Hawaiian Recipes

Hawaiian Banana Bread-- Nicole Ward

3 cups plain flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1 cup chopped nuts -- walnuts, pecans ,macadamia, or shredded coconut
2 tsp vanilla
3 eggs, beaten
1 1/4 cups vegetable oil
2 cups mashed bananas
1 (8oz) can crushed pineapple (well drained)
In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.
Combine remaining ingredients in another mixing bowl; blend well. Pour wed ingredients into dry ingredients and stir until just moist. Pour into two greased and floured loaf pans. If using coconut in recipe, sprinkle some on top. Bake at 350 degrees for approximately 1 hour and 30 min. check center of loaf with toothpick and if it comes out clean, it’s done. Cool ten minutes before removing from the pan.

Coconut Cake-- Amy Mortensen

Prepare one box white cake mix according to package directions. I Use a 19 x 13 pan. While cake is still warm, poke holes in cake and pour in the following ingredients mixed together:
1 can cream of coconut
1 can sweetened condensed milk
After cooled, top with either cool whip or whipped cream. Sprinkle shredded coconut on top.

Creamy Coconut Watermelon-- Tara Hille

1 pint heavy whipping cream
1 can cream of coconut
1/2 cup sugar
1/2 tsp vanilla
1 watermelon
Blend first four ingredients. (do not blend thick. We want it thin) Set aside. Then ball watermelon or cut into cubes. Place in small clear cups. When ready to serve drizzle with coconut mixture.

Pineapple Stuffing-- Jamie Hoskins

1 cup sugar
1 cube butter (melted)
4 eggs
1 can crushed pineapple (size is up to you depending on how much
pineapple you like.)
5-7 pieces white bread, broken up
Mix sugar and butter. Then add eggs, beat in one at a time. Stir in
pineapple (with juice) and bread crumbs. Place in a baking dish and
cook for half an hour on 350 degrees--or until golden on top.

PINEAPPLE SALAD-- Mary Dawn Meier

1 small pkg. lemon Jell-O
2 c. water
1 c. crushed pineapple, drained (save juice)
1/2 c. miniature marshmallows
2 bananas (cut into small pieces)
Prepare Jell-0 from back of the box. Add pineapple, marshmallows, and bananas. Refrigerate until set.
Topping: Add enough orange juice to pineapple juice to make 1 cup. Add 1 beaten egg. Bring to a boil. Add 2 tablespoons cornstarch mixed with 1/2 cup sugar. Cook until thickened. Cool. Add 1/2 cup cream, whipped. Spread on set salad when cooled. Refrigerate.

Island Cookies --Lucenda Usher

1 2/3 cups all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon baling powder
1 egg
1/2 teaspoon baking soda
2 cups (11 1/2-ounce package)Nestle Toll house Milk chocolate morsels
1/2 teaspoon salt
3/4 cup (1 and1/2 sticks) butter or margarine softened
1 cup flaked coconut, toasted if desired
3/4 cup macadamia nuts or walnuts, chopped
3/4 cup packed brown sugar
1/3 cup granulated sugar
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by slightly rounded tablespoon onto un-greased
baking sheets.
Bake in preheated 375*F. oven for 8 to 11 minuets or until edges are lightly browned. Let stand for 2 minuets; remove to wire rack to cool completely. Makes about 3 dozen cookies.
*note that any kind of chocolate chips can be substituted for the milk chocolate morsels
Best loved cookies cook book by Nestle Toll House