INGREDIENTS

Filling
4 cups ricotta
2 egg whites
1/2 cup chocolate chips
1/2 cup sugar
1/4 tsp vanilla
1/4 tsp lemon extract
1/4 cup chocolate chips
10 cherries (halved)
Crust
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
1/2 cup Heart of the Desert shelled pistachios chopped

DIRECTIONS
Melt the margarine for the crust and mix with the rest of the crust ingredients. Press into a 9 x 12" greased baking pan.
With a hand mixer, beat on high the 2 egg whites and 1/2 cup sugar until foamy. Add 4 cups ricotta and beat until smooth. Beat on low the 1/4 tsp lemon extract and 1/4 tsp vanilla. Fold in the 1/2 cup chocolate chips with a spoon. Place alternately the 1/4 cups chocolate chips and 10 halved cherries as a decoration on top.
Put the filling over the crust and bake 30 minutes in a 350 degrees oven.

INGREDIENTS

1 cup unsalted butter (room temperature)
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup finely chopped Heart of the Desert Pistachios
1/2 cup confectioner's sugar
2 1/4 cups all purpose flour
1 teaspoon corn oil

DIRECTIONS
Heat oven to 350° F. In a large bowl with an electric mixer, beat butter, sugar, and vanilla until pale and fluffy. Beat in flour just until blended. Roll 1/4 cupfuls dough into 15-inch long ropes, then cut each into 6 pieces. Put on ungreased cookie sheets about 2 inches apart. Bake 10 minutes, or until cookies feel firm and just begin to brown. Remove cookie sheet to a wire rack to cool. While cookies bake, put chocolate chips and oil in a small glass bowl. Put bowl over hot water and stir until chocolate is melted. Or heat in microwave about 2 minutes, stirring every 10 seconds, until chocolate is smooth and shiny. Put chopped pistachios in a small bowl or on waxed paper. To decorate: dip one end of each stick into melted chocolate, then into pistachios. Put on waxed paper until chocolate sets. Makes about 60 sticks.

INGREDIENTS

1 lb good quality white chocolate
1 cup dried cranberries
1 cup shelled Heart of the Desert Pistachios

DIRECTIONS
Melt chocolate in the top of a double boiler. Let cool to room temperature. Roast pistachios at 350° F for 5 to 7 minutes (or use roasted pistachios). Set aside to cool. Stir cranberries and pistachios into melted chocolate. Pour onto foil-lined 10" x 15" edged cookie sheet. Refrigerator for at least 1 hour, then break into pieces. Makes about 1.5 pounds.

INGREDIENTS

5 eggs
1-1/4 cups white sugar
1/2 tablespoon salt
3/4 cup butter
1 cup light corn syrup
3/4 cup Irish cream liquer
1-1/3 cups semisweet chocolate chips
2 cups Heart of the Desert Pistachio nuts
1 recipe pastry for a 9-inch single crust pie

DIRECTIONS
Cream together eggs, salt, sugar, and butter or margarine. Blend in corn syrup and liquer. Stir in chocolate chips and nuts. Pour filling into pie shell.
Bake in a preheated 300°F oven for 1-1/2 hours or until browned. Cool.

INGREDIENTS

12 oz butterscotch morsels
3 oz can of chow mein noodles
1 cup salted/roasted Heart of the Desert Pistachio nutmeats

DIRECTIONS
Melt butterscotch morsels over double boiler (microwave also works well). Stir in chow mein noodles and pistachios. Drop by teaspoons full onto waxed paper. Let stand until set. Enjoy!

INGREDIENTS

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2-1/4 cups Heart of the Desert shelled pistachios
1 teaspoon baking soda

DIRECTIONS
In a 3-quart saucepan combine sugar, corn syrup, and water. Cook over low heat, stirring occasionally, until mixture comes to a full boil. Add butter and continue cooking, stirring occasionally, until candy thermometer inserted in mixture reaches 280°F. Stir in pistachios. Continue cooking, stirring constantly, until candy thermometer reaches 300°F.
Remove from heat. Stir in baking soda. Pour candy onto 2 buttered cookie sheets and spread about 1/4 inch thick. Cool completely and break into pieces.
Makes about 2 pounds.

INGREDIENTS

8 oz cream cheese, softened
1/4 cup butter, softened
1 lb box powdered sugar
2 T vanilla
1 cup coarsely chopped Heart of the Desert Pistachios

DIRECTIONS
Beat cream cheese and butter until light and fluffy. Add vanilla and sugar, beating until smooth. Stir in pistachios. Use on carrot cakes, red velvet cakes, cinnamon buns, or your favorite cake!

INGREDIENTS

1 cup butter or margarine, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped Heart of the Desert Pistachio nutmeats
Additional confectioners' sugar

DIRECTIONS
In a mixing bowl, cream the butter/margarine, sugar and vanilla; mix well. Combine the flour and salt; add to creamed mixture. Stir in pistachio nutmeats. Chill. Roll onto 1 inch balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes. Roll in confectioners' sugar while warm. Cool; roll in sugar again.
Makes about 4 dozen.

Submitted by Julie Walker, Goodrich, Texas

INGREDIENTS

2 cups heavy cream, chilled
1 cup whole milk, chilled
1 cup coarsely chopped Heart of the Desert Pistachios nuts
1 cup sugar
1/2 teaspoon vanilla extract
1 drop green food coloring (optional)

DIRECTIONS
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours. Makes 12 (1/2 cup) servings.

Submitted by: Robert W. Woodman, Longmont, Colorado

INGREDIENTS

1/4 cup butter or margarine
10.5 ounces miniature marshmallows
6 cups crispy rice cereal
3/4 cup coarsely chopped raw Heart of the Desert Pistachio nutmeats

DIRECTIONS
Melt butter in large pan over low heat. Add marshmallows and cook, stirring until completely melted. Remove from heat. Add rice cereal and pistachios and stir until well coated. Use buttered spatula or fingertips to press mix into a 13 x 9 x 2-inch buttered pan. Cut into squares when cool.

INGREDIENTS

1 lb butter
1 cup powdered sugar
4 cups flour
1 cup chopped Heart of the Desert Pistachios
1 tsp vanilla
Powdered sugar

DIRECTIONS
Mix first five ingredients together thoroughly with hands. Shape into four equal sized rolls, cover, and refrigerate overnight. Slice and bake at 350° F for 15 minutes. Roll in powdered sugar when the cookies are just cool enough to touch.

INGREDIENTS

3 ounces cream cheese
18 ounces semisweet chocolate pieces
14 ounces sweetened condensed milk
1/2 teaspoon vanilla
1 tablespoon butter or margarine
1/2 cup coarsely chopped Heart of the Desert Pistachios

DIRECTIONS
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on high 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining milk, chocolate, and butter in a 2-1/2 quart microwave-safe bowl. Microwave on medium (50%) 2 to 3-1/2 minutes or until mixture can be stirred smooth and is glossy. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keep refrigerated.

INGREDIENTS

1 cup unsalted Heart of the Desert shelled pistachios, coarsely ground
1 cup whole cashew nuts (unsalted), coarsely ground
1 cup white granular sugar
1/2 cup water
5 green cardamom pods, cracked, seed removed, and ground
5 saffron strands, soaked and dissolved in 1 tablespoon milk

DIRECTIONS
Place pistachios and cashews in a food processor or blender and grind. Set aside. Mix sugar, water, cardamom, and saffron in a heavy-bottomed pan and boil the mixture over medium-high heat. Stir frequently, and boil until the sugar syrup is thickened to one-string consistency. Add ground nuts and reduce heat to medium-low. Cook until the syrup has absorbed in the nuts and they are slightly dry (fudge-like consistency). Remove from heat and transfer the mixture to a large greased pan. Spread to form an even layer. Allow to cool, and when the texture is slightly firm and it begins to set, cut into bite-size pieces. Carefully remove the pieces and arrange on a decorative platter. Serve or store in refrigerator in a well-sealed container for 4 to 5 weeks or more.
Note:
This recipe comes from Nepal. Barfi is a traditional diamond-shaped sweet made from the combination of various ingredients and flavoring (dried fruits, flours, nuts, vegetables, thickened milk). The ingredients are mixed and cooked together until they reduce to fudge-like consistency. This sweet is usually made especially around holidays and celebration time. It is eaten as a snack at any time and served at room temperature.

Submitted by: Jotirgamoy Pathak, Painted Post, NY

INGREDIENTS

2 cups all purpose flour
1/2 cup sugar
3/4 cup sweet butter, cut into pieces
1/4 tsp salt
1/2 tsp vanilla
1/2 cup chopped Heart of the Desert Pistachios
10 oz jar raspberry preserves
1/2 cup chopped pistachios

DIRECTIONS
Preheat oven to 350° F. In a medium mixing bowl combine the flour, sugar, butter, salt, and vanilla. Beat at low speed scraping sides of bowl frequently until mixture resembles small peas (1 to 2 minutes). Stir in 1/2 cup pistachios. Set aside 3/4 cup of this mixture. Press the remaining mixture into a 9" square baking pan. Spread the jar of preserves over the mixture. Top with the 3/4 cup of reserved mixture and 1/2 cup chopped pistachios. Bake 35 to 40 minutes until crumb mixture is slightly brown and preserves are bubbly. Cool completely. Yield: 3 dozen.

INGREDIENTS

4 bananas
1/2 cup honey
1/2 cup Heart of the Desert shelled pistachios

DIRECTIONS
Slice the bananas on a diagonal onto each plate. Drizzle with honey and sprinkle the pistachios over the top.

INGREDIENTS

1 T butter
1/4 cup sweetened condensed milk
2 cups sugar
2 T lemon juice
1/4 t salt
1 t vanilla
1 cup shelled and roasted Heart of the Desert Pistachios
10 to 12 oz white chocolate, coarsely chopped OR white (vanilla) chips

DIRECTIONS
In a 2-quart heavy saucepan sweetened condensed milk, sugar, salt, and lemon juice to a boil over medium heat. Continue to boil until it reaches 236° F (soft-ball stage; about 20 to 30 minutes). Remove from heat; add butter and white chocolate (or white chips). Do not stir; let sit undisturbed until the pan can be handled (about 110° F). Stir until thick, fold in vanilla and pistachios. Spread into a buttered 8" x 8" pan. Cool. Cut into 1" squares.