Serves : 8

Ingredients

• 1/2 cup               Fresh lime juice (4 limes) and zest
• 1  1/2 cups         sugar
• 1/4 lb                  unsalted butter, room temperature
• 4                           extra large eggs, room temperature
• 1/8 teaspoon      salt
• 1 x 10″                baked tart shell, or five 4 1/2″ shells, see TART SHELL recipe

Remove the Zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make a 1/2 cup of juice and set aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2-3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with paddle attachment, cream the butter with the sugar and the lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan, and cook over a low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and  allow to set at room temperature.

NOTES : You might be tempted to eat this lime curd right out of the pan, before it makes it to the tart shell !! It keeps in the fridge for weeks. Try it on a piece of toast, or as a dip for long stemmed strawberries. This tart was dessert for the annual 4th July Brunch at Terry and Lyle’s. The morning began at 8.30, with quick breads and coffee at their cottage. The cottage they rent is across the gulch from us, at the edge of a pineapple field. After the snack, we car pooled up to the Makawao Rodeo Parade. The parade itself was pretty good, but the local enthusiasm was really fun to see. After the parade we were back to Haiku and were served mimosas while waiting for lasagna to heat as our main course. There were eight of us, and everyone brought a dish to share. Theresa made her CABBAGE SALAD which is also on this website. The morning was absolutely beautiful, the best of Haiku weather.

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Lemon cream cheese topping for Carrot Cakes and Pound Cakes

Ingredients

• 3/4 cup                         powdered sugar
• 1 x 3 oz                          pack of cream cheese
• 1 tablespoon                fresh lemon juice
• 1 teaspoon                    finely grated lemon peel
• 1 teaspoon                    vanilla
• 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)

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Serving Size : 2 loaves

Ingredients

• 1/4  lb                        melted butter
• 2 cups                        sugar
• 1/3 cup                     lemon extract
• 4                                  unbeaten eggs
• 3  cups                      all purpose flour, sifted
• 2 teaspoons            baking powder
• 2 teaspoons            salt
• 1 cup                          evaporated milk, skim
• 3                                 lemons, zest only, grated
• 1 cup                         nuts, chopped

• 1 cup                          sugar
• 2                                 lemons, juice and zest

Preheat oven to 350 degrees.

Mix the butter, sugar and extract. Add eggs. Sift and add four, baking powder and salt, then add milk and beat well. Add grated zest of 3 or 4 lemons and the nuts. Pour the batter into two loaf pans, greased and lined. (I have never lined for this recipe). Bake for 1 hour at 350 degrees

After baking, remove the bread from the pans, to a rimmed plate, and while the loaves are still HOT, pour a mixture of 1 cup sugar mixed with the juice of two lemons and their zest too. Pour slowly over the bread until all is absorbed.

Serving Suggestion : Try spreading a little cream cheese on your slice !

NOTES : Place the baked loaves on a plate that has a rim or lip. This will contain the topping as you pour it over the breads. A zester works well to get the rinds off the lemons, then chop up the strips of zest.

Recipe by : Joyce

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Serves : 16-18             Preparation Time : 30 minutes

Ingredients

• For the Pound Cake
• 1 cup                          softened unsalted butter
• 2 cups                        sugar
• 3                                 large eggs
• 2 cups                        lemon flavored non fat yogurt
• 1 tablespoon             lemon rind
• 3 tablespoons           lemon juice, fresh
• 1 tablespoon             vanilla
• 3 cups                        all purpose flour
• 1 tablespoon             baking soda
• 1 tablespoon             baking powder

• For the Glaze
• 1 tablespoon              grated lemon rind
• 3/4 cup                       lemon juice
• 3/4 cup                       powdered sugar

• Options for Topping
• Fruit
• Ice cream
• Whipped cream
• Lemon Cream Cheese topping

Beat the butter and sugar until fluffy. Beat in eggs one at a time. Beat in yogurt, peel, juice and vanilla.

Mix flour, baking powder and baking soda together in a small bowl . Add to butter mixture, beating to blend. Scrape into oiled and floured Bundt pan, spread level. Bake at 350 degrees 55-60 minutes.

Blend glaze ingredients together.

When cake is done, cool for 15 minutes in pan. Invert to release, tip back into pan. With a long skewer, pierce cake all over. Pour glaze over cake. Cool 1 hour and turn out onto platter. If making ahead, store airtight up to 1 day.

NOTES : Serve slices topped with fresh fruit (strawberries, or any berry, sliced peaches etc) Top again with whipped cream or ice cream

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Serves : 8               Preparation Time : 30 minutes

Ingredients

• 1 cup                      sugar
• 1/2 cup                      water

• 1 quart                   half and half
• 1 teaspoon           vanilla
• 8                               egg yolks
• 3/4 cup                 sugar

For the Caramel : Place the sugar and the water into a heavy pan or skillet and cook until it becomes a dark brown. This takes a while and needs to be watched. Don’t stir, just swirl the pan around a few times. Once it starts to turn tan, it will turn to brown quickly. Carefully pour into a 2 quart ring mold  and turn until the bottom and sides are evenly coated.

For the Custard : Scald the half and half and remove the film from the top. Add vanilla and cool slightly. Beat eggs with sugar until pale yellow. Slowly add half and half mixture and mix thoroughly, not with electric beaters, ok to whisk gently. Strain into mold. Place in a pan of simmering water (to reach half way up the mold) in a 325 degree oven for about one hour or until just firm. Chill for at least four hours or over night. Dip mold in hot water for a few seconds and unmold on round serving platter.

Garnish with toasted slivered almonds or fill the center with 3 cups of small strawberries that have been soaked in 3 tablespoons of kirsch and confectioners sugar and 1/3 teaspoon orange flower water.

NOTES : Recipe not for the faint of heart novice…Make this recipe one or two days in advance. The caramel will get to ‘know’ the custard better. You can also make this in individual ramekins, a dish towel on the bottom of the pan keeps the dishes from sliding around. This recipe fills 8 -10 (1/2 cup) ramekins

Recipe by : Linda McBride

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Serving Size : 1

Ingredients

• 1 cup                         water
• 1/2 cup                     butter
• 1 cup                         flour
• 4                                large eggs
• ice cream or whipped cream for filling

Heat oven to 400 degrees

Heat water and butter to rolling boil in a 1 1/2 qt saucepan. Stir in flour, Reduce heat to low. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from the heat.

Beat in the eggs, all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.

Bake 35 to 40 minutes, or until puffed and golden. Cool away from a draught. Cut off top third of each puff and pull out any strands of soft dough.

Fill with ice cream or whipped cream filling

NOTES : Dianne and Dennis Holland are from Michigan and love the Sander’s Hot Fudge Sauce. Dianne fills the cream puffs with a good vanilla ice cream and tops it with the heated sauce. Whipped cream and nuts could be an option. Also a sorbet filling for the diet conscious. It is really and old fashioned dessert, but  SO yummy!

Recipe by : Dianne Holland

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Ingredients

• 1 large  handful orange fleshed guavas
• water
• sugar
• rum
• bananas, halved
• ice cream and/or whipped cream

Cut the guavas in 1/2 and scoop out the seeds into a small saucepan keeping the 1/2 shells intact.

Cover the seeds with a little water and stew well, sieve out the seeds

Add the guava halves to the sieved puree and cook them gently until soft.

Add sugar to the guava mixture, making it nice and sweet, then heat some banana halves in with the guavas.

Add a generous dash of rum.

Serve the hot fruit mixture over a good creamy vanilla ice cream. Top with fresh cream (Whipped cream).

NOTES : From the Belham Valley Restaurant in Montserrat. They also made their own ice cream which was the best. And this recipe in Barbara’s own words is “absolutely delicious”

Recipe by : Barbara Crowe

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Serves : 8                       Preparation Time : 30 minutes

Ingredients

• 1 1/2 cups                        All purpose flour
• 1 teaspoon                       baking powder
• 1 teaspoon                       salt
• 1/4 teaspoon                   baking soda
• 3/4 cup                            sugar
• 6 tablespoons                 butter, at room temperature
• 3 tablespoons                 olive oil
• 2                                        large eggs
• 1 teaspoon                       lemon peel
• 1 teaspoon                       orange peel
• 1 teaspoon                       vanilla
• 1 cup                                 Muscat Wine (Beaumes-de-Venise)
• 1  1/2 cups                       red seedless grapes
• 2 tablespoons                 sugar
• 2 tablespoons                 butter

Preheat oven to 400 degrees.

Brush 10 ” diameter springform pan with olive oil. Line the bottom of the pan with parchment paper, brush it with olive oil. Sift flour and baking powder, salt and baking soda into a bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons olive oil in a large bowl until smooth. Whisk in both eggs, both peels, and the vanilla.

Add flour mixture alternately with wine, in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan, smooth the top. Sprinkle grapes over batter.

Bake cake until it is set (about 20minutes).

Dot top of cake with 2 tablespoons butter, sprinkle 2 tablespoons sugar over the top. Bake until golden and tester inserted into center comes out clean (about 20 minutes).

Cook in a pan, on a rack for 20 minutes. Release pan sides and serve slightly warm or at room temperature.

NOTES : This is very delicious and different. Strong flavor of the wine is complemented when the cake is served with whipped cream. I used an 8 inch springform pan and the batter puffed up covering the grapes. In the magazine photo, the grapes are showing on the top of the cake. I think the cake would bake well in an ordinary square pan if a springform pan is not available.

Serving Suggestion : Garnish with mint leaves and grapes, and whipped cream.

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Serves : 8

Ingredients

• 1  1/2  cups                              Flour
• 2  teaspoons                            baking powder
• 1/4 cup                                     unsalted butter, softened
• 3/4 cup                                     sugar
• 1/2 cup                                     milk
• 1 teaspoon                               vanilla
• 1                                                 egg
• +                                                apples,peeled and thinly sliced Macintosh (sp)

• For the Topping
• 1 teaspoon         cinnamon
• 1/4 cup               butter
• 1/3 cup                 sugar

Preheat oven to 375 degrees

Sift together the flour and the baking powder. Set aside. Cream together the butter and sugar and beat in the egg. Add the milk and vanilla and stir in the flour. Pour the batter into a greased 8 x 8 ” pan. Press the apple slices into the batter, standing up in rows. Top with the mixture of cinnamon, butter and sugar. Bake for 40 minutes at 375 degrees

NOTES : This is a coffee cake best served shortly after it comes out of the oven. My earliest memories of Mother’s baking is of this cake. I’ve been serving it Christmas morning as we open gifts, prepping as much as possible the night before.

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Serves :  8                                   Preparation Time : 30 Minutes

Ingredients

• 1   1/2 cups (approx 5 oz)           Crumbled Gorgonzola (or Stilton, or Blue)
• 2   1/2 cups                                   whipping cream
• 1 teaspoon                                     salt
• 1/2 teaspoon                                 pepper (white is nice)
• 1  /12 tablespoons                        butter
• 1 lb                                                  mixed fresh wild mushrooms, thickly sliced.
• -                                                           (such as stemmed shiitake, oyster or cremini)
• 1  1/2 teaspoons                           fresh thyme, or 1/2 teaspoon dried thyme
• 4  lbs                                              Yukon Gold Potatoes, peeled, thinly sliced into rounds

The cheese should be at room temperature.

Preheat oven to 400 degrees, and position the rack in the top third of the oven. Butter a 13 x 9 x 2 ” glass baking dish. Place cheese into a bowl, add 1/2 cup of the cream. Using a fork, mash mixture into a chunky past. Mix in salt and pepper and then the remaining 2 cups of cream.

Melt butter in a heavy skillet over a medium heat. Add mushrooms and herbs. Saute until the mushrooms are tender and the liquid cooks away (about 10 minutes).

The cheese sauce and mushrooms can be made ahead, cover separately and chill

Arrange half the potatoes on the bottom of a prepared dish. Spoon 3/4 cup cheese sauce evenly over the potatoes. Top with all the mushroom mixture, 3/4 cup of sauce, then the remaining potatoes. Top with remaining cheese sauce. cover dish with foil

Bake Gratin for 30 minutes. Uncover and bake until the potatoes are tender, top is golden brown and the sauce is thickened, about another 30 minutes.

NOTES : This dish serves a crowd well, and is a good dish to take to a dinner party someone is having. Make it as large as you wish, but remember the cooking time increases with the amount of potatoes. I bake the potatoes at home, timing it to be finished just before we leave the house.

Reheat about 20 minutes before dinner is served (Men seem to love these potatoes, must be the richness of the sauce !)

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Serves : 1 (cup)                      Preparation Time : 10 minutes

Ingredients

• 2 tablespoons              butter
• 1 1/2 tablespoons        flour
• 1 cup                              milk
• 1/2 small                      bay leaf
• 1 lb                                small onions
• 1 grating                       of nutmeg
• +                                    salt and pepper to taste

Use either boiling onions or pearl onions.

Steam the onions, unpeeled. Cook until just tender, and cool. You should be able to squeeze the onions out fo their skins by holding the pointed end. It’s hard not to lose some of the good onion, as well as the skin.

Melt the butter over a low heat. Add and blend flour (making a roux) over a  very low heat for 3-5 minutes. Stir in milk slowly. Or, you may cool the roux and add scalded milk, for better consistency.

Cook and stir the sauce with a whisk until thickened and smooth,. Season with salt, pepper and nutmeg. Nutmeg can be overpowering, so use sparingly.

This sauce makes 1 cup. Gently stir in the onions, heat through, and serve.

NOTES : This can be prepared a day in advance, put in a casserole dish. Refrigerate and reheat in the oven or microwave before serving.

The frozen onions are OK, but the fresh are wonderful. I’m not recommending the canned onions, but in a pinch….

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Remove all but the innermost layer of husk from each ear of corn (kernels will be covered by, and be visible through the last layer of husk).

Use scissors to snip off long silk ends at tips of ears.

Grill corn, turning ears every 1& 1/2 to 2 minutes, until kernels have left dark outlines in the husk, and the husks are charred and beginning to peel away at tip to expose some kernel. Takes about 8-10 minutes.

Remove and discard charred husks and silk.

NOTES : Use this method to make the GRILLED CORN SALSA <– Click link for recipe

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Serves : 4

Ingredients

• 1  1/2 lbs                              All purpose potatoes, unpeeled and cut into 1″ cubes
• 1 teaspoon                           salt
• 4 tablespoons                     butter
• 2 tablespoons                     butter
• 1                                            onion, minced
• 3/4 cup                                hot milk

Boil the potatoes over a moderate heat in salted water until tender (about 15 minutes). Drain and return to the pan to keep warm. Melt 4 tablespoons butter in a skillet, add minced onion and cook over moderate heat until well browned (about 20 minutes) .

Mash the potatoes with hot milk and the additional butter. Stir in onions and season with salt and pepper.

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