PISTACHIO APPLE RECIPES

Name: Pistachio Pudding Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant pistachio pudding mix; 4 large eggs; 1 cup club soda; 1/2 cup canola oil; 1/2 cup chopped walnuts; ICING:; 1 cup cold heavy whipping cream; 3/4 cup cold 2% milk; 1 package (3.4 ounces) instant pistachio pudding mix; 2 teaspoons confectioners' sugar; 1/2 cup chopped walnuts

PISTACHIO PUDDING CAKE RECIPE: HOW TO MAKE IT

Pistachio Pudding Cake Recipe: How to Make It image

Everyone who's ever tried this moist, one-of-a-kind pistachio pudding cake can't believe it uses a mix. The dessert is perfect for St. Patrick's Day—and you won't need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup club soda
1/2 cup canola oil
1/2 cup chopped walnuts
ICING:
1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners' sugar
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Nutrition Facts : Calories 482 calories, FatContent 28g fat (8g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 53g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

PISTACHIO COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pistachio Cookies Recipe: How to Make It - Taste of Home image

This wonderful pistachio cookie recipe is fun to make and everyone will be impressed with how pretty the green coloring is. They're one of my favorite holiday cookies. —Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 6-1/2 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup confectioners' sugar
2 large eggs, room temperature
1 teaspoon almond extract
1 to 3 drops green food coloring
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup chopped pistachios or pecans
1/2 cup green colored sugar

Steps:

In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, 1 at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour. Preheat oven to 375°., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 44mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

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PISTACHIO PUDDING CAKE RECIPE: HOW TO MAKE IT

Everyone who's ever tried this moist, one-of-a-kind pistachio pudding cake can't believe it uses a mix. The dessert is perfect for St. Patrick's Day—and you won't need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 482 calories per serving

In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

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1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

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1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

See details

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