Fire Mountain Farm Hawaiian Recipes
Honey Lemon Butter RecipeTry versatile Fire Mountain Farm’s Honey Lemon Butter on scones, bread or fish.
Macamania® Nut Muffin RecipeHave a delicious breakfast or break with Macamania® Nut Muffins and a cup of tea or coffee
Macamania® Paste Twirl RecipeWarm Macamania® Paste Twirl can be served at any occasion for a comfort food treat.
Hawaiian Honey and Macadamia Nut Sticky Bun Recipe
Sunday breakfast or brunch with Hawaiian Honey and Macadamia Nut Sticky Buns hot from the oven was never this good.
Fire Mountain Farm Honey/Yogurt/Cream Cheese Pie
For a refreshing and healthful dessert served by itself or with seasonal fruit try Fire Mountain Farm Honey/Yogurt/Cream Cheese pie.
Macamania® Nut CookiesMacadamia nut cookies are healthy and delicious. It is hard to eat just one...
Chocolate Macamania® Nut Brownies
Moist and tasty Chocolate Macamania® Nut Brownies are great for packed lunches and freeze well for later use.
Hawaiian Honey Lemon BarsHawaiian Honey Lemon Bars can’t be beat for a sweet-tart and luscious dessert.
Fire Mountain Farm Honey-Macadamia Nut Black Bottom Torte
Fire Mountain Farm Honey-Macadamia Nut Black Bottom Torte is beautiful and melts in your mouth - a sinful ending to a wonderful meal.
Honey Lemon Butter Recipe
To make Fire Mountain Farm Hawaiian Honey Lemon Butter,
cream 8 tablespoons (1 stick) of unsalted butter.
When light and fluffy add 2-3 tablespoons of Fire
Mountain Farm Hawaiian honey, followed by 1 ½ teaspoons
of grated lemon zest and 2 tablespoons of fresh lemon
juice. Spoon into pretty dish, swirl top, cover and
refrigerate. This makes a delicious topping for breads
and fish.
Macamania® Nut Muffin Recipe
To make Macamania® Nut Muffins, beat 2 whole eggs until fluffy, stir in 2/3 (two thirds)cup Macamania® from Fire Mountain Farm and ½ cup light sour cream or plain yogurt until blended. Add 1/8 teaspoon salt (optional) 1 teaspoon baking soda, 2 teaspoons baking powder, ¼ cup oat bran and 1 ¼ cups half unbleached white and half whole wheat flour. Stir just until combined, then add ½ cup coarsely chopped macadamia nuts. If a sweeter muffin is desired, add up to 2 tablespoons Fire Mountain Farm honey. You may also add ½ cup semi sweet chocolate chips or raisins if desired.
Fill paper lined muffin tins and bake at 350 degrees F for approximately 20 minutes or until muffins pop back when pushed lightly with a finger. Serve warm from the oven. Makes 12-14 Macamania® Nut muffins.
Macamania® Paste Twirl Recipe
Filling:
1- 5 oz. Jar of warmed Macamania® from Fire Mountain Farm
Dough:
In a large mixer bowl combine 2 cups of the following mixture: 2 cups stone ground whole wheat flour, 1 and 1/4 cup unbleached white flour and 1/8 cup of gluten flour, with 1 package active dry yeast. Heat until warm (115-120 degrees F) 1 cup milk, 6 tablespoons butter or margarine, 1/3 cup Hawaiian Farm Honey (or sugar) and ½ teaspoon of salt. When warm add egg and pour into mixture in bowl. Beat at low speed until combined, scraping bowl while mixing, and then at high speed for 3 minutes. (or beat by hand for at least 100 strokes). By hand stir in enough of the remaining flour mixture to make a soft dough. Knead on floured surface until smooth approximately 3-5 minutes. Shape into ball and place in greased bowl. Cover and allow to rise in a warm spot until double in bulk-approximately 1 hour.
Roll out dough on floured surface to make an 18” x 12” rectangle. Spread warmed Macamania® evenly over the rectangle of dough. Roll dough up along the long edge of the rectangle, jelly roll style and seal edge by pinching. Place seam side down diagonally on a cookie sheet, or shape into a circle. Cut with kitchen shears every half inch to within ½ inch of the bottom. Gently pull slices alternately to the left and to the right-this creates the twirl. Allow to rise in warm place until doubled in bulk, approximately 45 minutes. Bake Macamania® Paste Twirl in 375 degree F oven for 20 to 25 minutes or until golden brown.While still hot sprinkle with pearl sugar or, when cool, drizzle with Hawaiian Farm honey topped with finely chopped macadamia nuts. Serve warm from the oven for the best results.
Hawaiian Honey and Macadamia Nut Sticky Bun Recipe
Filling:
Coarsely chop Fire Mountain Farm Hawaiian Macadamia Nuts to make ¾ cup.
Combine in saucepan ¾ cup Fire Mountain Farm Hawaiian Honey, 1 stick (1/2 cup) butter and ½ cup brown sugar. Melt in pan and bring to boil, adding chopped Hawaiian Macadamia Nuts at the end. Remove from heat and pour into a greased 9”x13” baking pan.
Dough:
In a medium sized bowl combine ½ cup warm water with 2 tablespoons dry yeast. Mix in1/2 cup Fire Mountain Farm Hawaiian Honey, ½ cup plain yogurt or milk, ½ stick softened butter and ¼ cup canola oil, 2eggs and 2 ½ cups flour made up of 1 cups of whole wheat flour, 1 cup of unbleached flour, ¼ cup wheat germ and ¼ cup wheat gluten. Beat with electric mixer for at least 2 minutes or by hand at least 100 brisk strokes. Add an additional 1 cup of whole wheat flour and 1 cup of unbleached white flour or more as needed to make a very thick, kneadable dough. Knead dough until smooth and shiny. Place in greased bowl, cover top and allow to rise in a warm spot until double in bulk. The dough may be allowed to rise in the refrigerator overnight if desired.
After rising, roll out dough on floured surface to make an 18” x 9” rectangle. Melt 2 tablespoons of butter (more or less) and spread evenly over the rectangle of dough. Mix 1/3 cup brown sugar with 2 teaspoons of ground cinnamon and sprinkle evenly over buttered dough. Roll dough up along the long edge of the rectangle. Cut into ¾ inch wide slices and Place the slices cut side down on the filling. Allow to rise until either doubled in bulk (if it hasn’t been refrigerated) or until puffy (if it has been refrigerated) approximately 45 minutes. Bake at 350 degrees F until golden brown and the Hawaiian honey and macadamia nut syrup is bubbling, approximately 30 minutes. Remove from oven and cool for 5 minutes before turning upside down onto a non stick surface such as waxed paper or non-stick aluminum foil. The top will be covered with a delicious, sticky mixture of Hawaiian honey and macadamia nuts. Serve while warm for best flavor.
Fire Mountain Farm Honey/Yogurt/Cream Cheese Pie
To make the filling for Fire Mountain Farm Honey/Yogurt Cream Cheese pie: stir 1 pound cream cheese (lite, neuchatel or regular) until smooth. Blend in ½ cup of Fire Mountain Farm Honey. Mix in 2 cups of plain yogurt and 1 teaspoon of vanilla. Pour into prepared crust and freeze at least 4 hours.
To make crust: Finely crush 16 graham crackers (may use 1 ½ cups crushed chocolate wafers instead) mix with 6 tablespoons melted butter and 2 tablespoons powdered sugar (optional.) Press into bottom and sides of an 8 or 9 inch pie pan and chill while waiting for pie filling.
To Serve: Remove Fire Mountain Farm Honey/Yogurt/Cream Cheese Pie from freezer 15-20 minutes before serving. This pie is wonderful served with fresh berries, peaches or other fresh fruit mixtures. It may also be served with warmed Macamania® on top.
Macamania® Nut Cookies: another healthy and delicious recipe from Hawaii’s Fire Mountain Farm
To make Macamania® Nut Cookies, cream ½ cup butter with ¼ cup brown sugar and ¾ cup of Fire Mountain Farm Macamania®. Beat in 1 egg, 1 teaspoon vanilla, ½ teaspoon salt, and ½ teaspoon baking soda. Stir in ½ cup unbleached flour, 6 tablespoons whole wheat flour, 2 tablespoons wheat germ, ¼ cup oat bran and ½ cup of oat meal. Add 1 cup coarsely chopped macadamia nuts and ¾ cup 60% chocolate chips. Drop by spoonfuls on greased cookie sheets and bake at 350 degrees F for 8-10 minutes or until slightly brown at the edges. Do not overcook. Makes approximately 3 dozen Macamania® Nut Cookies.
Chocolate Macamania® Nut Brownies melt in your mouth with ingredients from Hawaii’s Fire Mountain Farm
To make Chocolate Macamania® Nut Brownies, cream 1/4 cup butter with ¼ cup sugar and ¾ cup of Fire Mountain Farm Macamania®. Add 2 oz. melted unsweetened chocolate. Beat in 2 eggs, 2 teaspoons vanilla, and 1/4 teaspoon baking powder. Stir in ½ cup unbleached flour and ½ cup whole wheat flour. Add 3/4 cup coarsely chopped macadamia nuts and 1/2 cup 60% chocolate chips. Spread in 8” x 8” baking pan (glass works best) and bake in 350 degree F oven until edges are firm and top springs back when pressed lightly. Do not over bake as they become too dry. Makes approximately 16 soft and chewy Chocolate Macamania® Nut Brownies.
Hawaiian honey from Fire Mountain Farm combines with tart lemons for a delicious taste sensation in Hawaiian Honey Lemon Bars
To make crust for Fire Mountain Farm Hawaiian Honey-Lemon Bars: Mix 1 cup light whole wheat flour, 1 cup unbleached flour and ½ cup powdered sugar with 1 cup softened butter until crumbly. (May also add 1.4 cup finely ground macadamia nuts. Optional) Press evenly into the bottom of a 9” x 13”cake pan (a glass pan works best.) Bake in 350 degree F oven for 20-30 minutes or until light golden brown.
While the crust is baking make the filling for Fire Mountain Farm Honey-Lemon Bars:
Beat 4 eggs, slightly. Add, while beating,1 cup sugar and 1 cup Fire Mountain Farm Hawaiian Honey, 1/4 cup fresh lemon juice, ¼ cup whole wheat flour and 1 teaspoon baking powder. Pour onto baked crust, return to oven and bake 25 to 30 minutes until top is light golden brown and appears to be set. If the topping seems liquidy, bake a little longer. Allow to cool completely.
Frost Fire Mountain Farm Hawaiian Honey-Lemon Bars by drizzling or spreading with a mixture of 1 cup powdered sugar and 2-3 tablespoons of fresh lemon juice. Cut into bars and serve. Makes approximately 36 bars.
Fire Mountain Farm Honey-Macadamia Nut Black Bottom Torte
To make crust combine 1 ½ cups of white whole wheat flour, 1/8 teaspoon salt, , 1 egg, slightly less than ¼ cup Fire Mountain Farm honey, ½ cup cold butter, and 1 teaspoon of vanilla. Mix until crumbly, then stir in 1 cup finely chopped macadamia nuts. Press mixture into the bottom and sides of a 9 inch tart pan with removable bottom. (May be chilled for 1 hour.) Bake in 400 degree F oven for approximately 20 to 25 minutes or until golden brown. Remove from oven and cool thoroughly.
For chocolate ganache: melt 2 ½ ounces of 60% cocoa bittersweet chocolate pieces with ¼ cup heavy cream. (This mixture may be melted in the microwave and stirred to combine or the cream may be brought to a boil and poured over the chocolate pieces, stirring until combined.) Spread this mixture evenly over the bottom of the cooled crust.
Cream filling: Whisk 2 eggs in small bowl and set aside. In a heavy saucepan stir together 1/3 cup Fire Mountain Farm Honey and 2 tablespoons of corn starch until combined. Add one cup of hot milk (or cream) and cook over medium high heat, stirring constantly, until mixture begins to thicken. Remove from heat and whisk in eggs. Cook over low heat until thick. If desired add ½ cup shredded coconut or 1 tablespoon of powdered coconut powder (made by King Arthur Flour and available from The Baker’s Catalogue) Stir until combined then pour over chocolate mixture on crust. Chill thoroughly. Before serving top with whipped cream and sprinkle with toasted coconut and dark chocolate curls or fine chopped pieces. With the Fire Mountian Farm honey and macadamia nuts the crust, alone, is delicious but adding the other ingredients makes an extra delicious Black Bottom Torte. Chopped macadamia nuts may be added or substituted for the coconut if desired.