Meaono Pohaku Stone Cookies Food

SOUTH PACIFIC SQUEEZE

Steps:

• Process all in a blender until smooth.

BIG ISLAND-STYLE STONE COOKIES

Steps:

• Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
• Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
• Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
• Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
• The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.

MAPLE POPCORN

Steps:

• Pop the popcorn according to your favourite method and set aside in a large bowl.
• Preheat oven to 200°F.
• In a large saucepan melt the butter over medium-high heat.
• Add the maple and corn syrups, salt and cream of tartar and mix well.
• Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
• Remove from the heat and quickly stir in the baking soda.
• Pour the syrup over the popcorn and stir to coat thoroughly.
• Distribute the popcorn equally between two baking sheets.
• Bake, stirring several times, until dry and crispy, about one hour.
• Cool completely before storing in an air-tight container.

MEAONO POHAKU (STONE COOKIES)

Steps:

• Preheat oven to 325 degrees. Line cookie sheet with baking parchment or grease lightly.
• Combine flour and cream of tartar.
• Cream shortening with sugar and salt until fluffy. Add egg, milk, baking soda and vanilla. Mix well. Add flour and mix until well blended. Pat dough into a large ball.
• Dust hands with flour. Pinch off golf-ball-size pieces of dough. Place on cookie sheet and flatten into slabs 3/8-inch thick. Brush with more milk if a glossy top is desired. Bake until brown and almost firm, about 25 minutes. Check to be sure cookies don't burn. Cookies will harden as they cool. Makes about 2 dozen.