1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup sugar

Pinch of salt

1 teaspoon nutmeg, freshly grated

2 cups buttermilk

2 large eggs, lightly beaten

2 Tablespoons unsalted butter, melted

1 big handful sweetened shredded coconut

1 big handful macadamia nuts

Banana slices

Macadamia Nut Honey

In a large bowl mix together flour, baking powder, baking soda, sugar, salt, and nutmeg. Next, add buttermilk, eggs, butter, coconut, and macadamia nuts and stir until just combined. It’s okay if batter is a bit lumpy. Don’t overmix.

Heat your skillet or pan to medium-high heat and coat it with a bit of butter. If a drop of water dropped into the pan starts to dance, the skillet is hot enough.

Slowly pour about 2/3 cup of the batter onto the skillet. Place about 3 extra-thin slices of banana on top of the pancake batter as it is cooking. Wait until the pancake bottom is deep golden in color then flip with a spatula and cook the other side until golden and cooked through.

Top generously with Big Island Bees Macadamia nut honey and serve.

-from 101 Cookbooks, by Heidi Swanson

2 cups macadamia nuts

4 oz. unsalted butter

¼ cup Macadamia Blossom honey

½ cup sugar

Roll out pastry, place in 9-inch pan and chill for 30 minutes. Blind bake pastry shell for 10 minutes at 400 degrees and cool.

In a heavy saucepan, bring honey, sugar and butter to a boil. Remove from heat and stir in nuts. Spoon mixture into chilled tart shell. Bake in preheated 400 degree oven for approximately 20 minutes or until golden brown.

¾ cup sugar

1 generous cup Macadamia Nut Honey

3 eggs

1 cup dark, strong, warm coffee (Whendi uses Kona)

3 cup flour

3 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon cinnamon

2 teaspoon dried ginger

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon allspice

½ cup Macadamia nuts, chopped

½ cup candied ginger, diced

Cream butter and sugar together. Add honey and eggs, and mix well. Sift dry ingredients together and add to butter/sugar mixture alternately with coffee. Fold in candied ginger and nuts, and pour into greased 10-inch bundt pan or two greased loaf pans. Bake at 350 for 50-60 minutes.

1 lemon

2 Tablespoons Macadamia Blossom Honey

Grated unsweetened coconut or chopped nuts for garnish

Cut peel from 6 oranges, being careful to remove all the pith. Slice the oranges into a bowl.

Cut the peel off of 6 oranges with a sharp knife being careful to remove all the pith. Remove the orange segments from their casing, and put into a serving bowl with the juice of the remaining oranges and the lemon. Toss gently to mix, and serve garnished with coconut or chopped nuts.

Adding sliced banana or fresh pineapple is delicious too!

2 small bananas

8 litchis

2 passionfruit

8 Tablespoons Greek or strained yogurt

4 teaspoons Macadamia nut honey

½ cup chopped roasted macadamia nuts

Peel and slice the mango and bananas. Peel and quarter the litchis. Scoop out flesh from the passionfruit. Mix the fruit together and divide between 4 custard cups. Top the fruit in each cup with a Tablespoon of macadamia nut honey and sprinkle with the chopped nuts. Serve.

• Figs
• Surfing Goat Dairy Goat Cheese
• Macadamia Nut Blossom Honey

Slice figs in half and place on plate. Crumble goat cheese over the figs. Drizzle mac nut honey over all. Enjoy! (Bet you can’t eat just one!)

8 oz. slivered almonds
1/4 c Macadamia Nut Blossom honey.
Warm honey in small saucepan on stove. Do not boil honey. Add almonds and stir until sticky and almost set. Drop by spoonfuls onto waxed paper or parchment and allow to set. For a festive touch, sprinkle with colored sugar crystals. Store in a covered container between layers of wax paper