Pistachio Delights Recipes

Steps:

• Mix butter flour and pecans together.
• Press in 9 x 13 pan.
• Bake ar 350 for 15 minutes.
• Cream together cream cheese, powdered sugar and cool whip.
• Spread on cooled crust.
• Make pistachio pudding with 2 cups milk.
• Spread over cheese layer.
• Top with a thin layer of cool whip and sprinkle with nuts.
• Refrigerate for 4 hours before serving. Store in refrigerater.

Steps:

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

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!

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.

Steps:

• 1. preheat oven to 350. melt your butter, mix with pecans and flour,(you can either add more pecans-less flour or vice versa, play with it) pat into a 9X13 baking pan and bake for 30 minutes. let cool
• 2. mix softened cream cheese with half cool whip and 1 cup powdered sugar. spread over crust. next mix your puddings with milk and pour over cream cheese mix and allow to set up. then top with remaining cool whip.