Judys Macadamia Nut Bars Food

CHOCOCHIP, COCONUT & MACADAMIA NUT COOKIE BARS

Steps:

• Preheat oven to 350°F In a small saucepan melt butter.
• Stir in your crumbs, and combine thoroughly.
• Press mixture into a 13x9 pan.
• Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly.
• Next, sprinkle the coconut and nuts evenly.
• Now, press down firmly over the entire mixture.
• Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown.
• Cool completely in pan on top of a wire rack.

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°F.
• Combine the flour, confectioners' sugar and butter; stir in nuts.
• Press onto the bottom and 1/2 inches up the sides of a greased 8-in. square baking dish.
• Bake for 15-20 minutes or until lightly browned.
• In a small mixing bowl, combine the sugar, flour, baking powder and salt.
• Beat in the eggs, lemon juice and lemon peel until light and fluffy.
• Pour over hot crust.
• Sprinkle with nuts.
• Bake for 10-15 minutes or until lightly browned.
• Cool completely on a wire rack.
• Cut into bars.
• Sprinkle with the confectioners' sugar.

JUDY'S MACADAMIA NUT BARS

Steps:

• Filling: Beat the eggs, vanilla, and brown sugar together until smooth. Sift flour with baking powder and salt; stir into egg mixture and blend well. Fold in coconut and nuts to complete the Filling. Butter Crust: Blend butter, sugar, and flour together with a fork to make a crumbly texture. Press into a 9-inch-square pan. Bake at 350° for 20 minutes or until light brown. Remove from the oven. Gently spread Filling over crust. Bake an additional 25 minutes at 350°. Remove from oven and place on a rack. Sprinkle with powdered sugar. Cool 5 minutes, then cut with a knife into desired size squares. For a romantic dessert, serve with chilled champagne! Fun Fact: The macadamia was introduced into Hawaii from Australia about 1881 where it was used as an ornamental plant and for reforestation. The Mauna Loa Macadamia Nut Corporation in Hilo, Hawaii, is the world's largest processor of macadamia nuts. The first Mauna Loa macadamia nut plantation was planted in 1946, and the first commercial crop was harvested in 1956. The Hawaiian-produced macadamia established the nut internationally and has dominated the market. There is a limited but significant commercial production of the nuts in Southern California.

JUDY'S BUMBLE BARS

Steps:

• Mix all ingredients together in a bowl and press into a well oiled 9 X 13 pan (I use olive oil spray).
• Bake for 20 minutes at 300 degrees.
• Cut in to bars while hot (it's so much easier than trying to cut when cool!).

LEMON-MACADAMIA SHORTBREAD BARS

Steps:

• Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
• Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
• In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
• Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.

MACADAMIA NUT PINA COLADA BARS

Steps:

• Heat oven to 350*. Grease bottom and sides of 8x8 or 9x9 inch square pan with shortening.
• Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze.
• Mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
• Beat eggs in medium bowl with wire whisk until blended. Stir in pineapple and remaining ingredients except Pineapple Glaze. Spread over partially baked crust.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
• Make Pineapple Glaze by mixing the powdered sugar and reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over bars.