Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.does anyone have a recipe for pistachio cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(does anyone have a recipe for pistachio cake?),it will help you,my kids.
Answers:
Pistachio Cake
This cake is super easy to make and tastes different than any cake you've had before.
Ingredients
1 package (18 1/4 oz.) white cake mix
1 package (3.4 oz.) instant pistachio pudding mix
1 cup Lemon-lime soda
1 cup Vegetable oil
3 Eggs
1 cup Chopped walnuts, optional
FROSTING:
1 1/2 cups Cold milk
1 package Instant pistachio pudding mix
1 carton (8oz. ) frozens whipped topping, thawed
Preparation
In a mixing bowl, combine the first 5 ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into greased 13 x 9 x 2 baking pan. Bake at 350 for 45-50 minutes or until cake tests done. Cool.
For frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread over cake. Refrigerate for about 30 minutes before cutting. Refrigerate leftovers.
Cook's Notes
You could use this recipe with any flavor pudding.
Other Answers:
Pistachio Cake with White Chocolate Buttercream
Ingredients
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup buttermilk or sour milk
6 egg whites
1-1/2 cups toasted chopped pistachio nuts
2 teaspoons finely shredded orange peel
1/2 cup sugar
2 tablespoons all-purpose flour
6 egg yolks
1-1/2 cups milk
1 6-ounce package white baking bars
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup butter, softened (no substitutes)
Caramelized Pistachio shards (optional)
Directions
1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.
2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.
4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.
6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.
Caramelized Pistachio Shards: Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.
Source(s):
http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=39205&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&searchType=null&adCategory=&_requestid=161155
Pistachio Bundt Cake with a Chocolate Tunnel
INGREDIENTS:
.
1 (18.25 ounce) package yellow cake mix (Duncan Hines Moist Deluxe brand)
1 (3.4 ounce) package instant pistachio pudding mix (Jello brand)
1 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup (Hershey’s brand)
DIRECTIONS:
. Preheat oven to 350 degrees F . Grease and flour a 10 inch Bundt pan.*
. In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
. Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan. Remove from pan and completely cool. Sift powdered sugar over cake and serve.
*Baker’s Joy, Wilton and Pam are a few of the brands that have a no-stick baking spray with flour for easy, complete greasing and flouring of bundt pans.
Pistachio Bundt Cake
1 pkg. white cake mix
1 box pistachio pudding mix (instant)
4 eggs
1 cup water
1/2 cup oil
Pour 1/2 of batter in greased and floured Bundt pan. Mix other 1/2 of batter with 1/2 cup Hershey chocolate syrup. Pour over first half. Do not mix. Bake at 350 degrees for 1 hour. Let cool 10 minutes. Invert on plate.
Pistachio Cake with Cream Cheese Frosting
1 package White cake mix
Eggs
1/2 cup Milk
1/2 cup Water
1/2 cup Oil
2 packages 4oz. instant pistachio pudd.
1/2 cup Chopped walnuts (Optional)
CREAM CHEESE FROSTING
3 teaspoons Butter; or marg softened
6 ounces Cream cheese; softened
1-1/4 cups Powdered sugar
1/4 teaspoon Vanilla.
Combine all ingredients. Bake at 350 for 45-60 minutes in greased tube pan. Remove from oven; let cool and remove from pan.
CREAM CHEESE FROSTING:
Combine all ingredients and frost cooled cake.
Pistachio Harvest Cake
1-1/2 cup vegetable oil
2 cup brown sugar (packed)
4 eggs
1 tablespoon Vanilla extract
2 cup carrot, grated
4 cup flour
1 tablespoon Baking soda
4 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup Natural Calif. Pistachios, finely chopped
2 (8 oz.) Tubs Pineapple yogurt
Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl, mix flour, baking soda, cinnamon nutmeg, ginger, salt and 3/4 cup pistachios. Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt. Turn into greased and floured 14-c. Bundt pan. Bake in preheated oven at 350 degrees for 1 hour 15 minutes or until pick inserted into cake comes out dry. Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack when cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.
CAKE ICING
Beat 1 cup softened butter or margarine with 5 cup unsifted powdered sugar, 1-1/2 teaspoon Grated orange peel and 3 to 4 tablespoon orange juice.
Cooking Resources from yahoo answers cooking and drinking question and answer channel: It was a dessert with cherries, pinapple, cool whip, pecans and maybe some coconut. I thought it was a punch bowl cake, but there wasn't any cake. Any ideas?
I have an opened bottle of Jack D. It was originally opened about 2 or 3 years ago. It's been stored in room temp, and the cap is on tight. I just want to know if it's still ok to drink it.
I am a junior in high school and I'm a little worried about going to college. If i go to a party I dont get smashed, i'll just have a drink or two. And it's not like I dont fit in at school or anything cuz i do. But i guess my question is if I dont go ...
Making dinner (Pampered Chef's Chicken Broccoli Braid). I know I can substitute it with only dill mix, but it's just not as good! Whoever can give me all of the ingredients first, will get the points!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.does anyone have a recipe for pistachio cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(does anyone have a recipe for pistachio cake?),it will help you,my kids.
Answers:
Pistachio Cake
This cake is super easy to make and tastes different than any cake you've had before.
Ingredients
1 package (18 1/4 oz.) white cake mix
1 package (3.4 oz.) instant pistachio pudding mix
1 cup Lemon-lime soda
1 cup Vegetable oil
3 Eggs
1 cup Chopped walnuts, optional
FROSTING:
1 1/2 cups Cold milk
1 package Instant pistachio pudding mix
1 carton (8oz. ) frozens whipped topping, thawed
Preparation
In a mixing bowl, combine the first 5 ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into greased 13 x 9 x 2 baking pan. Bake at 350 for 45-50 minutes or until cake tests done. Cool.
For frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread over cake. Refrigerate for about 30 minutes before cutting. Refrigerate leftovers.
Cook's Notes
You could use this recipe with any flavor pudding.
Other Answers:
Pistachio Cake with White Chocolate Buttercream
Ingredients
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup buttermilk or sour milk
6 egg whites
1-1/2 cups toasted chopped pistachio nuts
2 teaspoons finely shredded orange peel
1/2 cup sugar
2 tablespoons all-purpose flour
6 egg yolks
1-1/2 cups milk
1 6-ounce package white baking bars
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup butter, softened (no substitutes)
Caramelized Pistachio shards (optional)
Directions
1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.
2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.
4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.
6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.
Caramelized Pistachio Shards: Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.
Source(s):
http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=39205&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&searchType=null&adCategory=&_requestid=161155
Pistachio Bundt Cake with a Chocolate Tunnel
INGREDIENTS:
.
1 (18.25 ounce) package yellow cake mix (Duncan Hines Moist Deluxe brand)
1 (3.4 ounce) package instant pistachio pudding mix (Jello brand)
1 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup (Hershey’s brand)
DIRECTIONS:
. Preheat oven to 350 degrees F . Grease and flour a 10 inch Bundt pan.*
. In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
. Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan. Remove from pan and completely cool. Sift powdered sugar over cake and serve.
*Baker’s Joy, Wilton and Pam are a few of the brands that have a no-stick baking spray with flour for easy, complete greasing and flouring of bundt pans.
Pistachio Bundt Cake
1 pkg. white cake mix
1 box pistachio pudding mix (instant)
4 eggs
1 cup water
1/2 cup oil
Pour 1/2 of batter in greased and floured Bundt pan. Mix other 1/2 of batter with 1/2 cup Hershey chocolate syrup. Pour over first half. Do not mix. Bake at 350 degrees for 1 hour. Let cool 10 minutes. Invert on plate.
Pistachio Cake with Cream Cheese Frosting
1 package White cake mix
Eggs
1/2 cup Milk
1/2 cup Water
1/2 cup Oil
2 packages 4oz. instant pistachio pudd.
1/2 cup Chopped walnuts (Optional)
CREAM CHEESE FROSTING
3 teaspoons Butter; or marg softened
6 ounces Cream cheese; softened
1-1/4 cups Powdered sugar
1/4 teaspoon Vanilla.
Combine all ingredients. Bake at 350 for 45-60 minutes in greased tube pan. Remove from oven; let cool and remove from pan.
CREAM CHEESE FROSTING:
Combine all ingredients and frost cooled cake.
Pistachio Harvest Cake
1-1/2 cup vegetable oil
2 cup brown sugar (packed)
4 eggs
1 tablespoon Vanilla extract
2 cup carrot, grated
4 cup flour
1 tablespoon Baking soda
4 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup Natural Calif. Pistachios, finely chopped
2 (8 oz.) Tubs Pineapple yogurt
Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl, mix flour, baking soda, cinnamon nutmeg, ginger, salt and 3/4 cup pistachios. Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt. Turn into greased and floured 14-c. Bundt pan. Bake in preheated oven at 350 degrees for 1 hour 15 minutes or until pick inserted into cake comes out dry. Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack when cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.
CAKE ICING
Beat 1 cup softened butter or margarine with 5 cup unsifted powdered sugar, 1-1/2 teaspoon Grated orange peel and 3 to 4 tablespoon orange juice.
Cooking Resources from yahoo answers cooking and drinking question and answer channel: It was a dessert with cherries, pinapple, cool whip, pecans and maybe some coconut. I thought it was a punch bowl cake, but there wasn't any cake. Any ideas?
I have an opened bottle of Jack D. It was originally opened about 2 or 3 years ago. It's been stored in room temp, and the cap is on tight. I just want to know if it's still ok to drink it.
I am a junior in high school and I'm a little worried about going to college. If i go to a party I dont get smashed, i'll just have a drink or two. And it's not like I dont fit in at school or anything cuz i do. But i guess my question is if I dont go ...
Making dinner (Pampered Chef's Chicken Broccoli Braid). I know I can substitute it with only dill mix, but it's just not as good! Whoever can give me all of the ingredients first, will get the points!
correctness,It's Non-profit and only for informational purposes.
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