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www.kauaigoods.com
From our ohana to yours
From our ohana to yours
 |  |  |  |  |
Pineapple Cream Cheese Pie
Ingredients:
1 9-inch graham cracker crust
1/2 cup boiling water
1 envelope gelatin
1/2 cup sugar
1/2 cup pineapple juice
1 8-oz. package cream cheese
whipping cream
Preparation:
Dissolve gelatin in boiling water; stir until completely dissolved. Add sugar
and pineapple juice; cool mixture. Soften cream cheese and stir gelatin
mixture in gradually until well blended. Pour into pie shell and refrigerate
until firmly set. Top with whipping cream before serving.
Mango Cheesecake
Ingredients:
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp. vanilla
juice from half a lime
3 tbsp. flour
3 tbsp. cornstarch
1 pound sour cream
8 tbsp. mango puree (see note)
Preparation:
Preheat oven to 325 degrees with rack in the middle position. Grease a 9-
inch springform pan with cooking spray or 1 tablespoon butter. Using a
metal knife in a food-processor, process cream cheese 30 seconds.
Scrape container. With machine running, add sugar and butter; process 10
seconds. Scrape again. With machine running, add eggs, vanilla, lime juice,
flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds
longer. Add sour cream and puree; pulse until incorporated. Pour mixture
into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days.
Remove from pan to serve and decorate with mango slices. For mango
puree, scoop the flesh out of a mango and puree in a blender or food
processor fitted with metal blade.
Portugese Sweet Bread
Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet
bread, is a staple and good for making French toast in the morning.
Ingredients:
2 tbsp dry yeast (2 packages)
1/4 cup warm water, lukewarm
7 cups bread flour
1 tsp salt
5 eggs
1 cup warm milk
6 tbsp melted butter
1-1/4 cup sugar
Preparation:
Combine the yeast, water and a pinch of sugar. Set aside to rise. Sift the
flour and salt together in a bowl and set aside. Beat 4 eggs in a small bowl
and set aside. Combine the warm milk and butter in a large bowl. Beat in
the sugar. Add the yeast, then the beaten eggs and stir until well blended.
Add six cups of flour, one cup at a time, mixing as each cup is added.
When the dough is well mixed it should be soft and wet. Place dough on a
flat surface and knead for 10 minutes, adding the remaining cup of flour as
the dough and surface become sticky. Be careful to knead the dough in a
consistent manner. Place the dough into a greased bowl and cover with a
towel. Let dough rise rise in a cool spot until it has doubled in bulk. This
should take at least three hours. Preheat oven to 350º. Push the dough
down and knead lightly. Divide dough into four equal parts and form each
into a round shape. Place each loaf on a greased baking sheet and allow
to rise again until double in size. Beat the remaining egg and gently baste
the loaves. Bake for about 30-45 minutes until golden brown.
Mango Bread
Ingredients:
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
3 eggs
2 chopped ripe mangos
1 tsp. vanilla extract
Preparation:
Mix all ingredients well. Pour into greased pan. Bake at 325 for one hour.
Carrot Pineapple Cake
Ingredients:
3 cups flour
2 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 cups sugar
1 1/2 cups salad oil
2 cups finely grated carrots
1 can (8 1/4 oz) crushed pineapple
2 tsp vanilla
1 1/2 cups chopped nuts
3 eggs
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sift
flour with soda, cinnamon and salt. In large bowl of electric mixer, combine
sugar and salad oil. Add half of the flour mixture and mix well. Beat in
carrots, pineapple, vanilla and nuts. add remaining flour mixture; beat well.
Add eggs, one at a time, beating well after each addition. Pour into
prepared pan and bake 60 to 70 minutes. Makes 16 servings.
Okinawan Donuts
Ingredients:
3 cups flour
1 cup raw sugar
1 1/2 tsp baking powder
3 eggs
3/4 cup evaporated milk
2 tbsp melted butter, or margarine
Rind of one orange, chopped
Oil for frying
Preparation:
Sift flour with sugar and baking powder. Mix in eggs, evaporated milk, butter
and orange rind. Let stand for at least 30 minutes. Heat deep fat to 375
degrees F. Stir dough once before frying. Scoop dough with hand, lift palm
and turn downward, and squeeze dough through thumb and index finger,
shaping a round ball. Drop into hot fat and fry 8 to 10 minutes, turning
often until donuts split. Drain on absorbent paper. Makes 2 dozen donuts.
Banana-Pineapple Upside Down Cake
Ingredients:
3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped nuts
1/3 cup butter
2/3 cup brown sugar
Preparation:
Cream butter and sugar, add beaten egg, sift flower, baking powder and
salt, ad gradually with milk to butter mixture. Fold in mashed banana. Melt
butter and sprinkle brown sugar through it on bottom of pan, 8 inches
square or small angel food pan. Add well trained crushed pineapple and
chopped nuts. Pour batter over this mixture and bake in pre-heated oven of
350 degrees for 20-30 minutes.
Pumpkin Carrot Bread
Ingredients:
3 cups all purpose flour
1 (15oz.) can pure pumpkin
2 tbsp. pumpkin pie spice
4 large eggs
2 tsp. baking soda
1 cup vegetable oil
1 1/2 tsp salt
1/2 cup water
2 1/2 cups sugar
1 cup shredded carrots
Preparation:
Grease and flour 2 (9x5 inch) loaf pans (You can use the smaller loaf
pans) In a large bowl, combine flour, pumpkin pie spice, baking soda and
salt In a lg. mixing bowl, combine sugar, pumpkin, eggs, oil and water, beat
until just blended. Add pumpkin mixture to flour mixture, stir until
moistened. Fold in carrots. Spoon batter into loaf pans
Bake in preheated 350-deg. oven 60 to 65 minutes or until wooden pick
comes out clean. Cool in pans on wire racks 10 min., then remove to wire
racks to cool completely.
Banananana Bread
Ingredients:
1/2 lb butter
1 1/2 cup sugar
4 eggs
1 tsp. vanilla
3 cups of mashed bananas
2 1/2 cups flour,
2 tsp. baking soda
1 tsp. salt
3/4 to 1 cup of finely chopped walnuts (optional)
Preparation:
Cream butter with sugar. When creamy, add eggs (1 at a time) vanilla and
mix well. Add mashed bananas, alternately with flour, sifted with baking
soda and 1 tsp. salt. Add finely chopped walnuts (optional). Bake at 350
degrees for 1 hour or until cake rises and pulls away from the pan.
Wrapped properly, these cakes freeze very well.
Pumpkin Crunch
Ingredients:
1 Large can pumpkin(not the pie mix -- just plain pumpkin)
1 can evaporated milk
3 eggs (beaten)
3/4 cup sugar
1 box Yellow Cake Mix
1 cup chopped nuts - Macadamia nuts
1 cup melted butter
whipped cream
Preparation:
Mix pumpkin, milk, eggs and sugar in a bowl. Pour into a 13 x 9 inch oblong
pan. Sprinkle the DRY cake mix and nuts over the pumpkin mixture.
Spoon the melted butter on top. Bake @ 350 degrees for 1 hour.
Shortbread Pumpkin/Custard Pie
Ingredients:
crust:
2 1/2 cup flour
1/2 cup sugar
1 cup margarine or butter
Preparation:
Mix ingredients and pat onto sides and bottom of 13" pan. Bake crust 5
minutes @350
Remove from oven & cool.
Ingredients:
filling:
4 eggs beaten
1 Large can pumpkin
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 cup brown sugar
2 cans evaporated milk
Preparation:
Mix filling in a large bowl. Pour into crust. Bake 20 minutes @ 450. Lower
temp to 350 and bake for 55 additional minutes.
Chinese Pretzels
Ingredients:
1 box corn starch
2 cups flour
1 1/4 cup sugar
3 large eggs
3 cups water
2 tsp vanilla
Oil for deep frying
Preparation:
In a large bowl mix all ingredients til smooth. Heat a rosette iron in hot oil
(375 degrees) for 30 seconds. Remove iron from oil and drain on paper
towels. Deep the hot iron into batter (batter should extend three-fourths of
the way up the side of iron). Immediately dip iron into hot oil. Fry for 15 to
20 seconds or till golden. Repeat with remaining batter, reheating iron
about 10 seconds each time.
Hawaiian Sweet Potato Pie
Ingredients:
2 large peeled sweet potatoes (baked or boiled)
1/2 stick salted butter
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs, beaten
1/2 tsp. cinnamon
pinch of nutmeg
1/2 tbsp. pure vanilla extract
1 5 ounce can evaporated milk
1/4 cup crème of coconut
1/2 tsp. salt
Preparation:
Mix all ingredients except eggs with whisk or mixer until cream texture. Next
add beaten eggs to mixture. Stir. Pour into an unbaked 9 inch pie shell.
Bake at 350 degrees for 1 hour to 1 hour, 15 minutes. Cool thoroughly
before slicing.
Lilikoi Party Sheet Cake
Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 tsp baking powder
½ tsp cinnamon
1 cup lilikoi pulp (fresh or frozen concentrate)
½ cup lilikoi juice
red coloring to tint the cake pink
Preparation:
Preheat oven to 350 degrees. Cream butter and sugar together and add
eggs one by one, beating well. Stir the baking powder into the flour. Mix the
lilikoi pulp and juice. Add flour and liquids in alternate portions to the
creamed mixture and stir until blended. Pour into a greased and floured 13
by 9 inch cake pan. Bake for 30 minutes or until top of cake spring back
when lightly pressed with finger.
Frost with a butter cream frosting: Mix 1 cup softened butter, 2-½ cups
powdered sugar, and just enough milk to make a creamy consistency.
Butter Cake
Ingredients:
1 cup butter, softened
2 cups sugar
3 cups cake flour
4 eggs, beaten
4 tsp baking powder
1 cup milk
1/2 tsp salt
1-1/2 tsp vanilla
Preparation:
Beat the butter. Add the sugar and beat well. Sift the dry indredients. Add
beaten eggs to creamed butter and sugar. Add the dry indredients
alternating with the milk. Add the vanilla. Bake in a greased 9 x 13-inch
pan for 40 minutes at 350 degrees.
Frosting:
Ingredients:
1 cup butter
2 cups powdered sugar, sifted
1 small can crushed pineapple, drained
1 tsp lemon juice
Preparation:
Cream the butter and sugar well. Add the drained pineapple and lemon
juice. Frost the completely cooled cake.
Hawaiian Delite Cake
Ingredients:
1 box yellow cake mix
1 8oz cream cheese
1 3oz instant vanilla pudding
1 cup cold milk
1 20oz crushed pineapple (save liquid for cake)
1 8oz Cool Whip
Macadamia nuts
Preparation:
Bake the cake according to the box except that you will substitute the
pineapple liquid in place of the water. Add water to make the difference in
the amount. Cool the cake completely before placing the topping. Mix the
cream cheese, pudding and gradually add the cold milk till smooth and
thick. Fold in the pineapple. You may add some of the Cool Whip to the
mixture. Spread the mixture on the cooled cake. Top with Cool Whip.
Sprinkle the top with nuts. Refrigerate.
Macadamia Butter Crisp
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg, separated
2 cups flour
3/4 tsp cinnamon
1/4 tsp salt
1 cup macadamia chips
Preparation:
Cream butter and sugar. Beat in egg yolk thoroughly. Sift flour, cinnamon,
and salt into creamed, and salt into creamed mixture and beat thoroughly.
Spread evenly into 10” x 15” jelly roll pan. Beat egg white slightly and
brush over top with finger tips until smooth. Sprinkle nut over the rop and
press into dough. Bake at 275 degrees for one hour or until brown. While
still hot, cut into 1-1/2” squares.
Hawaiian Popcorn Bars
Ingredients:
1 cup sugar
1 cup corn syrup
½ cup margarine, melted
¼ cup water
1 tsp vanilla
2 qt popcorn, popped
¼ cup pineapple, candied
Preparation:
Preheat oven at 350. Spread coconut in a large baking pan and toast for 8
to 10 minutes in oven. Stir it 3 or 4 times so it toasts evenly. To make
syrup, combine sugar, salt, corn syrup, margarine, and water in a 2 quart
saucepan. Bring to a boil over medium heat, stirring until the sugar
dissolves. Continue to boil gently until the mixture reaches 270 on a candy
thermometer. Remove from heat and stir vanilla. Pour the syrup over warm
popped corn, coconut and pineapple, and stir with a spoon until all kernels
are coated. Shape like chocolate bars.
Hawaiian Macadamia Nut Bites
Ingredients:
½ cup softened butter
½ cup sugar
1 tbsp vanilla extract
1/8 tsp salt
5 oz whole macadamia nuts
¼ cup semi sweet chocolate chips
1 tsp shortening
1 large egg
1 ½ flour
Preparation:
Preheat oven to 350F. In a large mixer bowl at low speed, beat butter and
sugar until blended. Increase speed to medium-high, beat until fluffy. Beat
in egg and vanilla. Beat in flour and salt Shape 1 ts of dough around each
Macadamia nut. Place on ungreased baking sheets. Bake for 10 to 13
minutes or until golden around base of each cookie. Cool on wire racks. In
a small saucepan over low heat, melt chocolate chips and shortening.
Drizzle over cookies. Store in a tightly covered container. Yields 5-1/2
dozen.
Ingredients:
1 9-inch graham cracker crust
1/2 cup boiling water
1 envelope gelatin
1/2 cup sugar
1/2 cup pineapple juice
1 8-oz. package cream cheese
whipping cream
Preparation:
Dissolve gelatin in boiling water; stir until completely dissolved. Add sugar
and pineapple juice; cool mixture. Soften cream cheese and stir gelatin
mixture in gradually until well blended. Pour into pie shell and refrigerate
until firmly set. Top with whipping cream before serving.
Mango Cheesecake
Ingredients:
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp. vanilla
juice from half a lime
3 tbsp. flour
3 tbsp. cornstarch
1 pound sour cream
8 tbsp. mango puree (see note)
Preparation:
Preheat oven to 325 degrees with rack in the middle position. Grease a 9-
inch springform pan with cooking spray or 1 tablespoon butter. Using a
metal knife in a food-processor, process cream cheese 30 seconds.
Scrape container. With machine running, add sugar and butter; process 10
seconds. Scrape again. With machine running, add eggs, vanilla, lime juice,
flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds
longer. Add sour cream and puree; pulse until incorporated. Pour mixture
into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days.
Remove from pan to serve and decorate with mango slices. For mango
puree, scoop the flesh out of a mango and puree in a blender or food
processor fitted with metal blade.
Portugese Sweet Bread
Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet
bread, is a staple and good for making French toast in the morning.
Ingredients:
2 tbsp dry yeast (2 packages)
1/4 cup warm water, lukewarm
7 cups bread flour
1 tsp salt
5 eggs
1 cup warm milk
6 tbsp melted butter
1-1/4 cup sugar
Preparation:
Combine the yeast, water and a pinch of sugar. Set aside to rise. Sift the
flour and salt together in a bowl and set aside. Beat 4 eggs in a small bowl
and set aside. Combine the warm milk and butter in a large bowl. Beat in
the sugar. Add the yeast, then the beaten eggs and stir until well blended.
Add six cups of flour, one cup at a time, mixing as each cup is added.
When the dough is well mixed it should be soft and wet. Place dough on a
flat surface and knead for 10 minutes, adding the remaining cup of flour as
the dough and surface become sticky. Be careful to knead the dough in a
consistent manner. Place the dough into a greased bowl and cover with a
towel. Let dough rise rise in a cool spot until it has doubled in bulk. This
should take at least three hours. Preheat oven to 350º. Push the dough
down and knead lightly. Divide dough into four equal parts and form each
into a round shape. Place each loaf on a greased baking sheet and allow
to rise again until double in size. Beat the remaining egg and gently baste
the loaves. Bake for about 30-45 minutes until golden brown.
Mango Bread
Ingredients:
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
3 eggs
2 chopped ripe mangos
1 tsp. vanilla extract
Preparation:
Mix all ingredients well. Pour into greased pan. Bake at 325 for one hour.
Carrot Pineapple Cake
Ingredients:
3 cups flour
2 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 cups sugar
1 1/2 cups salad oil
2 cups finely grated carrots
1 can (8 1/4 oz) crushed pineapple
2 tsp vanilla
1 1/2 cups chopped nuts
3 eggs
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sift
flour with soda, cinnamon and salt. In large bowl of electric mixer, combine
sugar and salad oil. Add half of the flour mixture and mix well. Beat in
carrots, pineapple, vanilla and nuts. add remaining flour mixture; beat well.
Add eggs, one at a time, beating well after each addition. Pour into
prepared pan and bake 60 to 70 minutes. Makes 16 servings.
Okinawan Donuts
Ingredients:
3 cups flour
1 cup raw sugar
1 1/2 tsp baking powder
3 eggs
3/4 cup evaporated milk
2 tbsp melted butter, or margarine
Rind of one orange, chopped
Oil for frying
Preparation:
Sift flour with sugar and baking powder. Mix in eggs, evaporated milk, butter
and orange rind. Let stand for at least 30 minutes. Heat deep fat to 375
degrees F. Stir dough once before frying. Scoop dough with hand, lift palm
and turn downward, and squeeze dough through thumb and index finger,
shaping a round ball. Drop into hot fat and fry 8 to 10 minutes, turning
often until donuts split. Drain on absorbent paper. Makes 2 dozen donuts.
Banana-Pineapple Upside Down Cake
Ingredients:
3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped nuts
1/3 cup butter
2/3 cup brown sugar
Preparation:
Cream butter and sugar, add beaten egg, sift flower, baking powder and
salt, ad gradually with milk to butter mixture. Fold in mashed banana. Melt
butter and sprinkle brown sugar through it on bottom of pan, 8 inches
square or small angel food pan. Add well trained crushed pineapple and
chopped nuts. Pour batter over this mixture and bake in pre-heated oven of
350 degrees for 20-30 minutes.
Pumpkin Carrot Bread
Ingredients:
3 cups all purpose flour
1 (15oz.) can pure pumpkin
2 tbsp. pumpkin pie spice
4 large eggs
2 tsp. baking soda
1 cup vegetable oil
1 1/2 tsp salt
1/2 cup water
2 1/2 cups sugar
1 cup shredded carrots
Preparation:
Grease and flour 2 (9x5 inch) loaf pans (You can use the smaller loaf
pans) In a large bowl, combine flour, pumpkin pie spice, baking soda and
salt In a lg. mixing bowl, combine sugar, pumpkin, eggs, oil and water, beat
until just blended. Add pumpkin mixture to flour mixture, stir until
moistened. Fold in carrots. Spoon batter into loaf pans
Bake in preheated 350-deg. oven 60 to 65 minutes or until wooden pick
comes out clean. Cool in pans on wire racks 10 min., then remove to wire
racks to cool completely.
Banananana Bread
Ingredients:
1/2 lb butter
1 1/2 cup sugar
4 eggs
1 tsp. vanilla
3 cups of mashed bananas
2 1/2 cups flour,
2 tsp. baking soda
1 tsp. salt
3/4 to 1 cup of finely chopped walnuts (optional)
Preparation:
Cream butter with sugar. When creamy, add eggs (1 at a time) vanilla and
mix well. Add mashed bananas, alternately with flour, sifted with baking
soda and 1 tsp. salt. Add finely chopped walnuts (optional). Bake at 350
degrees for 1 hour or until cake rises and pulls away from the pan.
Wrapped properly, these cakes freeze very well.
Pumpkin Crunch
Ingredients:
1 Large can pumpkin(not the pie mix -- just plain pumpkin)
1 can evaporated milk
3 eggs (beaten)
3/4 cup sugar
1 box Yellow Cake Mix
1 cup chopped nuts - Macadamia nuts
1 cup melted butter
whipped cream
Preparation:
Mix pumpkin, milk, eggs and sugar in a bowl. Pour into a 13 x 9 inch oblong
pan. Sprinkle the DRY cake mix and nuts over the pumpkin mixture.
Spoon the melted butter on top. Bake @ 350 degrees for 1 hour.
Shortbread Pumpkin/Custard Pie
Ingredients:
crust:
2 1/2 cup flour
1/2 cup sugar
1 cup margarine or butter
Preparation:
Mix ingredients and pat onto sides and bottom of 13" pan. Bake crust 5
minutes @350
Remove from oven & cool.
Ingredients:
filling:
4 eggs beaten
1 Large can pumpkin
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 cup brown sugar
2 cans evaporated milk
Preparation:
Mix filling in a large bowl. Pour into crust. Bake 20 minutes @ 450. Lower
temp to 350 and bake for 55 additional minutes.
Chinese Pretzels
Ingredients:
1 box corn starch
2 cups flour
1 1/4 cup sugar
3 large eggs
3 cups water
2 tsp vanilla
Oil for deep frying
Preparation:
In a large bowl mix all ingredients til smooth. Heat a rosette iron in hot oil
(375 degrees) for 30 seconds. Remove iron from oil and drain on paper
towels. Deep the hot iron into batter (batter should extend three-fourths of
the way up the side of iron). Immediately dip iron into hot oil. Fry for 15 to
20 seconds or till golden. Repeat with remaining batter, reheating iron
about 10 seconds each time.
Hawaiian Sweet Potato Pie
Ingredients:
2 large peeled sweet potatoes (baked or boiled)
1/2 stick salted butter
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs, beaten
1/2 tsp. cinnamon
pinch of nutmeg
1/2 tbsp. pure vanilla extract
1 5 ounce can evaporated milk
1/4 cup crème of coconut
1/2 tsp. salt
Preparation:
Mix all ingredients except eggs with whisk or mixer until cream texture. Next
add beaten eggs to mixture. Stir. Pour into an unbaked 9 inch pie shell.
Bake at 350 degrees for 1 hour to 1 hour, 15 minutes. Cool thoroughly
before slicing.
Lilikoi Party Sheet Cake
Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 tsp baking powder
½ tsp cinnamon
1 cup lilikoi pulp (fresh or frozen concentrate)
½ cup lilikoi juice
red coloring to tint the cake pink
Preparation:
Preheat oven to 350 degrees. Cream butter and sugar together and add
eggs one by one, beating well. Stir the baking powder into the flour. Mix the
lilikoi pulp and juice. Add flour and liquids in alternate portions to the
creamed mixture and stir until blended. Pour into a greased and floured 13
by 9 inch cake pan. Bake for 30 minutes or until top of cake spring back
when lightly pressed with finger.
Frost with a butter cream frosting: Mix 1 cup softened butter, 2-½ cups
powdered sugar, and just enough milk to make a creamy consistency.
Butter Cake
Ingredients:
1 cup butter, softened
2 cups sugar
3 cups cake flour
4 eggs, beaten
4 tsp baking powder
1 cup milk
1/2 tsp salt
1-1/2 tsp vanilla
Preparation:
Beat the butter. Add the sugar and beat well. Sift the dry indredients. Add
beaten eggs to creamed butter and sugar. Add the dry indredients
alternating with the milk. Add the vanilla. Bake in a greased 9 x 13-inch
pan for 40 minutes at 350 degrees.
Frosting:
Ingredients:
1 cup butter
2 cups powdered sugar, sifted
1 small can crushed pineapple, drained
1 tsp lemon juice
Preparation:
Cream the butter and sugar well. Add the drained pineapple and lemon
juice. Frost the completely cooled cake.
Hawaiian Delite Cake
Ingredients:
1 box yellow cake mix
1 8oz cream cheese
1 3oz instant vanilla pudding
1 cup cold milk
1 20oz crushed pineapple (save liquid for cake)
1 8oz Cool Whip
Macadamia nuts
Preparation:
Bake the cake according to the box except that you will substitute the
pineapple liquid in place of the water. Add water to make the difference in
the amount. Cool the cake completely before placing the topping. Mix the
cream cheese, pudding and gradually add the cold milk till smooth and
thick. Fold in the pineapple. You may add some of the Cool Whip to the
mixture. Spread the mixture on the cooled cake. Top with Cool Whip.
Sprinkle the top with nuts. Refrigerate.
Macadamia Butter Crisp
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg, separated
2 cups flour
3/4 tsp cinnamon
1/4 tsp salt
1 cup macadamia chips
Preparation:
Cream butter and sugar. Beat in egg yolk thoroughly. Sift flour, cinnamon,
and salt into creamed, and salt into creamed mixture and beat thoroughly.
Spread evenly into 10” x 15” jelly roll pan. Beat egg white slightly and
brush over top with finger tips until smooth. Sprinkle nut over the rop and
press into dough. Bake at 275 degrees for one hour or until brown. While
still hot, cut into 1-1/2” squares.
Hawaiian Popcorn Bars
Ingredients:
1 cup sugar
1 cup corn syrup
½ cup margarine, melted
¼ cup water
1 tsp vanilla
2 qt popcorn, popped
¼ cup pineapple, candied
Preparation:
Preheat oven at 350. Spread coconut in a large baking pan and toast for 8
to 10 minutes in oven. Stir it 3 or 4 times so it toasts evenly. To make
syrup, combine sugar, salt, corn syrup, margarine, and water in a 2 quart
saucepan. Bring to a boil over medium heat, stirring until the sugar
dissolves. Continue to boil gently until the mixture reaches 270 on a candy
thermometer. Remove from heat and stir vanilla. Pour the syrup over warm
popped corn, coconut and pineapple, and stir with a spoon until all kernels
are coated. Shape like chocolate bars.
Hawaiian Macadamia Nut Bites
Ingredients:
½ cup softened butter
½ cup sugar
1 tbsp vanilla extract
1/8 tsp salt
5 oz whole macadamia nuts
¼ cup semi sweet chocolate chips
1 tsp shortening
1 large egg
1 ½ flour
Preparation:
Preheat oven to 350F. In a large mixer bowl at low speed, beat butter and
sugar until blended. Increase speed to medium-high, beat until fluffy. Beat
in egg and vanilla. Beat in flour and salt Shape 1 ts of dough around each
Macadamia nut. Place on ungreased baking sheets. Bake for 10 to 13
minutes or until golden around base of each cookie. Cool on wire racks. In
a small saucepan over low heat, melt chocolate chips and shortening.
Drizzle over cookies. Store in a tightly covered container. Yields 5-1/2
dozen.
Recipes
Here is a collection of some of our favorite recipes. If you have a
favorite recipe that you would like to share, please submit it on our
contact us page.
Here is a collection of some of our favorite recipes. If you have a
favorite recipe that you would like to share, please submit it on our
contact us page.
