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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Poppy Seed Torte I Recipe

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This recipe for Poppy Seed Torte I is from Bolle Family Cookbook , 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:  
CRUST:
2 c. graham cracker crumbs
3/4 c. brown sugar
1/2 c. melted butter

CUSTARD FILLING:
2 c. milk
4 T. cornstarch
1/2 c. sugar
1/8 t. salt
1/2 c ground poppy seed (or 1/2 cp. poppy seed pie filling by Solo)
3 egg yolks, slightly beaten (reserve egg whites for topping))
1 t. vanilla

MERINGUE TOPPING:
3 egg whites (reserved from egg yolks above)
6 Tbs. sugar
Directions:
Directions:
CRUST:
Combine crumbs, brown sugar and butter to make a crust.
Press into a 9 x 13 cake pan.

FILLING:
Scald milk; mix cornstarch, sugar, salt together, add to milk and bring to a boil.
Add poppy seed and cook on medium for 5 minutes, stirring constantly.
Take a few spoonfuls of this mixture, and add to slightly beaten egg yolks.
Mix together; add egg yolk mixture back into the poppy seed custard mixture, and cook about 5 minutes longer, mixing well until thickened.
Remove from heat and add vanilla.
Cool down a bit and then pour into crust.

MERINGUE TOPPING:
Beat reserved egg whites until thick and foamy.
Gradually add 6 T. of sugar beating on high until you can form stiff peaks.
Spread on top of poppy seed custard filling and bake at 325 for 35 to 45 minutes.
Meringue should be light brown.

 

 

 

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