276157 sugar pistachio ice zer Recipes

pistachios, milk, heavy cream, drops of almond essence (i used rose water), egg yolks (this i did not half, because i had small eggs), sugar, dark chocolate (65% cocoa), milk, heavy cream, egg yolks, sugar

sugar-free instant pistachio pudding, low-fat vanilla yogurt, low-fat plain yogurt, crushed pineapple , do not drain, cool whip lite

sugar cookie mix (betty crocker), butter, softened, egg (room temperature ), white chocolate chips, pistachios, chopped, dried cherries, chopped

sugar, egg whites, salt, unsalted butter, melted and cooled, all-purpose flour, unsalted shelled pistachio, finely chopped

sugar-free instant pistachio pudding (dry ), fat-free cool whip, non-fat vanilla yogurt, pineapple chunks in juice, drained

pistachios, shelled (not dyed red), sugar, all-purpose flour, unsalted butter, melted and cooled slightly, grand marnier, fresh orange zest, finely grated, orange juice

pistachio pudding pops adapted from krystina castella s new book : pops! icy treats for everyone published by quirk books., variations of additional pudding pops can be found at icypops.com, sugar, cornstarch, salt, milk (note : do yourself a favor and use whole milk), unsalted butter, vanilla extract, shelled pistachios

sugar, light-colored corn syrup, water, unsalted dry-roasted pistachios, coarsely chopped, pine nuts, lightly toasted, dried cranberries, coarsely chopped, unsalted butter, softened, baking soda, vanilla extract, salt

sugar, water, light corn syrup, salt, butter, cubed, pistachios, toasted, baking soda, vanilla extract

sugar, light corn syrup, salt, butter, shelled natural pistachios, baking soda, vanilla extract

pistachios, shelled and finely ground, garlic clove, minced, lemon peel, grated, salt, breadcrumbs, pepper, pork chops, 1 inch thick, egg, beaten, olive oil

sugar, butter at room temperature, egg beaten, flour, vanilla extract divided, whipping cream, powdered sugar, eggs beaten, sugar, dark corn syrup, cider vinegar, butter melted and cooled, vanilla extract, pistachio nuts toasted, salt

flour, butter, melted, walnuts, chopped, cool whip, cream cheese, sugar, pistachio pudding mix, milk

sugar, cinnamon, chopped walnuts, yellow cake mix, instant pistachio pudding mix, eggs, sour cream, vegetable oil, almond extract

sugar, cornstarch, salt, milk, unsalted butter, vanilla extract, shelled pistachios

pistachios, rinsed and patted dry, walnuts, sugar, divided, cinnamon, phyllo dough , thawed according to directions, unsalted butter, melted, mild honey, fresh lemon juice

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

pistachio nuts shelled and blended into powder, milk, filet of halibut, oat flour