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Taro Cinnamon Rolls

Taro Cinnamon Rolls
“Made at Home” using Taro Brand Bread Mix
Ingredients:
1 package Taro Bread Mix
One and one fourth cup Water  (1 ¼ cup)
1 tablespoon Sugar

Taro Filling:
One and one fourth cup Poi  (1 ¼ cup)
2 and one half tablespoon Evaporated Milk (2 ½ tablespoon)
One half cup Sugar  (1/2 cup)
One half teaspoon Vanilla  (1/2 teaspoon)
One fourth cup Butter  (1/4 cup)

Cinnamon Sugar Mixer:
1 teaspoon Cinnamon
5 tablespoon Sugar

Sugar Glaze:
Three fourths cup Powder Sugar  (3/4 cup)
1 to 2 tablespoon Milk

Taro Filling Instructions:
Combine ingredients and mix well.  Pour into 4” by 9” loaf pan and bake for 1 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 3 equal parts.  Roll each piece into a rectangle about 4” by 8”. 

Brush dough with a tablespoon of butter.  Spread 2 and a half tablespoon of taro filling over the dough leaving a one half inch margin along the edges.  Then evenly sprinkle a tablespoon of 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 4” by 9” loaf pan.  Cover the loaf pan with a cloth and let it sit in a warm place until cinnamon rolls rise half way up the pan.  Then bake for 25-30 minutes at 350 degrees. 

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

*Note:  For nicer Taro Cinnamon Rolls use 3” baking rings. 

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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.