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The Honolulu Advertiser
Readers on the hunt for recipes | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, August 1, 2007

FOOD FOR THOUGHT
 Readers on the hunt for recipes

By Wanda A. Adams
Advertiser Columnist

 •  'Tis the season to be canning Hawaii fruits

Never enough recipes, right?

That seems to be the case if you judge from the requests I get — and I've got a bunch.

Many of them are for restaurant recipes and, as we all know, those are difficult to replicate. But let me just pass on the requests and see if anybody can help. ...

  • Lehua Henion wants to know if anyone recalls a restaurant on Ala Moana (Nimitz), near Restaurant Row by the former site of the Honolulu Iron Works. She recalls that they used to give kids colored crayons for their place mats, and the waitresses were friendly older Portuguese and Japanese ladies. What was it called?

  • Genny Goto is hoping someone recalls how to make the spinach roll from a small take-out type restaurant or okazuya called Yuki's, or Yuri's, which used to be at 1320 N. School St. "It was unlike anything we have been able to get elsewhere. We discovered this place shortly before it closed, so we were only able to get these delicious rolls a few times." She says the rolls seem to have been steamed rather than fried, and contained imitation crab.

    I sat next to a delightful woman at a luncheon recently who gave me this recipe, which I can't wait to try.

    FORT HILL BED AND BREAKFAST CRANBERRY COFFEE CAKE

  • 3 cups flour

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 3/4 cup butter

  • 1 1/2 cups sugar

  • 3 extra large eggs

  • 1 1/2 cups light sour cream (or Tofutti sour cream substitute)

  • 1 1/2 teaspoons almond extract

  • 1 cup whole berry cranberry sauce

  • 1/2 cup walnuts

    Grease and flour a 10-inch tube pan. Preheat oven to 350 degrees.

    In a medium bowl, combine flour, baking soda, powder and salt and set aside.

    In a large mixing bowl, using an electric mixer, cream butter and sugar. Beat in the eggs one at a time.

    Alternately add the flour mixture with sour cream (starting and ending with flour mixture). Beat in the almond extract.

    Place half of the batter in the tube pan. Spread with whole cranberry sauce. (You can add some of the nuts to the sauce.) Cover sauce with remaining batter. Top with remaining sauce and sprinkle with chopped nuts.

    Bake for 1 hour or until a toothpick comes out clean. Remove from oven and let stand for 10 minutes before cutting and serving.

    Makes 12 servings.

  • Per serving: 330 calories, 7 g fat, 2.5 g saturated fat, 75 mg cholesterol, 450 mg sodium, 62 g carbohydrate, 1 g fiber, 33 g sugar, 7 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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