Grandma's Recipes #15 - Blueberry Torte

This recipe is pretty easy to customize by swapping out the canned blueberry filling for any other pie filling of your choice.  I definitely remember it being made with cherries.

Blue Berry Torte

Graham cracker crust

8oz cream cheese

1 c powdered sugar

2 packages Dream Whip

[Make a graham cracker crust in a 9x13" pan.]  Mix cream cheese and powdered sugar.  Blend with 1 package of Dream Whip.  Pour on crust.  Put on 1 can of blueberry pie filling.  Pour on the mixture then mix another package of Dream Whip on top.  Put [graham cracker] crumbs on top.

Grandma's Recipes #5 - Refrigerator Cheese Torte (No bake)

Refrigerator Cheese Torte (no bake)
2 Tblsp   gelatin (plain)
1/4 cup   cold water
2             eggs, separated
1tsp        salt
1/2 cup   milk
1 cup      sugar
1 lb        cottage cheese
2 tsp      vanilla
1 cup     whipped cream

Soften gelatin in cold water.  Put slightly beaten egg yolks in a double boiler together with salt, milk and sugar.  Cook until mixture thickens, stirring occasionally.  Remove from heat, add to the mixture the gelatin.  Stir gelatin until dissolved.  Cool before gelatin hardens.  Beat in cottage cheese and vanilla with egg whites.  When this begins to thicken, fold in beaten egg whites and whipped cream.  Chill 4 hours.

Grandma's Recipes #4 - Poppy Seed Torte

Poppy seed and banana tortes were an ever-present dessert at every family get together.  I found two different recipes in Grandma's recipe box.  I have no idea which one was the most commonly used.  I wasn't a huge fan of the gelatinous goo, so I also won't be the one taste testing to find out.  I'll leave that to my wonderful cousins.  As usual, [gray brackets] indicate things I had to add or substantially edit to make it easier to follow.



Poppy Seed Torte #1 (top)

Crust:
2 cups      crumbs [graham cracker]
1/2 cup     butter
2 tsp         butter

[Combine crumbs and 1/2 c butter.  Grease 9x13" pan with 2 tsp butter.  Spread crumbs across entire pan and press firmly.]

Filling
1/3 cup      sugar
3 Tbsp       corn starch
2 cups        milk
8                eggs, separated
1/2 cup      poppyseeds
2 pgks       gelatin in 1/2 c cold water
1-1/2 tsp    cream of tarter
1/2 c          sugar

Cook 1/3 c sugar, corn starch, milk and 8 egg yolks until thick [to make custard].  Add poppyseed and gelatin / water.
Beat 8 egg whites until stiff with cream of tarter.  Add 1/2 c sugar and beat until stiff, then mix with custard.  Pour over crumbs and refrigerate.


Poppy Seed Torte #2 (bottom)
2 large vanilla pudding as directed
6 eggs, separated
2 tbsp gelatine
1/2 cup poppy seeds
1/2 sugar
9x13 graham cracker crust

Cook [pudding, egg yolks, gelatin and poppy seeds] until thick.  Beat 6 egg whites.  Gradually add 1/2 sugar.  Beat till stiff.  Fold in custard.  Pour over 9x13 graham cracker crust.  Chill.