MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ezekiel & Isaac's Chewy "R" Bars
Categories: Fruits, Nuts, Chocolate, Snacks
Yield: 12 servings

MMMMM----------------------DRY INGREDIENTS---------------------------
1 c Almonds; raw unsalted
1/2 c Macadamia nuts; raw
- unsalted
1/2 c Pecans or walnuts; raw
- unsalted
1 c Shredded coconut;
- unsweetened
1/2 c Raisins; unsweetened
1 1/2 ts Cinammon
1/2 ts Kosher salt

MMMMM----------------------WET INGREDIENTS---------------------------
1 lg Egg
1/4 c Coconut oil; melted
1/2 c Honey
1/4 c Almond butter

MMMMM--------------------------OPTIONAL-------------------------------
3 oz Primal chocolate

Set oven @ 350ºF/175ºC.

Measure your almonds, macadamia nuts, and pecans into
a food processor. Pulse until nuts reach desired
consistency. Not too much, or you will make Nut Butter!

Once they are to the consistency you like (we prefer
ours a little more fine), add them to a mixing bowl.

To that same bowl add the rest of your dry ingredients
(coconut, raisins, cinammon, and salt). Stir well to
combine everything together.

In a smaller mixing bowl, add your wet ingredients now
(egg, coconut oil, honey, and almond butter). Stir well
to combine until the egg is fully incorporate and
everyone looks as one.

Add the wet ingredients to the dry, and stir well to
fully mix. Use your hands if you need to! They are the
best tool after all.

Line your 8" x 8" baking dish with parchment paper. Pour
the entire mixture and press it down well into the pan
making sure it is all evenly spread out.

Place in the oven for 15 minutes. Once that time is up,
remove the pan and repress the mixture with a spatula to
make sure it remains formed in the next bake. Bake for
10-15 minutes longer, or until evenly browned.

Once you remove the pan from the oven, let it cool for
15 minutes on your countertop, and then 15 more minutes
in the freezer to allow it to really set up.

Out of the freezer, cut the mixture down the middle, and
then 6 times crosswise to get your 12 bars! If any of
them break, don't freak out! Use them as granola for
your yogurt or smoothie bowls, yum!

RECIPE FROM: https://www.sweetrevel.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Satay Udang (Shrimp Satay)
Categories: Seafood, Citrus, Nuts, Chilies, Vegetables
Yield: 20 servings

1 1/2 lb (U-40) shrimp; peeled,
- deveined
1 tb Fresh lime juice
1/2 c Chopped shallots
1 1/2 tb Dark brown sugar
1 ts Kosher salt
8 Makrut lime leaves; stemmed
3 Candlenuts
+=OR=+
5 Macadamia nuts
4 cl Garlic; chopped
3 Red birdC╟╓s eye chilies;
- stemmed
1 Piece (3") ginger; chopped
3 tb Peanut oil
1/3 c Coconut milk

In a bowl, toss the shrimp and lime juice; set aside. In
a small food processor, puree the shallots, brown sugar,
salt, lime leaves, nuts, garlic, chiles, and ginger. In
a large skillet, heat the oil over medium-high heat.
Once hot, add the spice mixture and cook, stirring
frequently, until oil separates from the paste, 3-4
minutes. Stir in the coconut milk, remove from heat, and
set aside to cool to room temperature, then pour the
liquid over the shrimp, cover, and refrigerate at least
2 and up to 4 hours.

Build a hot charcoal fire in a grill. Thread the shrimp
onto the skewers and grill, spooning more marinade over
the shrimp as they cook and turning occasionally, until
charred, 3-5 minutes. Serve hot.

RECIPE FROM: https://www.saveur.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Macadamia Nut Cookies
Categories: Cookies, Desserts, Snacks, Nuts, Chocolate
Yield: 72 servings

1 c Butter; softened
3/4 c Sugar
3/4 c (packed) brown sugar
2 lg Eggs; room temp
1 ts Vanilla extract
2 1/4 c A-P flour
1 ts Baking soda
1 ts Salt
7 oz (2 jars) macadamia nuts;
- chopped
2 c Semisweet chocolate chips
6 oz White baking chips

In a large bowl, cream butter and sugars until light and
fluffy, 5 - 7 minutes. Add eggs and vanilla; beat on
medium speed for 2 minutes. Combine the flour, baking
soda and salt; add to creamed mixture and beat for 2
minutes. Stir in nuts and chips. Cover and refrigerate
several hours or overnight.

Drop by tablespoonfuls 2" apart onto ungreased baking
sheets. Bake @ 375oF/190oC for 10-12 minutes or until
golden brown. Cool on pans for 1 minute before removing
to wire racks; cool completely.

Mary Gaylord, Balsam Lake, Wisconsin

Makes: about 6 dozen

RECIPE FROM: https://www.tasteofhome.com

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