Toasted Pistachio Oil Recipes

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PISTACHIO FRENCH TOAST



Pistachio French Toast image

I came up with this bake while on a beach trip with some friends. It turned out so well they fought for the last piece.-Faith Cromwell, San Francisco, CA

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

18 slices French bread baguette (about 1/2 inch thick)
1-1/2 cups half-and-half cream
1 cup white baking chips, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup 2% milk
8 large eggs
1/4 cup honey
1-1/2 teaspoons almond extract
1 teaspoon ground cinnamon
TOPPING:
1/2 cup butter, melted
1/2 cup packed brown sugar
3 tablespoons honey
1 teaspoon ground cinnamon
3/4 cup pistachios, toasted and finely chopped
1/4 cup white baking chips, chopped

Steps:

  • Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices. , Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts :

ROASTED PISTACHIO BUTTER



Roasted Pistachio Butter image

Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts - and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.

Provided by Kay Chun

Categories     dips and spreads

Time 25m

Yield 1 3/4 cups

Number Of Ingredients 2

1 pound shelled raw pistachios (about 3 cups)
Kosher salt (optional)

Steps:

  • Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
  • Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 0 milligrams, Sugar 4 grams

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