It's been a bit since I've posted any dishes. Been to involved with work and our baby grand-daughter. Posts to follow soon.
Tuesday, November 14, 2017
Posted by Haumea's Kanaka Kitchen at 6:26 AM
Sunday, December 4, 2016
Posted by Haumea's Kanaka Kitchen at 4:53 PM
Posted by Haumea's Kanaka Kitchen at 4:50 PM
Posted by Haumea's Kanaka Kitchen at 4:47 PM
Posted by Haumea's Kanaka Kitchen at 4:43 PM
Sunday, June 26, 2016
Saturday, June 25, 2016
Posted by Haumea's Kanaka Kitchen at 8:15 PM
½ cup McCann's Oatmeal processed to flour
1/2 cup all purpose flour
4 Tates or any White Chocolate Macadamia Cookies
(I put the oatmeal and cookies and process to a flour)
½ cup confectioners’ sugar (plus extra for sprinkling)
¼ teaspoon salt
1stick good butter, melted and cooled
Guava Coconut filling:
4 large eggs (We're lucky we have our hens for eggs)
½ cup Guava Puree
¼ cups granulated sugar ( I actually use C and H stevia light for baking that I process with dried lemon verbena)
¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon of Guava extract
1/2 teaspoon Mango extract
1/8 cup of dried coconut
1. Preheat oven to 350 degrees and Line 8x8 inch pan with baking parchment.
For the Cookie crust:
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 350 degrees for about 20-25 minutes, until slightly golden brown
For Guava Coconut Filling:
3. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in guava puree and sugar. Sprinkle in flour, baking powder and salt; mix well.
4. Pour mixture over shortbread crust. Bake at 325degrees until set 20-25 minutes.
Remove from oven and allow to cool completely.
When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes about 16.
Sunday, January 24, 2016
Posted by Haumea's Kanaka Kitchen at 1:46 PM
Sunday, January 17, 2016
These are Ranger Cookies without the raisins. Did a little spin and instead of using
whole oats, I processed 2/3rd cup rolled oats and 1/4 coconut four, added
1/2 cake flour and 1/2 cup a/p flour. Fried up some good bacon, added some
Dang Coconut and dusted with Rice Krispy and Bacon dust with a little Fleur De Sel.
After a long days work last week, my sister in law was inn.
Had just enough energy to whip up Egg Foo Yung my way.
Posted by Haumea's Kanaka Kitchen at 3:22 PM
Sunday, March 8, 2015
Sunday, January 18, 2015
Posted by Haumea's Kanaka Kitchen at 7:49 PM
Saturday, January 17, 2015
Posted by Haumea's Kanaka Kitchen at 6:45 PM
Saturday, August 30, 2014
Monday, August 25, 2014