MACADAMIA-PINEAPPLE TART
Get a sweet taste of the Islands with this tempting tart. The sweet cookie-pastry crust is easy to make and bakes light and crisp under the rich nutty filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
- Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
- In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.
Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST
Categories Milk/Cream Rum Food Processor Fruit Dessert Bake Mango Pineapple Macadamia Nut Summer Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
- Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
- Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
- For filling:
- Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- For assembly:
- Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)
PINEAPPLE MACADAMIA NUT BREAD
Bally High! This sweet and luscious bread will whisk you away to the South Pacific. Pineapple and macadamia nuts are together again!
Provided by Tanja Miller
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper.
- In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 45.6 g, Cholesterol 62 mg, Fat 17.5 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 108.5 mg, Sugar 20.7 g
PINEAPPLE & MACADAMIA NUT CAKE
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE-MACADAMIA NUT TART
Number Of Ingredients 10
Steps:
- 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 375°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In medium saucepan, melt margarine over low heat remove from heat. Add sugar, corn syrup, rum extract and eggs beat with wire whisk until well blended.3. Arrange macadamia nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.4. Place tart in oven on heated cookie sheet. Bake at 375°F. for 40 to 50 minutes or until top of tart is deep golden brown. Cool 2 hours or until completely cooled. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 360 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 5 g 25% * Cholesterol: 70 mg 23% * Sodium: 180 mg 8% * Total Carbohydrate: 44 g 15% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 3 1/2 Fat or 3 Carbohydrate, 3 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE UPSIDE-DOWN CAKENULLWITH MACADAMIA NUTS
Categories Cake Fruit Ginger Dessert Bake Dried Fruit Cherry Pineapple Macadamia Nut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
- Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
- Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.
PINEAPPLE-MACADAMIA NUT PIE
Make and share this Pineapple-macadamia Nut Pie recipe from Food.com.
Provided by KelBel
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter and sugar.
- Add eggs one at a time and continue beating.
- Add corn syrup, flour, rum extract, pineapple and nuts.
- Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
- Allow to cool before serving.
PINEAPPLE-MACADAMIA NUT TART
I was leafing through some old magazines at the library and I found this recipe. I haven't tried it yet, but once the temperature starts cooling off, and I can use my oven again, I'll be sure to make it.
Provided by bernrome
Categories Tarts
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use.).
- Heat oven to 375 degrees F. Place cookie sheet in oven to heat.
- In medium saucepan, melt margarine over low heat; remove from heat. Add sugar, corn syrup, rum extract and eggs; beat with wire whisk until well blended.
- Arrange nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.
- Place tart in oven on heated cookie sheet. Bake at 375 degrees F. for 40 to 50 minutes or until top of tart is deep golden brown. Cool completely.
Nutrition Facts : Calories 481.8, Fat 27.9, SaturatedFat 7, Cholesterol 63.5, Sodium 374.5, Carbohydrate 56.4, Fiber 1.9, Sugar 18.4, Protein 5
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