Recipe from Sugarplum Sweets, Hawaii Ballet Theatre cookbook
3 c. all purpose flour
1 t. baking powder
¼ t. salt
1 ¼ c. sugar
1 c. butter
2 large eggs
¾ c. poi
Sift dry ingredients and cut in butter to small pea size. Add unbeaten egg and poi. Chill dough for about 1 hr. Roll out on a well-floured surface and cut into decorative shapes. Place on cookie sheet and bake for 8-10 min. in oven preheated to 375. Cool on rack and place in airtight container. Makes about 6 dozen.
Recipe from Kamehameha Schools children’s Chorus ‘Ohana Cookbook
1 small bag poi
1 c. sugar
1 ¼ c. flour
½ c. mochiko
¾ c. water
Mix all ingredients together. Drop by tsp. into hot oil. Remove when golden brown and drain on paper towel. Serve warm.
2 Beets – medium
½ c. Dark corn syrup
3 Eggs
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Cloves – ground
1/4 tsp. Vinegar 1/2 tsp. Salt
1 tsp. Vanilla
2 T. Butter – softened
¾ c. Light brown sugar
1 t. Flour
1 c. Raisins
½ c. . Walnuts or mac nuts
Preheat oven to 400º and set the oven rack at the lowest position. Steam or roast trimmed beets until tender and let cool. Slice or coarsely chop the beets to equal 3/4 to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisins, nuts, and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled unbaked pie shell and bake on bottom rack at 400ºF for 10 minutes. Lower the oven temperature to 375ºF and bake 20 to 25 minutes longer until firm when gently shaken.