A Feast! of the Unleavened Bread!

I like to celebrate the Jewish Holy days. Or, at least, observe them in some way, since I'm usually pretty ill-equipped and caught off guard when the day rolls around. Sundown today is the beginning of Passover, the Feast of the Unleavened Bread.
Several years ago, when I was dating a nice Jewish boy, I had the honor of attending Passover with his family. I absolutely loved the tradition, the symbolism, the reverence for history. It was amazing. And basically, from that point on, I decided that I needed to embrace the holy days as a part of the way I celebrate my own faith. After all, my Messiah celebrated these things as a part of his faith.
Passover celebrates the the Hebrews' escape from slavery in Egypt. After suffering through 10 plagues, Pharoah finally got the message from God and freed the Hebrews. They were so excited that they left without letting the bread rise, which explains the "Feast of the Unleavened Bread" and also the Matzo that is eaten at traditional Passover dinners. At the dinner (seder) each individual food holds a meaning. Stories are told, songs are sung. Everything that takes place holds a deep meaning to what happened over 2000 years ago.
It's really amazing and if you've never been a part of a seder, you should totally experience one.

12 days of Christmas: Day 1

So the 12 days of Christmas "Bake-Fest" begins. I plan to bake something every night for the 12 days prior to Christmas.

Day 1: PoppySeed Torte

This is my Grandma's recipe, and when I asked my dad what he wanted me to bake for the Holidays he said, "POPPYSEED TORTE!"
So for his birthday I baked him Poppyseed Torte. I have never made this before so I wasn't sure how it would turn out.

CRUST:
1 cup Graham Crackers
1 cup flour
1/2 cup melted butter
1/2 cup chopped nuts

Instructions: Mix well and pat into a 9X13 pan. Bake at 325 F for 20 minutes (until brown)

FILLING:
1 1/2 cup milk (use 1/2 cup to mix with cornstarch)
5 eggs (separated)
1/4 cup poppyseeds
1 cup sugar
1/4 tsp salt
1 tsp vanilla
2 Tbsp. cornstarch

Instructions: Combine milk,beaten egg yolks and sugar. Cook in double oiler until dissolved. Add poppyseeds and salt.
Mix Cornstarch with 1/2 cup milk and combine with the rest. Cook until thick, stirring constantly.

ADDITIONAL FOLD IN:
2 Tbsp knox gelatin (unflavored)
1/4 cup cold water
5 egg whites
1/2 tsp. cream of tartar
1/2 cup sugar

Instructions: Melt gelatin into 1/4 cup cold water. Add to cooked mixture; cool filling and add vanilla--DO NOT LET SET.
Beat egg whites--add sugar and cream of tartar
Fold into cooled mixture. Pour into crust and refrigerate.
Frost with 8 oz. Cool whip

I after cutting the torte--we realized the poppyseeds had floated to the top. I had never eaten Poppyseed Torte before--but I was consoled by my Father and Grandmother that it tasted the same. We tried to figure out what could have made them float. It still tasted delicious!



Dad enjoying his Poppyseed Torte!