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This recipe for POPPY SEED TORTE, by , is from The Family Cookbook Project, 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!

Alyce Todey


1 cup graham cracker crumbs
1 c flour
1/2 c milted butter
1/2 c chopped nuts
Mix together bake 325 degrees for 10-12 minutes

Filling: put in double boiler
1 1/2 c milk
1 c sugar
5 egg yolks
stir together until sugar dissolves

1/4 c poppy seeds
1/4 tsp salt
2 T corn starch
Cook until thick

Dissolve 1 1/2 T knox gelatin in 1/4 c water fold in, . Add to above mixture and cool... add 1/4 tsp vanilla
Beat 5 egg whites until stiff, add 1/2 tsp cream of tartar and 1/2 c sugar . fold into cooled mixture and pour over crust. Refrigerate at least 1 hour before serving...add whip cream to top

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