Richard, here is a recipe using saltines that I think might work for you

[CathyZ]

The original "plain" recipe is one I found in an 1860s cookbook- designed to reinvent stale crackers. I added the stuff on top and you can use anything you want. These are just sensational- nobody would know you started with saltines- they are fussy to make because of soaking them and handling carefully so they don't fall apart but the end result is wonderful. Try them!

SOUFFLÉD CRACKERS

Totally addicting - bet you can’t eat just one!

1 box Saltines (unsalted)

LARGE bowl of ice water

melted butter

garlic powder

Parmesan cheese

Cayenne pepper

Preheat oven to 375°. Use non-stick jelly roll pans, or grease regular pans.

Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.

Bake until crisp -- 20 minutes or longer, depending on the oven. Cool and store in airtight container. Will keep for several weeks.

 

[richard-in-cincy]

Cathy I made those a couple years ago.

i think i soaked them too long, they were falling apart and then I had to bake them forever because they weren't getting crisp and were still soggy and then they were sort of chewy... Will have to try them again with less soaking! LOL.

Maybe my oven is just the seventh gate of hell in disguise...

 

[CathyZ]

Maybe so- I've made them countless times and they turn out crisp and just delicious

You have to take them out of the ice water just as they look like they will start to fall apart (you get the hang of it fairly quickly) and I think something important is to use REAL Saltines- not a cheap brand. They will continue to soften as they sit on the baking sheet. I always end up pouring several drops of water off of the sheet before putting in the oven too.

I know you can do it. Yes, I think you soaked too long- and I know not what your oven is up to.