Mana Pua

I am going to be posting two mana pua recipes on this page. The one above is my preferred recipe and the second recipe is for the easy in a hurry kind of manapua.  I got both these recipes from two Hawaiians, Arthur and A Tutu a few years ago..

Filling:

1 cup water

2 Tablespoons cornstarch

2 Tablespoons sugar or splenda

1/2 teaspoon salt

1 lb char su diced

Bao:

1 package active dry yeast

1 3/4 cup lukewarm water ( 110-115 degreees temp.)

1/2 cup sugar or splenda

1 Tablespoon oil

1 teaspoon salt

5 1/2 cups flour

12  - 3 inch oiled wax paper or parchment paper

Directions:

 Soften yeast in lukewarm water.

Add the sugar or splenda, oil and salt stirring until dissolved

Add the flour a cup at a time, mixing well at each addition.

Knead for 5 minutes on a floured board.

Place dough in a lightly oiled bowl and turn dough over, greased side up.

cover and let rise in a warm, draft free place for about 1 1/2 hours or until doubled in bulk.

Punch down and divide dough into 12 pieces.

Shape into balls and flatten to 3 inch circles.

Place 1/4 cup filling in the center and bring up edges of dough together, pinching to seal.

Place sealed side down on oiled paper and cover and allow to rise for 45 minutes or until doubled in size.

Place on rack in steamer.

Cover with a clean,dry dishtowel over steamer and place steamer cover over towel to secure

Steam over medium heat for 25 minutes

makes 12 manapua

Easy kine Manapua:

This recipe is for those days when you don't feel up to making the dough for the manapua.. I use the same filling as the above recipe calls for but I use canned biscuits for the BAO.

Char Su Filling

Manapua just  out of the steamer using canned biscuits.  There's supposed to be 5 manapua but I snatched one and ate it! 

Ingredients:

Filling same recipe as above.

2 cans of canned biscuits.

Directions:

Make the filling and then get the 2 cans of biscuits out of the refrigerator.  I sit down at the table to put these manapua together. And here's what you do.  Take two of the biscuits and put them together, flattening them out and in the center place a teaspoon of the filling on the flatten biscuit.  Draw up the edges and pinch together.  Place the pinched side down on an oiled 2 inch paper and steam for 10 minutes.  2 cans of the biscuits will make 10 manapua.

Banana Nut Bread

I just took this Banana Nut Brad out of the oven and it smells Heavenly!

i had 2 overripe banana's that needed to go into a recipe as I did not want to waste them so I went hunting in my tons of cookbooks and found this recipe to try for the first time.  Its from the book "80 years of 4H cooking in Hawaii".

As you know I lived in Hawaii for many, many years and collected a ton of cook books from local community cooks. Now I just cut me a slice to see if I wanted to post this on here and it tasted good to me and hope it does to you if you try it.

This recipe was submitted by Helene Horimoto Zeug.

Ingredients:

1 cup butter

2 cup sugar or splenda

4 well beaten eggs

2 cups ripe banana's smashed good

1 teaspoon vanilla

2 1/2 cups sifted flour

2 teaspoons baking soda

1 teaspoon salt

1 cup chopped nuts

Directions:

preheat oven 350 degrees and oil and flour your 2 loaf pans. Set aside.

Cream butter & sugar. Then add the well beaten eggs, mixing well with the butter & sugar.  Then add well smashed bananas, mixing well with the other ingredients.  In a seperate bowl sift your flour and baking soda. Add the flour mixture to the wet mixute a little at a time.  Then add the chopped nuts and stir into the batter.  Pour the batter into the 2 loaf pans equally and place in the oven to bake for 50 minutes to 1 hour.  I tested mine and it was ready in 50 minutes .  Some ovens differ in temperatures just be sure and check at the 50 minute time and if not ready let it bake a little longer.  My husband Loves banana nut bread slathered with butter.  Anyway, Enjoy!!



French Onion Soup

This is one of my favorite soups to make on a cold ,chilly winter day in

Washington.  Its soo good!

Ingredients:

about 1/4 cup of butter more or less

3  large onions sliced

4 cups beef broth (canned)

  3 cups chicken broth( canned)

1 Tablespoon worstershire sauce

garlic/cheese toasted french bread slices ( I get these at the deli department at Safeway store)

enough gruyere cheese sliced to cover toasted french bread slices

Directions:

In a pot melt the butter and then add the sliced onions and cook on medium heat to carmalize.  Once the onions have carmalized add the beef and chicken broths and the tablespoon worstershire sauce and let simmer.  When you are ready to serve the soup pour the soup into your soup bowl and then add the garlic/cheese toasted french bread and top with the gruyere cheese or whatever cheese you desire to go on top of the toasted bread.  I place my soup in the microwave to melt the cheese. Then take out of the micro and enjoy a good tasting soup!!  Quick to make and good to eat!

Dark Chocolate Cobbler

I got this recipe from a foodie group I am on and the gal who submitted it is

Erin Latch.  It smelled heavenly while baking and when I took it out of the

oven I had to hold myself back from diving in while it was piping hot.  This

is a recipe that I will be making many, many times at my home.  I did change two things on this recipe.  I substituted splenda for sugar and I used dark

chocolate cocoa powder instead of the regular cocoa powder the recipe called for.  If you are a chocloate lover as I am you will LOVE this recipe!!

Directions

1

Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.

2

Meanwhile in a bowl, mix together the 1 1/4cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.

3

In a separate bowl mix the cocoa and remaining sugar together and sprinkle on top of batter. Do not stir.

4

Pour the 2 cups of boiling water on top of that (don't stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually take about 35 minutes. Serve warm. Great with ice cream

Ingredients

2 stk	butter
1 1/4 c	sugar ( I used Splenda)
1 1/2 c	self rising flour
1 tsp	vanilla
3/4 c	milk
FOR THE CHOCOLATE LAYER
1 c	sugar ( I used Splenda)
6 Tbsp	cocoa powder ( I used the Dark cocoa powder)
2 c	boiling water

Reese's Peanut Butter Cups

I got this recipe  and the above picture from a foodie group I am on and the gal that submitted it is Rhonda Gibson.

I haven't made them as yet but since I like both the ingredients and the recipe is so simple I wanted to add it to my tutugrannies recipes site.  They will

be going in my Christmas baskets !!

Ingredients

1 pkg	(18-24 count) miniature peanut butter cups unwrapped
1 pkg	refrigerated peanut butter cookie dough

Directions

Place unwrapped peanut butter cups in freezer before starting.
Preheat oven to 350 degrees.
Using miniature muffin tins sprayed with Pam, place a 1 inch ball of dough in each cup.
Bake according to package, for lowest amount of time.
Remove from oven and leave in pans.
Remove candy from freezer and carefully press one into each cookie.
Remove from tins after they are almost cool.
Cool completely on racks.

Waldorf Salad

This is a very good salad to serve with turkey or baked chicken.

Ingredients

1/2 c	raisins
4	firm,tart apples,cored & cut into bit size pieces(skin on)
1 Tbsp	lemon juice
1/2 c	chopped celery (1 large rib)
1/3 c	halved walnuts
1/3 c	mayonnaise
1 Tbsp	sugar or splenda
6 lg	leaves iceburg lettuce

Directions

1

Plump the raisins by putting them in a small bowl of water for 5 minutes. Drain them very well and pat them dry.

2

Sprinkle the lemon juice over the bit size apples as this keeps them from turning brown.

3

Mix everything together and serve on leaves of iceburg lettuce.



Fork Filled Fried Won Tons

These Fried won tons are so good and I serve them as a side for my Chow mein dish which is posted on this recipe page.

Ingredients

1/4 lb	pork hash ( ground pork)
2 md	fresh shrimp. clean and chop coursely
1 Tbsp	bamboo shoots, chop coursely
2 Tbsp	water chestnuts, chopped coursely (like a grain of rice)
1	stalk green onion, slice fine
1/8 tsp	accent (optional)
1 sm	egg yolk ( save white to seal won ton's)
1/3 tsp	salt
1/2 tsp	bourbon or straight whiskey (optional)
1/3 tsp	sugar
1 1/2 tsp	shoyu sauce ( soy sauce)
1/4 tsp	cornstarch
1 Tbsp	peanut oil
1 pkg	won ton pi

Directions

1

Put i level teaspoon of filling in center on one side of won ton. Dab whites from egg on edges on the won ton and fold over. Pressing all around the won ton to make sure it is sealed good. Do all the won tons with the fillings.

2

Heat 1 1/2 cups of oil in a wok or skillet on medium heat until oil is heated. Test the heat of oil by placing a piece of the won ton pi in the oil if it should brown too quickly the oil is too hot. The oil must not be too hot or the won ton will burn and the filling may not be thoroughly cooked.

3

Put around 4-6 won tons in and cook till it is a golden brown .. turning as needed. cook about 5 minutes.

4

Take out and drain on paper towels then place in a deep flat dish and spread out evenly.