"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppyseed Torte Recipe

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Poppyseed Torte image
Nicholas Reif


This recipe for Poppyseed Torte, by , is from A Little Bit of Heaven! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chuck Cisler
Added: Tuesday, July 8, 2008


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

Mix together graham cracker crumbs, flour, melted butter and the nuts. Pat into a 9 x 13 pan and bake at 325, 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:
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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