side.
Place finely chopped macadamia nuts into another shallow bowl
175 degrees C).
Toast macadamia nut pieces, and coconut flakes in
Twist crown from pineapple and cut the pineapple into quarters. Remove fruit from shells. Core and cut pineapple into bite size chunks.
Combine sugar, cornstarch, lemon peel and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat.
Add pineapple.
Cool.
Spoon fruit into baked pie shell or Macadamia Nut Crust.
Pour sauce evenly over fruit. Cover and chill overnight.
Serves 6 to 8.
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
Add the macadamia nut butter and mix on high for another minute or so.
Make the chocolate macadamia nut crust: Position a rack in
. Grind 1/4 cup macadamia nuts in a blender.
efrigerator, and let drain. Combine macadamia nuts and bread crumbs in
alad, place mixed greens and macadamia nuts in a large bowl
esto by placing macadamia nuts, cilantro, green onion, ginger,
br>DRESSING: Meanwhile, heat the macadamia oil in a medium non
Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet.
Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool.
Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate.
Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.
beating until smooth.
Stir Macadamia nut mixture into batter.
Spoon
Cream the sugar and margarine.
Add flour and 1/2 cup nuts. Press into the bottom of a buttered 9 x 13-inch dish.
Bake at 375\u00b0 for 12 to 15 minutes until light brown.
Prepare lemon pudding according to package directions.
Cool and spread on cooled crust.
Prepare whipped topping according to package directions.
Spread on cooled pudding and sprinkle 1/4 cup nut bits on top.
o serve.
For the macadamia praline, line a baking pan
ith whipped cream and toasted macadamia nuts.
In a medium mixing bowl, combine the nuts, panko, sugar, flour and salt. Add the melted butter and stir to combine.
Press the mixture into the bottom of a 9 or 10\" cake, pie or springform pan as a crust for a cheesecake or cream pie.
Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375.
Place on the center rack of the oven and bake for 20-25 minutes.
00b0F.
Add cashews and macadamia nuts to the food processor
/4 cup of chopped macadamia nuts, stirring occasionally until golden
Place macadamia nuts in a large bowl