Hello and thanks so much for stopping by. It’s a beautiful day here in sunny Florida and today I’d like to share this post with you and one of the sweetest ladies I know. Dionne of Try Anything Once is here with a special treat guest post. Many of you know her but for those that don’t, she is the writer behindthe Try Anything Once food blog and the c0-founder of No More Hungry Nights. You may have read her posts back in October when she went on a Hunger Strike to bring awareness to us all that there truly are children who go to bed hungry. No More Hungry Nights can also be found on Twitter No More Hungry Nights and Facebook. Check these out.
Before we get to Dionne’s delicious cake recipe I’d like to tell Dionne that the first time we really met was about a year ago. I had a Word Press site and I was just getting started. I had no idea that this huge community of foodies existed. Anyway I was messing around and put up a post stating “Do you ever know that you want to cook up something but just don’t know what that is” well, I pushed the publish button not even realizing that there was a draft button. Dionne left a comment stating, “Yes, that happens all the time.” Silly me, I deleted the whole post but remembered her picture. Many months later I finally got back in touch with this wonderful person and we have been friends ever since Dionne has a wonderful sense of humor, outspoken with a totally giving nature, you will love her. She also whips up some tasty desserts.
Please welcome Dionne, a charming and innovative spirit:
Part of my love for food and hospitality is from my roots. Born in the beautiful Aloha state, I am proof that you can yank the girl off the island but you can’t yank the island out of the girl.
When I was very young my mother was very quiet about her childhood and also the traditions of back home, but she has decided to share more with me over time. Some things I wish she never would have told me and other things explain a lot about my own childhood.
My dad was actually more open about the Hawaiian language, the food and the way of life. I do appreciate that he tried to expose us of a little snippet of where we are from.
I have only been back a few times but each time I go, I understand more about myself and the reason I do certain things. For example, I love to cook for a large amount of people. I cannot prepare food for one or two. Back home everyone cooks for the family and they always plan on someone stopping by for dinner because that’s usually what happens.
I always take my shoes off before entering my own house and especially the house of other people. It’s RUDE not to. Like they say, “A clean house is a happy house.”
I also have no problem correcting my kids no matter where we are. If they act up in the store they get corrected in the store and I’m not too quiet about it either. If I have someone else’s kid in my charge they are treated like one of my own. We have to love the keikis for they are our future!
And most noticeably, any sentence containing my opinion starts with the phrase, ”You know what?!?”
My ohana is protected and we come together to defend our own without question.
Being away so long makes me feel like part of me is missing. I do feel different from everyone else here because of my island way of doing things, but when I go back I see that in comparison I may not be quite island enough.
I cannot tell you how flattered I was when my mother told me, “Your uncle says you have Aloha in you. He can see it in you.” I admit I felt very proud of myself for staying true to myself after years of being challenged.
So I may not precisely “fit in” where I am from and I certainly am not an exact fit where I live now, but I don’t think I was meant to be one to just fade into a background. I was made to be a contrast in a world that needs Aloha and in a world where I need to learn some things for myself.
I am content with who I am. I love where I am and my ohana, blood or “adopted”. I would not change a thing about me. Not even my location.
I only wish that Aloha will find you where you are and embrace you when you need it most and show you when to pass it on to others.
So take off yo rubbah slippahs, make big plate lunch. Kick back wit’ yer ohana and da keikis and talk story for ‘while.
Be loud when you give your opinion and if they don’t like it, remind them it’s because you care.
This recipe is from a cook book I bought awhile back so that I could feel a little more connected to my culture. It has simple recipes and some of which my mom had when she was little. Like this cake.
This is a very simple cake and I thought the main ingredient was really weird! (My favorite word when I was little.) I mean, fruit cocktail in a cake?? WEIRD!
Before I share the recipe with you I want to thank my friend Suzi for having me as a guest poster on her blog! I just fell head over heels for Suzi ever since I tried her Meatless Meatball recipe. We became friends after her guest post with Chef Dennis.
Suzi, thank you for your inspirations and your friendship! You make me smile and I always love visiting your blog. It makes me feel at home and inspires me to try something new!
If you try this Kulolo Cake, go fo’ broke and make frosting too. It’s not the same without it. Little pieces of fruit hidden inside the moist, sweet cake is the ultimate cure for a sweet tooth. I really wanted to share this with you today and you even got to learn a little about what it’s like to be a child of the islands!
Recipe slightly adapted from Favorite Island Cookery Book II
1 ½ cups of sugar
1 can fruit cocktail, juice and all
½ tsp. butter flavoring
1 tsp. vanilla extract
2 cups flour
2 tsp. baking soda
½ tsp. salt
1 can evaporated milk
½ cup butter
1 cup sugar
1 cup shredded coconut
For the cake:
Preheat oven to 350 degrees. In a large mixing bowl combine eggs and sugar. Add butter flavoring, vanilla extract and can of fruit cocktail with juice. Mix in dry ingredients. Bake in a greased 9 by 13” pan for 30 minutes or until fully baked. It usually takes me 40 minutes for my cake to bake.
For the frosting:
In a saucepan heat evaporated milk, butter and sugar for about 5 minutes or until thickens like a custard. FYI- that is what the original recipe says but I have never been able to achieve this. I cook on the stovetop for about 10 minutes, I add the coconut and let it sit. It slightly thickens as it sits, but don’t let it completely cool. When it is still very warm, pour over cake while it is also still warm and broil until top of the frosting is brown on top.
Thank you Dionne you are the best. Hugs and Kisses!