Judys Macadamia Nut Bars Recipes

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.

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.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

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.