Pistachio Delight Food

FROSTY PISTACHIO DELIGHT

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack., In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping. Spread over crust. Cover and freeze for at least 4 hours., Remove from the freezer 10 minutes before serving. Drizzle with fudge topping; sprinkle with remaining pistachios.

PISTACHIO DELIGHT

Steps:

• Preheat oven to 350°f and grease a 9x13" baking pan.
• Mix the flour, crushed walnuts, and butter together. Add the crust mixture to greased pan and press down to form a firm, even crust. Bake the crust for about 30 minutes or until the edges start to brown. Refrigerate the crust until completely cooled.
• Bake the crust for about 20 minutes or until the edges start to brown. Cool 15 minutes on counter, and then refrigerate the crust until completely cooled.
• Using the paddle attachment on the stand mixer or a hand mixer, cream together the softened cream cheese, powdered sugar, and cool whip. When completely combined, evenly spread the mixture on top of the cooled crust.
• In a bowl, mix together the two boxes of pistachio pudding mixes with three cups of milk until it begins to thicken. Pour the pudding over the cream cheese layer evenly. Allow the dessert to chill in the refrigerator for about an hour.
• Once the dessert has chilled for an hour, spread 8oz of cool whip over top of the pudding layer. Top the cool whip with chopped pistachios and/or pecans. Allow the dessert to chill for another hour or until ready to serve!

PISTACHIO DELIGHT

Steps:

• Mix all together and refrigerate for a couple of hours before serving.

PISTACHIO DELIGHT

Steps:

• Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
• Add vanilla and baking powder while mixer is still on.
• Add semolina flour and blend until fully incorporated.
• Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
• Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
• Preheat oven to 400 degrees.
• On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
• Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
• Place on top of the 4 pistachio nuts.
• Bake until the cookie is golden brown about 10-14 minutes.
• Cool and remove from cookie sheet. Enjoy!

PISTACHIO ROSEWATER TURKISH DELIGHT

Steps:

• Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
• In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios.
• In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
• In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in pistachios and food coloring and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
• Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
• Just before serving, recoat Turkish delight in additional confectioners' sugar.