Frank Abraham started cooking since small-kid time, making crazy sandwich creations with boyhood buddies, and he hasn’t stopped since.

But there was a hole in his food world. Abraham, 47, moved to California for college and never returned to Hawaii — and he’s homesick.

"I really miss the food and culture, and the restaurants here don’t serve the kind of food I’m used to," he says of Hawaii-themed venues.

His solution: Cooking Hawaiian Style (www.cookinghawaiianstyle.com), a website he launched July 1 to share favorite local recipes with family and friends in the isles.

Three and a half months later, the site has taken on a life of its own, boasting "a couple thousand recipes" and more than 3,000 sign-ups. Many are former Hawaii residents who share Abraham’s longing for home.

Several famous folks share recipes as well, including chef Chai Chaowasaree, singer Melveen Leed and comedian Frank De Lima.

Abraham says the recipe library features classic local dishes and "twists on old classics, like pork and beans with Portuguese sausage."

"One of my lifelong friends shared a recipe for brown gravy for hamburger steak. That’s such a Hawaii-specific thing," he says.

Abraham is now seeking submissions from Hawaii residents. "As food culture changes, things evolve. I want to know what’s happening now in Hawaii. I want to keep that culture going."

MINI MELE PEANUT BUTTER COOKIES

Courtesy of Frank Abraham

1-1/2 cups sugar
1 cup butter-flavored all-vegetable shortening, plus extra for greasing pan
1 cup creamy peanut butter
3 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon cream of tartar
1 teaspoon baking soda
7 ounces Island Princess Mini Meles

Preheat oven to 375 degrees. In large bowl, combine sugar and shortening.

With electric mixer, beat at medium speed until blended well. Beat in peanut butter and eggs.

In separate bowl, mix together flour, salt, cream of tartar and baking soda.

Add gradually to creamed mixture at low speed and mix until well blended.

Grease baking sheet with leftover shortening.

Shape dough into 1-1/4-inch balls and place 2 inches apart on baking sheet.

Press tip of finger halfway down in center of dough. Lightly place one Mini Mele into impression. Bake 9 to 11 minutes or until light brown.

Remove from oven, cool 3 minutes before moving cookies to cooling rack. Makes about 4 1/2 dozen.

Approximate nutritional information, per cookie: 130 calories, 8 g fat, 2 g saturated fat, 10 mg cholesterol, 75 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g sugar, 2 g protein