Catherine’s Sweet Potato and Coconut Haupia Pie

Shortbread Crust

• 6 TBSP unsalted butter
• 1 TBSP sugar
• 3/4 cup flour
• 1/2 cup roasted macadamias or coconut
• pinch of salt if nuts are unsalted

1. Preheat oven to 350 degrees Fahrenheit. Mix together all the ingredients in a food processor. Press into a 8X8 baking pan. Bake for approximately 15-20 minutes or until golden at the edges.

Potato Filling

• 1 1/2 cups Okinawan purple sweet potatoes, roasted and mashed
• 1/4 cup light brown sugar
• 1 large egg, lightly beaten
• 6-ounces can evaporated milk
• 1 teaspoon vanilla extract

1. Combine all ingredients in a food processor. Pulse until smooth.
2. Raise the oven temperature to 400ºF. Bake for 10 minutes, then lower heat to 325ºF and bake another 30 minutes until the center is set.
3. Allow to cool. Meanwhile, make the coconut topping

Haupia topping

• 2 TBSP granulated sugar
• 2 TBSP cornstarch + 1/3 cup water
• pinch salt
• 1 cup coconut milk
• 1 tablespoon light rum (optional)
• Pinch of salt
• lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

• In a heavy-bottomed saucepan, combine all ingredients except for garnish, and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Add water to reach desired consistency. Add sugar to taste. Remove from heat and allow to cool just until it is no longer hot.
• Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.
• Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Serve cold or at room temperature.

Wontons

I have memories of eating dozens of mom’s wontons for dinner as a kid. I would help wrap them at the kitchen table. Although not every year, we often made dumplings to celebrate the New Year, but as we made a tradition of making steamboat on New Year’s Eve, and a more elaborate dinner for New Year’s Day, it has been awhile since we’ve honored this New Year’s tradition.

Variations are endless with wontons. I prefer the thicker Northern Chinese style wrappers. One thing to keep in mind is to minimize moisture. Also, taste test for seasoning before wrapping by putting a sample of the filling in the microwave to cook.

Filling Options:

• Ground Chicken, Chopped Shrimp, Napa Cabbage (salted and squeezed of excess water), Cilantro, Shitake Mushrooms (rehydrated), Ginger, Garlic, Leeks, Soy Sauce, Sesame Oil
• Ground Pork, Chopped Shrimp, Napa Cabbage (squeezed of excess water), Ginger, Garlic, Green Onion, Soy Sauce, Sesame Oil

Wrap wontons by placing about 1 TBSP filling in each wrapper. Wet edges with a mixture of water and corn starch and crimp the ends.

Bring water to a boil and place wontons into the pot. Cook until they float, then add cold water to the pot and bring to a boil again. Repeat this proces two more times.

Wontons made ahead, then frozen (uncooked) individually on a tray. Store in plastic bags in the freezer

Chocolate Crinkle Cookies

Part of this year’s holiday cookie treats for family and neighbors

• 2 cups flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup oil
• 1 3/4 cup sugar
• 1 tsp espresso powder
• 1 cup (120 grams) Dutch process cocoa (regular also OK, but will be less dark/rich)
• 4 eggs
• 2 tsp vanilla
• about 1 cup powdered sugar

1. Sift together flour, baking powder, salt.
2. With a paddle attachment, beat the oil and sugar together.
3. Add the cocoa and espresso powder.
4. Add the eggs and vanilla
5. Add the flour mixture. Stir by hand to ensure even distribution. Don’t overmix.
6. Refrigerate overnight to let dough let. It will be runny.
7. Scoop into 1 inch balls, then roll in powdered sugar.
8. Place 12 cookies per sheet and bake at 350 degrees X 8-10 minutes, till the outside is just set and still a bit undone in the center

Cranberry orange muffins

• yields 1 dozen

2 cups flour

1 TBSP baking powder

1/2 tsp salt

1 egg

1 cup sugar

4 TBSP melted butter

1 1/4 cup yogurt or sour cream

1/2 tsp orange extract

1/2 tsp vanilla

Orange zest from an orange

2 handfuls dried cranberry

1. Combine dry ingredients and set aside
2. Beat egg and sugar till dissolved and light
3. Add butter, the sour cream in thirds
4. Add extracts and zest
5. Add dry ingredients and fold in cranberries do not over mix. Clumps and a few dry spots is ok
6. Divide into 12 muffin wells and bake at 350 x 25-30 minutes

Green onion pancakes

Yields 2 pancakes

1. Whisk flour and 1/8 tsp salt with a fork.
2. Add water a tablespoon at a time
3. Knead for a few minutes until the dough comes together and water is distributed evenly
4. Cover with wet towel and let rest 30 minutes
5. Roll into a thin circle
6. Spread 1 TBSP of oil all over the surface
7. Sprinkle on green onion and salt
8. Roll into a cylinder, then roll into a snail shape
9. Cover and let rest 4 hours or overnight
10. Fry with oil on medium heat, about 3 minutes per side

Matt’s grandma’s Bran Muffins

I love Matt’s story about his grandma baking these muffins for his grandpa for breakfast. He would have a muffin, and I believe a glass of water every morning. He lived a healthy and full life into his nineties.  Here’s the recipe’s in Matt’s words…

Here’s the bran muffin recipe.  It gets put together in 5 steps:
> 1.  Combine 1c All Bran Cereal and 1c boiling water (set aside)
> 2. Whisk together 1&1/3c sugar, 2 eggs, 1c canola oil
> 3.  Mix together 2.5c flour, 2.5 teaspoons baking soda, 1/2 teaspoon salt
> 4.  Mix everything together and then add 2c buttermilk and 3c All Bran Cereal (yes more All Bran – fibery 🙂
> 5.  Now cook at 350 degrees for 15min
>
> **Note – You can let the batter sit overnight.  It will last for up to 6wks in the fridge**

Vanilla and Chocolate Buttercream

Found a great recipe for frosting to ice E’s third birthday cake. After I finished the cake, he changed his mind and didn’t want a cow cake anymore. Can’t win with toddlers!

Vanilla Buttercream

• 1 cup softened butter
• 4 cups powdered sugar
• 1/4 c heavy cream
• 2 tsp vanilla
• Pinch of salt

Beat butter with the paddle attachment until light and fluffy.

Stop the mixer and add the remaining ingredients. Put the mixer on low until the sugar has moistened. Put the speed up to high and beat for 3-4 minutes, scraping the sides occasionally to ensure even texture.

Chocolate Buttercream

• 1 cup butter
• 3 cups powdered sugar
• 3/4 c cocoa powder
• 1/4 c heavy cream
• Pinch of salt

Follow the same steps as above