Walnut Torte Aka Soda Cracker Pie Recipe 445

Steps:

• 1. 1. Preheat oven to 350 degrees.
• 2. 2. Beat egg whites and vanilla until foamy.
• 3. 3. Gradually add 1 cup sugar, beating to stiff peaks.
• 4. 4. Mix together nuts, crackers and baking powder.
• 5. 5. Fold into egg whites.
• 6. 6. Spread into greased 9 inch pie plate.
• 7. 7. Bake about 40 minutes or until dry on outside.
• 8. Slice like a pie. Serve warm or let cool.
• 9. Delicious on its own, but may top with strawberries or other fruit and whipped cream. Enjoy!

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

Steps:

• Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, zests and vanilla. Combine the walnuts, bread crumbs, baking powder, cinnamon, cloves and salt; add to batter. Beat until smooth., In another bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper. , For frosting, in a large bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Spread frosting between layers and over top and sides of cake. Garnish with toasted walnuts.

Steps:

• Beat egg whites till stiff; then add sugar, vanilla, and beat together. Combine saltine cracker crumbs, pecans, baking powder and fold into the egg white mixture. Pour into ungreased 8" pie dish. Bake at 350 degrees for 25 minutes. Let stand until cool. Beat whipping cream with 1/2 tsp. vanilla and 1 tsp sugar; then spread over pie.

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.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

Steps:

• Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
• Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
• Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
• Sprinkle top with confectioners' sugar.

Steps:

• Preheat oven to 325 degrees.
• Prepare an 8" pie pan with cooking spray (Pam).
• In a gallon size ziplock bag, crush the 21 Ritz Crackers until almost powder-like.
• Add the finely chopped walnuts and 1 teaspoon baking powder.
• Toss with a fork and set aside.
• In a stand mixer or medium bowl using a hand mixer, beat the 3 egg whites until fluffy.
• Slowly add 1 cup of sugar and 1 teaspoon vanilla. Beat until stiff and glossy in appearance.
• Fold the crackers/nuts into the egg whites and pour into the pie pan.
• Bake for 30 minutes.
• Allow to cool completely in refridgerator and top with whipped topping before serving. (Optional- add chocolate shavings on top). Enjoy!

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.