PISTACHIO-CHERRY S'MORE BARS
Here's a fun spin on campfire treats. The graham cracker crust and golden-toasted marshmallow topping surround a rich filling of chocolate, fruit and nuts in these yummy bars. Or feel free to add 3/4 cup coconut to filling if desired. I'm certain that St. Nick will give his jolly stamp of approval to these goodies. &mdashJeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
ROSEMARY PORK WITH CHERRY-PISTACHIO TOPPING
Thirty years ago, my new mother-in-law asked me to do something with a large frozen pork loin being served for a crowd at a Christmas Eve buffet. I assembled some fragrant ingredients and this is the result. -Shelia Brown, Canton Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Rub pork with oil; sprinkle with salt and pepper. Cut slits in pork and insert garlic. Place on a rack in a shallow roasting pan; top with rosemary sprigs. Bake until a thermometer reads 145°, 12-15 minutes. Remove roast from oven; tent with foil. Cool completely; discard rosemary. Refrigerate, covered, overnight., Meanwhile, for topping, heat oil in a large skillet over medium heat. Add cherries, pistachios, garlic and rosemary. Cook and stir until cherries soften and pistachios turn bright green, 4-5 minutes; cool slightly. Transfer to a food processor; pulse until coarsely chopped. Refrigerate, covered, overnight., Thinly slice pork. Serve with pistachio topping and horseradish mayonnaise or honey mustard. If desired, serve on croissants.
Nutrition Facts : Calories 197 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 261mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
PISTACHIO CREAM BARS
Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
- Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
- In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 287, Carbohydrate 23 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 204 mg
SUGAR COOKIES WITH PISTACHIO AND DRIED CHERRIES
Provided by Robin Miller : Food Network
Categories dessert
Time 56m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
- Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
- While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
- When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
SOUR-CHERRY PISTACHIO CRISP
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does, plus pistachios and the traditional brown sugar, butter, and flour. There's no disputing the results: tangy, sugary fruit and lots of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
- Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
- Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
- Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.
PISTACHIO AND CHERRY BOMBE
This bombe was born of an accident and requires a little patience, lots of ice cream and a willingness to get crafty. Don't be afraid to mix the biscotti dough by hand and play around when you are shaping it into your bowl. It won't look perfect, but the bombe will be pristine. Confectioners' sugar, cherries and grated pistachios are your allies to make this dish scream of delight. This bombe is frivolity at its finest, so don't take the process of making it too seriously.
Provided by Clare de Boer
Categories cakes, ice creams and sorbets, project, dessert
Time 2h
Yield 16 to 20 servings
Number Of Ingredients 11
Steps:
- In a food processor, grind the pistachios and granulated sugar into a fine meal.
- Transfer pistachio meal to a medium bowl; add the zest, honey and egg whites and combine the ingredients using your hands until fully integrated.
- Transfer to a parchment-lined baking sheet, pressing evenly until about 1/3-inch thick, and bake at 350 degrees for 25 to 30 minutes. The mixture should still be soft and pliable, like the center of a chewy cookie, with some color on top. When you poke it with your finger, the dent should remain.
- Line a 10- to 12-inch, freezer-proof bowl (about 4 quarts) with parchment paper and plastic wrap, allowing enough overhang to cover the top of the bowl. Set aside about one-third of the biscotti dough (this will form the bombe's base later) and press the remaining dough into the bowl while the dough is still warm. (The layer should be as even and thin as possible, ideally about 1/3-inch thick.) Set aside until completely cooled to room temperature, about 1 hour.
- Meanwhile, roll out the remaining biscotti dough into a rough circle between two pieces of clean parchment paper. It should be about 1/3-inch thick. Trim it to fit the opening of the bowl. Set aside to cool completely.
- Prepare the filling: In a medium saucepan, cook the cherries with the granulated sugar over medium heat for 10 minutes; they should be sweet and soft with a good amount of liquor. Set aside to cool completely.
- Remove 2 pints of ice cream from the freezer to soften slightly, about 10 minutes. When the biscotti bowl has cooled and the ice cream is easily scoopable but not at all runny, spoon 2 pints of ice cream into the center of the pistachio bowl and spread evenly with a spatula in the bottom and up the sides, about 1-inch thick. Place a nesting bowl or any smaller bowl in the center and use the bowl to tamp the ice cream down. Transfer the large bowl to the freeze to chill until firm, 2 to 3 hours.
- Remove another pint of ice cream from the freezer and let soften 10 minutes at room temperature. In a medium bowl, fold the cooled cherries and their juices into 1 pint of ice cream, leaving some pockets of vanilla. Spoon this mix into the center of the biscotti bowl (which is now covered with a frozen layer of plain vanilla ice cream). Freeze until firm, 2 to 3 hours.
- Spread the remaining 1/2 pint vanilla ice cream on top of the cherry layer. Cover the top of the bowl with the rolled-out remaining biscotti and tamp down. Freeze at least 8 hours, or overnight.
- To serve, turn the bombe out onto a plate. Sift confectioners' sugar on top. Using a Microplane, grate pistachios all over the top of the bombe. More cherries are a lovely garnish. Slice and serve immediately.
More about "pistachio cherry smore bars recipes"
PISTACHIO CHERRY BARS - LUCKY LEAF
From luckyleaf.com
Category DessertEstimated Reading Time 40 secs
- Preheat oven to 375° F.Grease an 8" x 8" square baking pan with non-stick cooking spray. Line pan with parchment paper.
NO-BAKE CHERRY PISTACHIO BARS - THE HEALTHY MAVEN
From thehealthymaven.com
Reviews 11Estimated Reading Time 3 minsCategory SnackTotal Time 20 mins
- Add dates to a food processor or high-powered blender and process until broken up into pea-sized bits.
ULTIMATE MAGIC COOKIE BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NO BAKE PISTACHIO CHERRY CHEESECAKE RECIPE - SHUGARY …
From shugarysweets.com
PISTACHIO CHERRY MELTAWAYS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
MARASCHINO CHERRY SUGAR COOKIE BARS RECIPE
From creationsbykara.com
EASY PISTACHIO COOKIES - I HEART NAPTIME
From iheartnaptime.net
PISTACHIO SUGAR COOKIE BARS - CREATIONS BY KARA
From creationsbykara.com
COOKIE BARS WITH PISTACHIOS AND CHERRIES - TARA TEASPOON
From tarateaspoon.com
SOUR CHERRY JAM AND PISTACHIO BARS RECIPE - TODAY
From today.com
4.3/5 (34)Category DessertsAuthor Anthony ContrinoTotal Time 40 mins
42 TASTY PISTACHIO RECIPES - TASTE OF HOME
From tasteofhome.com
40 ALL-AMERICAN FOURTH OF JULY BARS - MSN
From msn.com
PISTACHIO-CHERRY S’MORE BARS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
DIY SNACK BARS | COOKING LIGHT
From cookinglight.com
PISTACHIO FLUFF MARSHMALLOW SALAD WITH CHERRIES - JAM HANDS
From jamhands.net
CHOCOLATE CHERRY PISTACHIO ROCKY ROAD FUDGE RECIPE - EAGLE BRAND
From eaglebrand.com
25 EASY S’MORES DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
CRUNCHY CHERRY PISTACHIO PALEO GRANOLA BARS - PALEO GRUBS
From paleogrubs.com
You'll also love