NUTTY STREUSEL TOPPING
Streusel Topping is super easy to make. Adding it to your baked goods, elevates muffins, cakes, and pies from ordinary to amazing. See how easy it is!
Provided by Jessica Fisher
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Place all ingredients in the bowl of food processor. Pulse until coarse crumbs are formed.
- Alternatively, combine the flour, sugar, and butter in a mixing bowl with a pastry blender. Stir in the nuts, cinnamon, and extract.
- Sprinkle the crumb toping over unbaked pies, muffins, cakes, coffeecakes, or muffins. Bake according to recipe directions.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 18 mg, Fiber 1 g, Sugar 5 g, Calories 86 kcal, ServingSize 1 serving
MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
- Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before serving.
MACADAMIA NUT BLONDIES WITH CARAMEL-MAPLE TOPPING
This recipe comes out of Vegan with a Vengeance, and let me tell you, Isa Chandra Moscowitz does her desserts right!! Finally, someone who understands that some vegans get tired of being so healthy all the time. Sometimes you still want guilt-inducing delicious treats. Well this recipe fits the bill. Smells like caramel corn & toasted nuts, tastes like the most decadent coffee cake.... I'm in love.
Provided by groovyrooby
Categories Bar Cookie
Time 1h
Yield 16 blondies, 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
- To prepare the dough:.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a blender, whiz the tofu with rice milk until smooth.
- Add the oil, sugar, and vanilla, and blend again.
- Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
- Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
- Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
- To prepare the topping:.
- In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
- Increase the heat to bring to a boil for 1 minute.
- Stir in the nuts. Remove from heat.
- Finally:.
- Remove the blondies from the oven and pour the topping over them.
- Return to oven, and let bake for 10 more minutes.
- Let cool completely before serving. The topping should harden to a caramel-like consistency.
- The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!
Nutrition Facts : Calories 398.2, Fat 20.8, SaturatedFat 3, Sodium 196.9, Carbohydrate 50.3, Fiber 2.2, Sugar 29.2, Protein 4.7
MACADAMIA NUT CRUSTED TILAPIA
Steps:
- Preheat your oven's broiler. Line a baking sheet with aluminum foil.
- Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
- Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.
Nutrition Facts : Calories 719.1 calories, Carbohydrate 14.2 g, Cholesterol 61.7 mg, Fat 58.7 g, Fiber 6.2 g, Protein 40.5 g, SaturatedFat 9.4 g, Sodium 336.1 mg, Sugar 6.6 g
CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
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