Moist Sweet Cornbread

1 c. cornmeal
3 c. all-purpose flour
1⅓ c. sugar
2 Tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup. melted butter
2 Tablespoons. honey
4 eggs, beaten
2½ cups whole milk

Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

KARRIE SMITH'S CREAM CHEESE FROSTING

1/2 stick butter, softened
6 oz. cream cheese
1 teaspoon vanilla
pinch of salt
2 cups confectioners' sugar

Beat 1/2 stick softened butter, 6 ounces softened cream cheese, 1 teaspoon vanilla, and a pinch of salt in a mixer on medium speed until creamy, 1 to 2 minutes.  Gradually beat in 2 cups confectioners' sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy, 1 to 2 more minutes.

KARRIE SMITH'S CHOCOLATE FROSTING

1 stick butter, softened
2 cups confectioners' sugar
4 oz. semi-sweet chocolate, melted
2 tbsp. unsweetened cocoa powder
2 tbsp. milk
1 teaspoon vanilla

Pulse 1 stick softened butter (or cold if in Hawaii), 2 cups confectioners' sugar, 4 ounces melted semi-sweet chocolate, 2 tablespoons each unsweetened cocoa powder and milk, and 1 teaspoon vanilla in food processor until smooth.

KARRIE SMITH'S SPICE CUPCAKES

1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 stick butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

Whisk 1 1/4 cup flour, 1/2 teaspoon each baking powder, baking soda, salt and ground cinnamon, and 1/4 teaspoon each ground ginger and allspice in a bowl.  Whisk 1 stick melted butter, 1/2 cup each granulated sugar, light brown sugar and sour cream, 2 eggs (don't over mix eggs) and 1 teaspoon vanilla in a separate bowl until smooth.  Whisk in flour mixture until just combined.


KARRIE SMITH'S BOX CAKE

1 cake mix
1 cup flour
1 cup sugar
1 cup liquid
1 cup sour cream
3 eggs
1 tablespoon vanilla

Mix ingredients following steps and guidelines from Karrie's cupcake recipes.  Bake according to box temperature and time.  Pretty much doubles the size of the cake made by a regular cake mix.

AUNTIE CHERYL ROGER'S PINEAPPLE GLAZE

1/2 cup pineapple juice
1/2 cup water
3 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons cornstarch

Mix all ingredients, except cornstarch, in saucepan.  Heat and add cornstarch to thicken.  Serve over panko chicken.  

KARRIE SMITH'S BUTTERCREAM FROSTING

3 cups confectioners' sugar
1 cup butter (cold, if living in Hawaii)
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standard mixer fitted with a whisk, mix together sugar and butter.  Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

This is the best!  

KARRIE SMITH'S CHOCOLATE CUPCAKES

1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 egg
1 tsp. vanilla

Whisk 1 cup flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.  Heat 3/4 cup of milk until hot but not boiling (about 45 seconds in microwave); pour over 1/2 cup cocoa powder in a large bowl and whisk until smooth.  Let cool slightly.  Whisk 1 cup sugar, 3/4 cup vegetable oil, 1 egg and 1 teaspoon vanilla until smooth.  Whisk in the flour mixture until just combined. Use ice cream scoop to scoop batter into cupcake liners.

Bake at 350 fro 20 minutes or until tops spring back.  Makes 12 cupcakes.

KARRIE SMITH'S VANILLA CUPCAKES

1 1/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla (homemade Tahitian vanilla, if possible)
1/2 cup milk

Whisk 1 1/3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl.  Beat 1/2 cup slightly softened butter in a separate bowl with a mixer on medium-high speed until smooth, 1 minute.  Add 1 cup sugar and beat until creamy, 4 more minutes.  Beat in 2 eggs, one at a time.  Don't over beat the eggs, just enough to mix in.  Then add 2 teaspoons vanilla.  Beat in the flour mixture in three batches (1/3 mixture at a time), alternating with 1/2 cup milk total.  Beat on medium high speed until just combined.  Use ice cream scoop to scoop batter into cupcake liners.

Bake at 350 for 20 minutes or until tops spring back.  Makes 12 cupcakes.

JESSICA'S KALUA PORK

1 4-6 lb pork shoulder or Boston butt roast
1 Tbsp liquid smoke, Hickory or Mesquite flavor
2-3 tsp red Hawaiian Sea salt (for a smaller roast, 2-3 tbsp for a larger)

Wash and pat dry the pork roast and place in the slow cooker
Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.Place the lid of the slow cooker on and set the time for 8-12 hours on low.
Check at about 8 hours for doneness. If not done, let go the full 12 hours, checking every hour.Either remove the pork from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid and shred then add some back in to keep the pork from drying out.

PCC HAWAIIAN HAM AND SWISS SLIDERS

24 slices of deli honey ham
6 Slices of swiss cheese, cut into fourths
1/3 cup mayonnaise
1 tablespoon poppy seeds
1 1/2 tablespoons dijon mustard
1/2 cup butter melted
1 tablespoon Onion Powder
1/2 teaspoon worcestershire sauce
2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.


Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

PCC HAWAIIAN POTATO SALAD

4 large red and/or yellow potatoes cut into cubes
1 1/2 cup shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)

Dressing Ingredients:

1 1/4 to 2 cup mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 tablespoon or less pickle juice (optional)
Optional herbs to taste (dill, parsley, curry powder)

Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool. While the macaroni is cooking mix the dressing in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8 - 10 people.

PCC SHOYU CHICKEN

3 lbs fryer chicken
1 cup shoyu (soy sauce)
1/2 cup sugar
2 tablespoons honey
1/2 cup chicken broth
1 teaspoon hoisin sauce
1 whole star anise, mashed
Chinese parsley and green onion garnishes

Steam chicken for 30 minutes. In a frying pan, combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter.  Garnish with Chinese parsley and green onion. Serves 6 people.

PCC TERIYAKI BEEF OR CHICKEN

3 – 4 lbs beef or chicken
2/3 cups soy sauce
1/2 cups sugar
2 tablespoons of orange or pineapple juice
3 cloves garlic, minced
1 inch piece ginger, crushed
3 stalks green onion, finely chopped
Chinese parsley (cilantro)


Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.

PCC TARO ROLLS

1 1/3 cups warm water (90 degrees) 
1 egg
1 cup poi, 
1/2 cup butter, softened, 
1 tsp purple food coloring
1 cup sugar
2 lbs flour
1/4 tsp salt 
2 1/2 tsp yeast 

Using a table mixer, combine egg, butter, food coloring, poi and water.Add dry ingredients to wet ingredients.Mix all ingredients on speed 2 with a dough hook; texture should be smooth
Remove from mixing bowl and place on flour table top; scale 3 oz. Dough and roll into ball size. Line baking pan with aluminum foil and place roll taro balls 3x4. Set a side to rise for 15-20 minutes. Bake at 225 degrees for 20 minutes.

PCC GUAVA CAKE

1 package of yellow or strawberry cake mix
1 1/3 cup guava juice
3 eggs
1/3 cup vegetable oil
1 8-ounce package of cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 small pkg. Cool Whip, thawed
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch


Bake cake according to package directions, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use. In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.

Assembly:

Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

MARY'S CHOCOLATE BANANA CAKE

2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup warm water
1/2 cup milk
1/2 cup corn, safflower or canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
1 tablespoon unsalted butter

Preheat oven to 350 degrees F and place rack in the center of  the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. I used an electric mixer for the bananas and wet ingredients and used a different icing

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the
microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to
stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Serves 16 people.


EMMA'S PARFAIT

Strawberries
Pineapple
Vanilla yogurt
Graham crackers, crumbled
Granola
White chocolate chips

Place some of the pineapple and strawberries on bottom of a glass.
Top with vanilla yogurt.
Place lots of pineapple and strawberries on top of the yogurt.
Top with more vanilla yogurt.
Sprinkle graham cracker crumbs, granola and white chocolate chips on top.

My daughter, Emma made this up. She says, "Have a delicious day!"

GRAMMY ANN'S ICEBOX CAKE

2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
19-ounce package Nabisco Famous Chocolate Wafers
Chocolate chips or shavings

Whip cream, add sugar and vanilla, and continue whipping until stiff peak forms. Spread 1/2 tablespoon whipped cream on each wafer. Begin stacking wafers on end and stand on edge of the platter to make a 14-inch log. Frost with remaining whipped cream. Refrigerate for 4-6 hours. Garnish with chocolate curls or mini chocolate chips and slice at a 45-degree angle so each serving shows the chocolate and white layers. To freeze the cake, cover with plastic wrap and place in freezer; thaw in refrigerator 1 hour before serving.

This is a famous Grammy Ann recipe.  Good luck finding the cookies.  

BYU CINNAMON SYRUP

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon cinnamon
1/2 cup whipping cream

In a small saucepan, stir together the sugar, corn syrup. water and cinnamon. Stirring constantly, bring to a boil over moderate heat. Boil for 2 minutes.  Turn off the heat and while stirring, pour in the whipping cream very slowly. Refrigerate unused portion. Enjoy!