Mystic Moon Pistachio Date Nut Loaf Recipes

MYSTIC MOON PISTACHIO DATE NUT LOAF

Steps:

• Preheat oven to 350ºF.
• In a small bowl combine flour, baking soda, salt, and cinnamon. In a large electric mixer bowl cream together the tahini and brown sugar; add the egg and beat until smooth.
• Now add the flour mixture and yoghurt alternately, beating well after each addition, ending with youghurt. Add the vanilla and beat until smooth.
• Add the Pistachios, dates, and bittersweet chocolate chunks and mix until well blended.
• Turn ito a greased and floured loaf pan and bake for about an hour at 350ºF or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes and then turn out onto wire rack to cool completely.

PISTACHIO NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
• Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

BRAZIL NUT LOAF

Steps:

• Heat the oil in a shallow pan and fry the onion, leek, celery and garlic until soft.
• Add the tablespoon of flour and cook for 1 minute then add the wine and cook on medium heat until the mixture thickens.
• Grind 4oz of the brazil nuts finely and roughly chopped the remainder. Put these in a bowl with the hazelnuts, breadcrumbs and rolled oats. Add the onion mixture, the yoghurt and seasoning.
• Mix well then fill a prelined loaf tin and cover with foil.
• Cook at 175C for 50mins - 1 hour.
• Remove from the tin and serve with roast potatoes and vegetables.

PINEAPPLE MACADAMIA NUT LOAF

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
• Mix well.
• Sift together baking powder and flour.
• Stir flour mixture into pineapple mixture.
• Fold in Macadamia nuts.
• Pour batter into greased pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
• Makes one 9x5 loaf.

DATE WALNUT LOAF

Steps:

• Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside.
• In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves.
• Place dates in a mixing bowl and pour water/soda mixture over dates; let cool.
• In a small bowl, stir together the flour, baking powder and salt; set aside.
• In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition.
• To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well.
• Stir in the dry ingredients.
• Now, add the melted butter and mix well.
• Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done.
• Let cool 10 minutes before removing from pan, then cool completely on a rack.