"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lily's Poppyseed Torte Recipe

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This recipe for Lily's Poppyseed Torte, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lily Krueger
Added: Friday, May 2, 2008


1 cup flour
1/4 cup brown sugar
1/2 cup butter
1/2 cup chopped nuts

1/4 cup poppyseed
1 1/2 cups milk
5 egg yolks, beaten
1 cup sugar
2 tbsp. corn starch
1/4 tsp. salt
1 1/2 envelopes unflavored gelatin
1/4 cup cold water
5 egg whites
1/2 tsp. cream of tarter
1/4 cup sugar
1/2 tsp. vanilla
2 cups whipped cream or whipped topping (I use 16oz. cool

For Crust:
Blend ingredients together as for pie crust. Pat into a greased
9x13 pan and bake at 350 for 12 minutes.

For filling:
Beat yolks, add 1 cup of sugar, corn starch and salt and beat.
Add poppyseed and milk to mixture and cook on low heat until
thick; stirring constantly. Dissolve gelatin in cold water. Add
to cooked mixture. Cool, then add vanilla, beat egg whites
with cream of tarter until stiff. Add 1/4 cup sugar; fold into
cooled filling. Pour mixture into crust. Chill until set. Top with
whipped topping.

Personal Notes:
Personal Notes:
Tim Lawrie's favorite dessert from his special girl, Lil!




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