Macadamia Oil: Not Just the Nuts!

Macadamia oil is probably more widely known as a delicious cooking oil than as a massage oil. Alas, the macadamia oil used for aromatherapy is not edible, but it nonetheless provides a richly sensuous experience. Combined with another, more aromatic oil, such as lemon myrtle, macadamia oil is at once calming and revitalizing. In fact, it is better used as a base oil, than all by itself.

Macadamia oil owes its success as a massage liniment to its emollient properties, which is to say it softens and soothes the skin. Since it enjoys a high affinity with the oil already naturally produced by the human skin, it is more readily absorbed by the body than a lot of other massage oils. This particular oil also helps reduce fine lines when used on the face.

The Origins of Macadamia Oil

Contrary to popular opinion, the macadamia tree is not native to the island state of Hawaii. As a matter of fact, it was only brought to Hawaii from southeast Queensland, which had been filled with rain forests -- the perfect environment for this tropical plant. The macadamia tree was introduced to Hawaii at around 1881, where its fruit evolved to its current status of being the world's most expensive nut.

Macadamia oil is 80 percent of a single macadamia nut, while sugar makes up 4 percent. The creamy, light texture of the macadamia nut makes it a popular component for confections like chocolate bars. Macadamia oil is somewhat stronger-smelling than other nut oils, such as almond, but its scent is rather sweet, and not at all unpleasant.

Macadamia Oil -- the "Vanishing Oil"

There is a special property of macadamia oil which is not found in every other massage oil. It has an unusually high level of Palmitoloeic acid units, which makes it more compatible with older skin compared to other oil brands. As the human skin ages, it tends to dry up -- that is, to produce less oil -- and the pores also tend to close. This same "aging" effect occurs when the skin is exposed frequently to the sun.

Macadamia oil seeps into the pores more easily than other massage oils, which makes it look like it is "vanishing" into the skin. Perhaps it is also known as a “vanishing” oil since it can play a role in the disappearance of wrinkles and lines. This clear liquid with a slight yellow sheen aids in melting the fat naturally stored by the skin, therefore giving the body a healthy, youthful glow that not only feels good, but looks great as well.

Article Source: http://EzineArticles.com/?expert=J._Martin

Macadamia Rum Cake

Macadamia Rum Cake Recipes

1 c. chopped macadamia nuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum

Mix all ingredients. Pour into bundt pan. Bake at 325 degrees for 1 hour. Cool and invert on serving plate. Prick top and sides of cake with fork and glaze.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum

Macadamia Nut Oil - How it is Used

Macadamia nut oil is used specifically a couple of different ways. One is for cooking and one is for the cosmetic industry. Therefore, lets discuss both aspects and explore exactly what each different application has to offer to the consumer.

Lets begin with the cooking aspect. This will include the health benefits that are included with the ingestion too. First off, this could be used for both cooking as well as oil in a salad. The cooking capabilities are quite good and it will not smoke until it becomes over four hundred degrees Fahrenheit. It stores well and will last for over a year. It is made primarily of monounsaturated fats and is not very volatile of catch fire quickly.

It is very comparable to regular cooking oil and adds a hint of the macadamia flavor. There are versions that have been even more refined and are quite clear too but the flavor will remain.

Health benefits include niacin, iron, calcium, and proteins. But, it is this nut, and only this nut that has the highest amount of monounsaturated fats, which is very nutritious and therefore causes the macadamia nut to be so popular. However, some will argue this fact and simply just look at the taste of the nut. And, they would be correct too. Fore, not only are these specific nuts good, they are also good for you.

As far as the cosmetic aspect is concerned, it is very oxidative stable and works well in cream based products and does not feel oily. It is often compared to mink oil and is even more often substituted for it.

Therefore, eating as well as creams in the cosmetic industry are the largest consumers of macadamia nuts. Some are used in the confectioner's arena when adding them to candies, cookies, and cakes. Some are used and enjoyed in their raw form. And some have the oil extracted from them to be used in other purposes.

There is however, one single use that this is not good for and can even have detrimental effects. This is whether a dog eats them or not. These will make a dog tremendously sick. Sick to the point that the dog will not be able to move. Therefore, be aware for those who have a dog as the family pet and keep these types of nuts completely away from them. This would probably also include any oil that was used to cook with and will subsequently be used as leftovers to feed the family pet. Simply put, if there is any confusion as to whether this oil was used, eliminate all doubt and throw the leftovers away.

Regardless, the macadamia nut does provide a bevy of a variety of uses and these have shown many benefits. This said, although, it is the cosmetic industry that is probably the largest buyer and user of macadamia nut oil for use in their many products from creams to lotions and beyond, the candy industry can honestly say that they use it quite extensively too.

Article Source: http://EzineArticles.com/?expert=Karen_Saffie

Low-Carb Chocolate Chip-Macadamia Nut Ice Cream Sandwiches

Who among us doesn't remember the days when we'd take two cookies and smash our favorite flavor of ice cream in the middle to eat when the temperatures outside were blistering like they are right now? Yep, we sure did and it was a great way to cool off. Unfortunately, it wasn't so good on the waistline.

Nowadays, we're eating better than we used to because we're livin' la vida low-carb (RIGHT?!) and we're shunning the sugar in our diet, too (RIGHT?!). Because of that, I'm happy to share an absolutely amazing low-carb chocolate chip-macadamia nut ice cream sandwiches recipe compliments of our friends at Low-Carb Connoisseur.

The cookies are from Big Train and I LOVE LOVE LOVE these. They taste just like toll house cookies and you'll NEVER believe they are low-carb. I was quite impressed. And the macadamia nut ice cream is the icing on the proverbial cake, so to speak. You won't want to go overboard with these, but they can be a nice oasis to beat the heat of that last blast of this summer scorcher! ENJOY! :)

LOW-CARB CHOCOLATE CHIP-MACADAMIA NUT ICE CREAM SANDWICHES

COOKIES
1 (8-ounce) package Big Train Sugar Free Chocolate Chip Cookie Mix
1 Stick butter, at room temperature
1 large egg

MACADAMIA NUT ICE CREAM
3 cups heavy cream
2 large eggs
3 large egg yolks
3/4 cup NOW Xylitol sugar substitute
1/4 teaspoon salt
2 teaspoons Singing Dog Organic vanilla extract
1/2 teaspoon almond extract
1/2 cup coarsely chopped Mac Farms macadamia nuts

1. For the cookies: Mix according to package directions, adding the butter and egg. Portion the dough to make 20 cookies. Bake and cool following the package directions; set aside.

2. For the macadamia nut ice cream: Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over medium heat. Bring to a low boil, stirring often so the cream does not boil over. Remove from heat.

3. In a large bowl, place eggs, egg yolks, sugar substitute and salt. Using either a hand mixer or a whisk, beat together until thickened and smooth.

4. Using a ladle, remove about a cup of the hot cream from saucepan and gradually whisk into egg mixture (this tempers the eggs so they wont curdle). Whisking, pour tempered egg mixture into remaining cream in saucepan.

Place over medium heat and whisk until slightly thickened, 1 to 2 minutes. Pour into a clean bowl, whisk in vanilla and almond extracts; let stand until custard is completely cooled to room temperature, about 1 1/2 hours. Refrigerate 2 hours, until well chilled, or cover with plastic wrap and refrigerate overnight.

5. Freeze in ice cream maker according to manufacturers directions. Add chopped macadamia nuts 15 minutes before freezing process is complete.

6. To assemble sandwiches: Arrange 10 cookies, top side down, on work surface. Using an ice cream scoop, working quickly, place 1/4 cup ice cream on each cookie. Top each with another cookie, bottom side down. Wrap each sandwich well in plastic wrap and place in freezer. Freeze at least 4 hours (ice cream will be soft) or overnight (for firmer sandwiches). Can be stored in the freezer up to 1 month.

Servings: 10
Prep time: 40 minutes
Bake/Cook time: 25 minutes

Calories: 422
Fat: 37g
Protein: 7g
Total Carbohydrates: 20g
Fiber: 5g
Net Carbs: 15g

article source http://stanford.wellsphere.com/weight-loss-article/low-carb-chocolate-chip-macadamia-nut-ice-cream-sandwiches/277108

Macadamia Nut Brownies Recipe

The following is the recipe for the Macadamia Nut Brownies.

Ingredients :-

2 sticks butter
5 squares unsweetened baking chocolate
5 eggs
2 cups sugar
1 1/3 cup flour
1/4 t baking powder
1/4 t salt
1 t vanilla
2 cups Macadamia nuts, chopped

Directions :-

In a microwavable bowl, melt the chocolate and butter, stirring to combine
Add remaining ingredients except the nuts
Beat with electric mixer for 2 minutes
Stir in nuts
Pour into a buttered or parchment lined 9x13 inch pan
Bake @ 350 degrees for about 25 minutes
Be careful not to overbake, brownies should be quite moist
Allow to cool before cutting into serving size pieces

Recipes source from http://www.grouprecipes.com/99121/macadamia-nut-brownies.html

Mauna Loa Macadamia Nuts

Mauna Loa macadamia nuts are specifically from this Hawaiian locale known for these. They are some of the world's best and are in fact so good that these are the only types that the Hershey Company will use in their confectioners. It is their chocolate covered creations that are quite a hit with consumers and with a combination of one of the world's best nuts as well as one of the world's best chocolate, is this really any surprise.

Lets take a closer look at the macadamia nut in general and see what this very versatile nut does truly offer to the world.

We will begin with the health benefits that this nut has been proven to provide. It is very high in monounsaturated fats as well as niacin, potassium, protein, thiamine, and iron. And, not only that but, this specific nut is the one to have the highest content of this valuable benefit. Therefore, eat them liberally however; make every attempt to limit additives such as chocolate and other sugar based confections as this will detract from the overall health benefit.

The oil that comes from this nut can be used for cooking and it has a very high smoking point. That point is over four hundred degrees and therefore is very non-volatile.

Cosmetics treat it and even regard this oil as a very close companion to mink oil and this oil is used in many creams because it is stable in its oxidative state and is very high on Omega-seven, the palmitoleic acid that can be as high as seventeen percent.

However, before you get the big idea to grow one yourself, know that these will only grow in the southern hemisphere where it is basically and mostly a warmer climate. Another large aspect is the time from planting to producing that first nut time factor. These trees will mature and start producing usually around ten to twelve years. Once they do produce, barring any miscellaneous catastrophic event, they will continue to produce for many times over one hundred years.

It is actually in Hilo, Hawaii that the Mauna Loa macadamia nut factory is located. They began this highly sought after crop in nineteen forty-six, taking advantage of the rich volcanic soil as well as the constant warm moist air. However, it would be ten years before to very first nut would be harvested and when nineteen fifty-six rolled around, the fruits of their labors were prevalent in abundance.

That company that now owns these orchards is the Hershey's Company and they now provide the world with some of the best Mauna Loa macadamia nuts that are produced. Regardless of the use, whether it is for food or cosmetics, it is for sure that they will be consumed. Find out more tips about macadamia nuts at http://macadamia-nuts.researchguidetips.com

Article Source: http://EzineArticles.com/?expert=Karen_Saffie

How to Crack a Macadamia Nut

Macadamia Cookie Recipes - Easy & Quick To Prepare!

These macadamia cookie recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some macadamia cookie recipes:

>> Macadamia Shortbread Cookies
1 c macadamia nuts (4 oz) 1 c all-purpose flour 1/4 c cornstarch 3/4 c unsalted butter; softened 3/4 c confectioners' sugar

Finely chop the macadamia nuts. Sift flour, sugar and cornstarch. Stir
in nuts. Beat butter in bowl at medium speed until creamy. At low speed, beat in flour mixture. Using a level tablespoon, shape dough into balls. Place 2 inches apart on un greased baking sheets. Flatten each ball with a fork. Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges. Cool baking sheet on rack 5 minutes. Transfer cookies to rack to cool.

Variations: press half a macadamia nut into each cookie before baking.
Sprinkle with rock sugar upon removing cookies from oven.

>> Macadamia Nut Cookies
1 c butter; softened 1 c confectioners' sugar 1 ts vanilla 1/2 c chopped macadamia nuts 1/4 c finely ground macadamia nuts 1/4 ts salt 1/4 c granulated sugar 2 c all-purpose flour 2 c coconut flakes

Sift flour, measure, and sift again with salt. Set aside. In a large
bowl, cream butter, then add granulated sugar and cream again until
thoroughly blended. Add vanilla. Gradually beat sifted flour into creamed mixture until smooth. Mix in coconut and macadamia nuts. Shape dough into a roll 1 1/2 inches in diameter and wrap in clear plastic wrap.

Refrigerate at least 6 hours or overnight. Slice roll at 1/4-inch intervals and place rounds on greased baking sheet. Bake at 300 degrees for 20 minutes. Sift confectioners' sugar onto waxed paper, reserving about 1/3 cup, and transfer baked cookies to it. Sift tops lightly with remaining sugar. Let cool completely before storing in cookie tins.

Makes about 3 1/2 dozen.

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