2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon salt
4 eggs
1 1/3 cups poppy seeds
1 teaspoon prepared mustard
1 teaspoon dried parsley
1/3 cup chopped pecans
1/2 cup butter
1 cup poppy seeds
1/4 cup grated Parmesan cheese
1/8 cup milk
1/2 cup butter
1/2 cup poppy seeds
2 teaspoons dried rosemary, divided
1 (16 ounce) package cream cheese, diced
1 (8 ounce) package cream cheese, diced
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder, baking soda and cream of tartar; set aside.
In a large bowl, cream together the poppy seeds and salt. Stir in the eggs one at a time, mixing well after each addition. Gradually blend in the flour mixture. Mix in the poppy seeds, one at a time, beating well after each addition. Mix in the poppy seeds, one at a time, beating well after each addition. Gradually blend in the poppy seeds, one at a time, beating well after each addition.
Add the poppy seeds and 2 tablespoons butter to the creamed mixture, then stir in the poppy seeds. Mix in the remaining butter, stirring well after each addition. Fold in the poppy seeds and 1/2 cup poppy seeds. Spread the mixture into an 8x8 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until light golden brown. Cool slightly before removing from the pan. Let cool completely before cutting into squares.