How To make Macadamia Nut French Toast
4 lg Eggs, lightly beaten
1/4 c Sugar
1/4 ts Ground nutmeg
2/3 c Orange juice
1/3 c Milk
1/2 ts Vanilla extract
1 (16-oz) loaf Italian bread,
- cut into 1-inch slices 2/3 c Butter or margarine, melted
1/2 c Macadamia nuts, chopped
Garnishes: powdered sugar, - ground nutmeg
Combine eggs and next 5 ingredients, stirring well. Fit bread slices in a single layer into a lightly greased 13x9x2-inch baking dish. Pour egg mixture over bread slices; cover and refrigerate hours or overnight, turning bread once. Pour butter in a 15x10x2-inch jellyroll pan; place bread slices in a single layer in pan. Bake at 400 degrees for 10 minutes; sprinkle with nuts. Bake 10 additi minutes. Garnish, if desired, and serve immediately with maple syrup. Source: Country Living, November 1995
How To make Macadamia Nut French Toast's Videos
Amazing Chocolate Macadamia Nut Tart
Amazing Chocolate Macadamia Nut Tart
This Chocolate Macadamia Nut Tart has a French pastry shell filled with macadamia nuts, caramel studded with chunks of ginger all topped with a chocolate ganache.
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Ingredients
French Pastry Shell
1 2/3 cup flour
1/2 cup macadamia nuts
1/3 cup sugar
1/4 tsp kosher salt
1/2 cup butter melted
1 egg
1 egg yolk
Macadamia Caramel Filling:
1 1/2 cups macadamia nuts, roasted, salted
3 large eggs
1 cup brown sugar
1/2 cup candied ginger chopped
1 tbsp ginger paste
1 tsp vanilla
Chocolate Ganache:
1 1/2 cups semisweet chocolate
3/4 cup heavy whipping cream
1/2 tsp sea salt flakes
Instructions
Pastry Shell(s):
Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
Melt butter and allow to cool slightly. In a separate bowl, whisk together the butter, beaten egg and egg yolk.
While the processor is running, add the butter mixture to the flour mixture.
Stop as soon as the dough is blended. Remove from processor and form the dough into the tart shell and up sides. (See Note 1) Chill for at least one hour.
Preheat oven to 325°F. Put the macadamia nuts in the bottom of the chilled tart shell. Set aside.
Caramel Ginger Filling:
In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
Bake for 40 minutes until the filling jiggles ever so slightly. Cool and cover with Chocolate Ganache.
Chocolate Ganache: (See Note 2)
Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
Slice and serve with raspberries (optional).
Notes
1. I have used both six individual 4 1/2 tart shell pans or a single 11 tart shell pan.
2. The chocolate ganache that glazes your cakes and pastries is the same chocolate ganache that you roll into truffles, with one very important exception: the proportion of cream to chocolate. Glazes and icings will require a thinner consistency which translates to a higher percentage of cream. A thicker glaze for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher. Here's a handy guide: Chocolate Ganache ProportionsThese proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.- Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.- Chocolate truffles: 2:1, two parts chocolate to one part cream.- Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.Source: The Kitchn
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You've Been Making Banana Bread Wrong This Whole Time
The smell of freshly baked banana bread in your kitchen can send joy throughout your entire household and can get everyone running towards the kitchen. There’s something about its smell and the thought of tasting a freshly baked, moist slice that is so heavenly.
When it comes to baking banana bread, it’s not all about your overripe bananas and how you mix them with eggs, butter, and milk that sets it apart. Seasoned hands know when it’s time to stop mixing, how to heat the oven, and when the banana bread is ready.
Of course, even seasoned bakers can make mistakes. To sharpen your banana bread-making skills, here are common mistakes you should avoid.
#BananaBread #Baking #Tips
The time is ripe | 0:00
A pre-mash bash | 1:04
Keep it orderly | 1:36
Don't overdo it | 2:17
Good and greasy | 3:10
Give it time | 3:51
Let it cool | 4:40
Read Full Article:
Making white chocolate macadamia nut french toast casserole ~ for one.
Just me making stuff from scratch for my Self to enjoy ~ I OWN NO RIGHTS TO ANY COPYRIGHTED MUSIC
How to Make French Toast - Easy Breakfast Recipe
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If you've got stale bread, you've got breakfast. Get creative with French Toast.
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Hawaiian Macadamia Nut and Coconut Syrups
Hawaiian Macadamia Nut and Coconut Syrups - Want to dress up your breakfast pancakes or waffles in some Hawaiian threads. Checkout these awesome syrups.
Hawaiian Foods Week Recipe: Pineapple French Toast Stack
Celebrate Hawaiian Foods Week with a tasty Pineapple French Toast Stack with Mac Nut Syrup!
It is stacked with flavor and made with King's Hawaiian Original Hawaiian Sweet Dinner Rolls and Dole Pineapple Rings. Try topping it off with a Mac Nut Syrup made with chopped Mauna Loa Dry Raosted Macadamia Nuts.