Favorite Recipes from Hale Ho`ola

Hale Ho'ola English Scones

Serve with raspberry jam and butter
1/4 cup dried currents or cranberries
1 tablespoon brandy
1/2 teaspoon orange peel
2 cups all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
about 1/2 cup buttermilk

1. In a small microwave-safe bowl, mix currants, brandy, and orange peel. Heat in a microwave oven at full power just until warm. 15-20 seconds.
2. In another bowl, mix 2 cups flour, 6 tablespoons sugar, baking powder and salt. With a pastry blender cut in 1/2 cup butter until no lumps are larger than 1/4 inch. Stir in currant mixture.
3. Add 1/2 cup buttermilk: stir just enough to evenly moisten dough. If dough is crumbly, sprinkle a little more buttermilk over mixture and stir. Pat dough into a ball and knead in bowl just until dough holds together.
4. Set dough on a lightly buttered 12- by 15 inch baking sheet. Flatten into a 1/2 inch-thick round. With a floured knife, cut round in quarters or eighths, leaving wedges in place. Brush dough with about 2 teaspoons buttermilk and sprinkle with sugar.
5. Bake scones in a 4oo degree oven until golden brown, 20 to 25 minutes. Transfer to a rack. Serve warm or cool. Break round into wedges.

3 tablespoons butter or margarine, divided
1 pound red potatoes, cooked and sliced
1-1/2 thinly sliced mushrooms
1 cup thinly sliced ONION
1 sweet red pepper, julienne
2 cups diced fully cooked ham or bacon
2 garlic cloves, minced
1/2 cup parsley or basil
8 eggs
salt and pepper to taste
1-1/2 cups shredded cheddar or Swiss cheese

In a 12-in. nonstick skillet, melt 2 tablespoons butter over medium-high heat.
Brown potatoes; remove and set aside.
In the same skillet, melt the remaining butter; sauté mushrooms onion, red pepper, ham and garlic over medium high heat until vegetables are tender.
Add potatoes and parsley. In a bowl beat eggs, salt and pepper. Pour into skillet; cover and cook over medium heat for 10-15 minutes or until the eggs are almost set. Sprinkle with the cheese. Cover and cook 2 minutes or until eggs are set and cheese is melted. Cut into wedges to serve. 
Yield: 6 servings

1 loaf (8ounces)French or Italian bread, cut into 3/4-inch cubes.
8 ounces fully cooked ham, cut into 1/2-inch cubes.
1-1/2 cups small broccoli florets
2 cups shredded mild cheddar cheese
6 eggs or 1-1/2 cups egg substitute
2 tablespoons Dijon mustard
2-1/2 cups milk
2 tablespoons butter

Layer half the bread, half the ham, all of the broccoli and half the cheese in a greased 13-in.x9-in.x2-in. baking dish.
Repeat layering with remaining bread, ham and cheese, pressing lightly. Dish will be very full.
In a large bowl, combine eggs and mustard. Stir in milk and butter; mix well.
Pour evenly over cheese mixture. Let stand 15 minutes or cover and refrigerate up to 24 hours. 
Bake at 350 degrees for 45-50 minutes or until golden brown and set.
Yield: 8 servings.

Orange-Chocolate Chip Muffins

2 medium-sized oranges, well scrubbed and wiped dry
4 ounces of semi-sweet chocolate chips
1 cup granulated sugar
2 tablespoons olive oil
3 egg whites (large eggs)
1/2 cup fresh orange juice
1/2 cup plain yogurt
1-1/4 cups all-purpose flour
3/4 cup oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda

Heat oven to 400 degrees. Prepare 12 regular-sized baking cups by spraying with cooking spray.
Peel oranges, removing and discarding as much of the white pith as possible. Grate orange peel and set aside. In a large bowl using a wooden spoon, beat sugar and olive oil.
Add egg whites; beat until mixed.
Add orange peel, orange juice and yogurt, mixing thoroughly.
In a separate bowl mix flour, oat bran, baking powder and baking soda. Add dry ingredients to liquid mixture, gently blending as you do so.
Blend in chocolate chips; fill each muffin cup 3/4 full. 
Sprinkle top of each muffin lightly with granulated sugar. Bake for 20 minutes or until golden brown.

Hale Ho'ola Upside Down French Toast

6 large eggs
1 cup milk
2/3 cup fruit juice, apple or orange
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cardamom (optional)
Pinch of salt
6 cups of stale bread cut into cubes (you may use day old muffins in place of some or all the bread cubes.
1/2 cup butter, melted
3/4 cup firmly packed brown sugar
About 2 cups of your choice of raspberries, blueberries, sliced strawberries, sliced peaches or pineapple pieces.
In a large bowl, stir together the eggs, milk, juice, vanilla, spices and salt until blended.
Add the bread cubes and toss to coat. Let mixture stand for 20-30 minutes to allow the bread to absorb the moisture.
Lightly butter a 13-by-19 inch baking pan. Add the melted butter and top evenly with the brown sugar; arrange the fruits over the sugar. Place the bread mixture on top and press down gently. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Uncover and bake for about 45 minutes or until cooked through.
Invert to serve and cut into rectangles.
Makes 8 servings.

Everyone has a great oatmeal recipe and this is ours.
I print this recipe by the dozens so guests can take it
home with them.

Fruit Oatmeal Casserole

Combine and hear just to boiling
2 cups milk
2 tablespoons brown sugar
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Stir in the above mixture and heat until bubbles appear, do not boil.
1 cup rolled oats
1 diced, peeled apple or 1/2 cup cranberries, apricots or prunes.
1/3 cup golden raisins
Pour into a buttered casserole and bake covered in 350 degree oven for 30 minutes.
Serve with half and half.
Makes 4 servings

Now that you have seen a few of our favorite recipes here, why not make a reservation today and taste one for your self?

"Thank you for visiting Hale Ho`ola online."