Pistachio Recipes
Maurice Said:
Looking for an excellent pistachio cake recipe?We Answered:
I am unsure as to that recipe, but my mom gave me a recipe that in our family is called watergate cake, which is pistachio flavored...Ingredients:
1 yellow cake mix
3 eggs
1 cup 7up
1 cup vegetable oil
1/2 cup walnuts
1 pkg instant pistachio pudding
1/2 cup coconut flaked
frosting: (whip all frosting ingredients together)
1 pkg instant pistachio pudding
1 cup milk
1 med/lg tub of cool whip
1/2 cup walnuts
grease cake pan.
mix together all the cake ingredients. cake mix, eggs,7up,oil,nuts coconuts and pistachio pudding mix.
bake in oven at 350 degrees, for about 45 min.
let cake completely cool. and spread the whipped topping mixture on top.
Scott Said:
Does anyone know a good recipe for pistachio muffins?We Answered:
Pistachio Muffins1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon zest
1/2 cup pistachios, finely chopped
1/2 cup butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup milk
1/2 cup pistachios, coarsely chopped
1 Preheat the oven to 425 degrees.
2 Prepare the muffin tins by greasing them well.
3 Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl.
4 Cream the butter and sugar together in a mixer with the paddle attachment.
Beat the eggs, one at a time, into the creamed mixture until light and fluffy.
Add the vanilla and rum extracts.
5 Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition.
Do not over-mix the batter.
6 Scoop the batter into the prepared tins.
Sprinkle the tops with the coarsely chopped pistachios.
7 Place the muffins in the oven and immediately turn the temperature down to 375 degrees.
Bake for 15 minutes or until the muffins test done.
8 After the muffins have cooled for five minutes, remove them from the tins to cool on a wire rack.
9 Baker’s Note:
We used a nut chopper to chop ours finely.
You can also chop them in a food processor.
Melanie Said:
any good pistachio cookies recipes?We Answered:
Pistachio Coconut Cookies* 1 package (3 1/2 ozs.) pistachio flavor instant pudding and pie filling
* 2 eggs
* 3 tbsps. water
* 1 large white cake mix (2 layer size)
* 1/2 cup chopped pistachios
* 1/2 cup oil
* 1/2 cup flaked coconut
- Combine all ingredients in a bowl; blend well. Drop from teaspoon onto greased baking sheets. Bake at 350 degrees for 10 minutes, or till lightly browned around edges
Holiday Pistachio Cutouts
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup margarine (at least 80 percent vegetable
oil)
1/3 cup finely chopped pistachio nuts
1 tablespoon orange juice
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1. Preheat oven to 325 degree F. In a medium mixing
bowl stir together flour and sugar. Using a pastry
cutter, cut in margarine until mixture resembles fine
crumbs and starts to cling. Stir in pistachios. Form
mixture into ball. Knead just until smooth. Wrap
dough. Chill for 1 hour or until easy to handle.
2. On a lightly floured surface roll the dough into a
10x6-inch rectangle. Cut the dough with decorative
2-inch cookie cutters or slice into thirty 2x1-inch
strips. Place cut shapes or strips 1 inch apart on an
ungreased cookie sheet.
3. Bake for 18 to 22 minutes or until bottoms are
lightly browned. Cool on sheet 5 minutes. Transfer to
wire rack; cool for 30 minutes.
4. In a medium mixing bowl combine powdered sugar,
orange juice, and vanilla. Stir in additional juice, 1
teaspoon at a time, until the icing reaches piping
consistency. If desired, tint a portion of the icing
with food coloring. Decorate cookies as desired with
icing. Store in a tightly covered container. Makes 30
cookies.
Lemon-Pistachio Biscotti
Prep Time: 35 min.
Ingredients
1/3 cup butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
4 teaspoons finely shredded lemon peel
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts (6 ounces)
1 cup sifted powdered sugar
1 teaspoon finely shredded lemon peel
Milk or lemon juice
Directions:
1. Line an extra-large cookie sheet or 2 cookie sheets
with parchment paper or lightly grease; set aside. In
a large mixing bowl beat butter with an electric mixer
on medium to high speed for 30 seconds. Add granulated
sugar, baking powder, and salt; beat until combined,
scraping sides of bowl occasionally. Beat in eggs and
vanilla until combined. Beat in the 4 teaspoons lemon
peel and as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining
flour and nuts.
2. On a lightly floured surface, divide dough into 3
equal portions. Shape each portion into an 8-inch-long
loaf. Flatten loaves to about 2-1/2 inches wide. Place
at least 3 inches apart on prepared cookie sheet(s).
3. Bake in a 375 degree F oven for 20 to 25 minutes or
until golden brown and tops are cracked. (Loaves will
spread slightly.) Cool on cookie sheet for 30 minutes.
4. Transfer loaves to a cutting board. Cut each loaf
diagonally into 1/2-inch slices. Place slices, cut
sides down, on the same parchment-lined cookie sheets.
Bake in a 325 degree F oven for 8 minutes. Turn slices
over and bake 8 to 10 minutes more or until dry and
crisp. Transfer to a wire rack; cool.
5. In a small mixing bowl stir together the powdered
sugar and 1 teaspoon finely shredded lemon peel. Stir
in enough milk or lemon juice (1 to 2 tablespoons) to
make icing of drizzling consistency. Dip ends of
cookies into icing or drizzle with icing. Makes 36.
Make-Ahead Tip: Bake and cool cookies as directed, but
do not dip in icing. Place in a freezer container or
bag and freeze up to 3 months. Thaw cookies about 15
minutes. Dip cookies into or drizzle with icing.
Pistachio Cookies
1 1/2 c. Bisquick
2 small pkgs. instant pudding mix (pistachio)
1/2 c. cooking oil
2 eggs
Combine ingredients and mix until dough forms a ball. Shape into balls and roll each one in sugar*. Place on ungreased baking sheet and flatten slightly with a fork.
Bake at 350 for 8 minutes &especially during holidays I like to roll them in the green sugar sprinkles
Lena Said:
Does anyone have a good Pistachio Bread recipe? Can I please get it from YOU THANKS?We Answered:
Pistachio Bread1 package white cake mix
1 package pistachio instant pudding
1/2 cup oil
1 cup sour cream
1/2 cup sugar
4 eggs
4 teaspoons sugar
3 teaspoons cinnamon
Grease and flour 2 bread pans.
Mix all but last two ingredients together.
Mix 4 tsp. sugar and 3 tsp. cinnamon.
Pour 1/4th of the batter into each bread pan (total of 1/2 the batter).
Sprinkle 1/2 of the cinnamon/sugar mixture on top of the batter.
Pour the rest of the batter equally into the bread pans.
Sprinkle remainder of cinnamon/sugar mixture on top of the batter.
Bake at 350 degrees F. for 55 minutes. (Glass pan, 50 minutes)
Sergio Said:
Why are pistachio nuts so expensive to buy in the uk?We Answered:
It's because of there growth and where they are grown.The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate bearing or biennial bearing, meaning the harvest is heavier in alternate years. Peak production is reached at approximately 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to twelve nut-bearing females. Pistachio orchards can be damaged by the fungal disease Botryosphaeria panicle and shoot blight, which kills the flowers and young shoots.
Pistachio trees are fairly hardy in the right conditions, and can survive temperature ranges between -10°C in winter to 40°C in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free draining. Long hot summers are required for proper ripening of the fruit.
Pistachio nuts are highly flammable when stored in large quantities, and are prone to self heating and spontaneous combustion. This is according to wiki. http://en.wikipedia.org/wiki/Pistachio
Andy Said:
What is a good recipe for Pistachio Creme Brulee?We Answered:
This recipe is quite involved, but the resulting tates is awesome!1 cup shelled unsalted pistachios (not dyed red; 4 oz)
5 tablespoons granulated sugar
2 cups heavy cream
3 large egg yolks
6 teaspoons turbinado sugar such as Sugar in the Raw
Put oven rack in middle position and preheat oven to 350°F.
Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized.
4 servings
Catherine Said:
pistachio salad recipes ?We Answered:
Watergate Salad (Pistachio Salad)1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 ounces) crushed pineapple in juice, undrained
1 cup miniature marshmallows
1/2 cup chopped walnuts nuts
2 cups thawed Cool Whip Topping
Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired.