Craisin Pistachio Clusters Recipes

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

PISTACHIO-CRANBERRY DIVINITY

Steps:

• Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside.
• In 2-quart heavy saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Without stirring, cook over medium heat 8 to 10 minutes or until syrup reaches 250°F on candy thermometer.
• When syrup is 250°F, continue beating egg white on high speed while slowly pouring syrup into egg white. Beat 2 to 3 minutes or until mixture holds a soft peak and does not flatten when dropped from a spoon.
• Fold in vanilla, nuts and cranberries. Quickly spoon mixture by rounded teaspoonfuls onto cookie sheet. Let stand about 30 minutes or until completely set.

CRAISIN-PISTACHIO CLUSTERS

Steps:

• Melt white chocolate in microwave (per instructions on chocolate package). Stir in craisins and pistachios until well-coated. Drop mixture in ½ tablespoons into mini-sized baking cups (available at Michaels or Joann Fabrics) or on parchment paper. Refrigerate until firm, about 1 hour.

CHOCOLATE NUT & CRAISIN CLUSTERS

Steps:

• Melt chocolate chips in microwave for about 2 minutes.
• Chips will not appear melted.
• However, stir them to distribute the heat and get them melted.
• Add nuts and craisins, stirring until well coated.
• Drop teaspoonfuls onto a wax-paper lined cookie sheet.
• Place into refrigerator for about 1 hour.
• Note: if doubling the recipe, microwave time does not double.
• Check chips at about 2 1/2 minutes and add small amounts of time until chips are melted.
• It takes a bit under 3 minutes for a double recipe in my microwave.

CARAMELIZED PISTACHIO CLUSTERS

Steps:

• Preheat oven to 300°F.
• Pour boiling water to cover pistachios and let stand 1 minute and then drain.
• Turn nuts onto dish towel and rub off skins.
• Dry nuts on a cookie sheet in a 300F oven for 15 minutes.
• Cool thoroughly.
• In medium saucepan combine nuts, sugar and butter and heat over moderate heat until the sugar begins to melt.
• Cook stirring constantly until sugar is light brown caramel color then remove from the heat and stir in vanilla.
• Working quickly with 2 teaspoons drop rounded teaspoonful of nut mixture onto buttered cookie sheet or silpat.
• Let stand at room temperature until hardened.
• Store in airtight container between sheets of waxed paper.

PISTACHIO CRAISIN FUDGE

Steps:

• In a two quart glass bowl, combine chips with sweetened condensed milk. Microwave on high 5-8 minutes, stirring several times, until chips are melted. Stir in butter and mix until smooth. Stir in remaining ingredients. Spread evenly in prepared pan. Chill until firm (about 3 hrs)