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Saturday, October 25, 2014         

THE ELECTRIC KITCHEN


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Da kine desserts honor 'Once Upon One Time'


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Manoa Valley Theatre is presenting one of the late Lisa Matsumoto's most popular musicals. Unique to MVT's production of "Once Upon One Time" will be intimate staging afforded by the 150-seat black box theater, plus live music.

'ONCE UPON ONE TIME'

» When: July 8 to 25; 7:30 p.m. Thursdays, 8 p.m. Fridays, 3 and 8 p.m. Saturdays and 4 p.m. Sundays
» Where: Manoa Valley Theatre, 2833 E. Manoa Road
» Tickets: $35; $30 seniors, military; $20 for those 25 years and under
» Call: 988-6131 or visit manoavalleytheatre.com
Written by Matsumoto, Paul Palmore and Roslyn Catraccia, this Po'okela award-winning comedy adapts familiar fairy tales into fun, Hawaiian-kine fantasies. Stories include "Noelani an da Six Menehunes" (inspired by "Snow White and the Seven Dwarfs"), "Kekoa and Maile" ("Hansel and Gretel"), "Red Rose Haku" ("Little Red Riding Hood") and "Da Keed Who Wen Cry Mongoose" ("The Boy Who Cried Wolf").

The theater is sharing these ono dessert recipes to get you in the mood for some good-fun fairy tales.

DA WICKED QUEEN'S GUAVA CAKE

2 tablespoons (envelopes) gelatin
1/2 cup water
1/3 cup sugar
1/2 cup boiling water
2 cans (6 ounces each) frozen guava juice concentrate
3 tablespoons lemon juice
2 drops red food coloring (optional)
4 egg whites
1/8 teaspoon salt
1/3 cup sugar
Angel food cake
1/2 cup heavy cream
2 teaspoons sugar

Soften gelatin in 1/2 cup water; set aside. Mix sugar into 1/2 cup boiling water, stir until sugar is dissolved. Add softened gelatin and stir until gelatin is dissolved. Stir in guava juice concentrate, lemon juice, and food coloring; set aside to cool until mixture thickens.

Beat egg whites until soft peaks form, gradually beat in salt and remaining 1/3 cup sugar, beating until stiff peaks form. Gently fold in guava mixture. Slice angel food cake into 4 layers. Frost between layers, sides, and top of cake with guava mixture.

Whip heavy cream with 2 teaspoons sugar. Frost cake with whipped cream. Serves 16.

Approximate nutritional analysis, per serving: 160 calories, 3 g fat, 1.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 1 g fiber, 9 g sugar, 3 g protein

MONGOOSE MANGO SHORTBREAD

» Crust:
1-1/4 cups butter
1 cup sugar
4 cups flour
» Filling:
1/4 cup flour
2/3 cup sugar
1 1/2 teaspoons cinnamon
2 cups chopped mango

Preheat oven to 375 degrees.
To make crust: Cream butter and sugar. Mix in flour. Press 1/2 of mixture into ungreased 13--by-9-inch pan.
To make filling: In another large mixing bowl, combine flour, sugar, and cinnamon; fold in mangoes.
Pour mangoes over crust. Spread remaining crust mixture over mangoes. Bake 30 minutes. Makes 24 cookies.

Approximate nutritional analysis, per serving: 230 calories, 10 g fat, 6 g saturated fat, 25 mg cholesterol, 70 mg sodium, 33 g carbohydrate, 1 g fiber, 16 g sugar, 2 g protein

MENEHUNE (BUTTER) MOCHI

1 pound mochiko (rice flour)
2-1/2 cups sugar
2 teaspoons baking powder
1/2 cup butter, melted
3 cups milk
5 eggs, beaten
1 teaspoon vanilla

Preheat oven to 350 degrees. In large bowl, combine mochiko, sugar and baking powder.
Combine butter and remaining ingredients; stir into mochiko mixture. Mix well. Pour into a 13-by-9-inch pan.
Bake for 1 hour; cool. Makes 48 pieces.

Approximate nutritional analysis, per serving: 110 calories, 3 g fat, 1.5 g saturated fat, 30 mg cholesterol, 50 mg sodium, 19 g carbohydrate, 0 g fiber, 11 g sugar, 2 g protein

For more Hawaiian Electric Co. recipes visit www.heco.com.






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