I haven't made this in ages, but it's really good: MACADAMIA NUT COFFEE CAKE 1 stick unsalted butter, softened 1 cup firmly packed dark brown sugar 1 egg 2 1/4 cups sifted flour (sift, then measure) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup buttermilk 1 TBL Grand Marnier, optional 1 1/2 cups coarsely chopped macadamia nuts 1/4 cup sour cream 1 egg yolk 2 TBL sugar 2 TBL grated orange zest With a mixer, beat the butter until fluffy, about 3 minutes. Add brown sugar & mix to incorporate. Add whole egg & continue beating, scraping down sides of the bowl, for about 5 minutes. In a separate bowl, sift together the flour, baking powder, baking soda & salt. With mixer at low speed, add 1/4 of flour mixture to butter & sugar mixture. Add 1/4 cup buttermilk. Continue alternating between flour & buttermilk additions, beating well after each. Mix in liqueur & then add 1/2 cup macadamia nuts. Pour into a greased & floured 9" baking pan. In a small mixing bowl, beat cream & egg yolk together. Pour over batter. Combine remaining macadamia nuts, sugar & orange zest. Sprinkle over batter. Preheat oven to 350°. Bake 40-50 minutes until center springs back when touched lightly. Let cool 20-30 minutes before cutting.~~From Above & Beyond Parlsey. Regular chocolate should work with these too: WHITE CHOCOLATE MACADAMIA NUT COOKIES (2-3 dozen) 2 cups flour 1 tsp baking soda 1 1/2 tsp salt 1/2 cup butter 1 cup brown sugar 1/2 cup sugar 2 eggs 1 tsp vanilla 1 cup chopped macadamia nuts 9-12 oz white chocolate, broken into chunks Combine first 3 ingredients in a small bowl, & set aside. Cream butter & sugars. Add eggs & vanilla. Add flour mixture, nuts & white chocolate. Drop by teaspoonfuls onto cookie sheets. Bake in a preheated 350° oven for 15-20 minutes.~~ I've used macadamia nuts or pecans in this one: FUDGE ECSTASIES (about 365) 12 oz semisweet chocolate chips, divided 2 squares (1 oz each) unsweetened chocolate 2 TBL butter or margarine 1/4 cup flour 1/4 tsp baking powder Pinch of salt 2 eggs 2/3 cup sugar 1 tsp vanilla 1 cup chopped nuts In a medium sauepan, heat 1 cup of the chocolate chips, the unsweetened chocolate & the butter until melted, stirring constantly. Pour into a large bowl & set aside to cool slightly. In a separate bowl, mix the flour, baking powder & salt. Add the eggs, sugar & vanilla to the cooled chocolate mixture & beat well. Add the flour mixture & beat thoroughly. Stir in the remaining chocolate bits & the nuts. Drop the batter by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 350° oven for 8-10 minutes or until the edges are firm & the surface is dull & cracked. Cool for 1 minute before removing from the sheets. Place on racks to cool thoroughly.~~ From Hospitality.

Here is one for a to die for peanut butter candy treat. Peanut Butter Meltaways 24 oz bag of white chocolate morsels 18 oz jar peanut butter 12 oz bag milk or dark chocolate morsels Butter well a 9 x 13 metal pan In microwave, melt the white chips stirring every 40 seconds. A total microwaving time of about 3 minutes should have the chips completely melted and smooth. Stir peanut butter into white chips well. Pour into buttered pan. Melt chocolate chips. When smooth, pour over the peanut butter mixture and marble in fairly well. Refrigerate till firm enough to handle. About an hour should do it. Cut and remove from pan. Store in refrigerator. I find that these are easier to remove from the pan if you don't let it chill too long.

It's actually creme caramel with the melted sugar on top! LOL! Eggs, vanilla and cream! What's not to liuke!? Linda C

Sugar is a carbohydrate, last I checked... Furthermore, beware of the commercially prepared sugar-free products. Most of them contain Sorbitol which is sugar alcohol (but doesn't contain alcohol). It is a carb and a different kind of sugar but still, it is sugar. Everything that ends with -ol is sugar alcohol and a big no-no for the diabetics. Another thing is, lactose-free milk. This thing is good for the lactose-intolerant folks. The process of getting rid of lactose is adding a special enzyme to the regular milk, so that the lactose (milk sugar) is converted into 2 simple sugars, one of them is glucose. Meaning that it's best for the diabetics to avoid lactose-free milk altogether. Someone has posted about a diet with 250 carbs a day for the diabetic; to me it sounds a bit extreme. My carbs a day are as follows: up to 4 carbs a meal and up to 2 carbs a snack. 3 meals and 3 snacks = 18 carbs, give or take. I was told I can have an occasional candy. So far so good.