What can I do with a half-pound of macadamia nuts fresh from Hawaii?
- Thread starter yama-d
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Rec: Banana Macadamia Nut Muffins
Banana Macadamia Nut Muffins
A moist and flavorful banana-nut muffin with a distinctly tropical twist.
1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped
Preheat oven to 350̊F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool. Makes 12.
Source: Adapted from a Bon Appetit recipe
Pat’s notes: Have made this a number of few times... the last time I made it, after spooning the batter into the muffin cups I pressed a few little nibbles of fresh pineapple into each one then sprinkled the tops with coconut. super yummie. Next time I think I'll incorporate some pineapple into the batter and maybe a bit of coconut too.
Banana Macadamia Nut Muffins
A moist and flavorful banana-nut muffin with a distinctly tropical twist.
1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped
Preheat oven to 350̊F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool. Makes 12.
Source: Adapted from a Bon Appetit recipe
Pat’s notes: Have made this a number of few times... the last time I made it, after spooning the batter into the muffin cups I pressed a few little nibbles of fresh pineapple into each one then sprinkled the tops with coconut. super yummie. Next time I think I'll incorporate some pineapple into the batter and maybe a bit of coconut too.
Here's a sweet one, posted by AGM_Cape_Cod awhile ago.These sound great: Macadamia Lime Cookies...
MACADAMIA LIME COOKIES
An unlikely combination of flavors yields an excellent and easy cookie. If macadamias are difficult to find, substitute blanched almonds or even pecans. If key limes are available, by all means use them. The cookies will be extremely tangy and fragrant.
From the poster: "I usually frost these with an icing of confectioner's sugar and lime juice and decorate with a sprinkle of colored nonpareils."
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup sugar
4 tablespoons strained lime juice
3 ounces (about 3/4 cup) macadamia nuts, chopped, but ground, in the food processor (see Note)*
sugar for rolling the cookies before baking
2 cookies sheets or jelly roll pans covered with parchment or foil
DIRECTIONS:
1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees
2. In a bowl, combine the flour, baking powder and salt; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar until light, about 3 minutes. Lower the speed and beat in half the lime juice, then half the flour mixture. Stop the mixer and scrape the bowl and beater. Beat in the remaining lime juice, the chopped nuts, then the remaining flour.
4. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
5. Place the sugar for rolling the cookies in a shallow bowl. Use an ice cream scoop of measuring spoon to scoop out dough into equal pieces. Roll between the palms of your hands to form a ball, then roll the ball of dough through the sugar. Place on the prepared pans. Repeat, making sure the pieces of dough are all the same size. Leave about 2 inches all around each cookie.
6. Bake the cookies for about 15-20 minutes, until they are golden and firm. Slide the papers from the pans to racks.
7. Store the cooled cookies between sheets of parchment or wax paper in a tine or plastic container with a tight-fitting cover.
*Note: Most shelled macadamia nuts commonly available are salted. To remove the salt, place the nuts in a strainer and shake them under running hot water. Place them on a pan like with paper towels and roll them around to dry. This treatment will remove as much of the salt as necessary to use the nuts in a recipe.
Makes about 40 cookies.
From: Cookies Unlimited by Nick Malgieri
posted by AGM_Cape_Cod - Finer Kitchens Forum
MACADAMIA LIME COOKIES
An unlikely combination of flavors yields an excellent and easy cookie. If macadamias are difficult to find, substitute blanched almonds or even pecans. If key limes are available, by all means use them. The cookies will be extremely tangy and fragrant.
From the poster: "I usually frost these with an icing of confectioner's sugar and lime juice and decorate with a sprinkle of colored nonpareils."
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup sugar
4 tablespoons strained lime juice
3 ounces (about 3/4 cup) macadamia nuts, chopped, but ground, in the food processor (see Note)*
sugar for rolling the cookies before baking
2 cookies sheets or jelly roll pans covered with parchment or foil
DIRECTIONS:
1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees
2. In a bowl, combine the flour, baking powder and salt; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar until light, about 3 minutes. Lower the speed and beat in half the lime juice, then half the flour mixture. Stop the mixer and scrape the bowl and beater. Beat in the remaining lime juice, the chopped nuts, then the remaining flour.
4. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
5. Place the sugar for rolling the cookies in a shallow bowl. Use an ice cream scoop of measuring spoon to scoop out dough into equal pieces. Roll between the palms of your hands to form a ball, then roll the ball of dough through the sugar. Place on the prepared pans. Repeat, making sure the pieces of dough are all the same size. Leave about 2 inches all around each cookie.
6. Bake the cookies for about 15-20 minutes, until they are golden and firm. Slide the papers from the pans to racks.
7. Store the cooled cookies between sheets of parchment or wax paper in a tine or plastic container with a tight-fitting cover.
*Note: Most shelled macadamia nuts commonly available are salted. To remove the salt, place the nuts in a strainer and shake them under running hot water. Place them on a pan like with paper towels and roll them around to dry. This treatment will remove as much of the salt as necessary to use the nuts in a recipe.
Makes about 40 cookies.
From: Cookies Unlimited by Nick Malgieri
posted by AGM_Cape_Cod - Finer Kitchens Forum
yeppers, was gonna post that next. Thanks, Meryl.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8560
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8560
Not T&T yet but on the "ever growing" list *sigh*
Date: Thu, 24 Oct 2002 From: Barbara in VA
Gearing up for holiday baking, I tried Maida Heatter's Macadamia & Milk Choco. Biscotti--WOW! I had a very hard time not eating every last one of these right on the spot!
Macadamia and Milk Chocolate Biscotti
Source: Maida Heatter's Cookies
1/3C blanched almonds
12 oz milk chocolate
2C sifted unbleached flour
1/2t baking powder
1/2t baking soda
1/4t salt
1C granulated sugar
7 oz roasted and salted whole macadamia nuts (Maida uses Mauna Loa brand in 7oz jar)
2 eggs
1t vanilla
1/4t almond extract
2T whiskey or brandy
First toast the almonds in a shallow pan in a 350* oven for about 15 minutes, shaking the pan a few times, until the nuts are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Adjust a rack to the middle of the oven and preheat the oven to 375*. Line a large, flat cookie sheet (preferably 17 x 14 inches) whit heavy duty aluminum foil. Set the sheet aside.
To cut the chocolate into chunks Maida uses an ice pick. However you do it, cut the chocolate into uneven pieces no more than about 1/2" in any direction. Set aside.
Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking powder, baking soda, salt, and sugar.
Place about 1/3C of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add the toasted almonds. Process for about 45 seconds, until the nuts are very fine and powdery.
Add the processed mixture to the sifted ingredients in the large bowl.
Add the macadamia nuts and the cut up chocolate. Stir to mix.
In a small bowl beat the eggs, vanilla and almond extracts and the whiskey or brandy, beating until well mixed. Add the egg mixture to the dry ingredients and stir-and stir-until the dry ingredients are all moistened (Maida stirs with a large rubber spatula--and a lot of patience). You
will think there are not enough liquids; just keep on stirring. (Actually, stir and then turn the ingredients over and over and press down on them firmly with the spatula until the dry ingredients are incorporated.)
Generously spray the lined cookie sheet with Pam or some other nonstick spray.
Turn the dough out onto the sheet. Wet your hands with cold water--do not dry them--and with wet hands press the dough together to
form a mound. Then shape it into an oval and flatten it a bit. With dough scraper or with a large, metal spatula cut the dough lengthwise into equal halves. Continue to wet your hands and shape into two strips, each one about 12" long, about 3" wide, and about 1" thick, with rounded ends. There should be 2-3" space between the two strips, and the strips should be pressed firmly so that they are compact.
Bake for 28 minutes, reversing the sheet front to back once during baking.
Remove the sheet from the oven and slide the foil off the sheet onto a large cutting board and let stand for 20 minutes.
Reduce the oven temperature to 275* and adjust two rack to divide the oven into thirds. With a wide, metal spatula transfer the baked strips to the cutting board.
Now, to cut these into biscotti, you must be careful. Use a serrated bread knife and cut with a sawing motion. (Actually, Maida finds it best to cut through the top crust with a serrated knife, and then finish the cut with a very sharp, straight bladed knife. Or, you might use only one knife--
try different ones.) Cut on an angle; the sharper the angle, the larger the biscotti will be. Unless you want very large biscotti, do not cut on too sharp an angle. Cut the biscotti about a scant 3/4" wide.
At this stage, the biscotti are very fragile; use a large metal spatula or
pancake turner to carefully transfer them to two unlined cookie sheets, placing them cut side down. Bake the two sheets for 35 minutes. Once during baking, turn the slices upside down and reverse the sheets
top to bottom and front to back.
When finished, turn the oven off, open the oven door, and let the biscotti cool in the oven.
When they are cool, the chunks of chocolate might still be soft. If so, let the biscotti stand for about an hour, and then store them airtight.
***************
Date: Sat, 07 Dec 2002 From: Barbara in VA
Coconut Macadamia Triangles
Source: Williams Sonoma Cookies
1C + 2T AP flour
3/4C firmly packed light brown sugar + 1T
3/4t salt
5T cold unsalted butter, cut into small
pieces
2T light corn syrup
1t vanilla
1 large egg
1C unsalted macadamia nuts, lightly toasted and coarsely chopped (available at Trader Joes)
1/2C shredded sweetened dried coconut
3 oz semisweet chocolate, melted
Preheat oven to 375*F. Line the bottom and sides of a 9" square pan with aluminum foil and lightly grease the foil.
Combine the 1C flour, 1T brown sugar and
1/2t salt in the food processor. Process
briefly to blend. With the motor running,
add the butter a few pieces at a time until
small crumbs form. Turn out into the
prepared pan. Press mixture into pan in an
even, solid layer.
Bake until the edges are golden, about 10
minutes.
Meanwhile, combine the 2T flour, 3/4C brown
sugar, corn syrup, vanilla, egg and
remaining 1/4t salt. Beat with a wooden
spoon until thoroughly blended. Stir in the
nuts and coconut until blended.
Spread the coconut topping over the warm
baked bottom crust. Return to the oven and
bake until the topping is lightly browned
and the edges pull away from the sides of
the pan, 15-20 minutes. Let cool completely
in the pan on a wire rack. Lift out the
foil to remove the cookie from the pan.
Cut the cookie into twelve 3 x 2 1/4"
rectangles. Cut each rectangle in half on
the diagonal to make triangles. Dip 1
corner of each triangle in the melted
chocolate and let cool on a sheet of waxed
paper.
Date: Thu, 24 Oct 2002 From: Barbara in VA
Gearing up for holiday baking, I tried Maida Heatter's Macadamia & Milk Choco. Biscotti--WOW! I had a very hard time not eating every last one of these right on the spot!
Macadamia and Milk Chocolate Biscotti
Source: Maida Heatter's Cookies
1/3C blanched almonds
12 oz milk chocolate
2C sifted unbleached flour
1/2t baking powder
1/2t baking soda
1/4t salt
1C granulated sugar
7 oz roasted and salted whole macadamia nuts (Maida uses Mauna Loa brand in 7oz jar)
2 eggs
1t vanilla
1/4t almond extract
2T whiskey or brandy
First toast the almonds in a shallow pan in a 350* oven for about 15 minutes, shaking the pan a few times, until the nuts are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Adjust a rack to the middle of the oven and preheat the oven to 375*. Line a large, flat cookie sheet (preferably 17 x 14 inches) whit heavy duty aluminum foil. Set the sheet aside.
To cut the chocolate into chunks Maida uses an ice pick. However you do it, cut the chocolate into uneven pieces no more than about 1/2" in any direction. Set aside.
Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking powder, baking soda, salt, and sugar.
Place about 1/3C of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add the toasted almonds. Process for about 45 seconds, until the nuts are very fine and powdery.
Add the processed mixture to the sifted ingredients in the large bowl.
Add the macadamia nuts and the cut up chocolate. Stir to mix.
In a small bowl beat the eggs, vanilla and almond extracts and the whiskey or brandy, beating until well mixed. Add the egg mixture to the dry ingredients and stir-and stir-until the dry ingredients are all moistened (Maida stirs with a large rubber spatula--and a lot of patience). You
will think there are not enough liquids; just keep on stirring. (Actually, stir and then turn the ingredients over and over and press down on them firmly with the spatula until the dry ingredients are incorporated.)
Generously spray the lined cookie sheet with Pam or some other nonstick spray.
Turn the dough out onto the sheet. Wet your hands with cold water--do not dry them--and with wet hands press the dough together to
form a mound. Then shape it into an oval and flatten it a bit. With dough scraper or with a large, metal spatula cut the dough lengthwise into equal halves. Continue to wet your hands and shape into two strips, each one about 12" long, about 3" wide, and about 1" thick, with rounded ends. There should be 2-3" space between the two strips, and the strips should be pressed firmly so that they are compact.
Bake for 28 minutes, reversing the sheet front to back once during baking.
Remove the sheet from the oven and slide the foil off the sheet onto a large cutting board and let stand for 20 minutes.
Reduce the oven temperature to 275* and adjust two rack to divide the oven into thirds. With a wide, metal spatula transfer the baked strips to the cutting board.
Now, to cut these into biscotti, you must be careful. Use a serrated bread knife and cut with a sawing motion. (Actually, Maida finds it best to cut through the top crust with a serrated knife, and then finish the cut with a very sharp, straight bladed knife. Or, you might use only one knife--
try different ones.) Cut on an angle; the sharper the angle, the larger the biscotti will be. Unless you want very large biscotti, do not cut on too sharp an angle. Cut the biscotti about a scant 3/4" wide.
At this stage, the biscotti are very fragile; use a large metal spatula or
pancake turner to carefully transfer them to two unlined cookie sheets, placing them cut side down. Bake the two sheets for 35 minutes. Once during baking, turn the slices upside down and reverse the sheets
top to bottom and front to back.
When finished, turn the oven off, open the oven door, and let the biscotti cool in the oven.
When they are cool, the chunks of chocolate might still be soft. If so, let the biscotti stand for about an hour, and then store them airtight.
***************
Date: Sat, 07 Dec 2002 From: Barbara in VA
Coconut Macadamia Triangles
Source: Williams Sonoma Cookies
1C + 2T AP flour
3/4C firmly packed light brown sugar + 1T
3/4t salt
5T cold unsalted butter, cut into small
pieces
2T light corn syrup
1t vanilla
1 large egg
1C unsalted macadamia nuts, lightly toasted and coarsely chopped (available at Trader Joes)
1/2C shredded sweetened dried coconut
3 oz semisweet chocolate, melted
Preheat oven to 375*F. Line the bottom and sides of a 9" square pan with aluminum foil and lightly grease the foil.
Combine the 1C flour, 1T brown sugar and
1/2t salt in the food processor. Process
briefly to blend. With the motor running,
add the butter a few pieces at a time until
small crumbs form. Turn out into the
prepared pan. Press mixture into pan in an
even, solid layer.
Bake until the edges are golden, about 10
minutes.
Meanwhile, combine the 2T flour, 3/4C brown
sugar, corn syrup, vanilla, egg and
remaining 1/4t salt. Beat with a wooden
spoon until thoroughly blended. Stir in the
nuts and coconut until blended.
Spread the coconut topping over the warm
baked bottom crust. Return to the oven and
bake until the topping is lightly browned
and the edges pull away from the sides of
the pan, 15-20 minutes. Let cool completely
in the pan on a wire rack. Lift out the
foil to remove the cookie from the pan.
Cut the cookie into twelve 3 x 2 1/4"
rectangles. Cut each rectangle in half on
the diagonal to make triangles. Dip 1
corner of each triangle in the melted
chocolate and let cool on a sheet of waxed
paper.
Another one on my list to try: Triple Berry Coffeecake
TRIPLE BERRY COFFEECAKE
INGREDIENTS:
Streusel topping:
1 tablespoon all purpose flour
1/2 cup macadamia nuts, chopped finely
1/2 cup packed light brown sugar
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Cake:
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold buttermilk
1 cup fresh raspberries, washed and dried
1 cup fresh blueberries (if using frozen be sure to thaw them first), washed and dried
1 cup fresh strawberries, washed, dried and cut into small pieces (same size as other berries)
DIRECTIONS:
Streusel Topping:
In a bowl, combine all of the streusel ingredients together. With a fork or with your fingertips, work the butter into the other ingredients until it's thoroughly mixed and the streusel is crumbly in texture. Set aside.
Cake:
Preheat the oven to 350 degrees F. Butter and flour a 13 x 9-inch pan.
In the bowl of an electric mixer, combine the butter and sugar with the whisk attachment. Beat on high speed for 5 minutes.
With the mixer on low speed, add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
In a separate bowl, sift together all the dry ingredients (flour, baking powder, baking soda, cinnamon and salt).
Replace the whisk attachment with the paddle attachment. Add half the buttermilk and mix well on low speed. Add half the dry ingredients on low speed and mix well.
Add the remainder of the buttermilk and mix well. Add the remainder of the dry ingredients and mix until combined.
Pour the batter into the prepared pan and spread it evenly.
Scatter the raspberries, blueberries and strawberries across the top of the batter.
Scatter the streusel topping over the berries.
Bake for 1 hour or until a knife inserted in the centre of the cake comes out clean.
Let the cake cool on a wire rack before serving.
Adapted from Once Upon a Tart ... by Frank Mentesana and Jerome Audureau.
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/cakes_cheesecakes_cupcakes_and_muffins/index.html
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/images/dscn2190.jpg
TRIPLE BERRY COFFEECAKE
INGREDIENTS:
Streusel topping:
1 tablespoon all purpose flour
1/2 cup macadamia nuts, chopped finely
1/2 cup packed light brown sugar
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Cake:
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold buttermilk
1 cup fresh raspberries, washed and dried
1 cup fresh blueberries (if using frozen be sure to thaw them first), washed and dried
1 cup fresh strawberries, washed, dried and cut into small pieces (same size as other berries)
DIRECTIONS:
Streusel Topping:
In a bowl, combine all of the streusel ingredients together. With a fork or with your fingertips, work the butter into the other ingredients until it's thoroughly mixed and the streusel is crumbly in texture. Set aside.
Cake:
Preheat the oven to 350 degrees F. Butter and flour a 13 x 9-inch pan.
In the bowl of an electric mixer, combine the butter and sugar with the whisk attachment. Beat on high speed for 5 minutes.
With the mixer on low speed, add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
In a separate bowl, sift together all the dry ingredients (flour, baking powder, baking soda, cinnamon and salt).
Replace the whisk attachment with the paddle attachment. Add half the buttermilk and mix well on low speed. Add half the dry ingredients on low speed and mix well.
Add the remainder of the buttermilk and mix well. Add the remainder of the dry ingredients and mix until combined.
Pour the batter into the prepared pan and spread it evenly.
Scatter the raspberries, blueberries and strawberries across the top of the batter.
Scatter the streusel topping over the berries.
Bake for 1 hour or until a knife inserted in the centre of the cake comes out clean.
Let the cake cool on a wire rack before serving.
Adapted from Once Upon a Tart ... by Frank Mentesana and Jerome Audureau.
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/cakes_cheesecakes_cupcakes_and_muffins/index.html
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/images/dscn2190.jpg
Pineapple-Mac Nut Crunch Pie
This is a pie we served in our ice cream soda shop/diner for ten years. It was the most popular pie we served. I think I can make it in my sleep. It is delicious.
PINEAPPLE-MAC NUT CRUNCH PIE
makes a 9" pie
This is a two-crust pie so have pastry ready or do like I do and go out and buy the Pillsbury refrigerated crusts. Line a 9" pie pan with one crust.
Preheat the oven to 425.
In a saucepan mix:
2-1/3 cups (No.2 can) crushed pineapple,
2 heaping tbsp cornstarch
2 tbsp sugar
1/4 tsp salt.
Whisk over medium high heat until thickened. Add 1 tbsp butter and 1 tbsp lemon juice and take off heat. Chop up about 1-1/2 tbsp crystalized ginger and mix in. Pour into pie crust and wet the crust edge with cold water. Put second pie crust over top and seal edges and flute. Cut a few slashes in the top crust for baking. Bake at 425 for about 15 minutes or until edge of crust just starting to brown nicely.
Meanwhile, in a saucepan mix together:
1/2 cup firmly packed brown sugar
4 tbsp butter
2 tbsp corn syrup
2 tbsp water.
Cook until bubbly then add 1 cup chopped mac nuts. Mix up. Take pie out of oven and pour this mixture over top. Bake another 12 minutes or so then take out and cool.
This is a pie we served in our ice cream soda shop/diner for ten years. It was the most popular pie we served. I think I can make it in my sleep. It is delicious.
PINEAPPLE-MAC NUT CRUNCH PIE
makes a 9" pie
This is a two-crust pie so have pastry ready or do like I do and go out and buy the Pillsbury refrigerated crusts. Line a 9" pie pan with one crust.
Preheat the oven to 425.
In a saucepan mix:
2-1/3 cups (No.2 can) crushed pineapple,
2 heaping tbsp cornstarch
2 tbsp sugar
1/4 tsp salt.
Whisk over medium high heat until thickened. Add 1 tbsp butter and 1 tbsp lemon juice and take off heat. Chop up about 1-1/2 tbsp crystalized ginger and mix in. Pour into pie crust and wet the crust edge with cold water. Put second pie crust over top and seal edges and flute. Cut a few slashes in the top crust for baking. Bake at 425 for about 15 minutes or until edge of crust just starting to brown nicely.
Meanwhile, in a saucepan mix together:
1/2 cup firmly packed brown sugar
4 tbsp butter
2 tbsp corn syrup
2 tbsp water.
Cook until bubbly then add 1 cup chopped mac nuts. Mix up. Take pie out of oven and pour this mixture over top. Bake another 12 minutes or so then take out and cool.
debbie_in_ga
Well-known member
Eat them slowly, one at a time. . . . mmmmmmm
dawn_mo
Well-known member
These are one of my husband's favorite cookies. REC: Macadamia Nut Cookies
Don't be put off by the potato chips as an ingredient. These are crispy and delicious. You want the pieces of macadamias to be large enough to know you are eating one.
* Exported from MasterCook *
MACADAMIA NUT COOKIES
Recipe By :Jan Emerson
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup butter -- softened
1 cup sugar
1/2 cup brown sugar -- packed firm
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
1 cup potato chips -- crushed
1 cup macadamia nuts -- chopped
Cream butter and sugars together. Add egg and beat well. Mix flour and baking soda together. Add to sugar mixture and mix well. Blend in potato chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 72 cookies.
- - - - - - - - - - - - - - - - - - -
Don't be put off by the potato chips as an ingredient. These are crispy and delicious. You want the pieces of macadamias to be large enough to know you are eating one.
* Exported from MasterCook *
MACADAMIA NUT COOKIES
Recipe By :Jan Emerson
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup butter -- softened
1 cup sugar
1/2 cup brown sugar -- packed firm
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
1 cup potato chips -- crushed
1 cup macadamia nuts -- chopped
Cream butter and sugars together. Add egg and beat well. Mix flour and baking soda together. Add to sugar mixture and mix well. Blend in potato chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 72 cookies.
- - - - - - - - - - - - - - - - - - -
I may have made these years ago...and wasn't that impressed with them.
If they bake up to a thin top crust that separates from the cookie and are very sweet, then that's them.
It sounded great from the list of ingredients and description (I used key limes) and I remember thinking it was a cookie that did not add up to the sum of its parts.
If they bake up to a thin top crust that separates from the cookie and are very sweet, then that's them.
It sounded great from the list of ingredients and description (I used key limes) and I remember thinking it was a cookie that did not add up to the sum of its parts.
You could us macadamia nuts in place of pecans in this tasty treat.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35915,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35915,00.html