Recipes below article!

In the name of love, romantics and loved ones alike will partake in the annual tradition of exchanging flowers, candy and gifts, come Feb. 14. While the majority of Valentine’s Day romantics will offer loved ones the usual material wares, most will overlook a few simple things that will really impress their valentine — a small list of grocery store items, a little finesse and home-made treats.

Developed for this Valentine’s Day season, King’s Hawaiian –the nation’s leading and original producer of Hawaiian Sweet bread — has compiled a series of tips and recipes to complement romantic homemade dinners with some island-style elegance.

1. Create a unique dining experience — Try to surprise that special someone by situating the dinner table in a unique area of your home. Place your table in front of the fireplace or try starting dinner a little earlier and find a window-view location where you both can enjoy the sunset. This can create restaurant-style ambiance within the comforts of your home.

2. Set the mood — It’s all about creating the perfect ambiance, so dim the lights and light some candles. The soothing glow of a candle can easily warm the heart.

3. Decorate with emotion in mind — When decorating the dinning area make sure to use the right colors. Red and pink are the ideal option, as they capture and stimulate emotion. Also, scatter flower petals over the table to create that perfect romantic touch. To create island-style elegance, use tropical flowers instead of roses, such as hibiscus and anthuriums (if well chosen, both will also capture the red and pink color profile).

4. Present a gift from the heart — Heartfelt gifts create lasting memories. Create a photo album of your fondest destination memories shared with your valentine and present it during dinner. Include photos from your favorite vacation spot, or somewhere you hope to travel to together. Your special someone is sure to be impressed by the effort of a gift that expresses sentiment and emotion.

5. End the perfect evening with a little chocolate — Nothing is more enchanting than ending the night on a sweet note. Pair your favorite fruit with chocolate fondue, or prepare a unique dessert dish and garnish it with an edible flower — a touch that is sure to make the night unforgettable.

If you are in need of a delicious recipe, try one of these easy-to-prepare delights from King’s Hawaiian:

King’s Hawaiian Chocolate Paradise Panini

Ingredients:

13-ounce jar of hazelnut chocolate spread
1 jar chunky peanut butter
Mini-marshmallows
1 16-ounce round loaf, King’s Hawaiian Sweet Bread

Directions:

Preheat your panini sandwich press. Cut 1/2-inch thick vertical slices into the King’s Hawaiian round loaf. Evenly layer peanut butter on one slice and the chocolate hazelnut spread on the other. Distribute an even layer of marshmallows and place the halves together. Place sandwich into the press and, depending on the heat, remove after two to four minutes. Cut into halves or thirds. — Serve immediately.

Makes 8-10 dessert sandwiches.

King’s Hawaiian Chocolate Bread Pudding

Ingredients:

6 cups (about half of 16-ounce. loaf) King’s Hawaiian Sweet Bread, lightly packed 1/2-inch cubes
2 1/2 cups half-and-half
1 1/2 cups (9 ounces.) semi-sweet chocolate chips
4 large eggs
1/4 cups granulated sugar
1 teaspoon vanilla
1/8 teasoon. salt

Directions:

Heat half-and-half in 2-quart saucepan over medium heat until small bubbles form around edge. Remove from heat, stir in chocolate, mix until melted. Cool slightly. Whisk together eggs, sugar, vanilla and salt. Fold 1 cup cooled chocolate into egg mixture. Stir in remaining chocolate until blended. Pour chocolate mixture over bread cubes and mix until bread is well coated. Cover and let stand at room temperature for 30 minutes. Lightly apply non-stick spray to six 6-ounce custard cups. Mound bread equally into each cup. Place cups on baking sheet. Bake in preheated 325 degree F oven 35 to 40 minutes or until knife inserted in center comes out nearly clean. Best served warm with chocolate or vanilla sauce. (A greased 8 by 8 by 2-inch pan may be substituted.) Bake 40 to 45 minutes in preheated 325 degree F oven.

Makes 6 servings.

Royal Hawaiian Tiramisu

Ingredients:

3/4 cup cold espresso or strong coffee
2/4 cup coffee liqueur
1 package (8 ounces) cream cheese, softened
2 packages (3.4 ounces) instant vanilla pudding mix
3 cups half-and-half
3 tablesopon. amaretto liqueur
4 ounces semisweet chocolate bar, finely chopped
1 16-ounce loaf of King’s Hawaiian Sweet Bread

Topping:

1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup sliced almonds, toasted

Directions:

Blend espresso with coffee liqueur. Set aside. Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat one minute until blended. Set aside. Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into three equal layers. To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan. Drizzle 1/3 of espresso mixture evenly over first layer. Top with 1/3 of pudding mixture and then 1/4 of chocolate. Repeat layering with remaining 2 bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.

Topping:
Remove rim from pan. Whip cream with powdered sugar and vanilla until fluffy. Spread over top and sides. Garnish top with almonds and remaining chocolate.

Makes 12 servings.

Courtesy of ARAcontent

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(NC)-You’ll get an ‘A’ when you include one of these delicious cupcakes in your child’s lunchbox. (And they’re easier to make than you think!)

1 1/2 cups Robin Hood All Purpose Flour 375 mL

1 cup packed light brown sugar 250 mL

1/2 cup unsweetened cocoa powder, sifted 125 mL

1 1/4 tsp baking soda 6 mL

Pinch salt Pinch

1 cup buttermilk 250 mL

2/3 cup Crisco Canola Oil 150 mL

2 eggs 2

2/3 cup vanilla or butterscotch pudding 150 mL

(2-99g pudding cups)

1 cup milk chocolate chips 250 mL

PREHEAT oven to 350ºF (180ºC). Grease a 12 cup muffin tin.

WHISK together flour, brown sugar, cocoa powder, baking soda and salt in large bowl. In separate bowl, whisk together buttermilk, oil and eggs; pour over flour mixture, whisking until well combined.

SPOON half of mixture into prepared muffin tins, filling about half full. Dollop pudding evenly among muffin tins. Sprinkle with half of chocolate chips. Spoon remaining cupcake batter over, enclosing pudding and chips completely. Sprinkle remaining chocolate chips over.

BAKE in centre of preheated oven for about 30 minutes or until tops of cupcakes spring back when lightly pressed. Cool completely in pan on rack. (Store in airtight container at room temperature for up to 3 days).

Preparation Time: 10 minutes

Baking Time: 30 minutes

Makes: 12 cupcakes

Freezing: Freeze well, individually wrapped, for up to 1 month. Thaw in refrigerator

Credit: www.newscanada.com

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Rice, a main food staple around the world, has been cultivated for thousands of years, originating in Asia. The creation of the first rice pudding recipe is almost as old and was likely created as a way to liven up this normally bland food. The basis for each rice pudding recipe is rice, some type of sweetening agent and often milk as well as a host of other ingredients.

The Rice Pudding Recipe in Different Forms

Virtually every part of the world has its own version of rice pudding, making it a global dessert. Even recipes within one country can include a diverse selection of ingredients as well as even how the rice pudding recipe is cooked. The ingredients used as well as the preparation methods are what dictate the types of rice pudding that can be found all over the world.

The types of rice used in a rice pudding recipe can be vastly different from one country to another. For instance, in the United States, long or short grain white rice is the primary type of rice used. However, in Thailand or Malaysia black rice is often used in the rice pudding dishes. Other types of rice that are often used, depending on availability and country include brown rice, basmati and jasmine rice.

The milk and spices are different from one rice pudding recipe to another, depending on your little corner of the world. Some of the milk commonly used includes whole milk, coconut milk, evaporated milk, half and half, whipping cream, almond milk, soy milk and even goat’s milk. Spices used also differ from country to country with the most popular for rice pudding dishes being cinnamon, ginger, nutmeg, cardamom, saffron, anise and even lavender.

The sweeteners and flavorings used tend to be rather disparate from culture to culture which should come as no surprise. Vanilla, lemon, pistachio, orange, almond, rose water and cocoa lead the pack in terms of flavorings for the rice pudding recipe. Sweeteners include granulated sugar, brown sugar, sweetened condensed milk, honey, maple syrup and other syrups made from cooking down fruit.

Rice Pudding Recipe Add-ins

Each culture may add its own extra ingredients to enhance the taste of their rice pudding. One of the most popular ingredients to add-in for extra flavor is raisins. Berries, nuts, cocoa powder, butter, cherries and practically anything that sounds to you could be added to a rice pudding recipe.

Because eggs are included in most rice puddings, the recipes are often cooked through boiling or baking methods. Each one provides a distinct flavor to a recipe and often times, both methods are used, with the rice pudding starting in a double boiler and then finishing in the oven. If you decide to travel around the world, be sure to try the rice pudding at each destination. You will see and taste for yourself why each rice pudding recipe can be vastly different.

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(ARA) – The graduation season is a time of year when families from all over the country celebrate both the academic success and beginning of a loved one’s long journey. On the islands of Hawaii, this time of year is extremely significant for native families, with several traditions that play a significant role.

In Hawaiian culture, giving a flower lei is a rich part of the graduation tradition as it represents love, friendship and celebration. With leis being made with as many as 500 flowers each, it is not uncommon to see a graduate with so many leis that their neck is barely visible.

In ancient Hawaii, leis were constructed of flowers, leaves, shells, feathers and even bone and teeth of various animals and represented wealth, royalty, and rank. Today, there are eight different types of Hawaiian leis, one symbolically for each major island. Although there are a myriad of methods to create them, there is one purpose intended…to spread the “Aloha Spirit.”

To help provide the perfect “island paradise” setting for your graduation gathering and allow you to stay as calm and cool as the island breeze, the following are some tips and recipes developed by King’s Hawaiian to create the aloha-style experience:

Invite early — With graduation season upon us, many will have competing parties at the same time before the ceremony. Be sure to send your invitations out 4 to 5 weeks in advance to allow those that need to travel long distances to be able to plan accordingly.

Add fruit — Hawaii is renowned for their pineapples. Sliced, diced or as a table decoration, this fruit is sure to add the island flair to your party.

Say aloha — As if they had just set foot on the island of Oahu, welcome each guest with a traditional Aloha greeting, a lei and kiss on the cheek or a big Hawaiian hug.

Take a dip — Bread bowl dip appetizers provide a hearty buffet recipe that requires minimal preparation and is a constant crowd pleaser. King’s Hawaiian offers two varieties of “round loaves” — Hawaiian Sweet Bread and Honey Wheat — which prove ideal for this offering.

Island music — Hawaii has a rich array of both traditional and popular music. Make sure to add a few “Hawaiian” style songs to your playlist for the perfect background music for your party.

Party under the stars — Utilizing various sized tiki torches on the tables and around the perimeter is an inexpensive lighting alternative for any occasion. Place appetizers and refreshments outside and let your guests enjoy the breeze of the “island” night.

Recipes

Tropical Bruschetta

6 King’s Hawaiian Sweet Rolls
Olive oil
1 mango, 1/2-inch dice (about 1 cup)*
1/2 cup sliced strawberries
1/2 cup finely chopped red onion
1/2 tablespoon minced jalapeno pepper
1 avocado, 1/2-inch dice (about 1 cup)*
1 lime

* select mango and avocado that are ripe but firm

Trim off dome of each roll then cut horizontally into 4 equal layers. Brush one side of each piece of with olive oil. Bake in a preheated 350 F oven for 7 to 8 minutes, or until golden brown. Cool.

Combine next 5 ingredients in bowl. Squeeze juice of 1 lime over ingredients. Toss to coat well. Chill about 1 hour.

Spoon about 1 tablespoon of salsa on each toasted bread square. Serve immediately.

Makes 24 servings.

Bread Bowl and Paddles

1 16-ounce loaf King’s Hawaiian Sweet Bread
Olive oil

Carve out center core of bread within 1-inch of bottom and sides keeping bread intact; set aside.

Cut reserved bread horizontally into 1/2-inch layers. Brush both sides lightly with olive oil. Cut each layer into “paddles” about 3 x 1-1/2 x 1/2-inches (about 18).

Brush inside of bowl lightly with olive oil. Place bowl and paddles on separate baking sheets. Bake both in a preheated 350 F oven: 11 to 13 minutes for bowl, 8 to 9 minutes for paddles, until golden brown.

*Spicy Cheese Fondue

1 – 16 ounce package Mexican-flavored American processed cheese, cut into 1/2-inch cubes
8 ounces Pepper Jack cheese, shredded
1/4 cup prepared salsa
Choose a selection of vegetables for dipping, optional

Melt processed cheese in saucepan over medium heat until melted. Stir in jack cheese, fold in salsa. Pour into bread bowl.

Arrange bread paddles and vegetables around base. Serve immediately. Make about 3 cups.

* Tropical Bread Pudding

2 – 1/2 cups King’s Hawaiian Sweet Bread crumbs (about 8 ounces)
1 – 8-ounce can crushed pineapple, packed in juice, drained
1/3 cup flaked coconut
1 – 12-ounce can evaporated skim milk
1/4 cup granulated sugar
1/2 teaspoon vanilla
3 egg whites

Preparation time: 20 minutes.

Preheat oven to 350 F.

Prepare bread crumbs by placing bread into food processor bowl fit with steel blade attachment (use “pulse” setting until desired crumb size is reached). Or, use a blender to crumb bread.

Lightly coat an 8-inch pan with non-stick spray. Spread crumbs on bottom of pan; do not press into place. Spoon crushed pineapple evenly over bread crumbs and sprinkle with coconut. Whisk together milk, sugar, vanilla and egg whites.

Pour mixture into pan. Bake for 40 to 45 minutes or until firm in center. Allow to cool. Serve with non-dairy whipped topping.

Makes 6 servings.

* Islander Artichoke and Spinach Dip

2 – 16-ounce loaves King’s Hawaiian Sweet Bread
1 cup mayonnaise
1 cup sour cream
1 package – 1-ounce Ranch-style dip mix
1 can – 13- to 15-ounce artichoke hearts, drained and chopped
1 package – 10-ounce frozen chopped spinach thawed and well drained
1 can – 8-ounce sliced water chestnuts, drained and chopped

Carefully hollow 1 loaf, leaving one inch on sides and bottom. Cube removed bread and additional loaf. Place bowl and cubes on baking sheet and bake in pre-heated 350 F oven for 10 minutes or until golden brown.

Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.

Transfer to bread bowl and serve with toasted bread cubes.

To serve hot: Stir in one cup grated parmesan cheese; microwave on high 4 to 5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with toasted bread cubes.

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