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Pistachio Bars
skydv
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12-29-2008 3:11 PM
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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/7f267f77-a79d-438a-95b3-b96d6196eeac/7D3B8494-4073-4812-9AA2-ECA977AF5287/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://acupofjoanna.blogspot.com/2008/12/its-hot-one-today.html" href="http://acupofjoanna.blogspot.com/2008/12/its-hot-one-today.html" style="font-size: 11px;">acupofjoanna.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://acupofjoanna.blogspot.com/2008/12/its-hot-one-today.html"><BR />Here’s the recipe:<BR /><A href="http://2.bp.blogspot.com/_4XSzV8GKU-4/STi4l8MonyI/AAAAAAAAAnw/c_lcB-9laTA/s1600-h/P1040280.JPG"><IMG border="0" id="BLOGGER_PHOTO_ID_5276169925418327842" alt="" src="http://2.bp.blogspot.com/_4XSzV8GKU-4/STi4l8MonyI/AAAAAAAAAnw/c_lcB-9laTA/s320/P1040280.JPG" /></A><BR /><SPAN>Edward Cullen Pistachio Bars</SPAN><BR />½ cup shelled pistachios<BR />½ cup raw cashews<BR />¾ cup dried apricots<BR />1 capful of pure vanilla extract (so maybe ¾ tsp?)<BR />¼- ½ tsp sea salt (first add ¼, and then extra if you want)<BR /><DIV>2-3 tbsp water</DIV><BR />Directions: Put the pistachios and cashews in the food processor and pulse until finely ground. Add apricots, vanilla, and sea salt and pulse again. Add 2 tbsp water, pulse again and add extra water if the mixture is too dry. It should be fairly moist. When mixture is ready, scoop into a muffin tin lined with cupcake liners or sprayed with cooking spray. Freeze for an hour and then place in the refrigerator. I’d definitely recommend using cupcake liners because they come out without a fuss!<BR /><A href="http://3.bp.blogspot.com/_4XSzV8GKU-4/STi49hVO52I/AAAAAAAAAn4/IlEyq6emhwk/s1600-h/edward5+(2).jpg"><IMG border="0" id="BLOGGER_PHOTO_ID_5276170330523494242" alt="" src="http://3.bp.blogspot.com/_4XSzV8GKU-4/STi49hVO52I/AAAAAAAAAn4/IlEyq6emhwk/s320/edward5+(2).jpg" /></A></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;"> </td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/7D3B8494-4073-4812-9AA2-ECA977AF5287/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>
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