catrancher

Iso: Macadamias Nuts

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I have a bag of macadamias nuts that are kind of stale.

I hate to just toss them. Is there a way to perk them back up?

Does anyone have a good candied nut recipe.

I thought that might help

feel free to email me or post here

Sandy

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Well, i would try and toast the nuts back to life, just slightly bringing up the heat and drying them out and then make these cookies for the chow hounds when they get off the school bus.

Macadamia Oatmeal Cookies

1 1/4 cups margarine

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 cups Quaker Oats (uncooked)

2 cups Macadamia nuts (or pecans work just as well)

Preheat oven to 375°F. In a large bowl, beat margarine, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda and salt; mix well. Add to margarine mixture; stir in oats and pecans. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered. Makes 4 1/2 dozen.

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WHITE CHOCOLATE MACADAMIA NUT COOKIES

approx 4-5 dozen

If you want a special treat. These are the cookies to make.

1 cup Butter Flavored Crisco

1 c firmly packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsps pure vanilla extract

2-1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups (12 oz pkg) white chocolate chips

1 (2 oz) pkg macadamia nuts, chopped

Preheat oven to 375ºF.

In large mixing bowl, cream together Butter Flavored Crisco & both sugars until light & fluffy.    Beat in eggs & vanilla.   Gently stir in flour, baking soda & salt, just until combined.    Fold in white chocolate chips & macadamia nuts.    Drop cookies by rounded tablespoonfuls onto non-stick cookie sheet or lined with parchment paper about 1" apart.

Bake 9-12 mins or until lightly golden.    Transfer cookies to a wire rack; cool completely.    Store in airtight container.

WHITE CHOCOLATE MACADAMIA COOKIES

2 cups all purpose flour

1 large egg

1/2 cup granulated sugar

1/2 cup firmly packed light-brown sugar

1/2 cup (1/4 lb=1 stick) butter, softened

8 oz white chocolate bark, melted

1 tsp pure vanilla extract

1/2 cup chopped macadamia nuts

Heat oven to 325F. Grease baking sheets.

In large bowl, combine flour, egg, vanilla, sugars & butter; mix well with an elec mixer.

In glass bowl, melt chocolate in the microwave or double boiler according to pkg directions; be careful not to scorch chocolate. Add melted chocolate & nuts to flour mixture. Drop tablespoonsful onto greased baking sheet.

Bake 15-20 mins at 325 degrees.

MACADAMIA-RASPBERRY COOKIES WITH WHITE CHOCOLATE CHIPS

2 dozen cookies

1 tsp pure vanilla extract

1-1/2 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/3 cup butter

1/3 cup firmly packed brown sugar

1/3 cup granulated sugar

1/4 cup raspberry jam

1 large egg

1 cup (8 oz) white chocolate chips or chopped white chocolate

1 cup chopped macadamia nuts

Preheat oven to 350F.     Lightly greased baking sheets.

In small bowl, combine flour, baking soda & salt.    Set aside.

In mixing bowl, cream butter & sugars until light & fluffy.    Add egg; beat well.   Add vanilla & raspberry jam, mixing well.    Stir in flour until just mixed.    Stir in nuts & chips.    Drop by tablespoonfuls onto lightly greased baking sheets,

about 2" apart.

Bake 8-10 mins.    Do not over bake.    Transfer to wire

racks to cool.    Store in airtight container.

MACADAMIA, RASPBERRY, WHITE CHOCOLATE COOKIES

DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white chocolate and raspberry jam.

1/3 cup butter

1/3 cup firmly packed brown sugar

1/3 cup granulated sugar

1 large egg

1 tsp pure vanilla extract

1-1/2 cups all purpose flour

1 tsp baking soda

8 oz white chips or chopped white chocolate

1 cup chopped macadamia nuts

 

Cream butter & sugars.    Add egg; beat in.    Add vanilla & raspberry jam.    Mix well.    Mix together flour & baking soda.    Gradually add flour mixture to batter. Stir in nuts & chips.    Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2" apart.

Bake 8-10 mins at 350F.    Don't overbake.    Cool on racks.

These freeze well.    Freeze on sheets until solid then transfer to zip-lock bags. I've made with semisweet chocolate chips, and, though not as pretty, are just fine!

WHITE CHOCOLATE MACADAMIA NUT COOKIES

3 dozen

1 cup all - purpose flour

1/4 tsp baking powder

1/8 tsp each:   salt & baking soda

1 tsp pure vanilla extract

1 large egg

1/2 cup + 2 tblsps butter

1/4 cup firmly packed brown sugar

1-1/2 cups white chocolate chips

1/2 cup coarsely chopped macadamia nuts

Heat oven to 375F.     Line baking sheets with parchment paper.

In large bowl, combine flour, baking powder, salt & baking soda; mix well.    Beat in vanilla & egg.    Add butter & brown sugar; mix well.    Stir in chocolate chips & nuts.

Drop by teaspoonfuls 2" apart onto baking sheets.

Bake 10 mins or until lightly browned.    Cool on baking sheets 3 mins.    Finish cooling on wire racks.

WHITE CHOCOLATE, MACADAMIA NUT COOKIES

Makes 30 cookies

1/2 cup (1 stick) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1/2 cup Crisco all-vegetable shortening

2 large eggs

1-1/2 tsps pure vanilla extract

3 cups all-purpose flour

Pinch salt

1 tsp baking soda

3/4 cup macadamia nuts

1/2 cup chopped white chocolate

Heat oven to 350ºF.     Lightly grease cookie sheets.

In large bowl of an elec mixer, cream together butter, sugars, Crisco all-vegetable shortening, eggs & vanilla until fluffy.     Add flour, salt & baking soda.    Beat at low speed until soft dough forms.    With spoon, fold in macadamia nuts & white chocolate pieces.    Space heaping tblsps cookie dough 2" apart on a lightly greased cookie sheets.

Bake 15 mins or until golden brown.    Let cool a few mins before serving.

John Vyhnanek's TWO CHOCOLATE MACADAMIA COOKIES

about 36 - 3" cookies

Recipe By: Chef John J. Vyhnanek

Preparation Time:   0:45

1 cup (2 sticks) butter or margarine, softened.

1-1/3 cups granulated sugar

2/3 cups firmly packed brown sugar

2 large eggs

2 tsps pure vanilla extract

3-1/2 cups all-purpose flour

1 tsp each:   baking powder & baking soda

1 cup (6 oz pkg) semi-sweet chocolate (chopped or bits)

1 cup (6 oz pkg) white chocolate (chopped or bits)

1 cup (8 oz) macadamia nuts (chopped)

pinch salt (optional)

Heat oven to 375F.     Ungreased cookie sheets.

In large bowl with elec mixer on med-high speed, beat butter, sugars until light & fluffy; add eggs & vanilla; continue to mix 2 mins at med-high speed.    Mix in flour,

baking soda, baking powder & salt.    Stir in chocolates & nuts.    Form dough into golf ball size; place on an ungreased cookie sheet, 2" apart.

Bake 12 mins.    Remove from cookie sheets.    Cool on wire racks.

Note:    Store in a tightly covered plastic container with a slice of fresh bread.    The moisture of the bread will prevent cookies from drying out a few days, if they last that

long! '95

CHOCOLATE BLISS MACADAMIA COOKIES

Prep Time:   15 mins

Coook Time:   15 mins

1 pkg (8 squares) Baker’s®    Semi-Sweet Baking Chocolate

1 pkg (6 squares) Baker’s®    Premium White Baking Chocolate, coarsely chopped or

1 cup Baker's ® White Chocolate Chunks

3/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) butter             

2 large eggs

1 tsp pure vanilla extract

2 cups chopped Planters® Macadamias or toasted Planters® Slivered Almonds

1/2 cup flour    

1/4 tsp Calumet® Baking Powder    

In large microwavable bowl, microwave semi-sweet chocolate on HIGH 2 mins.    Stir until chocolate is melted & smooth.    With wooden spoon, stir in sugar, butter, eggs

& vanilla until well blended.    Stir in flour & baking Powder.    Stir in white chocolate & nuts.    Drop by scant 1/4 cupfuls onto ungreased cookie sheets.

Bake 13-14 mins at 350°F or until cookies are puffed & feel set to the touch.    Cool 1 min; remove from cookie sheets.    Cool completely on wire racks.

CHOCOLATE-MACADAMIA NUT CLUSTERS

about 3-1/2 dozen cookies

Elsie Chan, Leucadia, CA These rich drop cookies taste amazingly like chocolate-covered macadamia nut candies, which is the effect Elsie Chan was after. Take care not to overbake them; their centers should remain soft and chewy.

PREP & COOK TIME:   About 45 mins

8 oz bittersweet or semisweet chocolate, chopped

About 1/4 cup (1/2 stick=1/8 lb) butter or margarine

1 cup granulated sugar

2 large eggs

1-1/2 tsps pure vanilla extract

3 tblsps all-purpose flour

1/4 tsp baking powder

1-1/2 cups unsalted macadamia nuts

1 cup (6 oz pkg) semisweet chocolate chips

1 cup sweetened flaked dried coconut (4 oz.)

1.   In heatproof bowl set over (but not touching) barely simmering water in a pan or top of double boiler, stir bittersweet chocolate & 1/4 cup butter often until mixture is melted & smooth.

2.   In large bowl with a mixer on high speed, beat sugar, eggs & vanilla until smooth.    Add chocolate mixture; beat until well blended.    Stir in flour & baking powder; beat just until moistened.    Stir in macadamia nuts, chocolate chips & coconut.

3.   Drop dough in 1-tblsp portions about 2" apart on buttered 12" X 15" baking sheets.

4.   Bake cookies 8-10 mins in a 350°F regular or convection oven just until firm on edges but still soft when pressed in the middle; if baking 2 sheets at once in 1 oven, switch their positions halfway through baking. Let cookies cool on sheets 5 mins; then use a wide spatula to transfer to

racks to cool completely.

Per cookie:     132 calories, 67% (88 cal) from fat; 1.5g protein; 9.6g fat (4.6g sat.); 12g carbohydrate (0.5g fiber); 20mg sodium; 13mg cholesterol.

WHITE CHOCOLATE-MACADAMIA BARS

15 bars (15 Servings)

A chewy bar crammed with chunks of white chocolate & macadamia nuts.   This recipe works best if you use a high-quality white chocolate.

3/4 cup chopped macadamia nuts

1 cup all purpose flour

1/2 tsp baking soda

1 large egg

pinch salt

1 cup firmly packed brown sugar

1-1/2 tsps pure vanilla extract

2/3 cup unsalted butter

4 oz white chocolate

Heat oven to 325F.     Grease 8" square baking pan.

On cookie sheet, put nuts; bake about 7 mins or until toasted.

Over low heat, melt butter; set aside.

Onto waxed paper, sift together flour, baking soda & salt; set aside.

In large mixing bowl with elec mixer on med speed, beat egg & brown sugar until light & fluffy, about 3 mins.   Add melted butter along with vanilla; mix well.   Add sifted ingredients, beating slowly.   Mix until just blended.   Coarsely chop white chocolate; fold into mixture.   Stir in macadamia nuts.   Pour batter into prepared baking pan.

Bake 28-30 mins or until wooden toothpick inserted in center comes out clean.   Place on wire rack; let cool.

WHITE CHUNK MACADAMIA

16-18 cookies

   

When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned. The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, we have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges. This will give the cookies the perfect chewy texture when they cool.

1/2 cup butter (1 stick), softened

1 cup firmly packed brown sugar

1/2 cup coconut flakes, finely minced

1 large egg

1 tblsp milk

1 tsp pure vanilla extract

1-1/2 cups all purpose flour

2 tsps baking soda

1/2 tsp baking powder

1/2 tsp salt

8 oz solid white chocolate, cut into chunks

1 cup macadamia nuts, chopped    

In large bowl with mixer on high speed, cream

together butter & sugar. Add coconut, egg, milk & vanilla;

mix well.

In another bowl, combine flour, baking soda, baking

powder & salt. Add dry mixture to wet mixture; mix until

dough forms. Mix in white chocolate & macadamia nuts.

Preheat oven to 300F while you let dough rest 30-60 mins

in refrigerator.

Measure out about 2-1/2 tblsps dough; form a ball. Drop

each ball of dough onto an ungreased cookie sheet about 3" apart.

Bake 12-14 mins. Do not overbake! Cookies should

come out of the oven appearing slightly browned, yet

undercooked. When cooled, cookies will be soft & chewy

like the original. (http://www.topsecretrecipes.com)

Subject: Great American Cookies

Date: July 23, 2000

I just want to tell you that you are wrong about the oven temp for the cookies in this recipe.  I help manage a Great American Cookies Store, and we use the same oven temp in all of our ovens, for all the cookies and that is 350 degrees and we cook them for about 15 minutes.  Plus we don't even use a convection oven either.  As for the ingredients in the cookies, I am not sure how right or wrong you are, cause the dough is shipped in pre-made.  But I thought you should know that about our ovens.

WHITE CHOCOLATE MACADAMIA COOKIES

1-1/2 cups softened unsalted butter

1 cup firmly packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1-1/2 tblsps pure vanilla extract

3 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

12 oz high quality white chocolate, coarsely chopped

6 oz salted macadamia nuts, coarsely chopped

Preheat oven to 350F.

In large bowl, cream together butters & sugars.    Add eggs & vanilla extract.

In med bowl, whisk flour, baking soda & salt.    Slowly stir in flour mixture.    Fold in white chocolate chunks & macadamias.    Drop by tablespoonful 2" apart on

ungreased cookie sheets.

Bake 8-10 mins or until set.    Cookies should not brown.    Cool on cookie sheets 3 mins; transfer to wire racks.    Store in airtight containers or freeze.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

3 dozen (18 Servings)

1/2 cup (1 stick) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup shortening

1/2 cup granulated sugar

1 large egg

1-1/2 tsps pure vanilla extract

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup (6 oz pkg) white chocolate chips

7 oz chopped macadamia nuts

Preheat oven to 350F.      Lightly grease cookie sheets.

Beat butter & shortening until soft & creamy.   Gradually add sugars; beat well.   Add egg & vanilla; beat well.   Combine flour, baking soda & salt; gradually add to butter mixture, beating well after each addition.   Stir in chips & nuts.   Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.

Bake 10-12 mins or until done.   Remove to wire racks to cool.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

1-1/4 cups (2-1/2 sticks) butter

1-1/3 cups granulated sugar

2/3 cup firmly packed brown sugar

2 large eggs

1/2 tsp pure vanilla extract

2-1/2 cups all purpose flour

1 tsp baking soda

1/8 tsp salt

1 cup macadamia nuts

1 cup chopped white chocolate Instructions:

Preheat oven to 325°F. 

Cream together butter & sugar until fluffy.    Beat in eggs, 1 at a time.    Stir in vanilla.

In different bowl, mix together flour, baking soda & salt.    Add to creamed mixture. Stir in nuts & chocolate.     Drop by teaspoonful onto baking sheet.

Bake about 15 mins until cookies are golden brown.

ENJOY & HAPPY BAKING!!!!!

Linda

ltlgranny

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