Hawaiian recipies: any know any great ones?!
Kulolo (Taro Pudding)*** (Luau
8 Servings
4 cup Taro; grated
3/4 cup Brown sugar
1 cup Honey
1 cup Coconut milk
2 Ti leaves
Mix all ingredients together except the ti leaves.
Line a bread loaf with foil. Put the ti leaves on the foil; cutting to fit the pan. Pour pudding into the pan and cover top with foil.
Bake 2 hours in 400o F oven. Remove foil during last half hour to allow pudding to brown.
Cool and slice into 1/2 inch slices before serving.
Note: Kulolo was originally prepared with grated taro and shredded coconut. It was
wrapped in ti leaves and baked in the imu.(under ground oven) Look in Asian grocery stores for the ingredients.
http://www.recipesource.com/ethnic/asia/...
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King's Hawaiian Bread (Copycat)
3 loaves
3? hours 45 min prep
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)
1. Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix inches
3. Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
5. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6. Bake at 350 degrees for 25-30 minutes or golden brown.
http://www.recipezaar.com/198480
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PINEAPPLE NUT BREAD
(Liberia)
Yield: 10-inch loaf
In a 4-quart bowl:
Combine:
2 1/2 cups all purpose flour
1 cup bran
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped roasted peanuts (or walnuts).
In a separate bowl:
Beat 2 eggs until light.
Add 3/4 cup crushed pineapple, drained.
Add wet ingredients to dry and stir thoroughly.
Bake at 350' in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)
PINEAPPLE NUT BREAD(Liberia)Yield: 10-inch loaf
This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese.
http://www.africa.upenn.edu/Cookbook/Bre...
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Pineapple Cinnamon Rolls
20 to 24 frilled paper liners for muffin cups
I (8-ounce) can crushed pineapple
2 (8-ounce) cans Pillsbury refrigerator crescent rolls
1/4 cup sugar
2 1/2 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 (8-ounce) package Pillsbury coconut-pecan frosting mix (1 3/4 cups)
For the glaze:
1 cup powdered sugar.
2 to 3 tablespoons of the syrup from the crushed pineapple
Preheat the oven to 375oF. Place paper liners in muffin pans.
Drain the crushed pineapple in a kitchen strainer over a small mixing bowl that will catch the syrup. Press out as much of the syrup as possible with the back of a spoon. Reserve both the fruit and the juice.
Separate the crescent dough as illustrated into eight rectangles instead of sixteen triangles as directed on the package. Place four of the rectangles together to form one large rectangle measuring about 13 inches by 7 inches. Press the edges and perforations to make a smooth continuous piece of dough. Repeat with the remaining four rectangles to make a total of two large rectangles.
Mix together the sugar and cinnamon. Sprinkle evenly over the surface of the rectangles. In a small mixing bowl combine eggs, dry frosting mix, and drained pineapple. Blend well and spread this mixture evenly over the rectangles to within 3/4 inch or the edges. Starting with a 13-inch side, roll up the rectangle like a jelly roll. When completely rolled, pinch the edge to seal. Repeat with the other rectangle.
Cut each roll into ten to twelve even slices and place each slice with the cut side down into a paper-lined muffin cup. Bake at 375oF for 20 to 25 minutes until golden. Remove from the oven and let cool slightly in the pans while you make the glaze.
To make the glaze, blend the powdered sugar with enough of the reserved pineapple syrup to make an icing of drizzling consistency. When the rolls have cooled to lukewarm, drizzle the glaze from the end or the spoon decoratively in swirls over the top or each roll.
The rolls may be served warm or at room temperature. Warm is best.
http://dinnercoop.cs.cmu.edu/dinnercoop/...
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Coconut ice (fudge?)
2 cups sugar
1/2 cup milk
2/3 cup dessicated coconut
1 pinch cream of tartar
1 drop red food coloring
Place the sugar and milk in a saucepan and stir over low heat until sugar has dissolved, add cream of tartar, bring to boil and boil for 5 minutes.
Remove from heat and stir until mixture starts to thicken and become white. Add coconut and divide the mixture into 1/2, place 1 drop of food coloring into one of the halves, pour white mixture into a greased square pan, pour the pink half of the mixture on top of the white, cool and cut into squares. Makes about 10
http://www.netcooks.com/recipes/Miscella...
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Italian Wedding Cake
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.
Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
http://allrecipes.com/Recipe/Italian-Wed...
Answers: I have not tried these...the pinapple nut bread is from Liberia, but it sounds tasty...
Kulolo (Taro Pudding)*** (Luau
8 Servings
4 cup Taro; grated
3/4 cup Brown sugar
1 cup Honey
1 cup Coconut milk
2 Ti leaves
Mix all ingredients together except the ti leaves.
Line a bread loaf with foil. Put the ti leaves on the foil; cutting to fit the pan. Pour pudding into the pan and cover top with foil.
Bake 2 hours in 400o F oven. Remove foil during last half hour to allow pudding to brown.
Cool and slice into 1/2 inch slices before serving.
Note: Kulolo was originally prepared with grated taro and shredded coconut. It was
wrapped in ti leaves and baked in the imu.(under ground oven) Look in Asian grocery stores for the ingredients.
http://www.recipesource.com/ethnic/asia/...
**************
King's Hawaiian Bread (Copycat)
3 loaves
3? hours 45 min prep
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)
1. Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix inches
3. Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
5. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6. Bake at 350 degrees for 25-30 minutes or golden brown.
http://www.recipezaar.com/198480
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PINEAPPLE NUT BREAD
(Liberia)
Yield: 10-inch loaf
In a 4-quart bowl:
Combine:
2 1/2 cups all purpose flour
1 cup bran
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped roasted peanuts (or walnuts).
In a separate bowl:
Beat 2 eggs until light.
Add 3/4 cup crushed pineapple, drained.
Add wet ingredients to dry and stir thoroughly.
Bake at 350' in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)
PINEAPPLE NUT BREAD(Liberia)Yield: 10-inch loaf
This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese.
http://www.africa.upenn.edu/Cookbook/Bre...
************
Pineapple Cinnamon Rolls
20 to 24 frilled paper liners for muffin cups
I (8-ounce) can crushed pineapple
2 (8-ounce) cans Pillsbury refrigerator crescent rolls
1/4 cup sugar
2 1/2 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 (8-ounce) package Pillsbury coconut-pecan frosting mix (1 3/4 cups)
For the glaze:
1 cup powdered sugar.
2 to 3 tablespoons of the syrup from the crushed pineapple
Preheat the oven to 375oF. Place paper liners in muffin pans.
Drain the crushed pineapple in a kitchen strainer over a small mixing bowl that will catch the syrup. Press out as much of the syrup as possible with the back of a spoon. Reserve both the fruit and the juice.
Separate the crescent dough as illustrated into eight rectangles instead of sixteen triangles as directed on the package. Place four of the rectangles together to form one large rectangle measuring about 13 inches by 7 inches. Press the edges and perforations to make a smooth continuous piece of dough. Repeat with the remaining four rectangles to make a total of two large rectangles.
Mix together the sugar and cinnamon. Sprinkle evenly over the surface of the rectangles. In a small mixing bowl combine eggs, dry frosting mix, and drained pineapple. Blend well and spread this mixture evenly over the rectangles to within 3/4 inch or the edges. Starting with a 13-inch side, roll up the rectangle like a jelly roll. When completely rolled, pinch the edge to seal. Repeat with the other rectangle.
Cut each roll into ten to twelve even slices and place each slice with the cut side down into a paper-lined muffin cup. Bake at 375oF for 20 to 25 minutes until golden. Remove from the oven and let cool slightly in the pans while you make the glaze.
To make the glaze, blend the powdered sugar with enough of the reserved pineapple syrup to make an icing of drizzling consistency. When the rolls have cooled to lukewarm, drizzle the glaze from the end or the spoon decoratively in swirls over the top or each roll.
The rolls may be served warm or at room temperature. Warm is best.
http://dinnercoop.cs.cmu.edu/dinnercoop/...
************
Coconut ice (fudge?)
2 cups sugar
1/2 cup milk
2/3 cup dessicated coconut
1 pinch cream of tartar
1 drop red food coloring
Place the sugar and milk in a saucepan and stir over low heat until sugar has dissolved, add cream of tartar, bring to boil and boil for 5 minutes.
Remove from heat and stir until mixture starts to thicken and become white. Add coconut and divide the mixture into 1/2, place 1 drop of food coloring into one of the halves, pour white mixture into a greased square pan, pour the pink half of the mixture on top of the white, cool and cut into squares. Makes about 10
http://www.netcooks.com/recipes/Miscella...
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Italian Wedding Cake
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.
Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
http://allrecipes.com/Recipe/Italian-Wed...
I'm not kidding. But every native Hawaiian eats spam everyday. Spam, pineapple , rice. Every since WW2 they have love it. I tried it and its good. To native this is the best
go to receipezaar they will have them they have receipes from all over the world have fun