Pumpkin Haupia Squares

Ingredients

• 1 (29 oz.) can pure pumpkin
• 1 can evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 box yellow cake mix
• 1 cup macadamia nuts, chopped
• 2 blocks butter or margarine
• 1 (4 oz.) box haupia pudding mix (NOH)
• 1 container cool whip

Instructions

1. Preheat oven to 350 degrees.
2. Use a 9x13 baking pan and line with wax paper, up to sides.
3. In a large mixing bowl, mix together pumpkin, milk, sugar, eggs, cinnamon, and salt. Pour carefully into baking pan.
4. Then evenly sprinkle cake mix and nuts over pumpkin mixture.
5. Melt butter and cool. Spoon cooled melted butter on top.
6. Bake for 50-60 minutes (will set as it cools).
7. Cool and invert. Refrigerate.
8. Prepare haupia as directed on box instructions. Place pudding mix into a 9x13 pan and let cool and refrigerate until firm.
9. Then carefully add sections of haupia pudding on top of pumpkin. Refrigerate.
10. Top with cool whip before serving.

Haupia Cake

Ingredients

• Cake ingredients:
• 1 (18-ounce) package white cake mix
• 2 egg whites, whipped until soft peaks form
• ⅔ cup frozen coconut milk, thawed
• ⅔ cup water
• Haupia filling:
• 4½ tablespoons cornstarch
• ¾ cup water
• 3 cups frozen coconut milk, thawed
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1½ teaspoons vanilla extract
• Topping ingredients:
• 1 cup heavy whipping cream
• 2-3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup flaked or shredded coconut

Instructions

1. Cake instructions:
2. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans.
3. Mix together cake mix, ⅔ cup coconut milk, and ⅔ cup water. Then gently fold in whipped egg whites. This is an important step to ensure the cake will be light and airy. Pour equal amounts of batter into pans. The batter will be on the thicker side.
4. Bake for about 15 to 20 minutes or until cake is done. Check by inserting a toothpick in center of cake and if it comes out clean then it's done. Let cool on wire rack for about 10 minutes. Then carefully remove cake from pans and place back on cooling racks.
5. Haupia filling instuctions:
6. Combine cornstarch and water; set aside.
7. Add coconut milk, sugar and salt to a large saucepan, bring almost to a boil. Remove from heat and add cornstarch mixture; stirring continuously. Lower heat and continue to cook until mixture thickens; stirring throughout.
8. Remove from heat and let cool for about 10 minutes. Be sure to stir every few minutes while filling is cooling down. Then place in refrigerator and let cool until it sets enough where you can spread on cakes.
9. Topping instructions:
10. In a large bowl, using an electric mixer, beat heavy cream until slightly thickened. Add in powdered sugar and vanilla extract. Continue to beat until cream is whipped and forms peak. Refrigerate until ready to frost.
11. Assemble cake: If using 3 (8-inch) rounds follow all three steps. If using just 2 (9-inch) pie pans, layer haupia on first layer and top of second cake.
12. First layer: Place one cake layer top side down on a plate. Place strips of wax paper along the bottom of cake to protect plate from spills. Carefully spread ½ Haupia filling on top of layer. Refrigerate 15 minutes so filling firms up.
13. Second layer: Remove cake plate from refrigerator and place second layer on top; top side down on filling. Spread Haupia filling on top and save some for filling gaps later.
14. Third layer: Place the third layer on filling keeping rounded side face up. Use any remaining filling to smooth gaps along sides of cake.
15. Place cake back into refrigerator for 30 minutes before frosting.
16. Ready to frost: Spread whipped topping mixture with a metal spatula over top and sides of cake. Sprinkle shredded coconut on top and sides of cake, then carefully remove waxed paper from bottom of cake.
17. Refrigerate a few more hours until cake is completely set.

Notes

This cake recipe calls for 1 box (18 oz.) size, unfortunately the sizes have shrunk down to 15 ounces. We used the smaller size and with the pudding added in. The batter will be a bit thicker, but it still worked.

In the end when you have completely frosted the entire cake, and let it set completely the Haupia and frosting will come together. It seemed that refrigerating it overnight gave this cake the best results. Enjoy!

Chocolate Haupia Pie

Ingredients

• Ingredients
• 1 frozen pie crust (small)
• 1 cup sugar
• 1 cup milk
• 1 can coconut milk
• 1 cup water
• ½ cup cornstarch
• 7oz. semi-sweet chocolate
• 1½ cups heavy whipping cream
• ¼ cup sugar

Instructions

1. Preheat oven at 350 degrees.
2. If using a frozen pie crust. Prepare pie crust according to directions.
3. Whisk the following ingredients: sugar, milk and 1 can coconut milk.
4. Next, stir water into cornstarch and set aside.
5. Pour coconut milk mixture into sauce pan and bring to a boil, then turn heat lower to a simmer and whisk in cornstarch continually until thickened.
6. Melt chocolate pieces in a microwave for just a minute.
7. Separate the haupia mixture equally. Pour half the mixture into the melted chocolate and stir together and fill bottom of pie crust. The other half pour on the top of mixed chocolate.
8. Refrigerate the haupia pie for at least 1 hour.
9. Whip heavy cream with remaining sugar until peaks are formed and add to pie.
10. Refrigerate for another hour and enjoy!
    

Haupia Shortbread Bars

Ingredients

• Shortbread Crust
• 1½ cups flour
• ¼ cup sugar
• 1½ sticks butter, sliced
• ½ cup macadamia nuts, chopped
• Haupia Filling
• 2 cans coconut milk
• ¾ cup sugar
• 1 cup water
• ½ cup cornstarch
• 2 cups water
• 1 teaspoon vanilla
• Topping
• 1 container cool whip
• Shredded coconut, toasted
• Chopped mac nuts

Instructions

1. Preheat oven to 350 degrees. Grease bottom of 9 x 13-inch pan.
2. Crust: Sift together flour and sugar. Add slices of butter and mix until combined then fold in nuts. Spread in baking pan. Bake for 20 minutes are until lightly browned. Cool completely.
3. Filling: In a medium saucepan, add coconut milk, sugar and 1 cup water, cook until warm and sugar is dissolved.
4. Mix together cornstarch and water. Bring coconut mixture to a boil and add cornstarch mixture and vanilla. Stir continuously with a rubber spoon until thickened.
5. Remove from heat and let cool, keep stirring periodically. To cool haupia quicker, place pot in a bowl of ice water.
6. Pour haupia over crust and place plastic wrap over filling. Refrigerate for a few hours.
7. Before serving spread cool whip over haupia and top with toasted shredded coconut and nuts, optional.

Mini bacon-cheese cups

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1

package (3 oz) cream cheese, softened

1

whole egg

1

egg yolk

1/4

cup chopped green onions (4 medium)

3

oz shredded Swiss cheese (about 2/3 cup)

8

slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)

Additional finely chopped green onions, if desired

Step 1 of 3Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

Step 2 of 3In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

Step 3 of 3Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Tips:

For added flavor, stir 1/2 teaspoon chopped fresh thyme, parsley or rosemary into the cheese mixture.

Look for the precooked bacon near the luncheon meat section at the grocery store.

Mini Brunch Quiches

Ingredients

12 square won ton wrappers
1/2 cup shredded Swiss cheese
2 tbsp. chopped ham or cooked, crumbled bacon
2 tbsp. chopped green onions
2 eggs
1/3 cup half & half
1/4 tsp. salt
1/8 tsp. pepper 

Directions

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Preheat oven to 400°F and coat 12 mini muffin cups with nonstick cooking spray. Press a won ton wrapper into each cup, pressing firmly into the bottom. Place equal amounts of cheese, ham or bacon and green onions into each cup.

2. Beat remaining ingredients together and pour into cups. Tent with foil and cook for 15 minutes. 

Mini Ham and Swiss Cups

Ingredients

2 1/2 ounce package deli ham, finely chopped

1 onion, finely chopped

1/2 C shredded Swiss cheese

1 egg, beaten

1/2 tsp Dijon mustard

1/8 tsp pepper

8-oz tube crescent rolls

Directions

1. Combine ham and onion.  Add egg, cheese, mustard and pepper.
2. Mix well and set aside.
3. Unroll crescent rolls, press dough into a single large rectangle.
4. Cut rectangle into 24 squares.
5. Press dough into 24 lightly greased mini muffin cups.
6. Fill muffin cups with ham mixture.
7. Bake at 350 degrees for 13-15 minutes or until golden.  
   

Boston's Anthem Kitchen Clam Chowder

2 6 1/2 oz. cans chopped clams

16 oz. clam juice

32 oz. half and half

2 Yukon gold potatoes, diced medium

1 Spanish onion, diced small

2 ribs celery, diced small

1 t. granulated garlic

1 t. kosher salt

1 t. coarse-ground black pepper

1 T. fresh thyme chopped

4 oz. butter

4 oz. all-purpose flour

Tabasco to taste (optional)

Combine clams, juice, half and half, potatoes, onion, celery, garlic, salt, pepper and thyme in heavy-bottomed pot. Bring to a simmer over low heat. In a separate pan, melt together butter and flour over low heat to form roux, about 2 to 3 minutes to remove flour taste (roux should not brown). When potatoes are tender, whisk in roux and cook 10 to 15 minutes. Season to taste. Serves 4 to 6.