"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CRACKER CAKE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Glaser
Added: Wednesday, April 20, 2005


32 indvidual soda crackers (finely crumbled)
2 cups chopped pecans
2 cups sugar
6 egg whites beaten stiff with a tsp of cream of tartar

Combine crackers,pecans and sugar in a 9 x 13 cake pan. Stir in beaten egg whites until well mixed. Smooth top. Bake at 350 degrees until a golden brown. Remove from oven and place in refrigerator to cool.

After completely cool, top as below :
1 large Cool Whip ( I used lite)
1 package of shredded coconut ( I used the frozen type)
1 large can of crushed pineapples (drained)

Top cake with Cool Whip. Sprinkle coconut over entire cake and then top with crushed pineapple.
Store in refrigerator at all times.

Cake is best if allowed to set overnight and served the next day.




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