BANANA MINCEMEAT NUT BREAD 2 1/2 cups flour 1 tsp. salt 1 Tbsp. baking soda 1 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil 1 1/2 cups sugar 4 eggs 2 cups mashed bananas 1 cup mincemeat 1 cup chopped macadamia nuts

Preheat oven to 350ªF. Oil and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Sift together flour, salt and baking soda. In a large mixing bowl combine macadamia oil and sugar; add eggs, one at a time; mixing well. Blend in bananas, mincemeat and macadamia nuts. Add flour mixture gradually to creamed mixture. Pour into prepared pans and bake for 1 hour or until done. Makes 2 loaves.

Recipe © OilsOfAloha

BANANA MACADAMIA NUT MUFFINS Moist muffins with true flavors of the Hawaiian Islands. 1 1/2 cups all-purpose flour 1 tsp. baking soda 1/4 tsp. salt 1/8 tsp. ground nutmeg 1 1/4 cups mashed ripe bananas 1/4 cup sugar 1/4 cup firmly packed brown sugar 1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil 1/4 cup milk 1 large egg 1 cup chopped macadamia nuts

Preheat oven to 350°F. Lightly oil and flour or line twelve muffin cups. Sift together flour, baking soda, salt and nutmeg into a large bowl. Combine bananas, both sugars, oil, milk and egg; stir into dry ingredients. Fold in half of the macadamia nuts. Pour batter into prepared muffin cups. Sprinkle top of muffins with the remaining macadamia nuts. Bake for 25 minutes or until tester inserted into center comes out clean. Transfer muffins to wire racks to cool. Makes 12 muffins.

Recipe © OilsOfAloha

CRUSTLESS SPINACH QUICHE
1 1⁄2 lbs. fresh spinach, trimmed
1 cup crumbled feta cheese
1 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
4 large eggs
1 1/2 cups heavy cream
1 Tbsp. chopped fresh herbs (your choice)
1/2 tsp. salt
1/4 tsp. freshly grated or ground nutmeg
Ground black pepper to taste

Preheat oven to 400°F. Rinse spinach and put in a saucepan using no extra water other than from rinsing. Cook over low heat about 3 minutes, until lightly wilted. Drain well. Chop finely. Squeeze out as much moisture as possible. Sprinkle feta over the bottom of an oiled casserole dish and arrange spinach on top. Drizzle with macadamia oil. In a large bowl whisk together eggs, heavy cream, herbs, salt, nutmeg and black pepper. Pour egg mixture over spinach and bake quiche on a baking sheet in the middle of the oven. Bake until set with a golden top and a knife inserted in the center comes out clean, about 35 to 40 minutes. Let stand for 10 minutes before serving. Makes 8 servings.

Recipe © OilsOfAloha

HAWAII’S GOLD PANCAKES
1 1/4 cups all-purpose flour
1 Tbsp. sugar
2 tsp. double-acting baking powder
3/4 tsp. salt
1 egg
1 1/3 cups milk (for thicker pancakes use only 1 cup)
3 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil

Preheat a non-stick griddle or skillet on medium-low heat. In a large bowl combine flour, sugar, baking powder and salt. In a small bowl beat egg lightly, then stir in milk and macadamia oil. Add egg mixture to flour mixture, stirring until moistened. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few at a time. Cook until bubbly and bubbles burst; edges will look slightly dry. Turn with spatula and cook until underside is golden. Keep warm on heated platter. Serve with butter and syrup.

Contributed by Cheryl Zanone

MAC CREPES
1 cup milk or half-and-half
3 eggs
1/2 cup all-purpose flour
1 tsp. sugar
1/4 tsp. salt
3 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil
Filling of your choice (see suggestions below)

In a blender combine milk, eggs, flour, sugar, salt and 2 tablespoons of the macadamia oil; blend at high speed for a few seconds. Scrape sides of blender container; then blend for a few more seconds. Set batter aside and let stand for at least 1 hour. Heat a crepe pan, then brush lightly with oil. Pour in about 2 tablespoons of the batter. Quickly tilt and rotate the pan so that the batter covers in a thin layer. Cook until lightly browned. Slip onto a warm plate and continue making crepes, stacking them on the plate, until all the batter is used. Makes 16.

Note: Store crepes separated between sheets of waxed paper, then wrap tightly to seal. Crepes can be frozen for future use. To serve, reheat crepes in hot pan for 30 seconds.
Filling suggestions:

• Top with a dollop of sour cream and sprinkle with brown sugar. Top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.
• Jam
• A sauce made from orange juice, sugar, butter, grated orange rind and Grand Marnier or Cognac (crepes Suzette)
• Fresh berries marinated with a little sugar and Grand Marnier

Recipe © OilsOfAloha

PANIOLO CORN BREAD 2 1/2 cups Bisquick 3/4 cup cornmeal 1 cup sugar 1/4 tsp. baking powder 1/4 tsp. nutmeg 1/2 cup butter, melted 1/4 cup Oils Of Aloha® Hawaii’s Gold Macadamia Oil 1 1/4 cups milk 3 eggs. lightly beaten

Preheat oven to 350°F. Oil an 11-inch x 9-inch baking dish. In a large bowl combine Bisquick, cornmeal, sugar, baking powder and nutmeg; mix well. In another bowl blend together melted butter, macadamia oil, milk and eggs. Pour butter mixture into dry ingredients and blend until smooth. Pour into baking dish and bake for 20 to 25 minutes, then rotate pan in oven, and reduce heat to 325°F. Bake for another 20 to 25 minutes or until golden brown and the center is slightly firm to the touch. Delicious!

Recipe © OilsOfAloha

RASPBERRY MACADAMIA MUFFINS
2 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup frozen raspberries
1 carton (8 oz.) lemon yogurt
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Nut Oil
Juice and zest of a lemon
2 eggs, lightly beaten
Chopped macadamia nuts, optional

Preheat oven to 375ºF. In a large bowl combine flour, sugar, baking powder, baking soda and salt; blend lightly. Fold in raspberries, yogurt, macadamia nut oil, lemon juice and zest and eggs. Use a dry ice cream scoop to put batter into muffin cups. Sprinkle with chopped macadamia nut, if desired. Bake for 15 to18 minutes. Quantity depends on size of muffin cups.

Recipe © Louise Brendlinger/Catering Concepts

PELE’S TOFU SCRAMBLE 2 Tbsp. Oils of Aloha® Pele’s Fire Macadamia Oil 1/2 cup diced onion 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 tsp. curry powder 1 pkg. (20 oz.) firm-style tofu, coarsely chopped 1/2 cup crushed canned tomatoes, drained 1 tsp. soy sauce 1 Tbsp. minced parsley or basil Salt and pepper to taste

In a large sauté pan heat the macadamia oil. Add the onion, bell peppers, garlic and curry powder. Sauté about 2 to 3 minutes. Turn the heat to high and add the tofu, tomatoes and soy sauce. Cook, stirring constantly, until mixture looks like scrambled eggs. Stir in parsley. Season to taste with salt and pepper. Serve at once. Makes 4 servings.

Recipe © OilsOfAloha

HAWAIIAN MACADAMIA STICKY BUNS 4 1⁄2 cups flour 1/3 cup sugar 1 Tbsp. dry yeast 1 tsp. salt 1 1/2 cups milk 3 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil 1 large egg 2 tsp. vanilla extract Topping: 1 cup pure maple syrup 1⁄2 cup butter 1 cup brown sugar 3⁄4 cup coarsely chopped macadamia nuts Filling: 3⁄4 cup finely chopped macadamia nuts 1⁄2 cup brown sugar 1⁄2 Tbsp. ground cinnamon

Topping:
Oil two 13x9x2-inch baking dishes. In a heavy skillet combine maple syrup and butter. Stir over medium heat until butter melts. Remove from heat and stir in brown sugar. Divide mixture between the two dishes; tilt to coat bottom of the pans. Sprinkle with the macadamia nuts; cool.

Filling:
Combine macadamia nuts, brown sugar and cinnamon; mix well.

Assemble and bake:
Turn dough out onto floured surface and roll out gently to flatten. Pull and stretch dough to 12 x 18-inch rectangle. Brush dough with additional macadamia oil. Sprinkle filling evenly over dough, leaving 1⁄2-inch border without filling. Roll up starting at long side, jelly roll style, to form a log. Pinch seam to seal. Cut log into 20 equal parts. Place rolls into prepared baking dishes. Lightly press down on rolls with the palm of your hand. Cover tightly with plastic wrap. (Can be prepared 1 day ahead and refrigerated overnight.) Let buns rise in a warm place until double in volume, about 1 hour. Pour topping over buns. Preheat oven to 375°F. Bake, uncovered, until golden brown and syrup bubbles, about 25 to 30 minutes. Remove from oven and turn out onto baking sheet. Serve warm. Makes 20.

Contributed by Louise Brendlinger/Copyrighted by Catering Concepts