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Poppy Seed Torte I Recipe

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This recipe for Poppy Seed Torte I, by , is from Bolle Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Dorothy (Francis) Bolle


2 c. graham cracker crumbs
3/4 c. brown sugar
1/2 c. melted butter

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

3 egg whites (reserved from egg yolks above)
6 Tbs. sugar

Combine crumbs, brown sugar and butter to make a crust.
Press into a 9 x 13 cake pan.

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.

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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