WALNUT TORTE AKA SODA CRACKER PIE RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 9
Steps:
- Grease an 8″ spring-form pan with butter. Pre-heat oven to 375 degrees F. In a medium mixing bowl, add 3 egg whites and beat until fluffy, approximately 30 seconds. Gradually add sugar and continue to beat until another minute. Batter will resemble runny pancake batter. Add vanilla and coconut oil, beating until well incorporated. In a sandwich size plastic bag, add saltines and crumble with your hands or the back of a wooden spoon until crackers are about nickel sized pieces (does not have to be exact, just don't smash into crumbs). Add the baking powder to the saltines and mix in with your hand. Add walnuts and saltines to batter and fold in with a large spoon or spatula. Pour batter into spring-form pan and spread to edges. Bake in 375F oven for 20 minutes or until edges appear golden. Remove from oven and cool 5 minutes on baking rack. After 5 minutes, release sides of pan and cool completely. Meanwhile, place shredded coconut on a baking sheet and return to 375F degree oven. Toast coconut approximately 5-7 minutes, watching not to burn. Remove from oven and let cool completely while finishing torte. Whip cream to desired stiffness, adding sugar to taste and 1 teaspoon vanilla. Remove cooled torte from pan onto plate, cover with whipped cream and toasted coconut. If time allows, chill at least one hour before serving to let whipped cream soften the top of the torte a bit. Note, you may serve immediately if necessary, but letting the whip cream sit on the torte for a bit makes it even more delectable. Delicious 2 or even 3 days later! - See more at: http://gooddinnermom.com/page/2/#sthash.rU3lsArU.dpuf
SODA CRACKER PIE
This pie is delicious, with or without a filling. I make it with pecans and serve it with whipped topping and one shake of nutmeg on top. Or I make it without pecans and fill with fruit filling such as lemon filling. I use soda crackers, saltines, graham crackers or buttery round crackers, finely crushed
Provided by PENILU
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
- Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.5 g, Fat 10.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 123.5 mg, Sugar 25.7 g
SODA CRACKER TORTE
My cousin martha surprised me with this elegant and simple dessert..you will fool your guest,,they will never suspect the soda cracker filling..it taste like a good oatmeal cookie..
Provided by nellie rickey
Categories Cakes
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. whip 3 egg whites to a stiff meringue..add sugar..fold in crushed saltine crackers and chopped nuts
- 2. pour into spring pan..bake at 350 for 45 minutes
- 3. serve with a dollop of whipped cream...good flavor..don"t be afraid..
HOMEMADE SODA CRACKERS
Provided by Chuck Hughes
Time 10h20m
Yield about 15 large crackers
Number Of Ingredients 7
Steps:
- Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
- In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
- In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
- Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
- Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
- Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
- With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
- Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
- Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
- Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
- Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.
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
OLD-FASHIONED SODA CRACKERS
When I was in Mexico, one of the silliest but best things I remember eating, were homemade soda crackers that were served with our meal. They were still warm right out of the oven, and heavenly. We had them in a quaint little restaurant in a village called Taxco. These are just like them! It makes a lot, but you won't believe how quickly you'll go through them!!
Provided by Wildflour
Categories < 60 Mins
Time 50m
Yield 8 dozen
Number Of Ingredients 6
Steps:
- In large bowl, combine flour, baking soda and salt.
- Cut in butter til crumbly.
- Add water, stir just until mixed.
- Turn dough out onto lightly floured surface and knead til thoroughly mixed. About 3 minutes.
- Roll out dough, a fourth at a time, on well-floured surface to 1/8" thickness.
- Cut into 2" squares.
- Place 1" apart on ungreased cookie sheets.
- Prick 2 or 3 times with a fork, then sprinkle with salt.
- Bake in preheated 350º oven for 20-25 minutes or til lightly browned.
Nutrition Facts : Calories 357.7, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 328, Carbohydrate 53.7, Fiber 1.9, Sugar 0.2, Protein 7.4
GRAHAM CRACKER TORTE
Make and share this Graham Cracker Torte recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Grease a 15x10x1-inch pan; line bottom with waxed or parchment paper, grease paper, and set aside.
- In a large mixing bowl, cream butter and sugar; beat in yolks.
- Combine crumbs, flour, and baking powder. Stir in milk and vanilla.
- Beat crumb mixture into butter mixture, 1/3 at a time, beating on low speed after each addition. Stir in walnuts; set aside.
- Beat egg whites on medium speed until stiff peaks form. Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining whites.
- Spread batter into prepared pan. Bake for 25-30 minutes. Cool in pan for 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
- Make frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours.
- Frosting: Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in milk and vanilla, then remaining sugar. Beat in additional milk, if needed, to acheive spreading consistency.
Nutrition Facts : Calories 915.7, Fat 34.6, SaturatedFat 14.7, Cholesterol 148.1, Sodium 557.6, Carbohydrate 146.2, Fiber 2.3, Sugar 116.7, Protein 9.9
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