| 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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