Check out these tasty dessert recipes from Hawaii that will be sure to attract a lot of attention at your next get together.
These dessert recipes will be a huge hit at any type of get together, whether it is at a Luau party or just for your your own family.
So try some of these dessert recipes and you will make a big impression on your family and friends today.
MACADAMIA NUT BRITTLE
2 cups sugar 1/2 cup water, to dissolve sugar 2 tablespoons butter 1 cup macadamia nuts, toasted and cooled
In a sauce pan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks{for brittle, just chop or crush with the bottom of a bottle}. Store in a airtight container.
2 cups macadamia nuts 1 {10 inch} pie crust 1 cup shredded coconut flakes 4 eggs 1/2 cup sugar 1/2 cup packed light brown sugar 1 cup light corn syrup 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 4 tablespoons butter, melted 1 tablespoon flour 8 scoops of vanilla ice cream
Preheat oven to 375F. Place the nuts on a baking sheet and toast until golden brown, about 8 to 10 minutes. Remove from oven and cool completely. u sing a sharp knife, roughly chp nuts. Line a 10 inch tart pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts and coconut. Placer in the oven on a sheet tray and bake for about 45 to 50 minutes, or until the filling sets. Remove from the oven and cool completely. Serve each piece of pie with a scoop of ice cream.
2 1/4 cups all-purpose flour 3/4 teaspoon double-acting baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 sticks{3/4 cup} unsalted butter, softened 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons vanilla extract 3 large eggs 1 tablespoon freshly grated lemon zest 1 1/3 cups mashed ripe banans{about 3 lrge bananas} 3 tablespoons sour cream 3/4 cup chopped macadamia nuts 1 cup sweetened flaked coconut, toasted lightly and cooled
Into a bowl sift together the flour, the baking powder, the baking soda and the salt. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla,the eggs,1 at a time, the zest, the bananas and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into a buttered and floured 9 by 5 by 3 inch loaf pan and bake the bread in the middle of a preheated oven at 350F for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Yield:1loaf Difficulty:Easy
CHOCOLATE CHIP COOKIES
1/2 cup softened butter 1/2 cup sugar 5 tablespoons brown sugar 1/4 teaspoon vanilla extract 1 egg 3/4 cup flour 1/8 teaspoon baking soda 1 pinch salt 8 ounces semi-sweet chocolate, cut into small pieces 8 ounces toasted macadamia nuts, chopped
1scoop vanilla ice cream 1/4 cup chocolate sauce Powdered sugar and cocoa powder
Preheat oven to 325F. Place the butter, and both sugars in a mixer bowl and cream until well mixed. Add the vanilla extract and egg and mix well. Sift the flour, baking soda and salt. Add small amounts of the flour mixture to the butter mixture and mix well. Fold in the chocolate pieces and nuts. Refrigerate dough for 1/2 hour. Spoon out 1/2 tablespoon portions on a parchment lined baking sheet, 1 1/2 inches apart. B ake the cookies for 12 to 15 minutes, or until golden brown. Allow to cool. To make an ice cream sandwich: Use 1 scoop of ice cream between two cookies, drizzle with chocolate sauce and sprinkle with the mixture of powdered sugar and cocoa powder.
Whipped Cream 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract
2 tablespoons chopped macadamia nuts, for garnish
To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream and vanilla extract. Mix well. In a another bowl, sift together the flour, cocoa and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic and refrigerate for 1 to 2 hours. Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. I f using a 10 inch fluted tart pan with a removable bottom, roll the dough out to 1/4 inch thick and 12 inches in diameter.Spray the tart pan with vegetable oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3 inch tart pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable oil cooking spray. Carefully transfer each dough round to a perpared tartlet pan press firmly into the bottom and sides of the pans. Usingf a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes. Preheat the oven to 350F. Line the pastry shells with aluminum foil. Bake the 10 inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300F. To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in nuts. Pour the filling into the prebaked shells. Bake the 1 inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, until the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier. To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form. To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
3/4 cup sugar, divided 1/4 cup cornstarch 2 cups half and half 4 egg yolks 3 tablespoons butter 1 cup flaked coconut 2 teaspoons vanilla extract, divided 1 baked [9 inch] pastry shell 1 cup whipping cream
Combine 1/2 cup sugar and cornstarch in a heavy saucepan: gradually whisk in half&half and egg yolks. Bring to a boil over medium heat, whisking constantly: boil 1 minute. Remove from heat.
Stir in butter, coconut and 1 teaspoon vanilla. Cover tightly with plastic wrap and cool to room temperature. Spoon mixture into pastry shell and chill 30 minutes or until set.
Beat whipping cream at high speed with an electric mixer until foamy: gradually add remaining 1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread whipped cream over pie. Garnish with toasted coconut if desired.
MANGO BREAD
2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 tsp salt 2 tsp cinnamon 2 tsp baking soda 1 cup grated coconut 1/2 cup raisins 2 cups fresh mango, diced 3 eggs, slightly beaten 1 tsp vanilla extract 3/4 cup vegetable oil
Prepare 4 loaf pans [2 1/2 X 5 in or larger] by buttering them or using non-stick spray. Mix flour, sugar, salt, cinnamon and baking soda. Stir in coconut and raisins. Next, add mango. Mix well. Than add eggs, vanilla extract and vegetable oil until blended. DO NOT OVER MIX. Fill prepared pan 2/3 full and bake at 350 degrees for 55 minutes for smaller pans, 1 hour for larger pans. Tops should bounce back when touched and a toothpick should emerge from the loaf's center clean. Yields: 4 loaves of about 10 slices per loaf.
AMBROSIA
1 small can mandarin orange segments, drained 1 16 oz. can pineapple chunks, drained 1 16 oz.peach slices, drained and diced 1 cup miniature marshmallows 1 cup fresh or canned shredded coconut 1/4 cup maraschino cherry halves, drained 3/4 cup sour cream
Combine all ingredients. Garnish with a few maraschino cherry halves.
CHINESE CHEWS
3/4 cup butter or margarine 1/4 cup granulated sugar 1 3/4 cup flour 2 1/2 cups brown sugar, packed 2 eggs, beaten 1 cup chopped walnuts 1 cup coconut
Combine butter, granulated sugar and 1 1/2 cups flour and mix until crumbly. Pat mixture into a greased 10X15 inch jelly roll pan. Bake at 375 degrees until light brown. Meanwhile, combine remaining 1/2 cup flour, brown sugar, eggs, nuts and coconut and m8x well. Spread over baked mixture and bake at 350 degrees for 25-30 minutes or until brown. Cut into bars.
COCONUT BARS
3/4 cup butter or margarine 1 cup sugar 1 egg 1/4 teaspoon baking powder 2 cups flour 1 1/3 cups shredded coconut 1/2 cup chopped pecans 1/2 teaspoon vanilla 1-18oz. jar apricot preserves[or any other flavor preserves]
In a large mixing bowl, cream the butter and sugar. Add egg and mix well. In a seperate bowl combine the flour and baking powder. Gradually add to butter mixture. Add coconut, nuts and vanilla.Mix throughly.Press 2/3 of the dough into a greased9X13 inch baking pan.Spread the preserves over the dough. Crumble the remaining dough over the preserves. Bake at 350 degrees for 30 to 45 minutes or until golden brown. Cool in pan on a wire rack. Cut into squares. It usually takes closer to 45 minutes to brown.
Hawaiian Oulet Store
543 Mikioi Pl.
Kihei, HI 96753
US
Phone: 808-879-1000
