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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Poppyseed Torte Recipe

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This recipe for Poppyseed Torte is from A Little Bit of Heaven! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c graham crackers
1 c. flour
1/2 c. melted butter
1/2/ cup chopped nuts
1 1/2 c. milk
5 eggs, separated
1/4 c. poppyseed
1 c. sugar
1/4 tsp salt
2 T corn starch
1 1/2 T Knox gelatin
1/4 c water 1/2 tsp vanilla
1/2 tsp cream of tartar
1/2 c sugar
Directions:
Directions:
Mix together graham cracker crumbs, flour, melted butter and the nuts. Pat into a 9 x 13 pan and bake at 325º, until light and brown, about 10-15 minutes.
Combine the milk, 1 c sugar and egg yolks in a double boiler. Beat until sugar is dissolved. Add poppyseed, salt, corn starch, and cook until thick.
Dissolve gelatin in water. Add to cooked mixture. Cool filling. Fold in vanilla.
Beat egg whites until stiff. Add cream of tartar and 1/2 c. sugar. Fold into cooled filling. Pour filling into crust and refrigerate. Serve with whipped cream.
Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
You may substitute 2 boxes of cooked vanilla pudding, adding 1/4 c poppyseed and cook until thickened. Pour into crust and serve with Cool Whip.

 

 

 

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