Morning Coffee Complements
Wednesday - March 05, 2008
On this week’s show, we’re cooking up sweet breakfast treats to enjoy with a cup of Hawaii coffee.
Slice a loaf of sweet bread. Spread mayonnaise on the slice of sweet bread. Lightly toast on grill or in toaster oven. Melt 1/3 cup butter in a pan and fry sliced smoked pork. Add chopped green onions to the butter and pork. Beat two eggs with a fork; add the eggs to the pork and green onions and cook over medium heat until eggs are done.
Create a sandwich with two slices of buttered sweet bread and the egg/pork omelet.
Cut sandwich in half and add berries for decoration (for example: strawberries, blueberries or boysenberries) and dust with powdered sugar.
* 31/2 cups all-purpose flour
* 3 cups sugar
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 11/2 teaspoons salt
* 11/4 teaspoons ground cloves
* 11/4 teaspoons ground cinnamon
* 11/4 teaspoons ground nutmeg
* 4 eggs
* 1 16-ounce canned pumpkin or (2 cups fresh pumpkin)
* 1 cup vegetable oil
* 2/3 cup water if pumpkin is canned, or 1/2 cup water if pumpkin is fresh or frozen
Prepare two 9-by-5-inch loaf pans and coat generously with cooking spray.
Preheat oven to 350 degrees. In a large mixing bowl, sift dry ingredients together. In another mixing bowl, combine wet ingredients, then combine the wet and dry ingredients together.
Mix well, but do not overbeat. Pour into loaf pans. Bake for 1 hour. Cool slightly and take out of pans to let cool on a rack. Place loaves on a clean, lint-free cloth. Cover with another cloth. Place cooled loaves in ziplock bags and refrigerate or freeze. The bread needs to “cure” in the refrigerator or freezer at least overnight. It will freeze well up to three months.
To serve, slice loaves. Spread a slice with soft honey cream cheese spread and top with another slice.
For Honey Cream Cheese Spread:
* 1 (8 ounce) package cream cheese, softened
* 2 tablespoon honey
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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