HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE BAR TORTE
My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.
Provided by dar68
Categories Desserts Cakes Torte Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
- Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
- Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g
CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Put the white flour, wheat flour, salt, and cold butter in food processor.
- Process well.
- Blend in the cold water.
- Mixture should be crumbly, yet hold its shape when pressed together.
- If too dry, add a little more water.
- Gather mixture into a ball.
- Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
- Cut dough into desired shape.
- Place unbaked crackers onto greased cookie sheet.
- Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
- Bake in 400 degree oven for 10-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
SODA CRACKER TORTE
This is basically a meringue. You can put fruit on it, or do just about anything else you would do with meringues. I like it for two reasons: It's got an interesting, nutty-crunchy taste and texture, and I love hearing people say after they taste it, "Crackers? You're kidding!"
Provided by Jo Ann L
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Process crackers and nuts in blender until finely ground.
- Beat egg whites until soft peaks form.
- Mix in vinegar.
- Gradually add sugar, beating well after each addition.
- Add vanilla and baking powder and beat until stiff.
- Fold in cracker mixture.
- Put into greased 8-inch square pan and bake at 300° about 25-30 minutes, or until cake tester in center comes out clean.
- Cool in pan.
- Cut in pieces to serve.
- Be careful removing from pan, especially the first piece, as this is pretty crumbly.
Nutrition Facts : Calories 309.8, Fat 12.7, SaturatedFat 1.7, Sodium 296.2, Carbohydrate 45.1, Fiber 2.3, Sugar 34.6, Protein 6.5
KRISPY CRACKER TORTE
Number Of Ingredients 7
Steps:
- 1. Sprinkle cream of tartar over egg whites in a bowl. Beat until soft peaks form. 2. Gradually add sugar, continuing to beat until meringue is very stiff. Fold in cracker crumbs, nuts and vanilla. Pour into greased 1 1/2 quart casserole and bake at 350°F for 1 hour, or until lightly browned and firm on top. Cool in pan. 3. Invert torte on to serving plate and serve topped with berries.
Nutrition Facts : Nutritional Facts Serves
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