this time of year?! All the baking that goes on for friends and family? I have two particular recipes that are my favorite for one very important reason: Christmas memories! (This post may contain affiliate links. This means that if you purchase a product through a link we have here in the post, we may be compensated at no cost to you.)
Snickerdoodles have always been my favorite cookie. My Mother used to bake them all year, but especially at Christmas for us! Today’s recipe is straight from my Mother’s Recipe Box! See the recipe later in the post for printing!
Poppy Seed Bread is my favorite sweet bread! Diana, a wonderful woman who was like my second Mother, made this every year for Christmas and passed them out! I was one of the lucky recipients! The recipe for this I will share today is the exact one she used! See the recipe later in the post for printing!
This is about the only way I know how to bake! I love to make a couple of recipes in just about the same time it takes me to complete one simply by utilizing the down time of one baking process. Below is how I managed it this time!
- First, I made the cookie dough for the Snickerdoodles. The dough needs to be chilled prior to baking, so this gives me the time to prepare the bread while the dough is chilling!
- Next, I pulled out my wonderful Kitchenaid Stand Mixer (I love this!). I put all my ingredients for the Poppy Seed Bread into the mixer and beat for two minutes.
- Then I prepared the small loaf tins (baking for my neighbors!) by greasing and flouring.
- I poured the batter in each of the nine prepared tins, placed on a cookie sheet and put in the oven to bake.
- The bread has to bake for an hour, so I pulled out the cookie dough from the refrigerator.
- Then, I prepared the cookie dough balls and coated them in the cinnamon sugar and placed on a cookie sheet for baking and what didn’t fit in the first batch to go in the oven, went on a large plate ready for the next baking round.
- The cookies were ready to bake before the bread was done baking. So then I mixed up the glaze for the Poppy Seed Bread.
- Once the Poppy Seed Bread came out of the oven, I turned the heat on the oven up from 350 to 400 for the cookies.
- I coated the warm bread with the glaze and then put the first batch of cookies in the oven.
- The first batch of Snickerdoodles came out of the oven.
- I took a warm cookie to Angie next door (she requested this!) for her to enjoy.
- Then I baked the rest of the cookies!
I was able to make the above two recipes in the same time it would have taken me to make just one of them. It is easy to utilize the down time of one recipe process to prepare the other recipe.
Below are the two recipes I have featured. I hope you find them as wonderful as I have all these years!
Poppy Seed Bread
- 3 Cups Flour
- 1-1/2 Cups Milk
- 1-1/2 Tsp Vanilla
- 2-1/2 Cups Sugar
- 3 Eggs
- 1-1/2 Tsp Baking Powder
- 1-1/2 Tblsp Poppy Seeds
- 1 Cup Oil
- 2 Tblsp Oil
- 1-1/2 Tsp Almond Flavor
- 3/4 Cup Powdered Sugar
- 1/2 Tsp Almond Flavor
- 1/4 Cup Orange Juice
- 2 Tsp Melted Butter
Pre-heat oven to 350 degrees.
Combine all ingredients (except glaze ingredients) in the mixer and let it mix for two minutes until blended. Pour into two greased and floured loaf pans.
Bake for one hour.
Combine all glaze ingredients till blended. Once the bread is out of the oven, spread the glaze over the bread while warm!
My Mother's original recipe.
- 1 Cup Shortening (softened) Butter Flavor is best!
- 1-1/2 Cups Sugar
- 2 Eggs
- 2-3/4 Cups Sifted Flour
- 1 Tsp Baking Soda
- 1-1/2 Tsp Cream of Tarter
- 1/2 Tsp Salt
- 3 Tblsp Sugar
- 2 Tsp Cinnamon
Set oven to 400 degrees. Into a large mixing bowl put shortening, sugar and eggs; beat until light and creamy. Sift together flour, baking soda, cream of tarter and salt. Stir flour mixture into shortening mixture.
Cover and chill the dough in the refrigerator for at least 30 minutes.
Roll dough into balls about the size of large marbles.
Combine the Coating ingredients (sugar and cinnamon) and roll the dough balls in the mixture to thoroughly coat.
Place on an ungreased cookie sheet (I use parchment paper on my cookie sheet for easy cleanup!) and bake 8-10 minutes.