Pistachio Bread
- First mixture:
- 1 package Yellow cake mix
- 1 small package pistachio pudding mix. Dry.
- 4 eggs
- 1/4 cup cooking oil
- 1/4 cup water
- 1 cup sour cream
- For alternate mixture:
- 1/2 cup sugar
- 2-3 tsps cinnamon, to taste
- 1/2 cup walnuts, chopped
Mix the ingredients for the first mixture until creamy. Mixture will be quite thick.
To make the alternate mixture, combine sugar with cinnamon and chopped walnuts.
Grease or spray pans thoroughly. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F.
Makes the following:
3- 4 X 8 pans- Bake 40-45 minutes
2- 5 X 10 pans - Bake 50-60 minutes
4 small pans - Bake 30-35 minutes
From: Sheryl Gast
To make the alternate mixture, combine sugar with cinnamon and chopped walnuts.
Grease or spray pans thoroughly. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F.
Makes the following:
3- 4 X 8 pans- Bake 40-45 minutes
2- 5 X 10 pans - Bake 50-60 minutes
4 small pans - Bake 30-35 minutes
From: Sheryl Gast