16 Bean Soup for winter warmth

I just made a 16 bean soup that is perfect for a 40 degree (or colder) winter day.  It is really pretty fast to make – cooking times range around 2 1/2 to 3 hours for the beans to be perfectly cooked[lt_recipe name=”16 Bean Soup ala Carlanne” servings=”10″ total_time=”3H” print=”yes” ingredients=”Fiesta (Brand) 16 bean soup mix;1 medium onion, coarsely chopped;3-4 sticks of celery, coarsely chopped;1/4 pound ham, end pieces, coarsely chopped;2 quarts of broth (homemade turkey & vegetable combined works wonderfully);;Spice Mixes:;Penzeys Tuscan Sunset herb mix (liberal shakes of the jar);Penzeys Italian Herb mix (liberal shakes of the jar);Penzeys Mural of Flavor Herb Mix (small shake of the jar);;Penzeys Celery Seed, 1/2 tsp;2 small pinches of salt; 2 small Bay Leaves; OPTIONAL: Chili Pepper flakes ( good shake);;” ]Put all ingredients into a Dutch Oven or large pan. bring to a boil and reduce heat to low. Cover. Allow steam to escape. Simmer for about 2 1/2 hours or until beans hold their shape but are tender. Cool. Store in air tight containers in refrigerator. Will remain good for up to one week in refrigerator (but won’t last that long in my family). [/lt_recipe]

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Spats’ Amaretto Torte

Since I am trekking down memory lane, The Advertiser used to go out to restaurants with popular recipes and get the chefs to let them print the best of the best.  Spats was an Italian restaurant in Waikiki at the Hyatt Regency that turned into disco when the dinner time was over. They closed in the 80’s. But here is their Amaretto Torte recipe for your enjoyment:

Spats Amaretto Torte

Spats Amaretto Torte


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Burnt Creme

Horatio's Burnt CremeI am in the midst of cleaning out old files, which includes old recipes.  I came upon one I have to share as it was one of my most favorite desserts in the 1970s.  I used to hang out a lot at a restaurant/bar in Honolulu called Horatio’s.  Needless to say, it had a nautical theme and an absolutely divine version of Pimm’s Cup No.1. It also had “burnt crème”. The first time I tasted this kind of dessert was at Horatio’s (Ward Avenue locale). So in looking through the recipes I am either going to document, or discard, I came upon just that recipe card. It was so popular it was also shown in the recipes section of a Sunday Honolulu Advertiser issue (shown side-by-side, here). So here is the recipe for Horatio’s Burnt Crème:

[lt_recipe name=”Horatio’s Burnt Creme” servings=”6″ print=”yes” ingredients=”1 pint Whipping Cream;4 Egg Yolks;1/2 cup Granulated Sugar;1 T. Vanilla Extract;Granulated Sugar for the Topping” ]Preheat oven to 350 degrees.;Heat cream over low heat until bubbles form around the edge of pan.;Beat egg yolks and sugar together, until thick, about 3 minutes.;Gradually beat cream into egg yolks.;Stir in vanilla and pour into 6 X 6 ounce custard cups.;Place custard cups in baking pan containing about 1/2 inch water in the bottom.;Bake until set, about 45 minutes.;Remove custard cups from water and refrigerate until chilled.;Sprinkle each custard with about 2 teaspoons granulated sugar.;Place on top rack under broiler and cook until topping is medium brown.;Chill before serving.;Enjoy![/lt_recipe]

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Raspberry Glazed Jello Cake

Recently a neighbor/friend of mine brought us a delicious raspberry glaze sheet cake made from her mother’s recipe (credit to Gloria Forney & Samantha Forney). Samantha gave me permission to put this up on this website.  Hope you enjoy it!

[lt_recipe name=”Raspberry Jello Cake” total_time=”50 MINUTES” print=”yes” image=”https://secureservercdn.net/×300.jpg” ingredients=”White Cake Mix, 1 pkg;Raspberry Jello, 1 small pkg;Eggs, 4;Cold Water, 1 cup;Olive Oil, 1/4 cup;;For Glaze:;2 cups powdered sugar;1/3 cup fruit juice (juice can be obtained by thawing a bag of frozen raspberries);” ]Pre-heat oven to 350 degrees;Beat together the first 4 ingredients together for one minute;Add oil, beat for one minute;Bake for 35 minutes at 350 degrees;;Glaze: Mix together the juice from the frozen raspberries and the powdered sugar till smooth;;When the cake is done (a toothpick inserted in the middle of the cake comes out clean), take from oven and allow to cool;Prick the cake top with a fork;Pour on the glaze and smooth over the top of the cake;[/lt_recipe]

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Seasonal Fresh Peach and Walnut Coffee Cake

Fresh Peach Coffee Cake

Fresh from the oven, a warm Peach and Walnut Coffee Cake

In this recipe, it is always best if you can use fresh from the farmer’s market peaches. If they are pretty young, you can let them ripen on your countertop until the skin peels away easily. No need to use a knife to peel them.

Coffee Cake Ingredients:

1 cup – white granulated sugar

1/2 cup salted butter

1 cup  – full fat yogurt

1 teaspoon Mexican vanilla

2 eggs, beaten to just combine yokes and whites

2 cups – whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon “Salt-For-Life” salt

4 small peeled, pitted and chopped fresh peaches


1/2 cup whole wheat flour

1/2 cup granulated sugar

1/4 cup chopped walnuts

1 teaspoon Saigon cinnamon

3 tablespoons softened butter (not melted)

Coffee Cake Directions

Preheat oven to 325 degrees F. Using a 9 inch square (I use ceramic) , grease with Extra Virgin Coconut Oil and flour with whole wheat flour to prepare the pan.

In a large bowl cream the granulated sugar and the softened butter. Beat in the yogurt, eggs and vanilla until smooth. Add in the whole wheat flour, baking powder, baking soda and “Salt For Life” salt.

Spread one-half the batter in the prepared pan. Smooth to edges. (I find a spatula and a dinner knife make the job easier.) Add the chopped peaches evenly over the top of the batter. Spread remaining batter over the peaches, smoothing to the edges.

Topping Ingredients:

1/2 cup whole wheat flour

1/2 cup granulated sugar

1/4 cup chopped walnuts

1 teaspoon Saigon cinnamon

3 tablespoons softened butter (not melted)

Topping Directions:

In a small bowl, add the walnuts, flour, sugar and cinnamon and cut in 3 tablespoons softened butter. It should look like walnut crumbles. spread evenly over the cake.

Bake for 1 hour in the pre-heated oven (or until a toothpick inserted in the middle comes out clean).


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