Soda Cracker Torte Food

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 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 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.

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.

WALNUT TORTE AKA SODA CRACKER PIE RECIPE - (4.4/5)

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

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.

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.

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 TOFFEE

Steps:

• Line a jelly roll pan with aluminum foil and spray with vegetable oil spray.
• Place crackers in a single layer, (4 wide x5 deep), close together.
• Put butter and brown sugar in sauce pan and bring to boil.
• Boil for 3 minutes.
• Pour sugar mixture over crackers and spread evenly.
• Place in 350 degree oven for 5 minutes.
• Scoop toffee that has boiled off crackers back on crackers so that crackers are completely covered.
• Remove from oven and sprinkle chocolate chips over mixture. Spread chocolate to cover toffee as it melts.
• Sprinkle with nuts.
• Cut into squares while still warm.
• Number of servings depending on cut size of candy.