The Sensitive Kitchen

Monday, March 05, 2012

Grandmother's Graham Cracker Torte

My grandmother used to make this for me. I am reproducing it here with a few alterations.

Crust:
12 full sheets graham crackers (24 squares)
1/4 c butter, melted
1 egg white

Custard:
4 egg yolks
3 c milk
1 vanilla bean
1/2 c + 2 Tbsp sugar
1/4 c cornstarch

Meringue:
1/3 c + 1 Tbsp sugar
1 Tbsp cornstarch
1/3 c water
1/4 tsp cream of tartar
1/2 tsp vanilla extract

Place graham crackers in a gallon-size zip-top bag. Crush with a rolling pin. Remove to a medium bowl. Add butter; combine thoroughly (I use my hand). Stir in egg white. Press into the bottom of a 9"x9" square glass dish, reserving 1/3 to 1/2 cup crumbs. Set aside.

Preheat oven to 325. Heat milk in a medium saucepan over medium heat. Scrape seeds of vanilla bean; add seeds and pod to milk. Meanwhile, combine egg yolks, 1/2 c + 2 Tbsp sugar and 1/4 c cornstarch; whisk well. When milk boils, ladle some milk into egg yolk mixture, whisk to lighten, then whisk egg mixture into pot. Whisk continuously until mixture thickens. Remove from heat. Remove vanilla pod; rinse under running water, pat dry and reserve to add to a canister of sugar. Pour custard mixture onto prepared graham cracker crust. Set aside.

In a small saucepan, combine 1 Tbsp each sugar and cornstarch. Pour in water; whisk to mix. Boil mixture for 15 seconds, then remove from heat and set aside, covered.

In a medium bowl, whip egg whites with electric mixer until frothy. Add cream of tartar, 1/3 c sugar and vanilla. Whip until stiff peaks form. Whip in cornstarch-sugar mixture, 1 tablespoon at a time. When thoroughly incorporated, whip 10 additional seconds. Spread over hot custard filling, sealing to edges. Sprinkle with reserved crumbs. Bake 20 minutes or until lightly browned. Cool thoroughly, then refrigerate. Serves 16.

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Sunday, March 04, 2012

Creamy Spinach and Blue Corn Enchiladas

16 ozs low-fat ricotta cheese
1/4 c low-fat sour cream
1 1/2 c shredded low-fat cheddar cheese (I used Cabot 75% Cheddar)
1 can diced roasted green chiles
3/4 c frozen spinach, thawed
1 clove garlic, crushed
16 ozs enchilada sauce of your choice
8 blue corn tortillas, warmed
1 Tbsp oil

Stir together ricotta, sour cream, 1 c cheddar, green chiles, spinach and garlic. Mix well. Spray a 13"x9" pan with cooking spray or brush with oil. Pour a small amount of enchilada sauce on the bottom of the pan, just to cover.

Brush each tortilla on front and back with oil to coat. Fill tortillas with an equal amount of filling. Wrap to seal. Pour remaining enchilada sauce evenly over enchiladas. Sprinkle with remaining cheddar.

Bake at 400 for 20 minutes or until bubbling and slightly browned at edges. Serve.

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