18062 fudge bottom pistachio bars Recipes

butter, softened, brown sugar, eggs, vanilla extract, almond extract, quick-cooking oats, all-purpose flour, sliced almonds, baking soda, salt, semisweet chocolate chips, sweetened condensed milk, butter, salt, vanilla extract, almond extract

white baking chocolate, cream cheese, softened, sugar, vanilla extract, almond extract, chopped pistachios, pistachios, if desired (to garnish )

white baking chocolate, cream cheese, softened, sugar, mccormick pure vanilla extract, mccormick pure almond extract, mccormick green food color, chopped pistachios, pistachios for garnish , if desired

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, chopped pistachios, apricot preserves, chopped pistachios , optional

evaporated milk, white sugar, butter, marshmallow creme, vanilla-flavored candy coating, chopped pistachio nuts, vanilla extract

butter, butter-flavored cracker crumbs (or grahm cracker crumbs), cold milk, instant pistachio pudding mix, vanilla ice cream, softened, carton frozen whipped topping, thawed (or whipped cream ), heath candy bars, crushed (1.4 oz each)

ritz crackers (2-2 1/2 sleeves), butter, melted (1/2 cup), instant pistachio pudding mix, milk, vanilla ice cream, softened, cool whip, chocolate candy bar (to garnish )

butter or 1/2 lb margarine, softened, sugar, egg, flour, salt, raspberry jam or 1/2-2/3 cup strawberry jam, pistachios, chopped

swirl double chocolate cake mix, vegetable oil, egg, sugar, sour cream, cream cheese, softened, eggs

brown sugar, all purpose flour, margarine or butter melted, german chocolate brownie mix

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

cake, soft butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, ground pistachios, green food colour,few drops to get a light green colour, milk (as required), sugar syrup, icing sugar, water, combine both in a bowl and stir until sugar is dissolved., dark chocolate fudge frosting, dark chocolate, butter, level tsp golden syrup, green chocolate fudge frosting, white chocolate, butter, level tsp golden syrup, green food colour,few drops(to make light green frosting ), pistachios,chopped/sliced, pistachios,finely chopped (as required for sides of cake)

sugar, pistachio instant pudding mix, evaporated milk, butter, salt, marshmallows, white chocolate chips, vanilla extract, chopped pistachios,divided

cream cheese, sweetened condensed milk, divided, vanilla extract, semisweet chocolate pieces, butter or 1 tbsp margarine, coarsely chopped pistachio nut

rolled oats, wheat germ, flax seed, craisins, nuts (i use planters pistachio lovers mix), butter, white sugar, brown sugar, maple syrup, honey, vanilla

butter (i use ) or 1/2 lb margarine (i use ), sugar, egg, flour, raspberry preserves (apricot or marmalade can also be used) or 1/2-3/4 cup strawberry jam (apricot or marmalade can also be used), chopped shelled natural pistachios

vegetable oil, granulated sugar, water, shelled raw pistachios, finely chopped, coarse salt