Hawaiian Desserts

Creme Mochi
Pinenesse Logs
Mango Cheesecake
Manju
Pineapple Creme Cheese Pie
Poi Mochi
Pickle Mango
Microwave Mochi
Three Stage Macadamia Nut Supreme
Guava Delight
Coconut (Haupia) and Chocolate Pie
Hawaiian Wedding Cake 1
Hawaiian Wedding Cake 2
Hawaiian Wedding Cake 3
Chocolate Truffle Cake
Miulang's Onolicious Hawaiian Dream Cake
Hawaiian Delight
Pumpkin Shortbread
Coconut (Haupia) and Chocolate2
Coconut Pancake Syrup
Hawaiian Banana Bars
Hawaiian Fruit Crumble
Hawaiian Macadamia-Coconut Squares
Hawaiian Millionaire Pie
Ono Butter Mochi
Pineapple Flan
Pineapple Macadamia Nut Bread
King's Hawaiian Bread
Almond Float
Hawaiian Cookie Mix

Hawaiian Fruit Crumble
2 cups thinly sliced apples
1 tablespoon lemon juice
1 cup crushed pineapple, drained
2 cups cranberry sauce
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
salt to taste
1/8 cup butter

COOKING INSTRUCTIONS
Toss apple slices with lemon juice. Place in a 10 x 6 x 1 1/2 inch baking dish. Spoon pineapple evenly over apples, then cover with cranberry sauce.
Mix oats, brown sugar, flour, cinnamon, and salt. Cut in butter or margarine till crumbly. Sprinkle over fruit.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or till apples are tender. Serve warm.

This is an old favorite. We especially like it for the Thanksgiving holiday.

Hawaiian Macadamia-Coconut Squares

1 cup butter
2 cups packed brown sugar
1 tablespoon instant coffee powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups flaked coconut
2 cups chopped and toasted macadamia nuts

COOKING INSTRUCTIONS
Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.

In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.

Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
Bake 20 minutes. Cool in pan on rack 15 minutes.
In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.

Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.

Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

Instant coffee powder adds intrigue to these rich, chewy bars.

Hawaiian Millionaire Pie

1 (9 inch) pie crust, baked
1 (15 ounce) can crushed pineapple, drained
1/4 cup lemon juice
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup maraschino cherries, chopped
1 (14 ounce) can sweetened condensed milk
1 cup chopped walnuts

COOKING INSTRUCTIONS
In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

This is a delicious no-bake pie that is stirred up in one bowl. Crushed pineapple, lemon juice, whipped topping, cherries, condensed milk and walnuts are combined, poured into a pre-baked pie shell, and chilled for an hour. This delicious pie can be made at the last minute and no one will have a clue.