Mystic Moon Pistachio Date Nut Loaf Recipes

Steps:

• Coarsely chop the dates in a food processor. Transfer to a 32-ounce jar. Add the brandy, pistachios and ginger. Seal, and then shake until well combined. Store the mixture in a cool, dry place away from direct sunlight for 3 days, shaking once a day. Preheat the oven to 300 degrees F. Spray an 8- by 3-inch round springform pan with cooking spray and line the bottom and sides with wax paper. Have the wax paper go a little taller than the sides of the pan.
• In a small bowl, sift together the flour, cardamom and coriander (if using), and reserve. In a stand mixer, or using a hand mixer, beat the butter and sugar together until light and fluffy. Gradually whisk in the eggs, one at a time, beating in between additions, until combined. Add the molasses, vanilla extract, salt and brandied fruit mixture, and gently beat until well combined. Add the sifted flour mixture, a little at a time. When it is all mixed in, beat at high speed for about 10 seconds. Pour into the prepared springform pan. Place a metal brownie pan on the floor of your oven. Fill with water; this will keep your cake moist. Pop the cake into the middle of your oven, and cook for 3 to 3 1/4 hours, turning once halfway through. You'll know the cake is cooked when a skewer pushed into the center of the cake, all the way to the bottom, comes out clean. Remove from the oven, and allow to rest in the pan on a cooling rack. Once completely cool, remove the cake from the pan, but keep covered in the wax paper to keep moist.
• To serve: Make a snowflake out of a piece of paper like you did in primary school (you can also use a doily for this). Place it gently on top of the cake. Spoon a little powdered sugar in a strainer and dust the surface of the cake. Remove the paper to reveal a powdered sugar snowflake. You can serve with a dollop of whipped cream and minced pistachios too if you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
• Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
• To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the eggs and yogurt in a mixing bowl. Add in the two flours and the baking powder.
• Add the spices, bacon and nuts. Mix well and pour into a buttered or sprayed loaf pan.
• Bake for 45 minutes. Allow the loaf to cool and serve cut into cubes.

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.

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.