Walnut Torte Aka Soda Cracker Pie Recipe 445

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.

WALNUT TORTE

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.

SODA CRACKER PIE

Steps:

• Preheat oven to 375 degrees. Beat egg whites and baking powder until stiff. Add 1 cup sugar gradually until stiff. Add 12 crushed crackers, 1 cup nuts, and 1 tsp vanilla.
• Bake for 20 minutes in a buttered Pyrex pie plate.

CHOCOLATE-WALNUT TORTE

Steps:

• Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
• Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
• In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
• Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.

SODA CRACKER PIE RECIPE - (3.9/5)

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.

SODA CRACKER PIE

Steps:

• Preheat oven to 325F and grease a 9" pie pan very well.
• Beat egg whites, slowly add sugar; beat until stiff.
• Add the rest of the ingredients.
• Pour into prepared pie plate.
• Bake for 40 minutes.
• When cool, top with mixture of whipped cream and strawberries.

WALNUT TORTE

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.

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.

WALNUT PIE CRUST

Steps:

• In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.