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| - Chocolate Dipped Macadamia Nut Shortbread - Macadamia & White Chip Cookies Orange and Macadamia Biscotti - Chocolate Macadamia Fudge - Macadamia Cheesecake Brownie - Melt-in-Your-Mouth Macadamia Shortbread Cookies - White Chip Macadamia Bars - Black-bottom Coconut Cream Tart with Macadamia Crust - Pumpkin Cheesecake with Macadamia Gingersnap Crust - Macadamia Pumpkin Crunch Dessert - Pumpkin Cheesecake with Macadamia Gingersnap Crust - Macadamia Pie - Macadamia Kauai Coffee Brulee - Iced Lemon Macadamia Pound Cake - Chocolate Macadamia Wontons - Chocolate Macadamia Truffle Torte - Macadamia Cheesecake |
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| Ingredients:
- 1 cup butter, softened - 3/4 cup powdered sugar - 2 cups flour, sifted - 1 1/2 tsp. shortening - 1 tsp vanilla - 1 cup macadamia nuts, coarsely chopped - 1/4 cup macadamia nuts, finely chopped - 1 cup chocolate chips In large bowl, cream butter, sugar and vanilla together. Slowly stir in flour until well blended. Add coarsely chopped macadamia nuts. On waxed paper shape cookie dough into a roll approximately two inches in diameter. Roll waxed paper around dough then wrap the roll in aluminum foil. Place in refrigerator, chilling at least 2 hours or more. Preheat oven to 300 degrees. Remove chilled cookie dough and cut roll into slices between 1/4 and 1/2 inch thick. Place on ungreased cookie sheet and bake for approximately 20 minutes or until they turn golden brown around the edges. While cookies cool on a wire rack, pour 1/4 cup finely chopped macadamia nuts into small bowl. Melt chocolate chips in a bowl in microwave. Add shortening to warm, melted chocolate chips, blending well. Dip one end of each cookie into chocolate, then into the finely chopped macadamia nuts and place on wax paper. Refrigerate cookies until chocolate hardens. Store in cool place. |
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- 1 cup butter, softened |
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Ingredients: |
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The secret to making a creamy fudge is the final vigorous beating which prevents sugar crystals from forming. The contrast of the creamy white macadamia nuts in the dark fudge makes this confection pleasing to the eye as well as to the palate. Lightly oil an 8 x 8-inch pan. |
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This is probably the most decadent brownie recipe you have ever tried. |
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This recipe makes deceptively light, notoriously rich shortbread cookies. |
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| This is a dreamy cookie bar recipe. Java junkies must try the Espresso White Chip variation. - 1 1/2 cups packed brown sugar - 1 cup butter, softened -2 eggs -2 teaspoons vanilla extract -3 cups all-purpose flour -1 1/2 teaspoons baking powder -1 teaspoon salt -2 cups White Chips - 1 cup chopped macadamia nuts Preheat oven to 350 degrees F. In a large bowl, cream brown sugar and butter together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir in flour, baking powder and salt until well blended. Fold in white chips and macadamia nuts. Spread batter evenly into a 13 x 9-inch baking pan. Bake for 25 to 30 minutes. Remove from oven and let cool at least 40 minutes before cutting into squares. MAKES 36 BARS |
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| An elegant confection combining a buttery rich macadamia nut crust with a layer of chocolate ganache and an old-fashioned coconut cream filling. Ingredients: Macadamia Crust: -1-1/2 cups all-purpose flour -1/2 cup cold butter, cut into small pieces -1/4 cup sugar -1 egg -1 teaspoon vanilla extract -1/8 teaspoon salt -1 cup finely ground macadamia nuts Chocolate Ganache: -2-1/2 ounces bittersweet chocolate, chopped -1/4 cup heavy cream Coconut Cream Filling: -2 egg yolks -2 tablespoons cornstarch -1/3 cup sugar -1 cup milk, scalded -1 tablespoon butter -1/4 teaspoon vanilla extract -1/2 cup packed sweetened shredded coconut Garnish: -1/4 cup packed sweetened shredded coconut, lightly toasted. Directions: For the macadamia nut crust: in a large bowl, combine flour, butter, sugar, egg, vanilla and salt. Beat until mixture is well combined and crumbly. Stir in macadamia nuts. Press mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill for 1 hour. Preheat oven to 400 degrees F. Bake tart crust in the middle of the oven for 20 to 25 minutes, or until golden brown. Remove from oven and cool. For the chocolate Ganache: Put chopped chocolate in a small bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and whisk until smooth. Spread chocolate ganache over the bottom of the crust. For the coconut cream filling: In a small bowl, whisk the egg yolks lightly. In a small saucepan, whisk together cornstarch and sugar. Whisk in milk and cook over medium-high heat, whisking constantly, until slightly thickened. Pour about one quarter of the milk mixture into the egg yolks and whisk until blended. Pour egg yolk mixture back into the saucepan. Reduce heat to medium-low, and cook, whisking constantly until thick. Remove from heat and whisk in butter and vanilla. Stir in coconut. Pour into tart, spreading the filling to the edges. Sprinkle with toasted coconut. Chill completely before serving. Serves 10. |
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A delightful combination of pumpkin and spices in addition to crunchy macadamia nuts makes this dessert a favorite at any gathering. |
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| Two dessert classics combined, to create a taste of Paradise for autumn. Pumpkin Cheesecake, plus macadamia nuts and gingersnaps, make this truly an all-in-one tropical holiday favorite. Crust: - 1-1/2 cups (6 ounces) gingersnap crumbs - 1/2 cup finely chopped macadamia nuts - 1/4 cup packed brown sugar - 1/3 cup melted butter Filling: - 1 pound cream cheese - 8 ounces mascarpone cheese - 1 cup sugar - 1 cup pumpkin - 3 eggs - 2 teaspoons cinnamon - 1 teaspoon ground ginger Preheat oven to 350 degrees F. For the crust: Place the gingersnap crumbs, macadamia nuts and brown sugar in the bowl of a food processor. Pulse a few times to mix ingredients. Add the melted butter and pulse to blend. Press the mixture into the bottom of a 10-inch spring form pan. For the filling: In a large bowl, beat the cream cheese, mascarpone and sugar together until smooth, scraping the sides often. Add pumpkin and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add the cinnamon and ginger and beat until smooth. Pour batter into the prepared crust and place spring form pan on a baking sheet. Bake for 45 to 50 minutes, or until cheesecake is very lightly golden and begins to pull away from the sides of the pan. Cool to room temperature, then cover and chill overnight. Serves 12 |
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| This Southern classic is transformed into an Island treat. - 1 1/4 cups light corn syrup - 1 cup packed brown sugar - 4 eggs - 2 tablespoons melted butter - 2 cups chopped macadamia nuts - 1 ten-inch unbaked pie shell - Whipped cream, for garnish Preheat oven to 350 degrees F. In a large bowl, whisk together corn syrup, brown sugar and eggs until smooth. Stir in butter and macadamia nuts. Pour into pie shell and bake for 50 to 60 minutes, or until knife inserted in the center comes out clean. Let pie cool completely before cutting. Serve with whipped cream. SERVES 12 |
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| Enjoy this creamy-smooth dessert with a cup of freshly brewed Kona coffee for a lightning strike of heady flavors. - 2 cups heavy cream - 3/4 cup finely chopped macadamia nuts, lightly toasted - 2 teaspoons coarsely ground Kauai coffee - 1/2 vanilla bean, split lengthwise - 1/3 cup sugar - 4 egg yolks - 3/4 cup sugar, divided In a heavy saucepan, combine cream, macadamia nuts, coffee and vanilla bean. Bring to a boil, then turn off heat and allow to steep for 1 hour. Preheat oven to 325 degrees F. In a large bowl, beat 1/3 cup sugar and egg yolks together until pale and thick. Strain cream mixture through a very fine sieve into the egg yolk mixture. Discard strained macadamia nuts, ground coffee and vanilla bean. Stir until smooth. Pour mixture into 6 ramekins. Place ramekins in a shallow baking pan and add enough hot water to come half way up the sides of the ramekins. Bake for about 30 to 40 minutes, or until custard is set around the edges but still a little loose in the center. Remove from baking pan, let cool, then refrigerate until cold. Preheat broiler. When ready to serve, sprinkle 2 tablespoons sugar on top of each of the custards. Place under the broiler until the sugar caramelizes, taking care not to let them burn. Serve immediately. SERVES 6 |
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| This is a dazzling little cake to serve in wedges with tea. The intense lemon flavor is mellowed by the creamy flavor of the macadamia nuts. POUND CAKE: - 1 cup chopped macadamia nuts - 1 cup sugar - 1 cup butter, softened - 4 eggs - 1/4 cup freshly squeezed lemon juice - 1 tablespoon finely minced lemon zest - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt ICING: - 1 1/2 cups powdered sugar - 3 tablespoons freshly squeezed lemon juice - 8 candied violets, for garnish Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. For the pound cake: In the bowl of a food processor, combine the macadamia nuts and sugar and process until finely ground. In a large bowl, cream the butter and macadamia nut mixture until light and fluffy, scraping the sides of the bowl often. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Sift the flour, baking powder and salt over the batter and beat until smooth. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan, then run a knife around the edges and invert onto a rack. Cool completely. For the icing: Whisk the powdered sugar and lemon juice together until completely smooth. Place the rack on a baking sheet. Brush off any crumbs. With a small spatula, spread icing over the top and sides of the cake. Wait about 15 minutes and ice the sides again. Pour remaining icing over the top evenly. Place candied violets, evenly spaced, around the edge of the cake. Let cake stand about 1 hour to allow the icing to harden. SERVES 8 |
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| Chocolate wontons- You bet! - 40 square wonton wrappers - 1 egg, beaten - 1 Chocolate Macadamia Truffle Torte (see below) - Oil for deep frying - Powdered sugar Place 1 teaspoon of the torte in the middle of a wonton wrapper. Brush edges with egg. Fold over and press edges together to make a triangle. Bring bottom corners together, brush with egg and seal. Repeat procedure. Place wontons on a baking sheet without touching each other and freeze for at least 2 hours. Heat oil to 365 degrees F. Deep fry in batches until golden brown. Drain on paper towels. Dust with powdered sugar and serve immediately. SERVES 10 |
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| The velvety richness of macadamia nuts are showcased in this dense flourless chocolate cake. - 1 pound plus 4 ounces dark chocolate, chopped - 1 cup butter - 1 cup chopped macadamia nuts, lightly toasted - 5 eggs - Cocoa powder, for garnish Preheat oven to 300 degrees F. Generously butter a 9-inch spring form pan. In the top of a double boiler, melt the chocolate and butter together over simmering water. Remove from heat and stir in macadamia nuts. Let cool. In a large bowl, beat eggs until light and foamy. Gently fold chocolate mixture into eggs. Do not over mix. Pour batter into prepared pan and bake for about 20 to 30 minutes, or until almost set in the middle. Cool in the pan, then cover and refrigerate. Remove from pan and place on serving platter. Dust with cocoa powder. SERVES 10 |
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| Cheesecake purists may be reluctant to try this variation, but an adventurous spirit will be well rewarded. CRUST: - 1 1/2 cups (6 ounces) amaretti cookie crumbs - 1/2 cup finely chopped Mauna Loa macadamia nuts - 1/2 cup packed brown sugar - 1/3 cup melted butter FILLING: - 1 1/2 pounds cream cheese - 3/4 cup sugar - 1 tablespoon all-purpose flour - 4 eggs - 1/3 cup macadamia liqueur Preheat oven to 350 degrees F. For the crust: Combine the cookie crumbs, macadamia nuts and brown sugar in the bowl of a food processor. Pulse a few times to mix the ingredients. Add the butter and pulse to blend. Press mixture into the bottom of a 10-inch spring-form pan. For the filling: In a large bowl, beat the cream cheese, sugar and flour together until smooth, scraping the sides often. Add the eggs, one at a time, beating well after each addition. Add the macadamia liqueur and vanilla and beat until smooth. Pour the batter into the prepared crust and place spring-form pan on a baking sheet. Bake for about 1 hour, or until cheesecake is very lightly golden and begins to pull away from the sides of the pan. Cool to room temperature, then cover and chill overnight. SERVES 12 Michael Huffman 800.675.7563 Email: m.huffman@kauaimenu.com Top |
