WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


  Pistachio Bread
Sandy Wendorf, Rosholt

Bread Batter:
1 box yellow cake mix (plain, not pudding mix)
2 small boxes instant pistachio pudding mix
6 eggs (or 1-1/2 cups egg substitute)
1/4 cup sour cream
1/4 cup oil
1/4 cup water

Streusel Mix:
5 Tbsp. granulated sugar
1 tsp. ground cinnamon
1/3 cup chopped walnuts

Grease and flour two 9-x5-x2-inch metal baking pans and set aside until needed. Preheat the oven to 350 degrees. Beat all bread batter ingredients together, as per directions on cake mix box (the pudding mix is added to the batter in dry form). The batter will be very stiff. Mix together streusel ingredients in a small bowl and set aside.
            Spread half the bread batter into the two pans. Sprinkle the streusel mix evenly between the two pans. Then top with remaining batter over the streusel in both pans. Bake at 350 degrees for 45–50 minutes. Note: Tops of loaves will crack during the baking process. Let cool in pan about 10 minutes before removing from pan to a cooling rack. Yields 2 loaves.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News