LEMON-MACADAMIA NUT BREAD
Enjoy a light and lemony cousin to banana bread. Mix it up in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
- In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 130 mg, Sugar 11 g, TransFat 0 g
MACADAMIA LEMON BARS
These bars enjoy a lot of compliments among my friends and family. I almost have to make them for all of our get-togethers. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 226 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
MRS. FIELD'S LEMON MACADAMIA COOKIES
Make and share this Mrs. Field's Lemon Macadamia Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300* f.
- In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed.
- Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
- Add the flour mixture and nuts.
- Blend at low speed just until combined.
- Do not overmix.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
- Immediately transfer to a cool flat surface.
Nutrition Facts : Calories 135.1, Fat 8.1, SaturatedFat 3, Cholesterol 16.1, Sodium 65.9, Carbohydrate 14.9, Fiber 0.7, Sugar 8.9, Protein 1.6
MACADAMIA NUT LEMON DROPS
Sweet and just a little tart, these cookies are a lovely little treat. For best results do not bake these cookies in hot and humid weather and be sure to line baking sheets with parchment paper to prevent these cookies from sticking.
Provided by Lulu
Categories Lemon Desserts
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Spread macadamia nuts on cookie sheet and bake until lightly browned. Set aside and let cool.
- In a large bowl, beat eggs until light and fluffy (this should take at least 5 minutes). Gradually add sugar and beat well. Sift together the flour, salt and baking powder and blend into egg mixture. Beat until smooth.
- Mix in the lemon zest, lemon juice and nuts. Mix until well blended.
- Drop by teaspoonfuls about 3 inches apart on parchment paper lined cookie sheets. Bake for 7 to 9 minutes until cookies are golden with dark edges. Let cool on wire rack.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 15.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 14.8 mg, Sugar 12.3 g
LEMON-MACADAMIA SHORTBREAD BARS
This updated lemon bar, with its zingy lemon filling, is a favorite. The shortbread base is enhanced with buttery macadamia nuts
Provided by Vseward Chef-V
Categories Bar Cookie
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
- Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
- In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
- Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.
Nutrition Facts : Calories 148.3, Fat 10.7, SaturatedFat 4.9, Cholesterol 48.4, Sodium 12.2, Carbohydrate 12.5, Fiber 0.6, Sugar 6.6, Protein 1.6
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