Pistachio Raisin Crisps Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
• For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
• Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.
• Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours.
• Preheat oven to 400 degrees. Remove loaf from pan. Using a serrated knife, cut into 1/8-inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.

Steps:

• Preheat oven to 375 degrees, rack in the middle position.
• Add sugar to the melted butter and mix. Mix in the salt and baking soda.
• When the mixture has cooled to room temperature, mix in the eggs. Add the flour and stir it inches Add the raisins to the mix.
• Prepare your oatmeal. Measure 2 cups and dump into a food processor, Chopping with the steel blade until it is the consistency of coarse sand. Dump it into your dough and mix. The dough will be fairly stiff.
• Roll walnut sized balls with your hands and place them on a greased cookie sheet, 12 to a standard cookie sheet. If the dough is too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again. Squish the dough balls down with a fork in a crisscross pattern.
• Bake for 10 minutes. Cool on cookie sheet for 2 minutes and then remove to wire rack to cool completely.

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.