Berry Cobbler

For 5 cups berries

Filling
5 cup berries
3/4 cup sugar
3 tsp corn starch
4 pats of butter
dash of salt

topping
1 1/4 cups flour
1 1/4 cup sugar
1 stick softened butter
dash or salt
1 tsp vanilla

For 8 cups berries

Filling
8 cups berries
1 1/4 cup sugar
1 1/2 TB corn starch
dash of salt
6 pats of butter

Topping
2 cups flour
2 cups sugar
14 TB softened butter
dash of salt
2 tsp vanilla

-mix fruit and sugar, corn starch, and salt in either a greased 9x9 or a 9x13 pan. place pats of butter on top.
-place in oven and bake at 350 degrees for 15 minutes.
-mix the topping ingredients together into a nice crumble
-remove berries from oven and gently stir then sprinkle the top with the crumble topping
-return to oven and bake at 375 degrees until topping is golden brown and the berries are bubbling and hot

Pumpkin Pie

1 15oz. canned pumpkin
1 14oz. sweetened condensed milk
2 eggs
1 TB pumpkin pie spice
Deep dish pie crust

preheat oven to 425 degrees
place pie shell on a foil lined cookie sheet
mix pie mix and pour into pie shell
place pie oven and bake for 15 minutes
reduce temperature to 350 degrees and bake 40 more minutes
cool on wire rack

Hawaiian Butter Mochi Cake

So I have been really bored in my life lately...I am one of those that has to be doing something challenging or I get restless...I have to be working hard or I get depressed. So in an effort to feel more fulfilled I have started Culture Nights at our house. Once a month we eat, learn, listen to music, dance, and look at maps and stuff of a different culture. To kick it off I am doing Hawaiian culture first...it is summer after all! This is a classic cake from Hawaii that I happened to have all the ingredients in my cupboard for. A+ for ease! 

Ingredients:

3 1/2 cups sweet rice flour (Mochiko) - I buy this on Amazon
2 1/2 cups sugar
2 tablespoons baking powder
5 eggs
1.5 teaspoons vanilla extract
2 cans evaporated milk
1 can coconut milk
1 stick butter (melted)

Instructions:

1. Preheat your oven to 350 degrees. Grease a 9 x 13″ pan. Whisk together the sweet rice flour, sugar, and baking powder in a large bowl. Set aside.

2. Beat the eggs and vanilla extract together until smooth. Add the evaporated milk, coconut milk, and butter and beat on low until combined.

3. Slowly add the flour mixture to the wet ingredients, beating on low the whole time, until all the ingredients are incorporated and the mixture is smooth. Bake for 50 minutes. Cool completely on a wire rack. Use a plastic knife to cut into small pieces.

Hawaiian Style Slow Cooker Kalua Pork

Hawaiian Style Slow Cooker Kalua Pork

Hawaiian Style Slow Cooker Kalua Pork. Easy to prepare and no hands on cooking make this pork recipe a breeze to make and turns out perfect every time.

Ingredients

1 4-6 lb pork shoulder or Boston butt roast

1 Tbsp liquid smoke, Hickory flavor is best

2-3 tsp red Hawaiian Sea salt (for a smaller roast, 2-3 tbsp for a larger)***

Banana leaves - optional (I personally don't use them)

Instructions

Wash and pat dry the pork roast and place in the slow cooker

Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.

Place the lid of the slow cooker on and set the time for 8-12 hours on LOW.

Check at about 8 hours for doneness. If not done let go the full 12 hours, checking every hour.

Either remove the pork from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid and shred then add some back in to keep the pork from drying out.

Notes

1.If using banana leaves, which can be found at any Asian grocery store, place some leaves in the bottom of the pot reaching up the sides. Place the roast on top of the leaves, then add the liquid smoke and salt and wrap tightly with the leaves tucking them back under the roast. you can tie with cooking twine if wanted but its not necessary if the leaves are wrapped tightly enough. Cook the same as a non wrapped roast. This will give the pork more of a Lau Lau style flavor. 2.The reason the roast is pierced with a fork is to get the flavor from the salt and smoke deep into it, it won't dry it out. There is no extra liquid needed since this is made in a covered crock pot. 3.If making in an oven instead, place the roast on a large piece of foil, pierce all over, add the liquid smoke and salt and wrap tightly with foil, place in a roasting pan and pour ¼ water in the pan. Roast at 325 deg F for about 5 hours for 3lbs of pork shoulder, and longer for bigger pieces up to 8 hours. Checking every 30 min for doneness This is excellent with sticky rice, sweet potatoes or steamed veggies like bok choy or cabbage. !

**** I have had so many comments on the amount of salt used and my typos regarding tsp/Tbsp. IF the roast is smaller, 4-6lbs use less salt, 2-3 TSP (tsp) as in teaspoons. UP to a tablespoon if desired. If you have a larger roast say up to 10lbs use 1-3 TBSP as in tablespoons. The only seasoning the roast gets is from the salt and I personally like to err on the side of saltier. If you don't want it as salty, use less. Another way to keep the fat amount down is to trim the roast before placing it in the crock pot, or once the roast is getting close to done, drain as much of the fat out as you can ( I use a ladle and a measuring cup) and reserve the liquid, then shred the pork and add some of the liquid back into keep it from drying out.

- See more at: http://www.pineappleandcoconut.com/recipes/hawaiian-style-slow-cooker-kalua-pork/#sthash.BpGLitcy.dpuf

Horchata - Stew's favorite drink

Served this a party this weekend. It was a big hit. 

1 c. rice
1 quart milk
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
ice cubes

Soak rice in hot tap water overnight. 

The next day, drain rice. Place 1/2 cup rice and 1 cup milk in blender. Blend until rice is finely ground. Add 1 cup milk, 1/4 cup sugar, 1/2 tsp. vanilla and 1/4 tsp. cinnamon. Blend thoroughly. Strain liquid through fine sieve into a pitcher. Repeat with remaining ingredients. 

Let it sit over night to let all the fine grainy rice fall to the bottom. 

To serve, pour into a new pitcher without stirring so all the fine rice powder stays in the old pitcher. pour over ice cubes.

Makes 6 servings.

Tres Leches Cake

The idea of tres leches was always better to me then the reality. But once upon a time I did eat a tres leche that was worth eating. Recently I was throwing a fiesta and I wanted to make that once upon a time really actually good tres leche cake. I got the recipe from the wonderful baker and what do you know its my favorite because its gringo style lol. This is yummy! Enjoy! 

1 yellow cake mix
1/3 c. oil
3 eggs
2/3 cup water
1 tsp rum extract

Bake cake according to box baking directions - but as a general rule mix and pour into
greased 9X13 pan, bake at 350 degrees for 33-38 min, etc.

1 c. heavy cream
1 c. milk
1 can sweetened condensed milk
1 tsp. rum extract, diluted with water to equal 1/3 c.

Mix together. When cake has cooled 5 min., pierce cake with
fork and pour milk mixture over entire cake very slowly. Refrigerate 3 hours.

1 cup whipping cream
1 tsp. rum extract
1/2 tsp. vanilla
powdered sugar to taste

Beat until stiff. Spread over cake. Serve or refrigerate until ready to serve.

Harry Potter Theme Park Copy Cat Butterbeer

This was the recipe put out by AP, FoxNews, and just about every other site after the Wizarding World of Harry Potter park opened. I have altered it a tiny bit. Their butterscotch recipe was not very good so I used my tried and true butterscotch recipe which is delicious. I also chilled the soda after being the fridge over night even by by putting it in the freezer for a half an hour before mixed it and serving it. At the park reviews say it is almost slushy in consistency. That sounded really yummy so I tried to get it as cold as possible. Its sweet no doubt but it was yummy and really fun to try out. The kids loved it. 

Ingredients

• 1 cup packed light brown sugar
• 8 TB butter (1 stick) 
• 1/2 cup heavy cream
• 2 TB light corn syrup
• 1 tsp vanilla extract
• 1/2 teaspoon rum extract
• 3/4 cup heavy cream
• 2 liters of cream soda

1. Make the butterscotch sauce. Cook the brown sugar and butter in a medium sauce pan over med-high heat stirring often. Cook until the mixture bubbles and becomes lighter in color about 3 - 5 minutes. Off the heat slowly add the cream while whisking the mixture. Mix until smooth. Stir in the corn syrup. vanillia, and run extract. Cool to room temperature.  
2. In a medium bowl, combine 2 tablespoons of the butterscotch sauce and 3/4 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
3. Scoop large spoonfuls of the remaining butterscotch sauce into large cups that you will be serving the drink in and set aside. 
4. To serve, add 1/4 cup of cream soda to each glass with the butterscotch sauce, then stir to combine. Then fill each glass nearly to the top with additional cream soda, then spoon the butter scotch whipped topping over each. serve and enjoy.