A Taste of Aloha...

  • Simple 'N' Delicious Chocolate Cake

    Mother's day is right around the corner. For those chocolate and coffee lovers here's a simple and sweet treat you can make on Mother's Day.

    Simple 'N' Delicious Chocolate Cake

    Ingredients:

    • 1 Cup white sugar
    • 1 1/8 cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • ½ cup butter
    • 1 egg
    • 1 tsp. vanilla extract
    • 1 cup cold, strong, brewed Farmer's Choice 100% Kona Coffee

    Directions:

    1. Preheat oven to 350° F (175° C). Grease and flour an 8-inch pan. To bake this recipe as cupcakes, line a 12-cup muffin pan with cupcake liners. Sift together flour, cocoa, baking soda and salt. Set aside.
    2. In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.
    3. For cake: Bake at 350° F (175° C) for 35 to 45 minutes, or until a toothpick inserted into cake comes out clean. For cupcakes: Divide batter into cupcake liners and bake in the preheated oven 15 to 18 minutes or until a toothpick inserted in a center cupcake comes out clean.
    4. Allow to cool before frosting.

    Prep: 15 m     Cook: 35 m     Ready In: 1 h 20 m

    Recipe by: J. Miller ALL RIGHTS RESERVED © 2017 Allrecipes.com

     

  • Hot Cross Buns

    Hot Cross Buns

    Ingredients:

    • 2 cups whole milk
    • ½ cup canola oil
    • ¼ cup granulated sugar
    • 1 package (2 ¼ teaspoons) active dry yeast
    • 4 ½ cups all-purpose flour, plus more for flouring
    • ½ teaspoon (heaping) baking powder
    • ½ teaspoon (scant) baking soda
    • 2 teaspoons salt
    • 1 teaspoon cinnamon
    • Additional spices, such as cardamom, nutmeg or allspice, optional
    • ½ cup raisins
    Glaze:
    • 1 egg white
    • Splash of milk

    Icing:

    • 1 egg white
    • Powdered sugar, as needed
    • Milk, as needed

    Total: 3 hr 25 min     Active: 35 min     Yield: 18 buns

    Directions

    For the buns:

    1. Combine milk, canola oil, and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm, but not boiling. Turn off the heat and allow to cool until the mixture is still warm, but not hot. About 30 minutes.
    2. Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.
    3. Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.
    4. Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use.
    5. Lighlty flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.
    6. Line a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes... an hour plus is better.
    7. Preheat the oven to 400 degrees F.
    8. For the glaze: Mix the egg white with a splash of milk.
    9. Brush onto the balls of dough.
    10. Bake until the top of the buns have turned a nice golden brown, 20 minutes give or take. Allow to cool on a cooling rack.
    11. For the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency. When the buns are completely cool, add the icing to a small zip top bag and snip the corner. Make icing crosses on each bun.

    Recipe courtesy of Ree Drummond on FoodNetwork.com

  • Classic Egg Salad Sandwich

    Now that all the Easter egg hunt fun has passed, what do we do with all those Easter eggs? Well, here's a classic recipe that comes in handy for all those left over hard-boiled eggs. This is one that your family will definitely enjoy.

    Classic Egg Salad Sandwich

    Ingredients:

    • 8 hard-cooked eggs, peeled and coarsely chopped
    • ½ cup mayonnaise
    • 2 tablespoons celery, chopped
    • 2 tablespoons Dijon mustard
    • Few dashes of Da Kine Hot Sauce
    • Salt and Pepper to taste
    • Lettuce or watercress
    • Bread or toast

    Directions:

    1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
    2. Add ½ cup mayonnaise, 2 tablespoons chopped, 2 teaspoons Dijon mustard, and a few dashes of Da Kine Hot Sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine.
    3. Serve with greens--such as lettuce or watercress--on bread or toast.

    Prep:  5 min.    Total Time:  5 min.    Servings:  4

    Recipe by: Martha Stewart

     

  • Baked Pork Spring Rolls

    Baked Pork Spring Rolls

    Ingredients:

    • 1/2 lb. Ground Pork
    • 1 Cup Finely Shredded Cabbage
    • 1/4 Cup Finely Shredded Carrot
    • 2 Green Onions, thinly sliced
    • 2 Tbsp. Chopped Fresh Cilantro
    • 1/2 Tsp. Sesame Oil
    • 1/2 Tbsp. Oyster Sauce
    • 2 Tsp. Grated Fresh Ginger Root
    • 1 1/2 Tsp. Minced Garlic
    • 1 Tsp. Chile Sauce
    • 1 Tbsp. Cornstarch
    • 1 Tbsp. Water
    • 12 (7 in. square) Spring Roll Wrappers
    • 4 Tsp. Vegetable Oil

    Directions:

    1. Preheat oven to 425 degrees F (220 degrees C).
    2. Place pork in medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
    3. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
    4. Mix cornstarch and water in a small bowl.
    5. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
    6. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly brown. For crispier spring rolls, turn over after 10 minutes.

    Use our Da Kine Hawaiian Salad Dressing as a dipping sauce that is on sale for the month of April.

    Prep: 25 min.   Cook: 20 min.   Ready In: 45 min

    Recipe by: Rayna (Allrecipes.com)

     

  • Baked Beans

    Looking for a quick and easy dish to bring to that Easter Potluck? Here's a famous recipe with some flare that all can enjoy.

    Baked Beans

    Ingredients:

    Instructions:

    1. Fry bacon, cool and crumble.
    2. Put the beans in a dutch oven.
    3. Mix together brown sugar, wasabi mustard and molasses and add on top of beans.
    4. Top with crumbled bacon.
    5. Bake for 15 minutes at 350 degrees.

    Total time: 30 min.    Prep time: 15 min.   Cook time: 15 min.   Yield: 6 servings

    Recipe by: Aunty Lilikoi

  • Strawberry Shortcake

     

    Strawberry Shortcake

    Ingredients:

    • 3 Pints Fresh Strawberries
    • 1/2 cup White Sugar
    • 2 1/4 cups All-Purpose Flour
    • 4 teaspoons baking powder
    • 2 tablespoons White Sugar
    • 1/4 teaspoon salt
    • 1/3 cup shortening
    • 1 egg
    • 2/3 cup milk
    • 2 cups whipped heavy cream

    Directions:

    1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
    2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
    3. In a medium bowl combine the flour, baking powder, 2 tablespoons of white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
    4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C). for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
    5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

    Prep: 30 m     Cook: 20 m    Ready In: 50 m

    Recipe by: Denyse (Allrecipes.com)

  • Mac Pesto Pasta Salad

    Great side dish for any occasion or holiday. Made with Oils of Aloha Kauai Herb Macadamia Nut Oil and other simple ingredients. It's quick, easy, refreshing and very tasty.

    Ingredients:

    • 12 oz. Rotelle  or other pasta
    • 1/3 cup Kauai Herb Macadamia Nut Oil
    • 1/3 cup white wine vinegar
    • Mac Pesto (See below)
    • 1 cup frozen tiny peas, thawed
    • 1 cup diced bell pepper
    • 1/2 cup diced purple onion
    • Salt and freshly ground pepper to taste

    Mac Pesto:

    • In a food processor combine basil, pine nuts, garlic and Parmesan cheese to a paste. While the processor is still on, slowly add the Kauai Herb Macadamia Nut Oil and blend to make a smooth puree. If the sauce seems too thick, add additional oil. Cover tightly and refrigerate until ready to use.

    Recipes © OilsOfAloha

     

  • Guava Lemon Bars

    Fresh Guava Fresh Guava

     

     

     

     

     

    A dessert that will go great with a hot cup of Kona Coffee or any beverage of your choice for a hint of some island flavor. There's just enough sweetness and zest to keep you satisfied any time of day.

    Ingredients:

    Crust:

    • ½ cup powdered sugar
    • 1½ cups flour
    • 1 stick or  ¾ cup unsalted butter, room temperature
    • ½ cup macadamia nuts, crushed

    Guava Filling:

    • ½ cup flour
    • 2/3 cup sugar
    • ½ fresh lemon juice
    • ½ cup undiluted guava juice, frozen concentrate
    • 1 lemon zest
    • 6 eggs plus 1 egg yolk
    • 1/8 teaspoon salt

    Topping:

    • Powdered sugar

    Instructions:

    1. Crust: Preheat oven to 350°. Grease 9x13 inch baking pan.
    2. Whisk together ½ cup of powdered sugar and 1½ cups of flour until evenly incorporated. Next, add butter and nuts, then gently mix the ingredients to form a flaky dough like consistency. Try not to over work the dough. Press dough into bottom of baking pan and bring dough ¼ inch to the side of the pan.
    3. Cover the crust with a piece of parchment paper, place another 9x13 pan onto the parchment and weigh down with beans or rice to evenly distribute weight. This will help to keep the crust down while it is baking.
    4. Bake at 350° for 25 to 30 minutes or until golden brown.
    5. Filing: In a medium bowl whisk eggs and a pinch of salt. Set aside. In a separate large bowl add flour and sugar, mix until incorporated. Add lemon and guava juice, the zest of one lemon and whisk until dissolved. Then add eggs and stir to combine.
    6. Pour mixture into cooked crust and bake 275° for another 20 to 30 minutes. Insert a toothpick and it should be moist and a little tacky.
    7. Let cool and dies with some powdered sugar before serving.

    Recipe by: ilovehawaiianrecipes

  • Teriyaki Chicken Wings

    Teriyaki Chicken Wings with

    Hula Girl Coconut Sugar

    Teriyaki Chicken Wings

    Need a quick and easy tasty appetizer or meal? Try these Asian inspired Teriyaki Chicken wings made with our Hula Girl Coconut Sugar for a perfect blend of a sweet and tangy masterpiece.


    Prep time: 10 mins; Cook time: 45 mins; Total time: 55 mins; Serves: 4


    Ingredients:

    • 2 lbs. of chicken wings
    • ½ cup soy sauce or for a gluten free option use tamari sauce
    • ½ cup rice vinegar or apple cider vinegar
    • ½ cup Hula Girl Coconut Sugar
    • 1 teaspoon powered ginger or 1 tablespoon freshly grated ginger
    • 1 - 3 cloves of garlic, finely minced

    Instructions:

    1. Combine the tamari or soy sauce, vinegar, sugar, and ginger and garlic. Whisk to combine. The sugar won't dissolve completely. **You can put the mixture in a pot to warm a little to help the sugar dissolve. Be sure to cool sauce before continuing on to the next step.**
    2. Place the chicken and sauce in a freezer bag, marinating container, or large casserole dish. Give a good mix or shake to make sure that the sauce is covering the chicken well.
    3. Let marinate for 1 to 3 hours in the refrigerator.
    4. Preheat oven to 375° F.
    5. Place chicken pieces on a sheet pan, with a little room in between each piece and place in the middle of the oven.
    6. Cook for about 45 minutes, or until the chicken is cooked through and the skin is crispy. If it is cooked through, but if a crispier skin is what your looking for, place the pan underneath the broiler for a couple of minutes.
    7. Serve while warm and enjoy!

    Recipe by The Nourishing Gourmet

  • Black Coffee Chocolate Cake

    Black Kona Coffee Chocolate Cake Black Kona Coffee Chocolate Cake

    Need a special dessert for Valentine's Day? Try this delectable chocolaty and moist Chocolate cake with a hint of Kona Coffee. It's great without any frosting but you can add some buttermilk frosting to add to this sweet goodness.

    Ingredients:

    • 1¾ cups flour
    • 2 cups sugar
    • ¾ cup cocoa
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 2 eggs
    • 1 cup strong Kona Coffee, cooled
    • 1 cup buttermilk or 1 cup soured milk
    • ½ cup Grapeseed oil
    • 1 teaspoon vanilla

    Directions:

    1. Beat is all together in one big bowl
    2. The batter will be very thin
    3. Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans
    4. Bake 350°F for 35-40 minutes

    Prep Time: 5 mins

    Total Time: 45 mins

    Yield: 1 layer cake or sheet cake

    *Recipe courtesy of food.com by Kathy228

     

Items 1 to 10 of 135 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 14