Saltine Cracker Cake Recipes

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SALTINE CRACKER CAKE



Saltine Cracker Cake image

My friend shares this recipe that she found in her mother's recipe box a few months ago. Weber thinks it dates back to the 1930s. She made this unusual cake and says that it was quite good.

Provided by kmergirl

Categories     Dessert

Time 55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 9

5 eggs, separated
3/4 cup sugar
20 unsalted saltine crackers
3/4 cup almonds, toasted chopped
1/2 teaspoon almond extract
3/4 cup apricot jam
1 cup crumbled macaroons
1/2 cup heavy whipping cream, for 1 cup whipped
1 dash salt

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 9-inch springform pan.
  • In a large bowl, beat 5 egg yolks with sugar.
  • Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
  • Add to sugar mixture.
  • Add almonds, almond extract and salt and combine well.
  • In another bowl, beat 5 egg whites until stiff and glossy.
  • Fold into almond batter.
  • Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
  • Remove from oven.
  • When cake is cool, remove sides of springform pan.
  • Spread top of cake with apricot jam and sprinkle with cookie crumbs.
  • Whip cream and spread over top of cake.

Nutrition Facts : Calories 630.6, Fat 25.9, SaturatedFat 8, Cholesterol 182.2, Sodium 529.9, Carbohydrate 89.2, Fiber 3.4, Sugar 43.4, Protein 13.9

SALTINE CRACKER CANDY WITH TOASTED PECANS



Saltine Cracker Candy with Toasted Pecans image

My kids and grandchildren love this saltine cracker candy recipe. The neighbor kids rush right over when they find out I have them. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 pounds.

Number Of Ingredients 5

35 saltines
1 cup butter, cubed
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 164 calories, Fat 12g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CRACKER CAKE



Cracker Cake image

This is unbelievable delicious. You can cut it half to make a smaller amount. Cook 6ime is Chill time.

Provided by Carmen B.

Categories     Dessert

Time P1DT20m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 4

28 ounces pie filling (Wild Berry, Blueberry, Cherry, etc)
450 g unsalted saltine crackers
1 liter Cool Whip
1 (6 ounce) box vanilla pudding mix or 2 (4 ounce) boxes vanilla pudding mix, made according to directions

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.

Nutrition Facts : Calories 300.6, Fat 11.2, SaturatedFat 6.9, Sodium 400.5, Carbohydrate 46.1, Fiber 1.2, Sugar 17.3, Protein 3.8

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

SALTINE CRACKER PIE CRUST



Saltine Cracker Pie Crust image

Who says you need to stick with graham crackers for a delicious pie crust? I prefer the sweet and salty concoctions which makes this pie crust ideal.

Provided by Tricia Royals

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 30m

Yield 8

Number Of Ingredients 6

60 crackers saltine crackers
⅓ cup white sugar
1 teaspoon salt
½ cup unsalted butter, melted
2 tablespoons unsalted butter, melted
⅓ cup honey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
  • Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
  • Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 35.9 g, Cholesterol 38.1 mg, Fat 16.9 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 9.5 g, Sodium 534.4 mg, Sugar 20 g

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