Krispy Cracker Torte Food

ROCKY ROAD RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

PEANUT BUTTER KRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

SODA CRACKER TORTE BY DORIS ST. JOHN

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!

CRISPY CRACKERS

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.

GRAHAM CRACKER TORTE

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.

SODA CRACKER TORTE

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.

RASPBERRY TORTE WITH GRAHAM CRACKER CRUST

Steps:

• Combine graham cracker crumbs and melted oleo.
• Put in greased 13x9 inch pan.
• Beat 2 eggs with sugar with mixer until well blended.
• Add two more eggs and cream cheese and beat well.
• Pour on top of crust.
• Bake at 350 degrees for 20-30 minutes.
• Cool on wire rack.
• While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
• Bring to a boil on medium-high heat.
• Cook until thickened.
• Cool and add half package of reserved raspberries.
• Pour over cooled filling and refrigerate covered.
• Top with Reddi-Wip when serving.

CHEESE KRISPIES CRACKERS

Steps:

• Blend butter and cheese in a food processor until creamy.
• Add flour, one cup at a time.
• Add seasonings.
• Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
• Place dough on a floured board and roll out to 1/4 inch thickness.
• Use a plain 2 inch cookie cutter to cut out.
• Place onto cookie sheet and bake at 325°F.
• for 20 minutes.
• For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.

KRISPY CRACKER TORTE

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.

HOMEMADE CRISP CRACKERS

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.

RICE KRISPIES ICE CREAM DESSERT

Steps:

• Mix all together. (omitting the icecream).
• Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
• Slice icecream (softened) on top.
• Sprinkle with remaining crumbs over the top.
• Refreeze.
• It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.