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Taro Cinnamon Rolls


One package Taro Bread Mix
One and a quarter cup Water
One tablespoon Sugar

Taro Filling

One and a quarter cup poi
Two and one half teaspoons of Evaporated Milk
One half cup Sugar
One half teaspoon of vanilla
One quarter cup of butter

Cinnamon Sugar Mixer

One teaspoon Cinnamon
Five teaspoon Sugar

Sugar Glaze

Three quarter cup of powder sugar
One to Two teaspoon of Milk

Taro Filling Instructions:

Combine ingredients and mix well. Pour into four inch by nine-inch loaf pan and bake for one hour at 350 degrees. Let cool to room temperature.

Taro Dough Instructions:

Combine Taro Bread Mix, yeast, sugar and water in bread machine. Set bread machine to dough setting and start.

When done set dough on a floured surface and sprinkle with flour. Divide dough into three equal parts. Roll each piece into a rectangle about four inches by eight. Brush dough with a tablespoon of butter. Spread two and one half tablespoon of taro filling over the dough leaving a one half-inch margin along the edges. Then evenly sprinkle a tablespoon of the cinnamon sugar mixer over the taro filling. Roll dough up tightly on long side and pinch edges to seal. Use a knife and cut roll in half and place the two pieces cut side up in a buttered four by nine-inch loaf pan. Cover the loaf pan with a cloth and let it sit in a warm place until cinnamon rolls rises half way up the pan. Then bake for twenty-five and thirty minutes at three hundred and fifty degrees.

Let cinnamon rolls cool then cover it with a sugar glaze.

**Note for nicer Taro Cinnamon tolls use 3 inch baking rings 


Pork Luau

Five to Six pound Pork Butt (frozen)
Four to five bags of Luau Leaf- 16oz. (Foodland)-washed
Hawaiian salt

Cut up Pork Butt to fit into crock-pot.
Add Hawaiian salt.
Add Luau leaves to top of pot.
Set to Medium for 10-12 hours.
After 10-12 hours-pull out bone from pork butt (meat should be soft and tender).
Use ladle to chop up leaves, shred meat and mix up altogether.
Keep adding leaves as it melts down and use ladle to chop up leaves, shred meat and mix up altogether.
After last batch of leaves is added, cook at least one hour.
Add more Hawaiian salt to taste.