Film Inspired Foods - Part II (Rough Draft)

"Poppies... Poppies... Poppies"
Poppy Seed Pound Cake Muffins

Ingredients

2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter or margarine
2 eggs
1 cup plain yogurt
1 teaspoon vanilla extract

Directions

1. In small mixing bowl, stir together flour, poppy seeds, salt and baking soda. In large mixing bowl, cream sugar and butter. Beat in eggs one at a time. Add yogurt and vanilla extract; mix well. Stir in flour mixture until dry ingredients are moistened. Spoon batter into greased muffin tins. Bake at 400 degrees F for 15-20 minutes or until a wooden pick inserted in center of muffin comes out clean. Cool muffins on wire rack 5 minutes before removing from pan.

Jay Note: You really don't get better then this recipe and yes... be careful of eating too many.

Spiderweb Trap Recipe
Ingredients

1 medium spaghetti squash
2 packages (16 ounces each) potato gnocchi
3 cups loosely packed basil leaves
3 tablespoons pine nuts, toasted
3 tablespoons grated Parmesan cheese
1 garlic clove, peeled
1/2 teaspoon salt
6 tablespoons olive oil

Directions

1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender. Meanwhile, cook gnocchi according to package directions.

2. For pesto, place the basil, pine nuts, Parmesan cheese, garlic and salt in a food processor; cover and process until chopped. While processing, gradually add oil in a steady stream; process until blended.

3. When squash is cool enough to handle, use a fork to separate strands. Drain gnocchi; place in a large bowl. Add spaghetti squash and pesto; toss to coat.

Jay Note: You should be able to find potato gnocchi in the frozen food area of specialty stores and most larger chain stores.



Source: Tase of Home

In the film the butchers daughter serves Louison biscuits with tea after he rescues the coveted package from the hungry neighbors.

Nan's Tea Crisps (aka Digestive Biscuits) This is a traditional British recipe for the biscuits served with tea. This recipe is appropriate due to the hearty ingredients.

Ingredients
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon rolled oats
4 tablespoons butter
4 tablespoons brown sugar
4 tablespoons milk
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
3. Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
4. Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Cheddar biscuits with Rosemary While these didn't appear in the movie. I find these savory biscuits a nice snack.

Ingredients
2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 teaspoons rosemary
2 tablespoons margarine, melted
2 teaspoons dried parsley
2 teaspoons rosemary
1 teaspoon garlic salt
Directions
1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
2. In a large bowl, combine baking mix, Cheddar cheese, rosemary, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
3. Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

Chai-Spiced Bread

Bread

¾ Cup sugar
½ Cup Butter – Softened
½ Cup Prepared Tea
1/3 Cup milk
2 teaspoons vanilla
2 eggs
2 cups flour
2 teaspoons backing powder
¾ teaspoon ground cardamon (this is the key spice to this bread)
½ teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon cloves

For a Glaze

1 Cup powdered Sugar
¼ teaspoon vanilla
3 to 5 teaspoons of milk
Cinnamon optional

1.Heat oven to 400 degrees F. Grease bottom only of 8x4 or 9x5 inch loaf pans with cooking spray or butter.
2.In large bowl beat granulated sugar with butter. Use an electric mixer set on med speed until mixture is fluffy. On low speed... add tea, milk, vanilla and the eggs. Mixture will look curdled.
3.Stir in remaining bread ingredients just until moistened. Spread in pans.
4.Bake 50 to 60 min or until toothpick comes out clean.
5.Cool pan on rack for 10 min (will continue to bake a little in the pans), then remove from pan and let cool 30min before frosting.

Bread will last 4 days wrapped on counter or 10 days refrigerated. The bread isn't that sweet so you will want to frost it... also fluffing the butter is essential as the bread will come out a little dense if you don't... nothing tragic but I like it with a little more lightness. Also, the bread surprisingly isn't that 'spicy' so is great for people who might shy away from the intensity of gingerbread.

Jay Note: The spice is the key and in this recipe the key spice is cardamon. A spice you don't find in recipes very often and is very distinctive.

Gingerbread Pancakes

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites (I just used 3 Whole Eggs)
6 tablespoons dark molasses
6 tablespoons vegetable oil

Directions

1. In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
2. In a medium bowl whisk together milk, egg whites and molasses.
3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For very Practical Pancakes:
Just added the cocoa, cinnamon, cloves, ginger and molasses to any boxed pancake mix. Add Chopped walnuts if you have any handy.

The Oracle "Here take a cookie"

Classic Peanut Butter Cookies By: Shirley Sadler
Ingredients

* 1 cup unsalted butter
* 1 cup crunchy peanut butter
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking soda

Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Note: Aside from the chocolate chip recipe found on the back of the bag, this is one of the most 'fail proof' recipes.

Each morning Holly strolls down a majestic Fifth Avenue (in the forgotten 1960s iteration of New York City) to Tiffany & Co., where she peruses the windows while munching on a delectable chocolate croissant.

Pain au Chocolat
Ingredients

* 1/2 cup(s) pecans, divided
* 1 tablespoon(s) (plus 4 teaspoons) granulated sugar, divided
* 1 package(s) (16-ounce) frozen bread dough, thawed according to package directions
* 1/2 cup(s) semisweet chocolate chips

Directions

1. Heat oven to 375 degrees F. Spray inside of four 4 1/2- x 2 1/2- x 1 1/2-inch individual loaf pans with nonstick cooking spray; set aside.
2. Sprinkle work surface evenly with 1/4 cup chopped pecans and 1 tablespoon granulated sugar. Divide dough into 4 equal portions. Roll each portion into 6- x 4 1/2-inch rectangle.
3. Over each rectangle sprinkle 2 tablespoons chocolate chips, 1 tablespoon chopped pecans, and 1 teaspoon sugar from remaining nuts and sugar. Roll up jelly roll fashion, starting at shortest edge.
4. Pinch sides and seam of each loaf to seal in filling; place in prepared pans seam side down. Bake 15 minutes until golden; bread should sound hollow when removed from pan and base is rapped with knuckles. Cool on wire rack. Cut in slices to serve.

Jaytoast Note: I tried this recipe and it didn't turn out that well. Still, the failed result was quite tasty.