Soda Cracker Cake Food

SODA CAKE

Steps:

• Combine the cake mix and soda, then bake according to the cake mix baking instructions (do not add the additional ingredients on the box--just the soda). Recommended combinations: spice cake and ginger ale, vanilla cake and orange soda and chocolate cake and cherry soda.

OLD-FASHIONED SODA CRACKERS

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.

SODA CRACKER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
• In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
• Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

SODA CRACKER 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.

SODA CRACKER CHOCOLATE CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

DIET SODA CAKE

Steps:

• Combine cake mix and soda. Mix well. DO NOT ADD any other ingredients.
• Pour batter into greased 9x13 dish and bake for the amount of time written on the box of cake mix.

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.

HOMEMADE SODA CRACKERS

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.

CHOCOLATE SALTED SODA CRACKERS

Steps:

• Preheat oven to 350 degrees F.
• Completely cover a baking sheet with salted soda crackers.
• In a saucepan, melt the butter and sugar. Pour melted mixture over the salted soda crackers, try to cover all of them. Bake crackers in 350 degree F. oven for exactly 10 minutes. Remove from oven after 10 minutes and pour chocolate chips over the crackers immediately. Let sit about 5 minutes, until chips have softened. Spread the softened chips completely over the crackers and sprinkle with whatever topping you like. Place in refrigerator until cool. Break into pieces and enjoy.

ALMOST FRENCH PASTRY (CRACKER DESSERT)

Steps:

• Line an ungreased 9x13 pan with the unsalted soda crackers.
• Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it).
• Spread 1/3 of the pudding on top of the crackers.
• Then top with 1/3 Cool Whip topping.
• Top with a layer of the crackers, then repeat the layering of pudding, and cool whip.
• Repeat the layering once more. (You should have 3 layers of each).
• Refrigerate at least 24 hours before serving.
• Serve with pie filling spooned over each slice or use the fresh-fruit mix:
• Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan.
• Heat til thickened.
• Cool completely, and serve with your Almost French Pastry.

CRACKER CAKE

Steps:

• 9" by 13" baking pan.
• Layer as follows:.
• 1/3 of the Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer of crackers.
• 1/3 Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer crackers.
• 1/3 Cool Whip.
• Pie Filling.
• Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.