Poppy Seed Chiffon Cake ....Celebrations

The importance of celebration.....

If we don't take the time and energy to celebrate the moments, the relationships,

wins and losses in our lives, it will feel less meaningful and special.

In turn we feel less joy and fulfillment.

Let's bring more meaning into our world by celebrating

and honouring those special moments and people.

This was what I did for our youngest son's birthday. When you lose a child, the children that are left behind become so much more precious. Celebrate each and every moment and the memories will be there forever. For Rick's birthday I baked a family birthday favorite.....Poppy Seed Chiffon Cake.

I hope you bake it for your special celebration

 

Poppy Seed Chiffon Cake

The poppy seeds have soaked overnight in the water.

All the dry ingredients sifted and mixed.

Sunflower oil is measured and ready.

Egg yolks and vanilla ready to be mixed.

 

The wet ingredients have been mixed together ready for folding into the egg whites.

The egg whites are perfectly beaten to stiff peaks

All the ingredients are folded together and into the ban for the baking

The ingredients to make the frosting

The flour and milk have been cooked, cooled and ready to make frosting.

POPPY SEED CHIFFON CAKE RECIPE

1/2 cup poppy seeds

1 cup cold water

2 cups all purpose flour

1 Tablespoon baking powder

11/2 cup sugar (can use less)

1 teaspoon salt

1/4 teaspoon baking soda

1/2 cup vegetable/sunflower oil

7 eggs, separated

2 teaspoon vanilla

1/2 teaspoon cream of tartar

1 cup milk (I use 1%) do not use skim
4 Tablespoons flour

1/2 cup butter

1/2 cup shortening or coconut butter

1 cup sugar

2 teaspoon vanilla

For the Cake:

Soak poppy seeds in water for several hours or overnight.

Preheat oven to 325 degrees

Sift together next 5 ingredients into a large bowl.

In another bowl combine the oil, egg yolks and vanilla.

Pour the dry ingredients into the poppy seed and water mixture and mix well.

Beat egg whites and cream of tartar until stiff.

Fold egg whites into the egg yolk/flour mixture gently.

Pour into a large 10" or 25 cm tube pan.

Bake for 50 minutes, increase heat to 350 degrees and bake a further 20-25 minutes.

Invert pan until the cake is completely cool. (I usually flip the cake onto a wine bottle)

Remove from pan and ice. You can slice and ice in between layers but will need to double the frosting amount.

Frosting:

In a small saucepan heat milk and flour and cook until thickened. Cool and set aside.

In a mixer beat butter, shortening, sugar and vanilla for 4 minutes until light.

Add the cooled milk mixture a tablespoon at a time and continue to beat for another 4 minutes.

Colour with your favorite food colouring if you like.

Frost your cake as you wish and enjoy!

Refrigerate leftover cake....it also freezes very nicely

'God is the ARM that will hold you at your weakest.  The EYE that will see you at your darkest.

and the HEART that will love you at your worst'

Haloonki....comfort food and a perfect dish for a birthday celebration

Birthdays, so special.......the birth of a child....we are all somebody's child. These moments need to be celebrated each year. Special gift from God....a child...who then becomes an adult. This is dedicated to my son Rick who celebrated his 28th birthday this January and asked for Haloonki as his birthday supper.  I was very happy to accommodate as my Mother taught me her version of cooking this dish when I was young and living at home.

As you can see in the photo at the end of my post, Rick is enjoying his birthday supper.  Happy Birthday Rick, we are so very proud of the man you have become.  We love you lots!

HALOONKI

The ingredients you will need (plus water, and cream) for the tomato sauce.

Sauté the onion in some butter and add pepper and seasonings.

Sauté until onion is translucent then add in the tomatoes and simmer for about 15 minutes.

Ingredients you will need for the Haloonki dough balls.

Drop the Haloonki into the boiling, salted water and cook for 14 minutes.

Place the cooked Haloonki into the tomato sauce, simmer for a few minutes

and if you like broil the tops until lightly browned.

Simmered and ready to serve with some sour cream and a bit of melted butter on top.

So good, tender light dough filled with beautiful onion bits and enclosed in a tomato garlic sauce.

Served with some marinated vegetables for a perfect birthday dinner!

My son Rick enjoying his birthday supper of Haloonki.....as per his request.

HALOONKI in tomato sauce RECIPE

Sauce:

1 Tablespoon butter

4 cups tomatoes, chopped (1 medium can)

1 medium onion, chopped

2-3 cloves garlic, minced

salt

pepper

cayenne (optional)

 6 Tablespoons cream

Sauté onion in the melted butter for 2 minutes, add the garlic and seasonings and continue to sauté until the onion is translucent. Stir in the tomatoes and simmer for 15 minutes, stir in cream and bring to a simmer. Take off stove and set aside.

Haloonki Dough:

2 large eggs, beaten

1/2 cup canned evaporated milk

11/2 cup white flour

1/4 cup whole wheat flour

11/2 teaspoons baking powder

1/2 teaspoon salt

1/2 onion, chopped fine

In a large bowl mix together dry ingredients, set aside.

In another small bowl beat eggs and stir in the evaporated milk.

Combine the egg mixture with the flour mixture and stir until combined.

Drop by large spoonful onto a floured board and set aside.

Bring a large pot of water to a boil, add salt and drop in the Haloonki dough balls, simmer for 15 minutes turning them a few times. Remove with slotted spoon and place into the tomato sauce.

Bring all to a simmer and put into the oven to broil until a nice light brown.

Enjoy with some sour cream, melted butter and a salad or marinated vegetables as we did.

'GRACE is a power that comes in and transforms a moment into something better.'

Carolyn Myss