Daily Archives: November 10, 2012

H is for Harper and Hawaiian Aloha Bread

I have a boatload of cousins. If I counted, I would bet I’m easily up to near 40. I love them all, they are all great people. Really, can’t even come up with one that I don’t adore. As happens, they grew up, married (equally wonderful people) and started having really cute kids. I swear to you the only reason I even have a Facebook account is so I can see all the pictures of all these cute kids. Because as is life, we all see too little of each other.

So a week or so ago, I was very happy to see my cousin Eric’s post about helping his daughter bake some treats for a class project, it sounded very tasty, so of course I was happy to share.

From Eric:

Harper and I made Hawaiian Aloha Bread for her first letter in her name potluck tomorrow

Hawaiian Aloha Bread

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 2 medium mashed bananas
  • 1/4 cup milk
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup flaked coconut
  • 1/2 cup chopped nuts(i used pecans)
  • 1/2 crushed pineapple

Preheat oven to 350. Cook time 1 hr

Mix sugar, butter and eggs in a bowl. Using the mixer on low, add in the banana, milk, orange zest, and extracts. In another bowl combine flour, baking soda and salt. Add this to the creamy mix and stir until moist. Fold in the coconut, nuts and pineapple. Pour into a greased loaf pan. Bake at 350 hour. 🙂

Each year Eric’s Fraternal Order of Police Lodge participates in the Shop with a Cop program, taking kids who might not otherwise have Christmas, shopping. There’s a raffle to raise money and they use that money for the shopping trips. I love when the photos start to pop up on Facebook of the event. It really is a wonderful thing the department does. For more information on the program and the raffle, click here.

My cousins  – and brothers – Bret (left) and Eric (right)

I told you my cousins were awesome.


Chipotles in Adobo Sauce

I think I mentioned a while back that Mrs J wanted me to pick all the jalapenos on the bushes growing in containers out in the patio garden.  I picked a couple of dozen that were still hanging in there this late in the season.  I have plenty of them pickled so it was either freeze or dry them and I decided to try my hand at smoking them as they dried in my smoker rig.  Worked like a charm! Dried and smoked jalapenos are also known as chipotles and I’m sure you’ve heard of chipotles in adobo sauce.  I thought it would be fun to make that myself.  I wasn’t too sure about the adobo sauce but teh Google found a nice description complete with recipes.  There was a quick recipe for the chipotles and one a little more involved for an adobo sauce:

“…begin with eight dried guajillo chiles and eight dried ancho chiles with the tops and seeds removed. Fry them in hot oil for about ten seconds per side, then boil them in 12 cups of water and a half cup of white vinegar. Leave them to soak in the pot overnight.

The next day, remove the chiles and discard the soaking solution. Puree the chiles in a blender with a bit of chicken or beef broth, depending on the meat you are using. Next, sauté one onion and six cloves of garlic, diced, in a large saucepan. Add the chile paste, two cups of broth, one teaspoon each of black pepper and cumin, one half teaspoon cinnamon, one quarter teaspoon salt, one tablespoon oregano, a quarter cup each of vinegar and lemon juice, three quarters of a cup orange juice, and two tablespoons tomato paste.  Cook the entire mixture for about half an hour, or until it is as thick as you would like it.”

I snipped the stems from my chipotles and cooked them with the adobo sauce.  I didn’t have any orange juice so I used apple cider, and subbed lime juice for the lemon juice.  It really did end up just about the same as the canned item you can find in most any store these days.  I’m looking forward to using these in my next Tex-Mex dish.