Christmas Pistachio Bread Food

PISTACHIO QUICK BREAD

Steps:

• In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PISTACHIO BREAD FOR THE HOLIDAYS

Steps:

• Grease two 8x4" loaf pans (or 6 foil mini pans or desired combination thereof) and preheat oven to 350F.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine dry cake mix, dry pudding mixes, hot water, vegetable oil, eggs, and food coloring (if using). Beat on low speed for about 30 seconds, then increase speed to medium and continue beating for about two minutes.
• Divide batter among prepared pans. If desired, top with holiday sprinkles.
• Bake for about 40-50 minutes for full-size pans, or until a toothpick inserted in the center comes out clean. If using mini pans, begin checking on them at about 25 minutes, then continue checking every five minutes until a toothpick comes out clean.
• Allow to cool before serving.

PISTACHIO CHERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two 9 x 5" 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.

PISTACHIO BREAD

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.

PISTACHIO MINI LOAVES

Steps:

• In a mixing bowl, combine cake and pudding mixes.
• Add sour cream, eggs, oil and water; beat until blended Pour into five greased 5-3/4-in.
• x 3-in.
• x 2-in.
• loaf pans.
• Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
• Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
• Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
• Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
• Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
• Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
• Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

PISTACHIO BREAD

Steps:

• Preheat oven to 350*F
• Grease two bread pans with a spray oil or butter.
• In a small bowl combine white sugar and cinnamon, mix well.
• Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans..
• In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream.
• Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well.
• Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking.
• Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
• Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
• Once cake is fully cooled, make icing.
• In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well.
• Add powdered sugar 1/2 cup at a time, mixing well after each addition.
• After icing is mixed pour over bread.
• Top immediately with chopped pistachios as icing will dry quickly.

PISTACHIO MINI LOAVES

Steps:

• In a bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into five greased 5-3/4x3x2-in. loaf pans. Combine the pecans, brown sugar and cinnamon; sprinkle over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CHOCOLATE-PISTACHIO BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
• In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.