While kids love the Punahou Carnival for the rides and games, their parents brave the crowded annual event for other reasons — namely, the food. This year, visitors can take home a cookbook to enjoy the school’s carnival food, plus more, year-round.

"To Breakfast and Beyond" is part of Punahou’s commemoration of the carnival’s 80th birthday, comprising such favorites as mango chutney, lilikoi butter, Portuguese bean soup and, of course, malasadas.

The cookbook was assembled by the junior class.

Cost is $15. After the carnival, find the book at Punahou’s Parent Faculty Association office from Feb. 8. Call ahead, 944-5752, to check on availability.

The carnival runs 11 a.m. to 11 p.m. Friday and Saturday on school grounds.

Meanwhile, here’s a recipe for the popular malasadas. The cookbook recipe yields a whopping 14 dozen, so we have halved the recipe here.

CARNIVAL MALASADAS

"To Breakfast and Beyond," from Punahou School

1 packages active dry yeast
1/2 cup plus 1 teaspoon sugar, divided
1/4 cup warm water
6 eggs
6 cups flour
1/4 cup butter, melted
1 cup evaporated milk, undiluted
1 cup water
1/2 teaspoon salt

Dissolve yeast and 1 teaspoon sugar in warm water.

Beat eggs until thick.

Measure flour into large bowl. Make well in center and add yeast, eggs and remaining ingredients. Beat thoroughly to obtain a soft, smooth dough.

Cover and let rise until double in bulk.

With circular motion, following outer edge of bowl, turn dough and let rise again.

Heat oil to 375 degrees. Drop dough by teaspoonfuls into oil and fry until brown.

Drain and roll in additional sugar. Makes about 7 dozen.

Nutritional information unavailable.