Lemon Poppy Seed Pound Cake

Saturday, September 22, 2012


Submitted By: Lisa
Source:  adapted from recipe on www.cooks.com 

I ordered some honey today for our food storage.  I ordered it because it lasts forever, and it was suggested as a good sweetener for storage.  Then I sat down and, knowing that I don't necessarily like honey, I thought I better start finding recipes that include it, or it will sit in storage un-used forever!
I found this recipe and thought it would be a good start since it included both honey and sugar. (baby steps you know)

I added a fresh peach and some cinnamon to it and before I finished scooping up the 2nd pan to put into the oven, the kids had eaten the 1st pan full!  
They are really good, and delicate cookies.

2 c. sifted all purpose flour
2 tsp. baking soda
2/3 c. cooking oil
1 c. granulated sugar
1 egg, unbeaten
1/4 c. honey
1 tsp. vanilla
Extra granulated sugar to drop cookies into
**My additions:  1 fresh peach, 1 tsp cinnamon 

1. Combine flour and soda thoroughly; set aside. Beat oil with sugar; add egg and beat well. 

2.Peel peach and cut into small pieces, place in frying pan with 1 tsp butter, and slowly saute for just a few minutes until softened.  Sprinkle the cinnamon over them and stir.

3. Stir in honey and vanilla, then add dry ingredients;  add in the peaches, blend. 

4. Drop with teaspoon into sugar. (my dough was very soft, I used 2 forks to sort of flip over the glop of dough and then lift onto the cookie sheet) ** I also put the dough in the fridge in between each pan so it would stiffen up a little.
Shape into balls and place on ungreased cookie sheet three inches apart. 

5. Bake in preheated 350 degree oven for 12 to 15 minutes. Makes about 5 dozen.

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