PISTACHIO DELIGHT
This layered dessert is one of our favourite recipes that we first made in the 90s. It's never not been a complete hit!
Provided by Owl Creek Farm owlcreek.ca
Categories Dessert
Time 4h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°f and grease a 9x13" baking pan.
- Mix the flour, crushed walnuts, and butter together. Add the crust mixture to greased pan and press down to form a firm, even crust. Bake the crust for about 30 minutes or until the edges start to brown. Refrigerate the crust until completely cooled.
- Bake the crust for about 20 minutes or until the edges start to brown. Cool 15 minutes on counter, and then refrigerate the crust until completely cooled.
- Using the paddle attachment on the stand mixer or a hand mixer, cream together the softened cream cheese, powdered sugar, and cool whip. When completely combined, evenly spread the mixture on top of the cooled crust.
- In a bowl, mix together the two boxes of pistachio pudding mixes with three cups of milk until it begins to thicken. Pour the pudding over the cream cheese layer evenly. Allow the dessert to chill in the refrigerator for about an hour.
- Once the dessert has chilled for an hour, spread 8oz of cool whip over top of the pudding layer. Top the cool whip with chopped pistachios and/or pecans. Allow the dessert to chill for another hour or until ready to serve!
Nutrition Facts : ServingSize 1 bar, Calories 339 kcal, Carbohydrate 31 g, Protein 5 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 51 mg, Sodium 265 mg, Fiber 1 g, Sugar 18 g
PISTACHIO DELIGHT
Make and share this Pistachio Delight recipe from Food.com.
Provided by KyJo5096
Categories Dessert
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all together and refrigerate for a couple of hours before serving.
ROSE JAM DOUGHNUTS WITH VANILLA GLAZE AND PISTACHIOS
"The dried rose petals and colorful pistachios give these doughnuts an extra spark," says Molly.
Provided by Molly Yeh
Categories dessert
Time 2h
Yield About 18 doughnuts
Number Of Ingredients 20
Steps:
- Make the dough: In a medium bowl, combine the yeast, milk, water and 1 teaspoon granulated sugar and give it a little stir with a wooden spoon. Let it sit about 5 minutes, until it becomes foamy on top.
- In a stand mixer fitted with a dough hook, mix the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup granulated sugar. Add the beaten egg and yolks, vanilla and yeast mixture and mix to form a very stiff dough. (It may be hard to incorporate at first, but keep mixing.)
- With the mixer on, gradually add the butter, piece by piece. This, too, will seem like it isn't going to incorporate, but keep on mixing for about 8 to 10 more minutes, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky.
- Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. (Or refrigerate the dough for up to 2 days; bring to room temperature before rolling out.)
- Cut out the doughnuts: Turn out the dough onto a lightly floured work surface. Using a rolling pin, roll it out until about 1/2 inch thick.
- Cut out rounds of dough using a 2 1/2-inch round cookie cutter. Press the scraps of dough together and let sit 10 minutes, then reroll the scraps and cut out more rounds. (At this point, you can refrigerate the rounds up to 3 hours before frying.)
- Transfer the rounds to a baking sheet lined with parchment paper. Cover with plastic wrap or a dish towel and let rise for another hour, or until doubled in size.
- Fry the doughnuts: In a large cast-iron pot fitted with a deep-fry thermometer, heat 3 to 4 inches of vegetable oil to 350˚. Fry the doughnuts in batches of 3 or 4 for 1 1/2 minutes on each side until deep golden brown.
- Using tongs, remove the doughnuts from the hot oil and transfer to a rack set on a baking sheet to drain and cool.
- Make the filling: In a small bowl, combine the jam and rose water. Taste and adjust the proportions as desired. Spoon the jam into a squeeze bottle or piping bag fitted with a 1/4-inch tip.
- Make the glaze: In a medium bowl, whisk the confectioners' sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thick glue - if it's too thick, add a little more milk; if it's too thin, add a little more confectioners' sugar.
- Dip the cooled doughnuts in the glaze and let any excess drip off. If the glaze has a hard time sticking to the doughnuts, that means it's too thick and that you should add more milk.
- Fill the doughnuts: Stick the squeeze bottle or pastry bag into the center of a doughnut, going as far down as you can without puncturing the other side. Wiggle it around, then fill up the hole with jam, leaving a circle of jam on top of the glaze. Sprinkle with pistachios and rose petals. Serve any remaining jam on the side for dipping.
PISTACHIO HEAVENLY DELIGHT
I got this recipe from a friend at a gathering we had. she shared it with me and its oh so good!
Provided by Michelle Crawford
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. preheat oven to 350. melt your butter, mix with pecans and flour,(you can either add more pecans-less flour or vice versa, play with it) pat into a 9X13 baking pan and bake for 30 minutes. let cool
- 2. mix softened cream cheese with half cool whip and 1 cup powdered sugar. spread over crust. next mix your puddings with milk and pour over cream cheese mix and allow to set up. then top with remaining cool whip.
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