CRANBERRY PISTACHIO BREAD
This homemade cranberry pistachio bread is a delicious and lovely loaf of quickbread--perfect for the holidays!
Provided by Chrysti Benner
Categories Breakfasts/Breads
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease a 9x5" loaf pan with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and 1 cup sugar until light and fluffy.
- Add eggs and vanilla extract, beating well to combine.
- In a food processor, combine cranberries and 1 TBSP sugar. Pulse to process just until roughly chopped. Add these into the sugar and egg mixture, mixing on low speed just until combined.
- In a separate bowl, combine flour, baking powder, salt, and pistachio pudding mix. Whisk to combine, breaking apart any lumps of pudding mix.
- With the mixer on low speed, add half of the flour mixture to the wet ingredients.
- Add the milk, mixing to combine.
- Add remaining flour mixture and chopped pistachios, mixing just until combined.
- Transfer batter to prepared pan, smoothing out the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a cooling rack to cool completely.
Nutrition Facts : Calories 234 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 242 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PISTACHIO BREAD
This is a very quick, easy bread, and is also very moist.
Provided by Rhea Faber
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
- Bake for 45 minutes. Cool.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 23.7 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 217.2 mg, Sugar 13.4 g
APPLE-CRANBERRY-PISTACHIO BREAD
Dotted with red and green fruit and nuts, this festive quick bread takes 20 minutes to put in the oven. Enjoy a slice for breakfast or serve with Christmas dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease and flour bottom only of 8x4-inch loaf pan. In large bowl with wooden spoon, mix flour, granulated sugar, baking powder and salt. Beat in oil, 1/3 cup cider and eggs until smooth. Stir in apple, cranberries and 1/3 cup pistachios. Spoon and spread evenly in pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely, about 1 hour 30 minutes.
- In small bowl, mix powdered sugar and enough of the 2 to 3 teaspoons cider for desired glaze consistency. Spread over top of bread. Sprinkle with 2 tablespoons pistachios.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 140 mg, Sugar 17 g, TransFat 0 g
CRANBERRY-PISTACHIO STICKY BUNS
Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.-Athena Russell, Florence, South Carolina
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Sprinkle pistachios, cranberries and cinnamon in a greased 13x9-in. baking dish. Arrange rolls in a single layer on top., In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 283mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY PISTACHIO SHORTBREAD
The Bread Farm, in the tiny town of Edison, Wa, not only makes great Artisanal Breads, but fabulous shortbread too. I adapted a recipe from the web to try and match theirs. Does not include chill time
Provided by momaphet
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- In a large bowl whisk the flour with the salt and cinnamon.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
- Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
- Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
- Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
- Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.
CRANBERRY PISTACHIO BISCOTTI
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Provided by Gerry Meyer
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g
CRANBERRY-PISTACHIO BAKED ALASKA
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Soufflé/Meringue Cake Ice Cream Sorbet Pistachio Cranberry Citrus
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make pistachio custard for ice cream:
- Split vanilla bean lengthwise and scape seeds into a heavy medium saucepan using tip of a paring knife, then add pod. Add milk, cream, and half of sugar and bring to a boil, stirring until sugar has dissolved.
- Whisk yolks with remaining sugar in a large bowl. Slowly add hot milk mixture, whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on an instant-read thermometer (do not let boil)
- Immediately strain through a fine-mesh sieve into a metal bowl, discarding vanilla bean. Whisk in pistachio paste. Chill custard at least 6 hours.
- Make cranberry base for sorbet:
- Bring cranberries, water, sugar, and zest to a boil in a medium saucepan, then simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes. Purée in a blender (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl. Chill at least 6 hours.
- Prepare cake layer:
- Line loaf pan with a large sheet of plastic wrap, leaving a 4-inch overhang on all sides. Trim off top of cake and cut 2 (1/2-inch-thick) long horizontal slices from cake, reserving remainder for another use. Place 1 layer in bottom of pan, trimming to fit, and put in freezer. Cover remaining cake layer with plastic wrap to keep moist.
- Make sorbet:
- Freeze sorbet base in ice cream maker, then transfer to loaf pan, smoothing evenly over cake layer. Freeze 1 hour.
- Make ice cream, and assemble:
- Freeze custard in cleaned ice cream maker, then fold in chopped pistachios, spread ice cream over cranberry sorbet, smoothing top, then top with remaining cake layer, pressing it flat. Wrap cake with overhang and freeze until firm, at least 6 hours.
- Make meringue:
- Preheat oven to 450°F with rack in middle.
- Beat egg whites with an electric mixer at medium-high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff peaks. Invert cake onto a parchment-lined baking sheet and discard plastic wrap. Spread meringue over top and sides of cake. Bake until meringue is tipped with brown, 3 to 5 minutes. Serve immediately.
- Do Ahead
- Assembled cake (without meringue) can be frozen, wrapped tightly with plastic wrap, up to 4 days. Cake can be covered with meringue (but not baked) 4 hours ahead and frozen, uncovered.
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