• 9/4 Macadamia Nut Day - 3

    From Dave Drum@1:3634/12 to All on Fri Sep 2 06:31:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Matcha Macadamia Bliss Balls
    Categories: Nuts, Cookies, Snacks, Citrus
    Yield: 12 Servings

    1 c Macadamia nuts
    1 c Brazil nuts
    1 1/2 c Dessicated coconut; divided
    2 Lemons; zested
    1 tb Matcha powder; to taste
    1/4 c Fresh lemon juice
    3 tb Honey
    2 tb Melted coconut oil

    Preparation step: You can soak your nuts overnight by
    placing them in a bowl filled with water and putting
    them in the fridge. This makes for smoother, creamier
    end product.

    In your blender or food processor, blitz the macadamia
    nuts, brazil nuts, one cup of dessicated coconut, lemon
    zest and matcha powder together for around 30 seconds on
    a high speed until the mixture resembles a fine crumb.
    Add the lemon juice, honey or other sweetener and melted
    coconut oil and then blitz again for around 1 minute
    until the mixture forms a soft dough. Check if it’s done
    by rolling a small amount together in your hands, if it
    sticks together easily it’s done!

    Roll the mixture into 12 evenly sized balls and then
    roll each one in the remaining 1/2 cup of dessicated
    coconut to coat them. Place your bliss balls in an
    airtight container and set in the fridge for 30 minutes
    then store in the fridge for up to 1 week

    Posted by Marc St Raymond

    RECIPE FROM: https://www.blackmores.com.au

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  • From Dave Drum@1:261/38 to All on Tue Sep 5 06:07:52 2023
    1/2 c Water

    In a food processor or a high powered blender, puree
    the ingredients together until smooth.

    If necessary, scrape down the sides with a spatula
    and/or add a bit more water. The resulting texture
    should resemble - you guessed it! - ricotta cheese.

    Amplify the color and flavor by mixing in 1/4 teaspoon
    of smoked paprika. Or add minced sundried tomatoes and
    fresh basil.

    Makes 1 1/2 cups

    COOKS' NOTE: This "ricotta" will keep for up to a week
    in an airtight container in the fridge.

    By Michelle Tam and Henry Fong

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

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