Macadamia Berry Dessert Recipes
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
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.
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