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You Asked For It: Pistachio nut bread, sized for holidays

By Ellen Folkman
Published November 7, 2007

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Patricia Ozimek requested a recipe for pistachio nut bread. Two readers share very different recipes. Lisa Brungart shares a recipe that would be a perfect homemade holiday gift because it makes five mini loaves. Lisa's version starts with a cake mix and gets the pistachio flavor from pistachio pudding. Keith E. Winsch shares a recipe for white pistachio nut bread that is made from scratch and uses real pistachio nuts. Lorraine Littlefield requested the shrimp boil seasoning used at Rusty Bellie's restaurant. Virginia Koehler shares a recipe she hopes Lorraine will enjoy just as much. It is not the restaurant's version but Virginia says it is delicious.

 

Pistachio Mini Loaves

For: Patricia Ozimek of New Port Richey

From: Lisa Brungart of Largo

 

1 18.25-ounce box yellow cake mix

1 (3.4-ounce) box pistachio pudding mix

1 cup sour cream

4 eggs

1/4 cup vegetable oil

1/4 cup water

3/4 cup finely chopped pecans

3 tablespoons brown sugar

2 1/2 teaspoons ground cinnamon

- In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into five greased 53/4- by 3- by 2-inch loaf pans.

- Combine the pecans, brown sugar and cinnamon; sprinkle evenly over each loaf.

- Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

White Pistachio Nut Bread

For: Patricia Ozimek of New Port Richey

From: Keith E. Winsch of New Port Richey

3/4 cup sugar

2 tablespoons soft shortening

1 egg

1 1/2 cups milk

3 cups sifted flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cup chopped pistachio nuts

- Mix sugar, shortening and egg thoroughly. Stir in milk.

- In separate bowl, combine flour, baking powder and salt.

- Add dry ingredients to milk mixture and combine thoroughly. Mix in pistachio nuts. Pour batter into a greased 9- by 5- by 3-inch loaf pan.

- Bake at 350 degrees for 60 to 70 minutes. Cool thoroughly before slicing with a sharp knife.

U-Peel Shrimp

For: Lorraine Littlefield of Palm Harbor

From: Virginia Koehler of New Port Richey

 

For 1 pound raw shrimp:

1 whole bay leaf

Juice of one lemon

2 ounces olive oil

2 teaspoons parsley, finely chopped

1 clove garlic, finely chopped

Black pepper

Salt (more than a teaspoon)

Accent seasoning (optional)

- In a pan, put enough water that will cover the shrimp, but do not add the shrimp yet. Combine the above mixture in pan and bring to a boil for 1 minute. Remove from heat and let stand 2 to 3 minutes.

- Add 1 pound shrimp and return to heat. When you see the first tiny simmering bubbles, remove from heat and let stand until shrimp curl and turn pink. Never allow the shrimp to boil. Serve hot, cold or at room temperature.

 

Recipe requests

Flip Miller wants recipes that use carambola or star fruit. She often uses the star fruit as a garnish but would like some recipes that incorporate the ingredient. Dean Carpec would like to have the tartar sauce recipe that was served at the Morrison's cafeteria restaurants.

Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net. Put "Recipe request" in the subject line. Be sure to include your name, city and phone.

 

 

[Last modified November 6, 2007, 10:33:44]

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