Ritz Nut Torte

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As I type recipes in this blog I realize how many of my memories revolve around food. This recipe is no exception to this.  When visiting my Grandma, we would eat out at Schriners in Fond du Lac.  top on our list of items to get here were Chicken dumpling soup and Ritz Nut torte.  The local paper published this recipe and I found it to taste just like the dessert.  This desert is delicious with a dollop of whipped cream. MMMM  This memory is even more special since the restaurant is now closed. Hope you enjoy it as much as we do.  


3 ounces coarsely crushed Ritz crackers
1/2 cup coarsely chopped walnuts plus finely chopped walnuts for garnish, divided
1 teaspoon baking powder
1/3 cup egg whites
1 cup granulated sugar
1/2 pint whipping cream, whipped with vanilla extract and powdered sugar to taste

Heat oven to 350 degrees F.
Mix crackers, 1/2 cup of the nuts and baking powder.
Beat egg white and gradually add sugar. Beat until very stiff. Fold into cracker mixture and spread into a buttered 9-inch pie pan.
Bake in preheated oven for 45 minutes or until done.
Cool torte after baking.
When cooled, top with sweetened whipped cream and sprinkle with remaining finely chopped walnuts.

Yield: 6 to 8 servings

Chocolate Ritz Torte: Add 2 tablespoons cocoa powder to crushed crackers. Substitute unsweetened chocolate shavings for crushed nuts.

Source: Schreiner's Restaurant, Fond du Lac, Wisconsin - Milwaukee Journal Sentinel

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