I’m starting to think my great grandma and I would have been really, really good friends if I had been born in 1908.
First, there were those rolls….oh my. The softest, fluffiest, flakiest, butterist rolls I ever put a rolling pin to. Then came the ginger cremes—as in, the softest and most delicious molasses cookie ever created. I could eat like four dozen of those puppies. If you’re looking for a great holiday ginger cookie, look no further! Those take the cake. I’ll admit, she lost me for a little bit on the brownies with the prunes………but then she totally redeemed herself with this little number.
Grams knew a thing or two about mixing salty with sweet, that’s for sure. The star of this dessert? Saltines.
You just crush ’em up and mix them into a meringue base with chopped walnuts. The end result is a light and airy torte (isn’t torte a fun word to say?) that’s best devoured with an ample amount of freshly whipped cream. The combination of the salty cracker crumbs and the sweet meringue is positively addicting and reminds me of another dessert I know and love…
If you liked the graham cracker torte a few weeks ago, you’ll most likely go crazy for this one as well. Personally, I like this one better because it reminds me of sprinkling sea salt on my kettle corn (another favorite pastime of mine).
Let me know if you try this one….it definitely didn’t last long at my house, that’s for sure!
Soda Cracker Torte
serves about 6-8
10-20 Saltine crackers, crushed
3 egg whites
1 cup sugar
2/3 cup chopped walnuts
Whipped cream for serving
Preheat oven to 350 degrees.
Beat egg whites until frothy then gradually add the sugar while the mixer is going. Continue to beat until egg whites are shiny and firm (like making meringue). Fold in the cracker crumbs and walnuts and scoop batter out into a greased 8″ pan.
Bake for 45-50 minutes until golden brown. Let cool and serve with whipped cream
** the recipe also calls for 8 maraschino cherries to be sliced and folded into the torte batter. I did not do this!Pin It