Gwinnett Daily Post

We've had several poppy seed-related questions and recipes come in recently, so I thought I'd dedicate this week's column to the tiny, blue, nut-like seeds.

The seeds come from poppy flowers, which, yes, are also used to produce opium. But despite urban legends, poppy seeds do not have the same effect as opium, according to spice manufacturer McCormick.

Val Hubbard of Buford would like to replace a lost recipe for a poppy seed pound cake with glaze. If you have a favorite pound cake recipe, please send it in.

This week's recipe submission, from Paula McGill of Snellville, is for a poppy seed bread. McGill, who got the recipe from a former coworker, said she likes to give the loaves as gifts.

"It's so easy to make, and everybody always loves it," McGill said. "Sometimes, I'll eat one loaf now and freeze the other for later."

And don't forget - we're still looking for recipe submissions for Antoinette Richter of Lawrenceville, who'd like to make the baked summer squash casserole often served by local caterers.

- Compiled by staff writer Shelley Mann

Poppy Seed Bread

3 cups flour, unsifted

3 eggs

21⁄3 cups sugar

11⁄4 cups oil

11⁄2 cups milk

11⁄2 teaspoons salt

11⁄2 tablespoons poppy seeds

11⁄2 teaspoons baking powder

11⁄2 teaspoons vanilla extract

11⁄2 teaspoons butter flavoring

11⁄2 teaspoons almond flavoring

Preheat oven to 325 F. Stir all ingredients in a large bowl. Divide into 2 greased and floured loaf pans. Bake for 1 hour to 1 hour, 15 minutes at 325 F. Let cool for 10 minutes, then pour the glaze (recipe below) over each loaf and let loaves cool completely in the pan.

For the Glaze:

3⁄4 cup sugar

1⁄4 cup orange juice

11⁄2 teaspoons vanilla extract

1⁄2 teaspoons almond flavoring

1⁄2 teaspoon butter flavoring

Mix all ingredients together in bowl.