Friday, October 31, 2008

Healthful Breakfast Treats Let You Wake Up To Paradise

(NAPSI)-More and more Americans are waking up to a nutritious, delicious fact: Eating macadamia nuts every day can improve blood cholesterol levels, according to a study conducted at a leading university.

Macadamia nuts are cholesterol-free and provide protein, fiber, vitamin B6, thiamine, magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may also be good for your health.

To help you enjoy macadamia nuts all day long, the experts at Hershey offer these recipes for a breakfast or brunch with a tropical flair:

TROPICAL PARADISE SCONES

3¼ cups all-purpose flour

½ cup sugar

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon salt

1 cup Mounds® Sweetened Coconut Flakes

1 cup Hershey's® Premier White Chips

½ cup Mauna Loa® Macadamia Nut Baking Pieces

2 cups chilled whipping cream

2 tablespoons fresh lime juice

2 to 3 teaspoons freshly grated lime peel

2 tablespoons butter, melted

Additional sugar

Heat oven to 375° F. Lightly grease 2 baking sheets. Stir together flour, ½ cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Crumb Topping (recipe follows)

6 tablespoons butter or margarine, softened

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

1¼ cups milk

1 egg

1 teaspoon vanilla extract

White Drizzle (recipe follows)

Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Prepare Crumb Topping; set aside. Beat butter, granulated sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon; beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Pour ½ batter into prepared pan; top with ½ Crumb Topping. Gently spread remaining batter over topping. Sprinkle remaining topping over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely. Prepare White Drizzle; drizzle over cake.

Crumb Topping: Combine ⅔ cup packed light-brown sugar, ½ cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup Hershey's® Premier White Chips and ½ cup Mauna Loa® Macadamia Nut Baking Pieces in medium bowl. Mix until crumbly.

White Drizzle: Beat together ¾ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and ¼ teaspoon vanilla extract. If necessary, add additional milk ½ teaspoon at a time until of desired consistency.

12 to 16 servings.

You can find more information and recipes online at www.hersheys.com.

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