White Chocolate Macadamia Pumpkin Cookies

1/2 c. butter, softened

1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1/2 c. pumpkin puree
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. rolled oats
1/2 c. white chocolate chips
1/2 c. macadamia nuts, coarsely chopped

Cream the butter and sugars together in a bowl. Beat in the egg, pumpkin, and vanilla. In another bowl, mix the flour, baking soda, and salt. Mix the dry ingredients into the wet. Mix in the oats, chips, and nuts.

Scoop the dough onto a cookie sheet one tablespoon at a time. Bake at 350 F for 8-14 minutes.

Here's a link to the original recipe: http://www.closetcooking.com/2010/11/pumpkin-white-chocolate-and-macadamia.html

Macadamia & Coconut Caramels

Cookin'

Butter for greasing
1 c. light brown sugar, packed
1/2 c. light corn syrup
1/4 tsp. cream of tartar
1/2 c. butter
3/4 c. sweetened condensed milk
1/2 c. flaked coconut
1/2 c. macadamia nuts, chopped
1/2 tsp. vanilla

Line an 8-inch square baking dish with foil, and grease the foil with butter. Set aside.

Chillin'

In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar, and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244 F (firm-ball stage).

Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.

Wrapped

Using foil, lift candy out of dish. Gently peel off foil. Cut caramel into 1 inch squares. Wrap individually in wax paper; twist ends. Store in an airtight container.

Recipe from Taste of Home

Spaghetti with Macadamia Gorgonzola sauce

I found this recipe in a macadamia nut cookbook in Lincoln City this weekend. It was pretty much amazing.

Chopped macadamias

2 Tbsp. butter
4 cloves garlic, crushed
cilantro
black pepper
4 oz. gorgonzola, crumbled
1/4 c. sour cream
3/4 c. finely chopped macadamia nuts
white pepper and salt, to taste
hot, cooked spaghetti


In a large saucepan, melt butter over medium heat. Add garlic, cilantro, black pepper, and saute about 3 minutes (don't let it turn brown!). Add the Gorgonzola, and stir until melted. Add sour cream and stir to make creamy sauce. Stir in the macadamia nuts. Season with salt and pepper. Serve over hot spaghetti. It turned out really well!!