Judys Macadamia Nut Bars Food

MACADAMIA NUT BARS

Steps:

• Crust: Mix together the ingredients for the crust, using a pastry blender or two knives, until the mixture resembles meal. Press the crust into an 8x8 inch pan and bake for 20 minutes in a 350 oven.
• Topping: Beat together the eggs, sugar, and vanilla. Mix the flour, baking powder, and coconut and add to the egg mixture, beating until smooth. Add the lemon juice and stir in the nuts. Pour the mixture over the crust and return the pan to the oven for 35 minutes. When cool, cut into bars.

MACADAMIA SUNSHINE BARS

Steps:

• In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.

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!).

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

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.