FROSTY PISTACHIO DELIGHT
"I love the simple make-ahead convenience of this refreshing dessert drizzled with fudge topping," writes Sandie Davenport from Farmer City, Illinois. "Being able to make this pie the night before and then freeze it gives me time to work on all those last-minute holiday dinner details!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 476 calories, Fat 25g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 444mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
NON-EVIL TURKISH DELIGHT
Rosewater-Pistachio Candy
Provided by Liz Gutman
Categories Candy Nut Tree Nut Pistachio Edible Gift Candy Thermometer
Yield Makes about 100 one-inch candies
Number Of Ingredients 23
Steps:
- 1. Generously coat the baking sheet with cooking spray, and set it aside.
- 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
- 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
- 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
- 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
- 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
- 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
- 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
- Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.
PISTACHIO DELIGHT
Make and share this Pistachio Delight recipe from Food.com.
Provided by KyJo5096
Categories Dessert
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all together and refrigerate for a couple of hours before serving.
PISTACHIO ROSEWATER TURKISH DELIGHT
Categories Dessert Low Sodium Ramadan Pistachio Chill Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 36
Number Of Ingredients 8
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.
FROSTY PISTACHIO DELIGHT
This is a Taste of Home recipe. I love pistachio ice cream, but it's very hard to find around here, except for the holidays. I haven't tried this yet, but I wanted to put it here for safe keeping. :) I think I may just put this in a regular (not chocolate) graham cracker crust, and skip the hot fudge topping, but that's just me.
Provided by Beth A.
Categories Frozen Desserts
Time 4h25m
Yield 15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385, Fat 25.5, SaturatedFat 14.4, Cholesterol 51.7, Sodium 192.7, Carbohydrate 35.9, Fiber 2, Sugar 25.9, Protein 5.5
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- 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.
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