- 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
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- 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.
- 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.
- 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)
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.
- 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
- 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
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.
- ½ cup powdered sugar
- 1½ cups flour
- 1 stick or ¾ cup unsalted butter, room temperature
- ½ cup macadamia nuts, crushed
- 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
- Powdered sugar
- Crust: Preheat oven to 350°. Grease 9x13 inch baking pan.
- 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.
- 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.
- Bake at 350° for 25 to 30 minutes or until golden brown.
- 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.
- 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.
- Let cool and dies with some powdered sugar before serving.
Recipe by: ilovehawaiianrecipes
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.
- 1¾ cups flour
- 2 cups sugar
- ¾ cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup strong coffee, cooled
- 1 cup buttermilk or 1 cup soured milk
- ½ cup Grapeseed oil
- 1 teaspoon vanilla
- Beat is all together in one big bowl
- The batter will be very thin
- Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans
- 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
With the New Year maybe a start of a New You. Looking for something that is healthy yet filling? Here's a great recipe to help start your new beginning or add to your existing recipe collection.
- Quinoa & Carrot Slaw
- 1½ cups water
- ¾ cup quinoa, rinsed
- 2 cups grated carrots (about 3 large)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds, toasted (see Tip)
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
- Sesame-Honey Tempeh
- 2 tablespoons sesame oil
- 2, 8-ounce packages tempeh, crumbled into bite-size pieces
- 3 tablespoons honey
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 scallions, sliced
- To prepare quinoa: Bring 1½ cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10-14 minutes. Uncover and let stand.
- To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
- To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
- Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
- Divide the quinoa among 4 bowls and top each with ½ cup carrot slaw and ¾ cup tempeh mixture. Sprinkle with scallions.
Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets
Recipe by: EatWell Test Kitchen