Hazelnut Shortbread Cookies
1 cup (140 grams) hazelnuts, toasted and skins removed
3/4 cup (160 grams) light brown sugar
2 cups (280 grams) all purpose flour
3 tablespoons (25 grams) cornstarch (corn flour) or rice flour
1/2 teaspoon salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
Chocolate Glaze: (optional)
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening
Preheat oven to 350ºF (180ºC). Place rack in center of oven. Lightly grease (or spray with Pam) two 8” or 9” (20 or 23 cm) tart pans with removable bottoms.
Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins start to peel. Remove from oven, place the warm hazelnuts in a clean dish towel, roll it up, and let the nuts steam for 5 minutes. Briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool.
Place the hazelnuts and 2 tablespoons (30 grams) of the brown sugar in a food processor and pulse until the nuts are finely chopped. Set aside.
In a small bowl combine the flour, cornstarch (rice flour) and salt. Set aside.
In bowl of electric mixer, cream and butter and remaining brown sugar until smooth. Add the vanilla extract and beat until combined. Add the flour mixture and beat until incorporated. Stir in the nut mixture.
Divide the dough in half. Press each half evenly into the prepared tart pan Using a sharp knife, score (make shallow lines) each pan of shortbread into 16 even pieces. Place in preheated oven and bake until deep golden brown, about 25 to 30 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut each shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack.
While the shortbread cools make the chocolate glaze. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and shortening. Stir until chocolate is smooth and completely melted. Remove from heat. Either dip each wedge of shortbread into the chocolate or alternatively put the chocolate in a pastry bag fitted with a small tip or a paper cone and pipe chocolate in a decorative pattern. Let stand until chocolate sets. Store in airtight container at room temperature for up to 1 week.
Makes 32 cookies
NOTE: You can use two cake pans instead of tart pans, butter and flour pans well (or spray with Bakers Joy). To remove shortbread from pans after having baked and cooled for 5 minutes, take a plate slightly smaller than the pan, place the plate of the surface of the shortbread, and invert the shortbread carefully on it. Reinvert the shortbread onto a cutting board and cut into 16 wedges (along score lines). Cool on wire rack.
TIME: Prep: 40 min. Bake: 25 min. + cooling
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 cups mashed ripe bananas
• 1-1/2 cups vegetable oil
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1-1/2 teaspoons vanilla extract
• 1 cup chopped walnuts
• PINEAPPLE FROSTING:
• 1/4 cup shortening
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 6 cups confectioners’ sugar
• 1/2 cup unsweetened pineapple juice
• 2 teaspoons half-and-half cream
• Chopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
–Taste of Home
Hawaiian Flours Fruit Cocktail
1 c banana cake mix
1 c all purpose flour
1 c bread flour
1/2 c whole wheat flour
2/3 c fruit cocktail *
1/3 c sour cream
1/4 c juice
1/4 c water
3 tb gluten flour
3 tb apple sauce
2 tb brown sugar
2 ts yeast
1 ts cinnamon
1 ts ginger
1 ts vanilla
1. Use Del Monte brand if possible. I’ve found that this brand has a better mix of fruit than some off brands.
2. Drain the complete can of fruit cocktail. Use half, or 2/3 cup
plus 1/4 cup of the liquid.
3. Adding fruit at the beginning will completely blend them into the finished product. This bread is sweet with the characteristic blend of tastes that the fruit provides.
Variations: Use raisins and/or shredded coconuts, strawberries, nuts. Add these at the beep, or, near the end of the second
Heavenly Hash Ice Cream
Heavenly PuddingMakes: 8 servings Total Time: 1 hr 15 min
1 lg. container Cool Whip, thawed
1 small can crushed pineapples, drained
3 cups mini marshmallows
1/2 cup chopped pecans (optional)
Preparation Thaw Cool Whip and drain crushed pineapples.
Mix Cool Whip and crushed pineapple together. Add marshmallow and nuts.
Refrigerate 1 hour.
Harvest Apple Pie
Honey Bun Cake
1 box yellow butter cake mix
4 eggs, beaten well
3/4 c. oil
1 c. buttermilk
1 c. brown sugar
2 tsp. cinnamon
1/2 c. pecans
1 c. confectioners’ sugar
2 tbsp. milk
1 tsp. vanilla
Mix the cake mix, eggs, oil and buttermilk and pour into greased 9″x12″ pan. Mix the brown sugar, cinnamon and pecans. Swirl the above into batter. Bake at 300 degrees for 1 hour. Mix the confectioners’ sugar, milk and vanilla. Pour this over the warm cake.
E – Eclaire H – harvest moon cake K – Kahlua cake / Kahlua Kisses L – Lemon Cheesecake / Lemon Meringue Pie / Linzor Torte Q – Quick Crumb Cofee Cake R – Rice Pudding V – Vanilla Cheesecake W -White Chocolate
Hawaiian Wedding Cake
LEVANA KIRSCHENBAUM’S HONEY CAKE
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
Pinch of salt
1 tbsp. ground cardamom
1 tbsp. ground ginger
¼ tsp. nutmeg
2 tsp. cinnamon
1 cup dark brown sugar, packed
1 cup vegetable oil
1 cup honey
1 cup very strong warm tea (2 tea bags steeped in 1 cup hot water)
½ cup ground almonds, optional
3 tbsp. sliced almonds (add only if using the ground almonds)
Preheat oven to 325°F. In a bowl, mix together flour, baking powder, baking soda, salt, cardamom, ginger, nutmeg and cinnamon; set aside. In a food processor, process eggs with sugar, oil and honey, just until combined. Beginning and ending with the dry ingredients, add flour mixture in thirds, alternating with tea. Pulse 2 to 3 times after each addition, just to incorporate. Add ground almonds, if desired.
Pour batter into a greased 10-inch spring form pan or tube pan. Top with sliced almonds, if using. Bake for 1 hour or until a knife inserted in center of cake comes out clean. Invert cake onto a rack to cool. Turn right side up to serve.
Makes 12 ample servings.
Fruits have seeds; “vegetable” is a non-scientific word for expanded edibles