Fusayo Scannell's Sukiyaki/Hekka recipe

 Ingredients

• 2 1/2 cups shoyu
• 1 1/2 cups sugar
• 1/2 C sake or mirin
• 1/4 C hondashi

Combine all and mix well.  Store in the fridge and use for hekka, pork tofu, Nishime, etc.

Tastes best with fresh cut up bone-in chicken pieces but we usually just do cut up boneless skinless chicken thighs for ease.

Add whatever veggies (sliced) you have, plus tofu cubes, it you want.

Spinach, green onion, regular onion, mushrooms, bamboo shoot, water cress, cabbage, green beans, long rice.

Apple Bread Pudding

Ingredients:

• 1 loaf King's Bakery sweet bread
• 1 C raisins (optional)
• 1 can apple pie filling
• 2 C low-fat milk
• 1 C sugar
• 1 block/stick butter
• 5 eggs
• 1 tsp vanilla
• 1 tsp cinnamon 

Directions:

1. Heat milk, sugar and butter in pan until sugar and butter melt.  Cool until warm.
2. Tear bread into 2" pieces and place in greased 9" x 13" pan.  Sprinkle raisins in between the bread.
3. Spread pie filling on top.
4. Mix eggs, vanilla, and cinnamon in a separate bowl.  Cinnamon will clump, try to unclump.
5. Add to cooled milk mixture.  Pour over bread.
6. Use back of spoon and press on bread to make sure the bread is saturated.
7. Bake at 350 deg. F for 30 minutes.

Oahu Country Club Creme Anglaise  (Spoon on top of bread pudding before serving)

1 pint heavy whipping cream

1/2 C sugar

3 eggs yolks, whisked

1/4 tsp vanilla

Heat cream and sugar near boiling in pan.  Add vanilla and egg yolks and cook until it thickens.  Strain through mesh strainer or cheese cloth.

Cool by placing in fridge.

Serve cool or at room temperature.  Sauce can be made ahead and refrigerated.  Take out from fridge about 15 minutes before serving and stir.  

Butter Mochi

Ingredients:

• 1 pound box of mochiko
• 3 C sugar
• 1 T baking powder
• 1/2 C butter
• 5 eggs, beaten
• 1 tsp vanilla
• 1 12-oz can coconut milk

Directions:

1. Melt butter and set aside to cool.
2. In a large bowl, combine all ingredients and mix with spoon until batter is smooth.
3. Pour into well-greased 9" x 13" pan.  Bake at 375 deg. F for 1 hour or until toothpick comes out clean.
4. Cool, then cut into squares.

You can swirl in some sweetened guava or liliko'i puree if you want.  

Pumpkin Bread

I made this on May 16, 2021.  Too sweet and too flat.  Put more batter into each pan OR use only one pan?

 Ingredients

• 2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 sticks butter (3/4 C)
• 2 cups sugar Too much sugar.  Use only one cup?
• 2 eggs
• 1 15-ounce can pumpkin puree
• Nuts or pumpkin seeds (optional)

Directions

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Here's another recipe from Hawaiian Electric I made this on May 27, 2021.  Wait until cool before slicing!!!
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8. Ingredients

• 2 1/2 C flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp cloves
• 1/2 tsp nutmeg
• 1 C nuts, any kine, chopped
• 1/2 C butter
• 1 C brown sugar
• 2 eggs
• 3/4 C buttermilk
• 3/4 C pumpkin
• 2 T orange rind
• 1/4 C orange juice

Directions

1. Preheat oven to 350 deg. F.
2. Grease a 9 x 5 x 3" loaf pan.
3. Sift flour with baking powder, baking soda, salt, and spices.
4. Sprinkle 1/4 C of the flour mixture over the nuts.
5. Cream butter, add sugar, and blend thoroughly.
6. Add eggs and beat well.
7. Combine buttermilk, pumpkin, orange rind, and orange juice.
8. Add dry ingredients to creamed mixture alternately with pumpkin mixture.
9. Stir in nuts.
10. Pour into prepared pan and bake for 1 1/4 hours.  Makes one loaf.

Instant Pot Risotto

 Ingredients

• 4 cups broth (chicken, vegetable, etc.).  Warmed first.
• 2 T butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 T fresh thyme leaves, I used dried thyme
• 2 C arborio rice 
• 1/4 C dry white wine
• 3/4 grated Parmesan cheese
• Salt and pepper to taste

Directions

1. In a medium saucepan, heat broth.
2. Set Instant Pot to Sauté function and melt butter.  Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant.  Add rice and stir until toasted, 2 minutes.
3. Deglaze pot with wine.  Cook until most of the wine is absorbed, then turn Sauté function off.
4. Add warm broth and place lid on Instant Pot.  Set to Manual, High and set time for 5 minutes.
5. Turn valve to quick release.   Remove lid and stir in Parmesan cheese.  Season with salt and pepper.   

I made this on April 18, 2021.  I followed the recipe exactly and it finally came out perfect!!!  Who knew?  After it was cooked, I stirred in cooked asparagus and chicken!

Instant Pot Split Pea Soup

 Ingredients

• 3 T butter
• 1 onion, diced 
• 2 ribs celery, diced
• 2 to 3 carrots, diced
• 1 ham bone
• 1 pound dry split peas, sorted through and rinsed
• 6 C chicken stock, veggie stock or water
• 2 bay leaves
• Salt and pepper

Instructions

1. Turn pressure cooker to "sauté" setting.  Melt butter and sauté onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
2. Add the split peas, stock, ham bone and bay leaves.
3. Cover pressure cooker and set to manual high pressure for 15 minutes
4. Allow the pressure to naturally release for 10 to 15 minutes
5. If you used a ham bone, remove it from the soup and remove the ham meat that's still attached.  Add back to the soup.
6. Taste and adjust seasonings if necessary.
7. Puree.

Parmesan Chicken (Fusayo Sakasegawa Scannell)

Ingredients

1/2 C fine bread crumbs

1/2 C grated Parmesan cheese

1/2 t oregano leaves, crushed

Generous dash garlic powder

Generous dash, pepper

4 pounds chicken parts

2 cans cream of chicken or cream of mushroom soup

1 C milk

Paprika

Directions

1. Combine crumbs, 1/4 C Parmesan, oregano, garlic powder, and pepper.
2. Roll chicken in mixture.  Arrange skin side down in shallow baking pan.
3. Bake at 400 deg. for 20 minutes.
4. Turn chicken; bake 20 minutes more.
5. Meanwhile, blend soup and milk; pour over chicken.  
6. Sprinkle with paprika and remaining Parmesan.
7. Bake 20 minutes more or until done.