Hawaiian Holiday Treats
The following are some sweet and savory recipes that will provide guests with traditional dishes accented with some delectable island flavors.
Hawaiian Pull-Apart Loaf 1 (16 ounce) loaf King's Hawaiian Sweet Bread
3/4 cup dark brown sugar
6 tablespoon butter or margarine
3 tablespoon honey
1/4 cup flaked coconut
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 F. Combine sugar, butter and honey in a small saucepan. Cook over low heat for 5 minutes; stirring constantly. Remove from heat.Reserve 1½ tbsp. of coconut for garnish. Blend remaining coconut, cinnamon and nutmeg into glaze. Remove loaf from aluminum pan. Make 4 vertical slices about 1½ inches apart stopping ½ inch above the bottom crust. Open each slice and carefully spread 1-2 tbsp. of the glaze on one side of bread and press together. Continue process until all slices are filled.Turn loaf one quarter and make another 4 cuts as described above and fill with glaze. Hold loaf together about 30 seconds and place back into aluminum pan. Spread remaining glaze over top of bread, sprinkle with reserved coconut. Bake 10 minutes. Serve warm.Makes 25 servings.Baked French Toast With Berry Compote Baked French Toast
1 (16 ounce) loaf King's Hawaiian Sweet Bread cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
5 large eggs
3 cups milk
½ cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
Fresh Berry Compote
2½ cups fresh sliced strawberries
1 cup fresh blueberries
1/4 cup orange marmalade, melted
Powered sugar, garnish
Preheat oven to 350 F. Place bread cubes into greased 9 by 13 by 2-inch pan. Using an electric mixer, beat cream cheese until fluffy. Add eggs, one at a time, and beat well. Mix in remaining ingredients until blended. Pour over bread. Press bread into liquid to ensure it is covered with mixture. Cover and refrigerate overnight.Bake uncovered for 30 to 35 minutes or until a knife inserted in center comes out clean.Meanwhile, gently fold together ingredients for fruit compote until well combined. Cut French toast into 6 large portions. Cut each rectangle diagonally in half to form a triangle. Ladle fruit over each piece. Sprinkle with powdered sugar, if desired.Makes 12 servings.Hawaiian Benedict 4 King's Hawaiian Sweet Rolls
8 slices Canadian bacon
2 tablespoons margarine
1 (8 oz.) can pineapple chunks, drained
8 large eggs
8 ounce package pineapple flavored cream cheese
Chopped parsley, garnish
Cook bacon in a nonstick skillet until pieces begin to brown. Remove and keep warm. Add margarine to skillet and grill pineapple. Remove and keep warm. Slice rolls horizontally in half. Scramble eggs and begin to cook while toasting rolls. Toast with cut end facing up.Assemble each serving: Spread 1 tablespoon of cream cheese on the cut (toasted) side of each roll. Place one slice of bacon over cream cheese; divide eggs equally over each serving; top with 3 to 4 pieces of pineapple. Garnish with chopped parsley. Serve immediately.Makes 4 servings.Scalloped Apples And Sausage Strata 12 ounces King's Hawaiian Sweet Bread (3/4 of 16 ounce loaf), cut into 1 inch cubes (11 cups)
12 ounces bulk breakfast sausage, cooked, drained
3 cups (12 ounces) shredded cheddar cheese
5 large eggs
3 cups milk
½ teaspoon salt
1 teaspoon dry mustard
½ cup dried, sweetened cranberries
2 (12 ounce) packages frozen, prepared scalloped apples, thawed
Preheat oven to 325 F. Place bread cubes into greased 9 by 13 by 2-inch (3 quart) pan. Sprinkle crumbled sausage and cheese over bread. Whisk together eggs, milk and seasonings, pour evenly over pan. Gently press bread into pan to ensure it is covered with mixture. Fold cranberries into apples, and spoon evenly over top of pan. Cover and refrigerate overnight.Bake uncovered 55 to 60 minutes, or until knife comes out clean when inserted in center. Sides may be dark due to sugar in apples, but it's not burned. Let sit 10 minutes before serving.Makes 12 servings.Courtesy of ARA Content
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3/4 cup dark brown sugar
6 tablespoon butter or margarine
3 tablespoon honey
1/4 cup flaked coconut
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 F. Combine sugar, butter and honey in a small saucepan. Cook over low heat for 5 minutes; stirring constantly. Remove from heat.Reserve 1½ tbsp. of coconut for garnish. Blend remaining coconut, cinnamon and nutmeg into glaze. Remove loaf from aluminum pan. Make 4 vertical slices about 1½ inches apart stopping ½ inch above the bottom crust. Open each slice and carefully spread 1-2 tbsp. of the glaze on one side of bread and press together. Continue process until all slices are filled.Turn loaf one quarter and make another 4 cuts as described above and fill with glaze. Hold loaf together about 30 seconds and place back into aluminum pan. Spread remaining glaze over top of bread, sprinkle with reserved coconut. Bake 10 minutes. Serve warm.Makes 25 servings.Baked French Toast With Berry Compote Baked French Toast
1 (16 ounce) loaf King's Hawaiian Sweet Bread cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
5 large eggs
3 cups milk
½ cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
Fresh Berry Compote
2½ cups fresh sliced strawberries
1 cup fresh blueberries
1/4 cup orange marmalade, melted
Powered sugar, garnish
Preheat oven to 350 F. Place bread cubes into greased 9 by 13 by 2-inch pan. Using an electric mixer, beat cream cheese until fluffy. Add eggs, one at a time, and beat well. Mix in remaining ingredients until blended. Pour over bread. Press bread into liquid to ensure it is covered with mixture. Cover and refrigerate overnight.Bake uncovered for 30 to 35 minutes or until a knife inserted in center comes out clean.Meanwhile, gently fold together ingredients for fruit compote until well combined. Cut French toast into 6 large portions. Cut each rectangle diagonally in half to form a triangle. Ladle fruit over each piece. Sprinkle with powdered sugar, if desired.Makes 12 servings.Hawaiian Benedict 4 King's Hawaiian Sweet Rolls
8 slices Canadian bacon
2 tablespoons margarine
1 (8 oz.) can pineapple chunks, drained
8 large eggs
8 ounce package pineapple flavored cream cheese
Chopped parsley, garnish
Cook bacon in a nonstick skillet until pieces begin to brown. Remove and keep warm. Add margarine to skillet and grill pineapple. Remove and keep warm. Slice rolls horizontally in half. Scramble eggs and begin to cook while toasting rolls. Toast with cut end facing up.Assemble each serving: Spread 1 tablespoon of cream cheese on the cut (toasted) side of each roll. Place one slice of bacon over cream cheese; divide eggs equally over each serving; top with 3 to 4 pieces of pineapple. Garnish with chopped parsley. Serve immediately.Makes 4 servings.Scalloped Apples And Sausage Strata 12 ounces King's Hawaiian Sweet Bread (3/4 of 16 ounce loaf), cut into 1 inch cubes (11 cups)
12 ounces bulk breakfast sausage, cooked, drained
3 cups (12 ounces) shredded cheddar cheese
5 large eggs
3 cups milk
½ teaspoon salt
1 teaspoon dry mustard
½ cup dried, sweetened cranberries
2 (12 ounce) packages frozen, prepared scalloped apples, thawed
Preheat oven to 325 F. Place bread cubes into greased 9 by 13 by 2-inch (3 quart) pan. Sprinkle crumbled sausage and cheese over bread. Whisk together eggs, milk and seasonings, pour evenly over pan. Gently press bread into pan to ensure it is covered with mixture. Fold cranberries into apples, and spoon evenly over top of pan. Cover and refrigerate overnight.Bake uncovered 55 to 60 minutes, or until knife comes out clean when inserted in center. Sides may be dark due to sugar in apples, but it's not burned. Let sit 10 minutes before serving.Makes 12 servings.Courtesy of ARA Content
