Ingredients
14 cup poppy seed
1 cup buttermilk (or sour milk)
1 cup butter
1 12 cups sugar
4 eggs (separated)
1 teaspoon vanilla
2 12 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
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Individual cups for perfectly shaped poached eggs
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Raw sunflower kernels — granola, bread, nut-free butter
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Water-sealed French crock keeps butter soft without refrigeration
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soak poppy seed in buttermilk for twenty minutes. cream butter and sugar, add egg yolks, vanilla and beat well. in separate bowl - the flour, baking soda and baking powder using a whisk to mix). add the dry ingredients alternately with the buttermilk/poppy mix. beat eggs, fold in the stiffly beaten egg whites in a greased angel food pan (i use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife. bake one hour at 350 degrees or until toothpick come out clean.