Auntie Arlene’s Poppy Seed Torte
Ingredients:
1 ½ cups milk
½ cup granulated sugar
5 egg yolks (save egg whites)
¼ cup poppy seeds
¼ teaspoon salt
2 tablespoons cornstarch
1 Knox gelatin envelope
1 ½ tablespoons Alaskan Pale Ale
1 ½ tablespoons cold water
5 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup butter
1/2 cup graham cracker crumbs
crushed nuts for garnish (optional)
Instructions:
Boil first 6 ingredients in a heavy saucepan over medium heat until thick and coats spoon. Set aside and let cool.Add beer and water to gelatin; be sure that your Alaskan Pale is cold, and flat.Mix custard and gelatin mixture together and let coolBeat egg whites together with cream of tartar till stiff. Slowly add sugar while beating.Fold custard into egg whites.Melt butter, add graham cracker crumbs and press into 9 x 12 pan. Bake crust at 375 for 8 Minutes, let coolOnce crust is cool, add poppy seed mixture and refrigerateWhen ready to serve top with cool whip and crushed nutsServe and enjoy!