Macadamia nut crunchies
Yield: 24 Servings
Ingredients:
- 1 Eggs
- 2 md Bananas; mashed ripe
- 1/3 c Butter; melted
- 1/4 c Pineapple fruit spread
- 1 ts Vanilla extract
- 1 1/4 c Flour
- 1/3 c Coconut flaked unsweetened
- 1/2 ts Baking powder
- 1/2 ts Salt
- 3 1/2 oz Macadamia nuts; chopped
Instructions:
Preheat oven to 375. Combine egg banana butter fruit spread and vanilla in medium bowl. Add flour coconut baking powder and salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto lightly greased cookie sheets. Bake 10-12 minutes until lightly browned. Cool on wire racks. Store in tightly covered container. Nutrition information per cookie: 96 calories 1 gm protein 9 gm carbohydrate 6 gm fat 16 mg cholesterol 83 mg sodium 1/3 diabetic starch/bread exchange 1-1/4 diabetic fat exchange 1/4 diabetic fruit exchange. Source: "Sugar-Free Desserts the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Title: MACADAMIA NUT FRENCH TOAST
Categories: Breakfast, Breads
Yield: 6 Servings
4 lg Eggs, lightly beaten
1/4 c Sugar
1/4 ts Ground nutmeg
2/3 c Orange juice
1/3 c Milk
1/2 ts Vanilla extract
1 (16-oz) loaf Italian bread,
- cut into 1-inch slices
2/3 c Butter or margarine, melted
1/2 c Macadamia nuts, chopped
Garnishes: powdered sugar,
- ground nutmeg
Combine eggs and next 5 ingredients, stirring well.
Fit bread slices in a single layer into a lightly greased 13x9x2-inch
baking dish. Pour egg mixture over bread slices; cover and refrigerate
hours or overnight, turning bread once.
Pour butter in a 15x10x2-inch jellyroll pan; place bread slices in a
single layer in pan.
Bake at 400 degrees for 10 minutes; sprinkle with nuts. Bake 10 additi
minutes. Garnish, if desired, and serve immediately with maple syrup.
Source: Country Living, November 1995
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MACADAMIA NUT FUDGE
Categories: Candies, Desserts
Yield: 1 Servings
-Dottie Cross TMPJ72B
8 tb (1 stick) unsalted butter;
-cut up
1 c Semisweet chocolate chips
-(about 6 ounces)
1 c Coarsely chopped macadamia n
-(about 4 ounces)
1 oz Unsweetened chocolate;
-finely chopped
1 ts Vanilla extract
2 1/4 c Sugar
1 cn 5-ounce evaporated milk
12 Large marshmallows
-(about 3 ounces)
Butter an 8-inch-square baking pan. Line the bottom of the pan with
foil. In a large bowl, combine the butter, chocolate chips, macadamia
nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer
to a medium saucepan. Add the sugar, evaporated milk, and
marshmallows. Bring to a boil over medium heat, stirring constantly
to prevent burning. Cook, stirring constantly, until the mixture
reaches 238 degrees. Pour the hot mixture into the bowl and let stand
for 30 minutes. Stir until the mixture begins to thicken, about 1
minute. Spread evenly in the prepared pan. Let stand until completely
cooled. Cover with foil and let stand overnight to allow the flavors
to mellow. Invert the fudge and remove the foil. Reinvert and cut
into squares. Store the fudge at room temperature in an airtight
container. Makes about 2 pounds. Source: An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS HCPM52C
