Apricot Macadamia Nut Fruitcake
3/4 cup butter
1 cup sugar
3 eggs, separated
1/2 cup milk
2 tablespoons apricot brandy
1/2 teaspoon vanilla
1 3/4 cups sifted all purpose flour
1 cup chopped dried apricots
1 cup golden raisins
1 cup chopped, roasted and salted macadamia nuts
1/4 teaspoon cream of tartar
Preheat over to 275F. Grease and flour a 6 cup bundt pan. Cream butter with sugar in a large bowl until fluffy. Beat egg yolks to blend in small bowl and add to butter mixture. Combine milk, brandy and vanilla in another small bowl. Add to butter alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and nuts. Beat egg whites until soft peaks form. Add cream of tartar and continue beating until stiff but not dry. Gently fold whites into batter. Spoon into prepared pan, spreading evenly. Bake until tester inserted in center come out clean, about 2 1/4 hours. Cool completely in pan on rack. Turn out on cake plate and sprinkle with light sifted powder sugar.. Clear covered cake plate is nice to display this lovely cake. If storing, wrap airtight with plastic wrap and store at room temperature. Slice and serve. 8 to 10 servings.
Banana Macadamia Nut Bread
2/3 cup warm water; 110F
3/4 cup mashed bananas
2 tablespoons margarine, softened
1 egg
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Place ingredients in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer. Makes 12 servings.
Irish Cream Macadamia Nut Pie
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 liqueur
1 1/3 cups semisweet chocolate chips
2 cups macadamia nuts
1 9 inch single crust pie
Cream together eggs, salt, sugar and butter or margarine. Blend in corn syrup and liqueur. Stir in chocolate chips and nuts. Pour filling into pie shell. Bake in a preheated 300F oven for 1 1/2 hours, or until browned. Cool. Makes 8 servings.
Macadamia Chicken Marsala
1/2 cup round onion, sliced into thin strips
1 cup fresh mushrooms sliced 1/4 inch thick
2 teaspoons minced fresh garlic
1/2 bunch parsley, minced
10 ounces boneless chicken breast, pounded thin and flat
1 teaspoon salt
3 tablespoons all purpose flour
2 tablespoons macadamia nut oil
1/4 cup chicken broth
1/2 cup Marsala wine
1/4 cup half and half
3 tablespoons macadamia nuts, chopped
Season chicken breast with salt. Sprinkle all purpose flour over pounded chicken breast on both sides. Heat oil in large frying pan or small pot. Add chicken and brown. Add chicken broth and garlic. Reduce one minute. Add Marsala wine and reduce 1/2 way. Add onion and mushrooms. Cook one minute. Add half and half and reduce until thicken, approximately two to three minutes. Add salt and pepper if needed. Add macadamia nuts and mix well. Serve over linguini noodles and sprinkle with fresh chopped parsley. Serves 2.
Macadamia Crab Balls
8 ounces cream cheese
1 spring onion, finely chopped
1 tablespoon parsley, chopped
1 tablespoon lemon juice
8 ounces crab meat
1/2 cup finely chopped macadamia nuts
dash of Tabasco sauce
Let cream cheese soften to room temperature. In a bowl mix cheese with chopped spring onion, parsley and lemon juice. Add chopped crab meat into cream cheese mixture. Roll mixture into small balls and then roll in finely chopped macadamia nuts to coat Refrigerate until serving time. These are great served as an appetizer at a dinner party. Toothpicks are an ideal tool to eat these with.
Macadamia Fudge Torte
Filling:
1/3 cup low fat sweetened condensed milk; not evaporated
1/2 cup semisweet chocolate chips
Cake:
1 18.25 ounce package pudding included devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 16 ounce can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts
2 teaspoons water
Sauce:
1 17 ounce jar butterscotch caramel fudge ice cream topping
1/3 cup milk
Preheat oven to 350F. Spray a 9 or 10 inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil; blend at low speed 20 to 30 seconds or until crumbly. Mixture will be dry. Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled. In small saucepan, combine sauce ingredients. Cook over medium low heat 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Makes 12 servings.
Macadamia Nut Brittle
2 cups unsalted macadamia nuts
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
8 ounces unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 350F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside. Place the sugar in a medium deep saucepan. Add the corn syrup and water and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer. Remove the foil, add the butter and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda and reserved nuts. Meanwhile, coat with vegetable oil or spray a 12 by 17 inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil. Cut or break the brittle into desired pieces.
Macadamia Nut Butterscotch Bars
1 cup unbleached flour
1/3 cup confectioners sugar
1/2 cup unsalted butter at room temperature
6 tablespoons unsalted butter, melted
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 large egg
2 cups macadamia nuts, roasted
Sift the flour and confectioners sugar together in small bowl. With 2 knives or floured fingers, blend in the 1/2 cup butter until the mixture looks like small crumbs. Pat mixture into bottom of greased pan. Bake 17 to 20 minutes or until lightly browned at the edges.Whisk together melted butter, brown sugar and vanilla until no lumps remain. Whisk in egg and beat until mixture resembles pudding. Add the macadamias, stirring to coat thoroughly. Pour mixture over crust and bake for 25 minutes or until browned all over and puffed slightly in center. Cool completely before cutting into squares.
Macadamia Nut Chewies with White Chocolate
2 cups brown sugar
1 cup molasses
1 1/2 cups butter
1/2 cup sour cream
3 eggs
4 tsp vanilla
2 teaspoons almond extract
6 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
4 cups chopped macadamia nuts
2 cups white chocolate chips
Cream brown sugar and molasses. Add butter, blend. Add sour cream, blend. Add eggs, one at a time. Add vanilla and almond extract. Combine flour, salt, baking powder and baking soda slowly to butter/molasses mixture. Add nuts and chocolate chips to above. Scoop or drop by spoonful on to greased baking sheet. Bake at 350F for 10 to 12 minutes. Makes 5 dozen.
Macadamia Nut Crisps
8 ounces butter
1/3 cup fine sugar
2 ounces macadamia nuts
1 1/2 cups plain flour
1/2 cup desiccated coconut
Beat butter and sugar until light and fluffy. Coarsely grind macadamia nuts. Add to mixture and mix. Stir in the flour. Spoon heaped tablespoons of the mixture onto a lightly greased baking or biscuit tray. Flatten slightly with a fork and sprinkle each biscuit evenly with coconut. Bake at 350F for 15 minutes or until lightly brown. Allow biscuits to stand on the trays for about five minutes before removing to a wire rack. Makes 25.
Macadamia Rollups
1 cup macadamias, coarsely chopped
2 1/4 tablespoons packed brown sugar
2 tablespoons sugar
2 tablespoons unsalted margarine, softened
3 tablespoons ice water
3/4 cup all purpose flour
4 tablespoons frozen unsalted margarine, cut into 12 pieces
Preheat oven to 400F. Cream softened margarine with brown sugar, mix in nuts. Place flour, sugar and salt in a food processor, mix very lightly and add margarine. Process to texture of coarse meal, add water and process until ball is ready to form. Remove and press together. Roll out on a floured surface. Using pot top or inverted pie pan as a pattern, cut dough into 12 inch circle. Cut circle into 12 equal wedges; place 1 tablespoon of nut mixture on wide end of each triangle and roll each up. Tuck in ends; place on oiled cookie sheet, point down. Bake for 10 to 15 minutes, let cool.
Macadamia Nut Stuffing
1 3 pound chicken
1/2 cup macadamia nuts, chopped
1/3 cup milk
2 bacon strips, chopped
2 1/2 cups fresh bread crumbs
1 onion, grated
1 clove garlic, crushed
1 egg beaten
salt and pepper
1/4 teaspoon mixed spice
1/4 teaspoon oregano
Place nuts in moderate oven until golden brown. Combine bacon, bread crumbs, onion, garlic and spices with the macadamia nuts and bind together with egg and milk. Wash chicken, drain, dry the outside thoroughly with paper towels. There are two sections that can be stuffed; the top neck section and the inside of the bird. After doing these, either stitch up cavity vents or pin with poultry pins. Rub chicken with oil and bake in a preheated oven for 1 1/2 to 2 hours, basting frequently. This can be eaten hot or cold. This stuffing is delicious for turkey. Depending on size, double or triple quantities.
Orange Macadamia Nut Cookies
4 cups all purpose flour
2 cups sifted powdered sugar
1 cup cornstarch
2 cups butter
1 cup chopped macadamia nuts
2 egg yolks
1 tablespoon finely shredded orange peel
4 to 6 tablespoons orange juice
granulated sugar
1 recipe Orange Frosting; see below
finely shredded orange peel, optional
In a large mixing bowl stir together flour, powdered sugar and cornstarch. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Combine egg yolks, 1 tablespoon orange peel and 4 tablespoons of the orange juice; add to flour mixture, stirring until moistened. If necessary, add remaining orange juice to moisten. On a lightly floured surface, knead dough until it forms a ball. Shape dough into 1 1/4 inch balls. Arrange balls on an ungreased cookie sheet; flatten to 1/4 inch thickness by pressing with the bottom of a glass, dipping glass into granulated sugar for each round. Bake in a 350F oven for 12 to 15 minutes or until edges begin to brown. Transfer cookies to wire racks; cool completely. Frost with Orange Frosting. Garnish with additional finely shredded orange peel, if desired. Makes about 72 cookies.
Orange Frosting:
In a bowl stir together 2 cups sifted powdered sugar, 3 tablespoons softened butter, 1 teaspoon finely shredded orange peel and enough orange juice; about 2 to 3 tablespoons, to make an icing of spreading consistency.
Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns
4 cups baby spinach
1 papaya, peeled, seeded, sliced
12 jumbo prawns, deveined
1 lime, juiced
1 tablespoon hot chilli paste
sea salt and fresh cracked pepper
1/2 cup macadamia nuts
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup white wine
1/2 red onion, sliced fine
1/2 cup grape tomatoes
In a large bowl place spinach, onions, macadamia nuts, grape tomatoes and papaya. Season, drizzle olive oil and red wine vinegar. Toss gently; add vinaigrette just before serving. Meanwhile place prawns in a bowl, season, add chilli paste and fresh lime juice. Toss.Heat a skillet, add a touch of olive oil. Add prawns and sear for approximately 2 minutes or until the prawns have turned color and firmed up. Add white wine and reduce for 1 minute. Simply portion baby spinach salad onto 4 plates and garnish with 3 chilli infused jumbo prawns. Serves 4.
Pineapple Macadamia Nut Upside Down Muffins
1 cube butter
1 cup dark brown sugar
1 cup fresh pineapple pieces, cubed
1 1/4 cups coarsely chopped macadamia nuts
1 1/2 cups unbleached all purpose flour
1/2 cup firmly packed dark brown sugar
2 teaspoons baking powder
1 1/2 teaspoon grated orange peel
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup butter, melted and cooled slightly
2 eggs, beaten
Preheat oven to 375F. Grease a 12 cup muffin tin with cooking spray. On stove or in microwave melt butter until bubbly. Add brown sugar and cook until sugar and butter are well combined. Divide mixture evenly between muffin cups. Place four pineapple pieces in butter/sugar mixture in the bottom of each muffin cup and sprinkle 1 tablespoon coarsely chopped macadamia nuts over the pineapple.In large mixing bowl combine dry ingredients. In separate bowl beat eggs together with melted butter and milk. Mix wet and dry ingredients until just combined. Divide batter evenly between muffin cups on top of pineapple and macadamia nuts. Bake for 25 minutes or until tester inserted in center comes out clean. Immediately invert onto warming rack, removing muffin tin carefully. If some of the pineapple pieces stay in the tin, you can remove them and place them on top of the muffins again. Allow muffins to cool for 5 minutes before serving. Serve upside down. Makes 12.
White Chocolate Macadamia Nut Cookies
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 12 ounce package white chocolate chips
1 to 2 cups macadamia nuts, coarsely chopped
Preheat oven to 375F. In a medium bowl, mix together flour, baking soda and salt; set aside. In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined. Fold in the white chocolate and macadamia nuts. Drop cookies by rounded tablespoonfuls onto a nonstick cookie sheet about 1 inch apart. Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning. Transfer cookies to a wire rack and cool completely. Store in airtight container. Makes about 5 dozen cookies.
Triple Chocolate Macadamia Nut Cookies
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet or bittersweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts
Preheat oven to 350F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfuls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.
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