Gene had a birthday two days ago. I think he is officially over the hill now. All things considered “over the hill” is a mighty fine place to be when you look at the options.
He started the day with sleeping in while I made my famous Creamed Eggs Over Toast. This is one of the first recipes I learned as part of my Junior High School home economics class. Making a white sauce from scratch isn’t a kitchen task young people are often taught anymore. I consider it a boon to have learned that because it made a lot of other things possible – gravies, red enchilada sauce and others.
Later there was cake. Not just any old cake but Gene’s lifelong favorite cake in the whole world, every year Mom makes it cake. Poppy Seed Cake. Oh so unusual and yummy!
The day before baking your cake make the filling. You may instead purchase and use canned poppy seed filling, use 1 can. I like the homemade!
Poppy Seed Filling
Grind 8 ounces poppy seeds – set aside
In saucepan combine and cook until bubbly;
1/4 C melted butter
1 C milk
3/4 C sugar
1/4 C honey
Beat 2 eggs well, add enough hot mixture mixing all the while to the eggs until you have used about half of the hot milk mixture. Then add that back to the pan and hot milk. Cook until it thickens and bubbles. Cool completely before using. Best made the day before. It will be very thick. Bring it out to room temperature when you make the cake. It will be easier to stir into the batter.
Poppy Seed Cake
Oven 350 degrees F
grease and flour a 12 C Bundt cake pan
In medium bowl combine the following, then set aside
2 1/2 C flour
1 tsp baking soda
1 tsp salt
In a very large bowl beat the butter and sugar
1 C butter
1 1/2 C sugar
Then add the poppy seed filling to the butter and sugar(see recipe above, or 1 can), beat until well blended
Separate 4 eggs, put whites in medium metal bowl, set aside
Add 4 egg yolks, one at a time, beating well after each
Add the following to the batter and beat just until blended
1 tsp vanilla
1 C sour cream
Stir flour mixture into poppy seed , sugar, butter mixture
Beat 4 egg whites until stiff peaks form, fold into batter (remember to wash the beaters really well before whipping egg whites)
Spread batter in the prepared Bundt pan, Bake 55-65 minutes
Cool 10 minutes and remove from pan, dust with powdered sugar if desired.
Creamed Eggs Over Toast
Hard cook about 6 eggs, peel and cool slightly. Make a white sauce with a few tablespoons of melted butter, enough flour to take up the oil, and about 2 – 3 cups of milk. Bring to a light bubble and cook for 2 or 3 minutes. Season with salt and white pepper (you can see I used black pepper! and lots of it). I also like mine a bit more spicy and you are only limited by your imagination with additional spices. I like celery seed, cayenne, turmeric, fenugreek, cumin, paprika – not all at the same time but you get the idea!
Slice or chop the eggs and stir them into the hot sauce. Serve over toast. A sliced orange or a glass of juice will finish it off nicely. Bonnie Appetite!