PISTACHIO MUFFIN RECIPE RECIPES

PISTACHIO CAKE RECIPE | ALLRECIPES

Pistachio Cake Recipe | Allrecipes image

This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!

Provided by TheRecycleChef

Categories Pistachio Desserts

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package yellow cake mix
1 cup vegetable oil
1 cup club soda
3 eggs
1 (3 ounce) package instant pistachio pudding mix
1 ½ cups milk
1 (3 ounce) package instant pistachio pudding mix
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 35.9 g, CholesterolContent 37.2 mg, FatContent 18.4 g, FiberContent 0.3 g, ProteinContent 3.1 g, SaturatedFatContent 3.2 g, SodiumContent 376.8 mg, SugarContent 22.9 g

CRAN-PISTACHIO COOKIES RECIPE - BETTYCROCKER.COM

Cran-Pistachio Cookies Recipe - BettyCrocker.com image

Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 48

Number Of Ingredients 8

Ingredients

Reynolds™ Parchment Paper
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

Steps:

Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Nutrition Facts : Calories 90 , CarbohydrateContent 12 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 7 g, TransFatContent 0 g

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GINGER PEAR MUFFINS RECIPE: HOW TO MAKE IT

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
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Reviews 4.6
Total Time 45 minutes
Calories 174 calories per serving

Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

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Reviews 4.9
Total Time 50 minutes
Calories 98 calories per serving

In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

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CRAN-PISTACHIO COOKIES RECIPE - BETTYCROCKER.COM

Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.
From bettycrocker.com
Reviews 4
Total Time 1 hours 0 minutes
Calories 90 per serving

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

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