TORTA CAPRESE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
- Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
- When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.
HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY BUTTER CRACKERS 4 WAYS
Make this one simple dough for four deliciously unique, crispy butter crackers! The key to making these crackers perfectly crisp is rolling out the dough into a very thin sheet, then baking them until completely golden brown. Feel free to try other flavor combinations with some of your favorite herbs and spices to really make these crackers your own.
Provided by Zac Young
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper; set aside.
- Add the 2 cups flour, the Parmesan and kosher salt to a food processor, and pulse until the cheese is finely chopped and the mixture is evenly combined. Add the butter and pulse until it's evenly dispersed and the dough looks like coarse cornmeal. Add 1/2 cup of the heavy cream, then continue to pulse and add more cream, 1 tablespoon at a time, until the mixture forms a ball but is not sticky.
- Transfer the dough to a clean work surface that's lightly dusted with more flour. Shape into a disk, then cut into 4 equal pieces. Use a rolling pin to roll out each piece of dough into a very thin sheet, about 1/8 inch thick. Transfer 2 sheets of dough to each of the prepared baking sheets.
- Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on top of each sheet of dough.
- For the plain butter flavor: Sprinkle a generous pinch of flaky sea salt over one sheet.
- For the "everything" flavor: Sprinkle the everything seasoning over another sheet of dough.
- For the Parmesan-black pepper flavor: Sprinkle the Parmesan, several grinds of coarse black pepper and a pinch of flaky sea salt over the third sheet of dough.
- For the dried fig and rosemary flavor: Sprinkle the figs, rosemary leaves and a pinch of flaky sea salt over the fourth and final sheet of dough.
- Use a pizza cutter, fluted pastry cutter or 2-inch cookie cutters to cut out the crackers into desired shapes. (If using a cookie cutter, you can discard the scraps or leave those on the baking sheet and bake as well). Spread the shapes out slightly on the baking sheets.
- Bake until the crackers are golden brown all over and crisp, rotating the baking sheets from top to bottom halfway through, 14 to 18 minutes. Let cool completely, then serve. These crackers can be stored in an airtight container for up to 3 days.
CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 32m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
- Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
- Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
- Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g
SODA CRACKER TORTE
This is basically a meringue. You can put fruit on it, or do just about anything else you would do with meringues. I like it for two reasons: It's got an interesting, nutty-crunchy taste and texture, and I love hearing people say after they taste it, "Crackers? You're kidding!"
Provided by Jo Ann L
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.8, Fat 12.7, SaturatedFat 1.7, Sodium 296.2, Carbohydrate 45.1, Fiber 2.3, Sugar 34.6, Protein 6.5
OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
KRISPY CRACKER TORTE
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
RITZ CRACKER TORTE
This recipe was mimeographed on pink paper and was in one of three recipe boxes that my sister brought with her when she came to my wedding in February.
Provided by Judi Harris-Nulle
Categories Other Desserts
Time 50m
Number Of Ingredients 4
Steps:
- 1. Fold in 1 cup chopped walnuts and 1 cup crumbled Ritz crackers (roll them in plastic with rolling pin). Bake for 30 minutes. Let cool.
- 2. Spread with whipped cream and chopped nuts on top and refrigerate for several hours before serving. Cut and serve in squares.
- 3. This keeps remarkably long - is delicious days after being made.
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