Snowy

Snowy may be a winter baby, but he has his limits. Even he is tired of the cold and snowy weather after the last storm. Like most area residents he is ready to welcome spring with open arms. He relished the weekend’s sunshine and warmer weather, and decided to make the most of it by escaping the city and visiting family in Fawn Lake.


Besides running errands (he never misses the chance to go to Walmart and Wegmans) he spent much of the weekend lazing about, enjoying the quiet and space (just what the doctor ordered). He also enjoyed numerous home cooked meals and decadent treats (not what the doctor ordered), and, because he doesn’t really have anything exciting to report, thought he would share a tasty family recipe with you instead.


Poppy Seed Chiffon Cake with Cream Cheese Icing

½ cup poppy seeds soaked in one cup water for about two hours
2 cups flour
1 ½ cups sugar
½ tsp salt
3 tsps baking powder
7 egg yolks
½ cup oil
1 tsp. vanilla

Heat oven to 325 F. Stir together flour, sugar, salt and baking powder. Make a well and add, in order, oil, egg yolks, vanilla and poppy mixture. Stir until smooth.

In another bowl, beat

7 egg whites
½ tsp cream tartar
½ tsp salt
½ tsp baking soda

When mixture has formed stiff peaks gradually pour egg yolk mixture over whites, folding until just blended. Pour into an ungreased 10 inch tube pan.
Bake about 75 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool. Frost with Cream Cheese Icing.

Cream Cheese Icing

Cream one package of cream cheese with half a stick unsalted butter. Add one teaspoon vanilla and 3 to 4 cups icing sugar (to taste) and mix.