The 2012 collectors’ edition cookbook, "Paradise Treasures," sponsored by Families and Friends of Castle High School, is available for $12 at Castle High School Library and businesses in Kaneohe, as well as at craft and gift fairs.

Cookbook proceeds will help Castle’s graduating seniors attend Project Graduation 2012, which provides a drug- and alcohol-free celebration.

Keep your eye out for other Project Grad cookbooks that may be available during the season. For more on Castle’s book, email chsprojectgraders@gmail.com.

Find the cookbook at these fairs:

» Dec. 10: Aiea Elementary Craft Fair

» Dec. 10: Moanalua High School Craft Fair

» Dec. 11: He‘eia Craft Fair, He‘eia Elementary

» Dec. 16-18: Honolulu Gift Fair, Blaisdell Center

In the meantime, try recipes from "Paradise Treasures":

Easy Winter Melon Soup

1 tablespoon vegetable or peanut oil

1 pound ham steak, cut into 1/4-inch cubes

1 tablespoon grated fresh ginger

6 small dried shrimp (found in Chinatown or Asian markets)

2 (14-ounce) cans chicken broth

3 cups winter melon (also known as white gourd or tung qwa), peeled and sliced into 1-inch cubes

8 dried shiitake mushrooms, soaked in warm water and thinly sliced

1 carrot, peeled and sliced thin (optional)

Green onions, chopped for garnish

Cilantro for garnish

In large sauce pot over medium-high heat, add oil, ham, ginger and shrimp. Sauté 1 to 2 minutes.

Add chicken broth and bring to boil over high heat. Reduce heat to medium-high and add winter melon, mushrooms and carrots.

Simmer 20 to 30 minutes, until melon is soft and translucent. Garnish with green onions and cilantro. Serves 4.

Approximate nutritional information, per serving: 280 calories, 10 g fat, 2 g saturated fat, 60 mg cholesterol, greater than 2,000 mg sodium, 23 g carbohydrate, 6 g fiber, 9 g sugar, 26 g protein

Cranberry Orange Walnut Scones

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup butter or margarine

2 tablespoons orange zest

1 cup fresh cranberries

1/2 cup unsalted walnuts, roughly chopped

3/4 cup buttermilk

1/4 cup orange juice

Sugar for garnish

» Glaze:

2 tablespoons half-and-half

2 teaspoons powdered sugar

Preheat oven to 425 degrees. Grease baking sheet with nonstick cooking spray.

In large bowl, mix flour, sugar, baking powder and salt. Cut butter into to the dry mixture until crumbly. Add the orange zest, cranberries and walnuts and gently stir to combine. Add buttermilk and juice and fold until everything is incorporated.

Gather dough and place on floured work surface. Knead gently about 10 times.

Divide dough in half and pat each piece into a circle about 6 inches in diameter and 1/2 inch thick. Cut each circle into 8 pie-shaped wedges. Place scones at least 1-inch apart on baking sheet.

Glaze each scone with half-and-half and sprinkle with sugar. Bake 15 to 18 minutes until golden and puffy. Makes 16 scones.

Tip: If you don’t have buttermilk, substitute a mixture of 1 cup milk and 1 tablespoon lemon juice. Let sit 5 minutes before using.

Approximate nutritional analysis, per serving: 200 calories, 11 g fat, 6 g saturated fat, 25 mg cholesterol, 300 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g sugar, 3 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.