| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Quick | 2 | Servings | |
INGREDIENTS
| 1 | pk | Butter cake mix |
| 1 | pk | Instant pistachio pudding mix; 4 oz. |
| 3 | dr | Pistachio oil |
| 8 | oz | Sour cream |
| 4 | Eggs | |
| 1/4 | c | Water |
| 1/4 | c | Oil |
| 1/2 | c | Chopped pecans |
| 4 | tb | Sugar |
| 2 | ts | Cinnamon |
| 2 | tb | Chopped pistachios; (approximately) ** |
INSTRUCTIONS
TOPPING Preheat oven to 350. Grease two 8 1/2 x 4 1/2 x 2 1/2" loaf pans. Mix all ingredients together in a large bowl. Pour half the batter into the loaf pans. Sprinkle with half the topping. Pour the remainder of the batter into the two pans. With a knife, swirl through the batter to mix in the topping and give a swirl effect. Sprinkle the top with the remaining topping. Bake for 1 hour. Makes 2 loaves. MY NOTES: I didnt' have all the ingredients at hand, so I made it with these substitutions. I used regular yellow cake mix instead of the butter recipe cake mix and used almond extract instead of pistachio oil. (Gotta find me some of that!) I also added a bit of butter flavoring and clear vanilla flavoring. ** The chopped pistachios were my addition...I sprinkled the chopped pistachios over the top layer of topping and pressed in slightly before baking. Recipe by: Web -- Red Crags Bed & Breakfast, Manitou Springs, CO Posted to TNT Recipes Digest by CZYV41F@prodigy.com ( DEBORAH LEE) on Mar 17, 1998
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