Lovin me some white honey!

I have a new favorite thing! White organic Ohia Lehua honey. This stuff is the bomb! It tastes so good with Fage yogurt. Its not like regular honey where you can pour over your food. You need to scoop it out, Its thick and grainy and has such a great taste. They have hives all over the Island and different variety's too. Lance liked the macadamia nut blossom. Check out there website for more information. http://www.bigislandbees.com/index.php

Crème Caramel

I got my first french cookbook; Paris Bistro Cooking by Linda Dannenberg. Had it for a while but never attempted any recipes until now. Only because I made something similar to this a while back. I know someone who could make an good flan. Similar to a Crème Caramel it has milk, eggs, and sugar and is cooked in a water dish. I'm looking forward to cooking more french dishes soon. Enjoy!

Ingredients:

1 Quart Milk

2 Vanilla Beans, Split Lengthwise, or 3 Teaspoons Vanilla Extract

2 Cups Sugar (divided)

3 Tablespoons Water

1 Drop Vinegar or lemon Juice

8 Large Eggs

Yolks of 4 Large Eggs

Small Pinch Salt

Directions:

In a larger saucepan over low heat, scald the milk with the vanilla beans. Remove from the heat, cover, and steep for 30 minutes. Then remove the vanilla beans and discard.

Caramelize an 8-cup mold; Place 1/2 cup of the sugar, the water, and vinegar or lemon juice in a small saucepan and cook over high heat until golden.

Carefully pour into the mold and tilt the mold to coat the bottom with caramel. let the caramel harden.

Preheat the oven to 300 degrees.

Place the eggs, yolks, the 1 1/2 cups of sugar, and salt in a bowl; whisk together until the mixture thickens and is pale yellow. Strain the milk into the egg mixture and stir it to blend. Pour the custard mixture very carefully into the previously caramelized mold.

Place the mold in a larger pan, place the pan on the oven rack, and fill the pan with hot water to come halfway up the mold. Bake 1 1/2 to 2 hours, until the custard is set when a knife inserted in the center comes out clean. Cool, then refrigerate. to serve, run a knife around the edge of the mold. Invert the mold onto a deep serving dish. the caramel will run out and fill the dish.

Chocolate cupcakes

 This is a great moist chocolate recipe. You can make this into a cake or bake in larger pans for muffins. These are great with a peanut butter or vanilla butter cream frosting.

Ingredients:

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 large eggs

1 teaspoon vanilla extract 

1 cup milk

Directions:

Preheat oven to 350 degrees  Line a couple cupcake pans. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar . Add eggs one at a time, beating well after each addition; stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 1/3 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.  

Tip: For Mint Chocolate Cupcakes add 1/4 cup chocolate mint chopped to the batter. 

Vanilla Buttercream Frosting

Ingredients:

3 cups confectioners' sugar

1 cup butter room temperature but not melted

1 teaspoon vanilla extract

1 to 2 tablespoons heavy cream or whole milk

Directions   

In mixer, whisk together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peanut Butter Cups

Ingredients 

2 cups chocolate chips, divided in two parts

1/2 cup peanut butter

1/4 teaspoon salt

1/4 cup confectioners' sugar

Directions
Line 24 mini muffin tins with paper cups.

Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups Cool in the refrigerator until firm. In a separate bowl mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Refrigerate till firm.

Tip..Spray Pam on spoons used to fill cups, so nothing sticks.

Chewy Chocolate Chip Cookies

This recipe makes 48 cookies but can be halved if needed. The baking time makes the cookies slightly undercooked. I do this so the cookies are soft and chewy, you can cook longer if you want. Any extras can be freezed in a sealed container for up to 3 weeks.

Ingredients:

1 cup butter

1/2 cup super fine sugar

1 cup dark brown sugar

2 large eggs

1 teaspoon vanilla

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups chocolate chips

Directions:

Preheat oven to 350. Grease your baking sheets. Cream butter and sugars together until light and fluffy. Add eggs and vanilla. In another bowl sift together flour, baking soda, and salt. Add to butter mixture and mix till no dry flour left. Stir in chocolate chips. Spoon dough onto baking sheet and bake for 10-12 minutes. Transfer to wire rack to cool.

Banana Cake With Cream Cheese Frosting

Ingredients for Cake

 2 cups ripe bananas, mashed

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

2 teaspoons pumpkin spice

1/4 teaspoon salt

3/4 cup butter, softened

2 cups sugar

3 large eggs

3 teaspoons vanilla

1 1/2 cups buttermilk

Cream Cheese Frosting

1/2 cup butter, softened

1 (8 ounce) package softened cream cheese

1 teaspoon pumpkin spice

1 teaspoon vanilla

3 1/2 cups confection sugar

Directions for Cake

Preheat oven to 275°.

Grease and flour a 9 x 13 pan or Bundt pan

In a small bowl, mix mashed banana and lemon juice; set aside.

In a medium bowl, mix flour, baking soda,pumpkin spice and salt.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla.

Mix in  flour mixture alternately with the buttermilk.

Stir in banana mixture.

Pour batter into pan and bake for about an hour and 20 min, or until toothpick inserted in center comes out clean.

Remove from oven and put straight into the freezer for 45 minutes. 

Directions for frosting

Cream the butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla.

Add confection sugar and spice then beat on low speed until combined, Turn to high speed until frosting is smooth and slightly whipped.

Frost cake thick.

Pound Cake

Ingredients:

1 1/2 cups butter softened (real butter, not margarine)

3 cups sugar

5 eggs

3 cups all-purpose flour, plus more for pan

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1 cup milk

2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. With a mixer, cream butter and sugar till smooth. Add eggs, 1 at a time, beating after each one. Stir dry ingredients together in a bowl and add to mixer alternately with milk. Mix in vanilla. Do not over mix. Pour into a greased and floured tube pan and cover loosely with a sheet of tin foil. Bake for 1 to 1 1/2 hours, removing the foil half way through cooking time Cake is done when toothpick inserted in the center of the cake comes out clean. (Note: Add about ten frozen strawberries and 1/2 cup sugar to a sauce pan and bring to a boil. Drizzle over pound cake before serving.)

Double Peanut Butter Paisley Brownies

This is a Hershey's Kitchen recipe. Its a great alternative to plain chocolate brownies, especially peanut butter fans.

Ingredients:

1/2 cup (1 stick) butter or margarine, softened
1/4 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-2/3 cups (10-oz. pkg.) peanut butter chips
1/2 cup Hershey's Syrup

Directions:  

Heat oven to 350°F. Grease 13x9x2-inch baking pan.  Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.

Pear & Plum Cobbler

Keep in mind when you make this that if your fruit is more sour then sweet you may need to add more sugar to the mix. If its real juicy then add more cornstarch. You can also add more milk to the batter to lighten the top. Serve with whipped cream or Vanilla ice cream.

Ingredients For Filling:

5 Pears peeled cored and sliced

3 Plums cored and sliced

3/4 cup Sugar

3 tbs Cornstarch

1 tsp Cinnamon

1/2 tsp salt

Ingredients for Dough:

1 cup flour

1 1/2 tsp Baking Powder

2 tbs Sugar

1/4 tsp salt

1/4 cup butter

1/4 cup milk + 1-2 tbs

1 large egg

Directions:

Mix all filling ingredients and set aside.

In large bowl sift flour, baking powder, sugar, and salt. Cut in butter. In measuring cup mix milk and egg then add to flour mixture add more milk if needed.

 Pour filling into cake pan then spoon over dough. Bake at 350 for 45 to 50 min.

Basic Crepes

Ingredients:

3 large eggs

1 1/2 cups milk

2/3 cups all purpose flour

1/2 teaspoon salt

2 tablespoon melted butter

Directions:

In a blender at medium speed mix all ingredients until completely smooth and no lumps then refrigerate batter overnight or at least one hour. Right before cooking whisk batter  thoroughly. In a 10 inch nonstick pan heated over med high. Brush pan with butter then pour scant 1/4 cup batter to coat pan. Cook crepe for 1 1/2 to 2 min until top is set and the bottom is lightly browned. (kind of like pancakes) Flip and cook about 30 sec or so till done.

Coconut Macaroons

Preheat oven to 350. In a large bowl sift in 1/3 cup flour. Stir in 4 cups dried coconut. Pour in 3/4 cup sweetened condensed milk and 1 tsp vanilla, stir from the center to a thick mixture. Drop by tablespoonfuls onto a greased baking sheet 1 inch apart. Bake until golden brown about 20 minutes. Cool on a wire rack. You can drizzle them with chocolate if you like! If your using fresh coconut you might want to add salt but I think package type will be salty enough.

Apple Pie

Most pies call for tart apples but the hubby likes his pie sweet not tart, you can use any type of apples that appeals to you. Also you can have this pie warm or refrigerate overnight and have a sweet breakfast! :)

Ingredients:

Pie dough for 9 inch 2 crust pie

3/4 cup sugar

1/4 flour

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

pinch of salt

6 cups red delicious apples, skinned, cored, and thinly sliced

2 tbs butter

Directions:

Preheat oven to 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Pour filling into pastry lined pie dish. Dot top of filling with butter. Cover top with crust and cut slits into it. Sprinkle sugar onto pie top and bake for 40 to 50 minutes.

For a Dutch Apple Pie:

Follow instructions for the 9 inch pie except make large slits in the top of crust and about 5 minutes before pie in done pour 1/2 cup of whipping cream into the slits. Serve this pie warm.

Whipped Cream

Making whipped cream is super easy, make sure your whipping cream is really cold and also your bowl and mixer. I put my bowl and mixing whisk in the freezer for about 5 minutes before hand. You can use granulated or confection sugar.

For 1 cup use 1/2 cup chilled whipping cream and 1 tablespoon sugar.

For 1 1/2 cups use 3/4 cup chilled whipping cream and 2 tablespoons sugar.

For 2 1/3 cups use 1 cup chilled whipping cream and 3 tablespoons sugar.

*Start with a cold bowl and whisk and beat cream and sugar just until it holds nice a couple minutes.

For flavored whipped cream add one of the following to 1 cup whipping cream and 3 tablespoons sugar.

*1/2 tsp almond extract

*1/2 tsp ground cinnamon

*1 tsp graded lemon or orange peel

*1/2 tsp rum flavoring

*1/2 tsp peppermint extract

*1/2 tsp vanilla extract

Pumpkin Pie

1 1/2 Cups sugar
1 tsp. salt
2 1/2 tsp. ground Saigon Cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
4 large eggs
1 can (29 oz.) Pumpkin (Libby's brand is the best)
2 cans (12 fl.oz.each) evaporated milk
2 unbaked 9-inch deep dish pie shells

Preheat Oven to 425.

Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl. In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Slowly add in evaporated milk.

Pour into pie shells.

Bake in preheated oven for 15 minutes. Reduce temperature to 350 and bake for about 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

Chocolate Pound Cake

Ingredients:

2 cup butter

1/2 cup shortening

3 cups sugar

5 eggs

3 cups flour

1/2 tsp baking powder

1 cup cocoa

1/4 tsp salt

1 1/2 cup milk

1 tbs Mexican vanilla

powdered sugar for dusting

Directions:

Preheat oven to 325.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Cool on a wired rack until cool. Dust with powdered sugar.

Mochi

Ingredients:

1 lb box of mochiko
2 1/2 c of sugar
1 tsp baking powder
2 c water
1 can coconut milk (12 oz)
1 tsp vanilla
Food coloring (if you like)
Directions:
Mix dry ingredients, and slowly mix in the wet ingredients.
Once everything is mixed, pour it into a 9x13 greased pan.
Cover with aluminum foil
Bake for an hour at 350.
Wait an hour then cut how you want.
Cover the pieces in corn or potato starch.


I would cut them into nice shapes and make them all different colors but the husband and kids would eat the pan in seconds so its not worth the effort.

Shortbread

These cookies are moist and very crumbly. The recipe can be doubled, just bake it in a larger cake pan. If you don't have mochiko flour you can use any regular rice flour.
Ingredients:
1/2 cup sweet butter, at room temperature
1/2 cup sugar
1 1/4 cups all purpose flour
1/2 cup Mochiko Flour (sweet rice flour)
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a round 8 inch cake pan. Cream the butter and sugar until light and fluffy. Sift in the last 4 ingredients to the bowl and mix well.
The mixture will be very crumbly.
Press mixture evenly into the pan. Prick with a fork and score into how you would like the cookies cut.
Bake 40 to 45 minutes. Let it cool enough to handle then recut. Store in an airtight container.

Butter Mochi Cake

Ingredients:

1/2 cup melted butter
1 cup sugar
3 eggs
3 cups milk
1 teaspoon almond extract
2 cups rice flour (1 box of Mochiko)
1 teaspoon baking powder
1/8 teaspoon salt

Directions:

Preheat oven to 350 degrees.
In a mixing bowl, mix butter and sugar until well combined.
Add eggs, mix well.
All remaining ingredients and mix until smooth.
Pour batter into greased 13"x9"x2" pan, or 2 round 8" pans.
Bake at 350 degrees for 45 minutes to one hour, until top is golden brown.
Remove from oven, and cool in pan. Cut into square or use a cookie cutter and cut into shapes.

Butter Mochi

Ingredients:

1 lb butter melted

2 1/2c sugar

5 eggs

1 1/2c evaporated milk

1 lb mochiko flour

2t. baking powder

12oz coconut milk

1t. vanilla

1/2t. cinnamon ( optional )

Directions:

Place dry ingredients in a large bowl
Slowly add wet ingredients
Mix well with whisk or electric mixer on low
Pour into greased 9x13 pan
Bake at 350 degrees 1 hour.
Let cool 1 hour before cutting.