Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Natural American pistachios
1 package (16 oz.) Hot roll mix
2 tablespoons Grated lemon peel
Glaze (recipe follows)
2 tablespoons Melted margarine or butter
1/3 cup Light brown sugar (packed)
Finely chop 1 cup pistachios; set aside 1/2 cup for the Glaze. Prepare hot roll mix dough as package directs, adding lemon peel to flour and yeast mixture. Shape dough into ball then knead for 2 minutes. Set aside.
Prepare glaze (directions follow), then divide Glaze evenly in 2 greased 9-inch cake pans. Roll or pat out dough on lightly floured surface to 16 x 8-inch rectangle. Spread with melted butter and sprinkle with brown sugar and 1/2 cup pistachios. Roll up, starting from long edge. Cut rolled dough into 16 slices. Place slices cut-side up in pans. Let rise in warm place for 30 minutes. Bake at 375°F. for 25 to 30 minutes or until done. Immediately invert from pans onto plates.
1/4 cup Butter or margarine
1/3 cup Dark corn syrup
1/3 cup Lemon juice
1/3 cup Light brown sugar
1/2 cup Chopped pistachios
Heat ingredients together in saucepan until butter is melted and glaze is smooth and blended.
Yields 16 servings.