tucked away in my barely legal weight limit(had to take out 3 pounds and re-pack, but not the books). Can't wait to get home,not to the snow but to read through this newly released edition. Beautiful artwork. One copy is for me, of course, and one copy is for my book club book exchange next friday. Love cookbooks as souveniers.
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/well, I'm headed back home to the frosty north with 2 new copies of the Honolulu Jr League cookbook
- Thread starter angak
- Start date
julie-r-wa
Well-known member
I try to pick up a local cookbook whenever I travel. smileys/smile.gif Please post some from your new one!
Rec: Mauna Kea Bars
Not T&T, but must try soon:
Mauna Kea Bars
From Aloha Days Hula Nights
Junior League of Honolulu
Crust
1 1/4 cups rolled oats
1 1/4 cups ap flour
3/4 cup shredded coconut
1/4 cup granulated sugar
3/4 cup butter, softened
Filling
3/4 cup raspberry jam
Topping
3 egg whites
1/4 tsp cream of tartar
2/3 cup granulated sugar
Heat oven to 325 F. In a large bowl, stir together oats, flour, coconut, sugar and salt. Stir in butter, blending well. Press crust into bottom of a 9X13 inch baking pan. Bake 15 minutes until edges begin to brown. Let cool 5 minutes, spread evenly with jam, and set aside.
In a large bowl, whip egg whites and cream of tartar with an electric mixer on high speed until thick and foamy. Gradually add sugar and continue to whip until shiny and holds soft peaks. Gently spread meringue evenly over jam using spatula. Bake about 20 minutes until meringue is lighty browned. Remove from oven and cool 5 minutes on wire rack. Cut into 24 bars and let cool completely before removing from pan with spatula.
Not T&T, but must try soon:
Mauna Kea Bars
From Aloha Days Hula Nights
Junior League of Honolulu
Crust
1 1/4 cups rolled oats
1 1/4 cups ap flour
3/4 cup shredded coconut
1/4 cup granulated sugar
3/4 cup butter, softened
Filling
3/4 cup raspberry jam
Topping
3 egg whites
1/4 tsp cream of tartar
2/3 cup granulated sugar
Heat oven to 325 F. In a large bowl, stir together oats, flour, coconut, sugar and salt. Stir in butter, blending well. Press crust into bottom of a 9X13 inch baking pan. Bake 15 minutes until edges begin to brown. Let cool 5 minutes, spread evenly with jam, and set aside.
In a large bowl, whip egg whites and cream of tartar with an electric mixer on high speed until thick and foamy. Gradually add sugar and continue to whip until shiny and holds soft peaks. Gently spread meringue evenly over jam using spatula. Bake about 20 minutes until meringue is lighty browned. Remove from oven and cool 5 minutes on wire rack. Cut into 24 bars and let cool completely before removing from pan with spatula.
Rec: Green Tea Bread with Candied Ginger
Something different and healthy. Not tried yet.
Green Tea Bread with Candied Ginger
From Aloha Days Hula Nights
Junior League of Honolulu
Ingredients
2 cups ap flour
2 tsp ground ginger
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup loose green tea leaves, finely ground
1/4 cup finely chopped candied ginger
Grated zest of 1 lemon
4 eggs
1 cup granulated sugar
3/4 cup mild olive oil
2 T fresh lemon juice
2 tsp vanilla ext.
Position a baking rack in the lower third of the oven. Heat oven to 350 F. Lightly oil a 9X5 inch loaf pan and line with parchment or waxed paper.
In a medium bowl, sift together flour, ginger, baking powder, salt and baking soda. Stir in green tea, candied ginger, and lemon zest. Set aside.
Break eggs into a large bowl. Beat 2 minutes until light in color and frothy. Slowly add the sugar in three stages, beating 30 seconds between each addition. Combine oil, lemon juice, and vanilla in measuring cup. Drizzle into egg mixture while beating. Stir in dry ingredients all at once, mixing just until blended. Scrape batter into prepared pan.
Bake 50-55 minutes until a knife inserted in the center of the loaf comes out clean. Remove from oven and let bread cool at least 30 minutes on cooling rack. Remove from pan and cool completely. Store wrapped tightly in plastic wrap.
Something different and healthy. Not tried yet.
Green Tea Bread with Candied Ginger
From Aloha Days Hula Nights
Junior League of Honolulu
Ingredients
2 cups ap flour
2 tsp ground ginger
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup loose green tea leaves, finely ground
1/4 cup finely chopped candied ginger
Grated zest of 1 lemon
4 eggs
1 cup granulated sugar
3/4 cup mild olive oil
2 T fresh lemon juice
2 tsp vanilla ext.
Position a baking rack in the lower third of the oven. Heat oven to 350 F. Lightly oil a 9X5 inch loaf pan and line with parchment or waxed paper.
In a medium bowl, sift together flour, ginger, baking powder, salt and baking soda. Stir in green tea, candied ginger, and lemon zest. Set aside.
Break eggs into a large bowl. Beat 2 minutes until light in color and frothy. Slowly add the sugar in three stages, beating 30 seconds between each addition. Combine oil, lemon juice, and vanilla in measuring cup. Drizzle into egg mixture while beating. Stir in dry ingredients all at once, mixing just until blended. Scrape batter into prepared pan.
Bake 50-55 minutes until a knife inserted in the center of the loaf comes out clean. Remove from oven and let bread cool at least 30 minutes on cooling rack. Remove from pan and cool completely. Store wrapped tightly in plastic wrap.
Rec: Eggs in Rice Nests
Eggs in Rice Nests
From Aloha Days Hula Nights
Junior League of Honolulu
Ingredients
1 1/2 cups water
3/4 cup brown rice
1 tsp instant vegetable or chicken bouillon
1/2 cup finely chopped green onions with tops
4 oz canned chopped green chilies, drained
4 eggs
1/2 cup shredded sharp cheddar cheese
tomato Salsa
finely diced ripe avocado
In a medium saucepan, bring water and rice to a boil over high heat. Stir in bouillon. Reduce heat to low. Cover and cook 15-20 minutes until tender. Remove from heat. Stir in onions and chilies. Set aside.
Heat oven to 350 F. Lightly grease four 10 oz ovenproof bowls, custard cups, or ramekins. Spoon 1/2 cup of the rice mixture into each of the prepared cups. With back of spoon, gently push mixture up side of each cup making an indentation in center to create a nest. Break 1 egg into each rice cup. Sprinkle each with 2 T cheese. Bake 12-18 minutes until egg whites are completely set and yolks begin to thicken but are not hard. Remove from oven. Garnish with salsa and avocado, and serve hot.
Eggs in Rice Nests
From Aloha Days Hula Nights
Junior League of Honolulu
Ingredients
1 1/2 cups water
3/4 cup brown rice
1 tsp instant vegetable or chicken bouillon
1/2 cup finely chopped green onions with tops
4 oz canned chopped green chilies, drained
4 eggs
1/2 cup shredded sharp cheddar cheese
tomato Salsa
finely diced ripe avocado
In a medium saucepan, bring water and rice to a boil over high heat. Stir in bouillon. Reduce heat to low. Cover and cook 15-20 minutes until tender. Remove from heat. Stir in onions and chilies. Set aside.
Heat oven to 350 F. Lightly grease four 10 oz ovenproof bowls, custard cups, or ramekins. Spoon 1/2 cup of the rice mixture into each of the prepared cups. With back of spoon, gently push mixture up side of each cup making an indentation in center to create a nest. Break 1 egg into each rice cup. Sprinkle each with 2 T cheese. Bake 12-18 minutes until egg whites are completely set and yolks begin to thicken but are not hard. Remove from oven. Garnish with salsa and avocado, and serve hot.