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.
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.
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.
efrigerator, and let drain. Combine macadamia nuts and bread crumbs in
b>cookie dough. Add 1 cup white chocolate chips and 1 cup macadamia
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each.
Cut each portion of cookie dough in half.
Place each half in a muffin cup.
Bake at 325 degrees for 11 to 13 minutes or until golden brown.
Immediately place a peanut butter cup in each cookie.
Press down gently.
Cool completely before removing from pans.
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
Heat oven to 350\u00b0F.
Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
Bake 15 to 18 minute or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 minute or until golden brown. Remove from oven; cool completely.
Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.
or even champagne flutes; with macadamia nut cookies, and a sprig of
Preheat the oven to 375\u00b0F
Beat together the butter, salt, baking soda, brown sugar, and vanilla.
Beat in the eggs, then the flour.
Add the oats, nuts, and butterscotch chips, and mix well.
Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
Remove them from the oven, and cool on a rack.
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.
Prepare Nut Cookie Crust.
Heat oven to
Prepare nut cookie crust.
Heat oven to 425\u00b0.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes.
Reduce oven to 350\u00b0.
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer.
Cool pie completely.
Heat oven to 375\u00b0.
In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
Add eggs, beat well.
Stir together flour, and the baking soda.
Gradually add to butter mixture, beating until well blended.
Stir in white chocolate chips and macadamia nuts.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8-10 minutes or until set.
Cool slightly, remove frm cookie sheet to wire rack to cool completely.