MACADAMIA BERRY DESSERT
My family and friends love this dessert, and I've shared the recipe several times. The crunchy nut crust and colorful raspberry filling make it special enough for guests. During the holidays, I substitute a can of whole-berry cranberry sauce for the raspberries.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Combine the wafer crumbs, nuts and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until golden brown. Cool completely., In a large bowl, beat the milk, orange juice and lemon juice on low speed until well blended. Stir in raspberries. Fold in whipped topping. Pour over crust. Cover and freeze for 3 hours or until firm. May be frozen for up to 3 months., Remove from the freezer 15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with raspberries and whipped topping if desired.
Nutrition Facts : Calories 301 calories, Fat 16g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 126mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES
Provided by Tyler Florence
Categories Cookies Mixer Berry Chocolate Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Cranberry Macadamia Nut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 (large) or 72 (small) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS
A rich buttery, cookie that is sure to remind you of Cape Cod!
Provided by Debby Huckins
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
- Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
- Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
- Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 25.7 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 131.2 mg, Sugar 12.5 g
CRANBERRY-MACADAMIA BARS
Marry macadamia nuts and cranberries with an easy sugar cookie base to create an easy holiday bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 40
Number Of Ingredients 9
Steps:
- Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
- Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
- In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 1/2 g
MACADAMIA BERRY PIE
Make and share this Macadamia Berry Pie recipe from Food.com.
Provided by mary winecoff
Categories Pie
Time 35m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Crust: Press cookies into a 9 inch springform pan, just slightly up the side about 1 inch. Bake at 350 degrees for about 25 minutes. Cool.
- Layer 1: Beat well and spread over cooled crust. Place in freezer while making layer 2.
- Layer 2: In a mixing bowl, beat well and spread on top of layer 1.
- Filling: spread on top of layer 2 and freeze while making layer 3.
- Layer 3: In a mixing bowl, beat well and spread over blueberry layer. Refrigerate about 6 hours or overnight.
- When firm, carefully remove the pan edge. Decorate the top edge with Cool Whip. Freeze 10 minutes to firm.
- Top the pie with jam layer, then arrange berries on top.
Nutrition Facts : Calories 3802.5, Fat 196.3, SaturatedFat 160.4, Cholesterol 93.6, Sodium 472, Carbohydrate 512.7, Fiber 19.2, Sugar 454.5, Protein 19.2
MACADAMIA NUT BRITTLE WITH BLUEBERRIES
This is the best nut brittle I've ever tasted: salted macadamias and dried blueberries!
Provided by ezmars
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 26m
Yield 12
Number Of Ingredients 10
Steps:
- Butter a 10x15-inch baking pan.
- Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat.
- Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 32.5 g, Cholesterol 0.6 mg, Fat 8.5 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 136.4 mg, Sugar 22.9 g
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