Macadamia Nut Topping Recipes

RICE PUDDING WITH MACADAMIA NUT TOPPING

Steps:

• Combine rice, 2 cups milk, vanilla bean, ginger, and orange peel in saucepan; bring to boil. Reduce heat to medium low; simmer, stirring, until liquid is absorbed, about 12 minutes.
• Stir in cream and remaining 1 cup milk. Cook over medium-high heat, stirring frequently, until rice is tender, about 10 minutes. Remove from heat; remove and discard the ginger, vanilla bean, and orange peel. Stir in sugar; let stand 2 minutes. Stir in mascarpone and macadamia nuts; let stand to cool slightly. Garnish with macadamia-nut topping, and serve warm or at room temperature.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

MACADAMIA NUT CREAM PIE

Steps:

• Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
• Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

MACADAMIA NUT CRUSTED TILAPIA

Steps:

• Preheat your oven's broiler. Line a baking sheet with aluminum foil.
• Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
• Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

MACADAMIA NUT TOPPING

Steps:

• Heat oven to 350 degrees. Toss all ingredients in small bowl; spread onto small ungreased baking pan. Bake until sugar is golden, about 3 minutes. Transfer to a wire rack to cool.

MACADAMIA NUT PANCAKES RECIPE

Steps:

• In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
• Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
• Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
• Cook pancakes for a few minutes on each side, or until golden brown.
• In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
• Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
• Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.

MACADAMIA NUT BLONDIES WITH CARAMEL-MAPLE TOPPING

Steps:

• Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
• To prepare the dough:.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• In a blender, whiz the tofu with rice milk until smooth.
• Add the oil, sugar, and vanilla, and blend again.
• Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
• Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
• Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
• To prepare the topping:.
• In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
• Increase the heat to bring to a boil for 1 minute.
• Stir in the nuts. Remove from heat.
• Finally:.
• Remove the blondies from the oven and pour the topping over them.
• Return to oven, and let bake for 10 more minutes.
• Let cool completely before serving. The topping should harden to a caramel-like consistency.
• The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!

HOW TO TOAST MACADAMIA NUTS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line cookie sheet with parchment paper or aluminum foil (optional).
• Toast nuts for 10-12 minutes, or until lightly browned.

MACADAMIA NUT MINI LOAVES

Steps:

• Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.

MACADAMIA NUT BARS

Steps:

• Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
• To make the crust, start by combining the flour and brown sugar in a large bowl. Then cut in vegetable shortening until mixture looks like coarse crumbs. Press evenly into the baking pan.
• For the filling, beat the egg until thick and light colored. Next, beat in the baking soda. Lastly, stir in the sour cream. Mix until well blended
• Pour the filling over the crust, and distribute chopped macadamia nuts evenly over the top.
• Bake for 45 to 50 minutes, or until firm. Place the pan on a wire rack to cool. When cool, cut into bars.