Biscotti
1/2 c vegetable oil
1 c sugar
3 1/4 c all-purpose flour
3 eggs
1 T baking powder
*optional flavorings
-1 T anise extract or
-zest and juice of 1 orange or
-1 T almond extract

1. Preheat oven to 375 degrees. Grease two cookie sheets or line with parchment paper.

2. In a medium, beat together oil, eggs, sugar, and liquid flavorings until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. If you are adding nuts, dried fruit or chopped chocolate - fold them in now. Divide dough into two pieces. Form each piece into a roll as long as the cookie sheet. Flatten the roll to about 1/2 inch thickness.

3. Bake for 25-30 minutes until golden brown. Remove from pan to a wire rack to cook slightly. Once cool enough to handle, cut into 1/2 slices, diagonal slices are always pretty. Place the cut side up on the baking sheet and bake for 6-10 minutes on each side. Slices will be lighly toasted.

4. After cooling, you may dip or drizzle with melted chocolate.

Lemon Poppy Seed Pound Cake
2 c all-purpose flour
2 T poppy seeds
1/2 t baking powder
1/4 t baking soda
1/4 t salt
2 large lemons
3/4 c (1 1/2 sticks) butter, softened
1 1/2 c plus 1/3 c sugar
4 large eggs
1 t vanilla extract
1/2 c sour cream

1. Preheat oven to 325. Grease and flour 9×5 inch loaf pan.
2. In medium bowl, combine flour, poppy seeds, baking powder, soda and salt. From lemons, frate 1 T of peel and squeeze 3 T of juice.
3. In large bowl, beat butter and 1 1/2 c sugar until blended. Beat until light and fluffy about 5 min. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Reduce speed to low; add flour mixture alternately with sour cream, beginning and ending with flour misture: beat just until smooth.
4. Spoon batter into prepared pan; spread evenly. Bake about 1 hr 20 min., until toothpick comes clean. Cool in pan on wire rack 10 minutes. Run thin knife around cake to loosen sides from pan. Remove from pan, place on rack set over waxed paper.
5. In small bowl, combine lemon juice and remaining 1/3 c sugar. Brush mixture over top and sides of warm cake. Cool completely.