MACADAMIA & GINGER FINGERS
If you like macadamia nuts and ginger, this will tickle your tastebuds! A very intense cookie, which adults will enjoy. Adapted from the Australian Women's Weekly book, Best Food, which was given to me by MarieAlice - thanks!
Provided by Nic2371
Categories Dessert
Time 50m
Yield 15 fingers
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
- Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
- Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
- For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
- Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
- Cool in pan and then cut into fingers or squares.
- TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.
Nutrition Facts : Calories 264, Fat 19.3, SaturatedFat 8.6, Cholesterol 30.8, Sodium 131, Carbohydrate 22.8, Fiber 1.1, Sugar 12.8, Protein 1.9
DEEP-FRIED MAHI-MAHI MACADAMIA NUT FINGERS
Steps:
- In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
- In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.
GINGER AND MACADAMIA NUT BALLS
Make and share this Ginger and Macadamia Nut Balls recipe from Food.com.
Provided by An_Net
Categories Dessert
Time 15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Combine biscuits and nuts in bowl.
- Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
- Stir into biscuit mixture.
- Form into balls and then roll in coconut.
- Refrigerate.
Nutrition Facts : Calories 164.8, Fat 13.6, SaturatedFat 7.3, Cholesterol 11.5, Sodium 39, Carbohydrate 10.5, Fiber 1.8, Sugar 8.1, Protein 2.1
MACADAMIA AND GINGER SHORTBREAD
Make and share this Macadamia and Ginger Shortbread recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 130C (fan forced).
- Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
- Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
- Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
- With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
- Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
- Cook for 35 minutes, or until firm and pale golden.
- Cool on tray, dust with icing sugar and then cut into wedges.
Nutrition Facts : Calories 258.4, Fat 17.6, SaturatedFat 8.8, Cholesterol 33.4, Sodium 111.6, Carbohydrate 23.8, Fiber 1.1, Sugar 7.4, Protein 2.5
MACADAMIA AND GINGER STUFFING
Categories Ginger Side Bake Thanksgiving Stuffing/Dressing Sausage Macadamia Nut Fall Bon Appétit Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)
- Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
MACADAMIA AND GINGER COOKIES
Make and share this Macadamia and Ginger Cookies recipe from Food.com.
Provided by dicentra
Categories Drop Cookies
Time 33m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°.
- Line 2 baking sheets with parchment paper; secure with masking tape.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal.
- Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.
- Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
- Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.
- Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind.
- Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.
- Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.
Nutrition Facts : Calories 44.7, Fat 1.7, SaturatedFat 0.3, Sodium 30.2, Carbohydrate 7.1, Fiber 0.3, Sugar 5.3, Protein 0.6
GINGER & MAPLE MACADAMIA NUT COOKIES
This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don't have crystallized ginger, use colored sprinkles. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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