MYSTIC MOON PISTACHIO DATE NUT LOAF
A nice and easy to put together quick bread delicious as a morning coffee cake. No overly sweet yet rich with Dates Pistachios and chunks of chocolate.
Provided by Steve P.
Categories Quick Breads
Time 1h30m
Yield 1 Loaf, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- In a small bowl combine flour, baking soda, salt, and cinnamon. In a large electric mixer bowl cream together the tahini and brown sugar; add the egg and beat until smooth.
- Now add the flour mixture and yoghurt alternately, beating well after each addition, ending with youghurt. Add the vanilla and beat until smooth.
- Add the Pistachios, dates, and bittersweet chocolate chunks and mix until well blended.
- Turn ito a greased and floured loaf pan and bake for about an hour at 350ºF or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes and then turn out onto wire rack to cool completely.
Nutrition Facts : Calories 365.2, Fat 10.2, SaturatedFat 2, Cholesterol 30.4, Sodium 344.7, Carbohydrate 62.7, Fiber 3.7, Sugar 35.7, Protein 8.3
PISTACHIO LOAF
Pistachios are the star of this cake. Instead of a butter cake with the occasional bite of pistachio, this is a dense, nutty cake completely permeated by nuts. Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It's lovely without, but if you'd like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners' sugar.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
- Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.
PISTACHIO MINI LOAVES
In Carmel, Indiana, Joanne Loefgren bakes up this green-hued bread for any occasion, but it's especially appropriate for Christmas or St. Patrick's Day. The little loaves have a pistachio flavor, light cake-like texture and crunchy topping.
Provided by Taste of Home
Time 50m
Yield 5 loaves, 25 servings, 5 per loaf.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 183 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
MUM'S RICE AND NUT LOAF
Make and share this Mum's Rice and Nut Loaf recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Place in a greased loaf pan.
- Bake 350F for 1 hour.
- Serve with tomato sauce.
Nutrition Facts : Calories 353.6, Fat 17.8, SaturatedFat 2, Sodium 408.5, Carbohydrate 43.5, Fiber 3.4, Sugar 4.2, Protein 7.3
HONEY PISTACHIO MOONCAKES
Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.
Provided by Kristina Cho
Yield Makes 12 small mooncakes
Number Of Ingredients 12
Steps:
- Make the dough: In a large mixing bowl, combine the flour, canola oil, golden syrup, and alkaline water. Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disc, wrap in plastic, and allow it to rest at room temperature for 45 minutes.
- Preheat the oven to 350ºF and line a large rimmed baking sheet with parchment paper.
- Make the filling: In the bowl of a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, and salt and continue to pulse a few more times. The filling should be a little crumbly but stick together when pressed. (Avoid overprocessing, so you don't end up with pistachio butter.) Divide the filling into 12 equal portions (for accuracy, weigh with a digital scale if you have one) and shape each piece into a ball.
- Divide the disc of dough into 12 equal pieces with a bench scraper (for accuracy, use a digital scale). Roll each piece into a smooth ball. Working with one piece at a time, flatten a dough ball with your palm and roll out into a 4-inch round. Continue to lightly dust with flour if sticking. Use a bench scraper to help lift up the dough.
- Center a ball of filling on the round. Bring the edges of the dough up around the filling. The dough won't initially cover all of the filling; just pinch it together until it completely wraps the filling. Pinch together any cracks that form and roll into a smooth ball.
- As you form the balls, arrange them on the prepared baking sheet, spacing at least 2 inches apart. Lightly dust the mooncake mold with flour. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 12 mooncakes.
- Bake mooncakes until the edges are lightly golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and tap water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes.
- Transfer the baking sheet to a wire rack and allow the mooncakes to completely cool on the sheet. Before serving, store mooncakes in an airtight container (a resealable bag works great) at room temperature for 1 to 2 days to allow the exterior dough to soften.
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