Creamy Pistachio Pops Recipes

PISTACHIO CREAM CHEESE FINGERS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
• In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

PISTACHIO CREAMS

Steps:

• Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). In medium bowl, stir together flour and granulated sugar. Beat in butter with electric mixer on medium speed until blended. On bottom of ungreased 13x9-inch pan, press dough.
• Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
• In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

HONEYDEW-AND-CREAM ICE POPS WITH PISTACHIOS

Steps:

• Working in batches, puree honeydew in a blender until smooth. You will have about 4 cups puree. Stir together cream and honey in a medium bowl. Stir in honeydew puree.
• Sprinkle about 1 teaspoon pistachios into each of 16 ice-pop molds. Pour honeydew-cream mixture into molds. Freeze until slushy, about 2 hours. Insert an ice-pop stick into each. Return to freezer until completely frozen, about 6 hours more or up to overnight.

CHERRY PISTACHIO FUDGE POPS

Steps:

• Beat the cream cheese with an electric mixer until smooth. With the mixer on low, slowly add the confectioners' sugar until well incorporated. Add the pistachio flavoring, vanilla and food coloring and mix well.
• Microwave the white chocolate together with the shortening in a microwave-safe bowl. Add the melted chocolate to the cream cheese mixture and mix well. Add the pistachios and dried cherries and mix well.
• Spray 24 ice pop molds or an 8-inch square pan and pour in the fudge. Refrigerate for at least 1 hour, then unmold and enjoy.

PISTACHIO CREAM PUFFS

Steps:

• In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs., In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.

CREAMY PISTACHIO SOUP

Steps:

• Sauté bacon in a large saucepan over medium high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and saute until the onion is translucent--about 5 minutes. Spoon the vegetables out onto paper towels and blot away the bacon grease.
• Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.
• Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned--perhaps 2 or so minutes. Drain on paper towels.
• When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.
• When ready to serve, ladle into bowls and garnish with minced parsley.

CREAMY PISTACHIO POPS

Steps:

• In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot.
• Meanwhile, snip the tops of the tea bags and add to the milk.
• Whisk in cardamom.
• Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
• Strain the evaporated milk into a large bowl.
• Whisk in the condensed milk, heavy cream and pistachios.
• Either pour the mixture into ice pop molds, small bowls or a large bowl.
• Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin".
• Pop them into the freezer and freeze overnight.
• When you're ready to serve, run the ice pop mold under hot water to loosen it.
• You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome.
• Garnish with more nuts if you like and serve.