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Guava Cream Pie
Hilo Sunshine Pie
Guava Cream Cheese Pie
Guava Cake  with Butter Cream Frosting
Passion Orange Chiffon Pie
Hawaiian Fruit Dressing
Guava Bread
Four Fruit Punch
Champagne Punch
Piikoi Punch
Raspberry Punch
Moana Cooler
 
 
 
 
 

GUAVA CREAM PIE
Yield: 1 9-inch pie

1/3 Cup Hawaii’s Own frozen Guava Nectar or Guava Strawberry concentrate, undiluted
3 egg yolks
1/4 cup sugar
1 tsp. Lemon juice
1/4 tsp. Salt
1 8-ounce package cream cheese
1 envelop unflavored gelatin
3-4 drops red food coloring
3 egg whites
1/4 cup sugar
1/4 tsp. Cream of Tartar
1 cup whipping cream

Step 1: Beat first five ingredients until light.  Cook mixture, stirring constantly, until smooth and thick.  Cool slightly.  Add cream cheese, beating until smooth.  Set aside.

Step 2: Soften gelatin in 1/3 cup undiluted frozen Guava Nectar or Guava Strawberry concentrate and heat just until gelatin is completely dissolved.  Stir in red food coloring.  Cool.

Step 3: Beat egg whites, sugar and cream of tartar until stiff and fold gelatin mixture into egg white mixture.

Step 4: Fold egg white mixture into egg yolk mixture.  Chill until slightly thickened.

Step 5: Whip cream until stiff and fold into thickened mixture.  Pour into baked pie shell.  Garnish with additional whipped cream if desired.

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HILO SUNSHINE PIE
Serves 8

1 Baked 9 inch pie shell
1/3 cup corn starch
1 cup sugar
1 & 1/2  cups boiling water
3 egg yolks, slightly beaten
2 Tbsp. butter or margarine
5 Tbsp. Hawaii’s Own Passion Orange blend concentrate
1 tsp. grated lemon rind
 

Mix cornstarch and sugar in saucepan and gradually stir in the boiling water.  Bring to a boil and cook 5 minutes over a medium flame, stirring constantly, until thick and clear.  Remove from heat.  Stir several spoonfuls of this hot mixture into the beaten egg yolks, mixing well.  Add the egg yolk mixture to the remaining cornstarch, stirring to mix completely.  Bring to a boil again and cook for 2 minutes over a low heat, stirring constantly.  Turn off heat stirring in butter or margarine.  Cool.  Add Passion Orange concentrate and grated lemon rind gradually, stirring only until blended.  Cool thoroughly and pour into a cooled, baked pie shell.  Top with meringue.

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GUAVA CREAM CHEESE PIE
Yield: 8-10 servings

1 :Baked 9 inch pie shell

Crumb Crust:
3 Tbs.. butter, melted
1/2 cup sugar
1 cup graham cracker crumbs

Filling:
1 8-ounce package cream cheese
1 cup whipping cream
3/4 cup powdered sugar

Topping:
8 oz. Hawaii’s Own frozen Guava Nectar concentrate
2 tsp. cornstarch
1/3 cup water

Combine crumb crust ingredients in small bowl.  Press evenly against sides and bottom of 9-inch pie pan.  Chill.

Add sugar to whipping cream, whip until stiff.  Whip cream cheese until soft and fluffy.  Fold whipped cream into cream cheese.  Spoon into crust.  Chill 2-3 hours in refrigerator.

Bring Guava Nectar base to a boil.  Combine water and cornstarch and stir into guava base.  Simmer until thick and clear.  Cool.  Spread over top of pie before serving.

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PASSION ORANGE CHIFFON PIE
Makes 1-9-inch pie

1 9-inch pastry shell
4 eggs, separated
1 cup sugar
1/2 tsp. salt
1/2  cup Hawaii’s Own frozen Passion Orange concentrate, undiluted
1 Tbsp. unflavored gelatin
1/4  cup cold water
1 tsp. grated lemon rind
1/2  cup whipping cream, whipped

Beat yolks until thick.  Add 1/2 cup of the sugar, salt and Passion Orange concentrate.  Cook at 150 degrees until thick, beating constantly.  Soften gelatin in cold water; add to egg yolk mixture and stir until dissolved.  Add rind and cool.  Beat egg whites until stiff gradually beating in the remaining 1/2  cup of sugar.  Fold egg yolk mixture into stiffly beaten egg whites.  Serve with whipped cream.

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GUAVA CAKE
Makes one 9x13x2 inch pan

2 cups Sugar
1 cup Butter
4 Eggs
3 cups Flour
3/4 tsp. Nutmeg
1 & 1/4 tsp. Baking Soda
1/4 tsp. Ground Cloves
1/4 tsp. Cinnamon
1cup Hawaii's Own frozen Guava Nectar or Guava Strawberry concentrate
1/2 cup Guava Nectar juice (after reconstituting)
1/4 tsp. Red Food Coloring

Preheat oven to 350 degrees  Fahrenheit.  Cream sugar and butter until fluffy.  Add eggs one at a time and beat well.  Sift dry ingredients in a separate bowl.  Mix Guava concentrate and Guava juice.  Add dry ingredients and liquid alternately to creamy mixture until well blended.  Add red food coloring and stir.  Batter will be very runny.  Pour into greased and floured 9x13x2 inch pan.  Bake for 30 minutes.  Cool and frost with butter cream or cream cheese frosting.

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BUTTER CREAM FROSTING

1 pound powdered sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine

In a mixing bowl, combine powdered sugar,  salt,  cup milk,  vanilla, butter or margarine.  Beat with electric mixer or with a heavy spoon until smooth and creamy.  Scrape bowl often.  (If too stiff to spread easily, beat in a few drops of milk.  Frosts top and sides of two 8 inch or 9 inch layers or one 9x13x2 inch cake.

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HAWAIIAN FRUIT DRESSING

1/2 cup Hawaii's Own frozen concentrate
    (any flavor of Hawaii's Own concentrate will work in this recipe, It's also good for use as a dip!)
1/8 tsp. salt
4 Tbsp. honey (optional)
2 egg yolks, beaten
1 cup plain yogurt
pinch of cinnamon

Blend fruit concentrate, salt, and honey in double boiler.  After warming begins, add egg yolks gradually.  Continue to heat until mixture is thick.  Stir until taken off heat, then chill slightly.  Fold in yogurt and cinnamon.  Makes 1 & 3/4 cups.
 

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GUAVA BREAD
makes one 9x5x3 loaf

1 & 3/4 cups sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup macadamia nuts, chopped
3 Tbsp. soft butter
6 ounces Hawaii's Own Guava Nectar concentrate
1 tsp. vanilla
1/2 cup brown sugar, firmly packed

Sift first four ingredients together.  Add macadamia nuts to dry ingredients; mix.  Cream brown sugar, butter and eggs until light and fluffy.  Stir in one half of the flour-nut mixture, then Guava Nectar concentrate and vanilla.  Blend in remaining flour-nut mixture.  Pour into greased 9x5x3 loaf pan.  Bake 350 degrees, 50-60 minutes.

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FOUR FRUIT PUNCH
Makes 48 (4 ounce) Servings

6 cups apricot nectar
4 cups pineapple juice
1 12oz can Hawaii's Own Passion Orange blend concentrate, thawed
1 cup lemon juice
1/2 cup sugar
2 32oz bottles of Ginger Ale, chilled
2 pints pineapple sherbet

Advance Preparation:  In a large bowl, combine apricot nectar, pineapple juice, Passion Orange blend concentrate, lemon juice, and sugar.  Stir to dissolve sugar.  Chill

Before Serving:  Slowly add the Ginger Ale,  mix until blended.  Then add the pineapple sherbet in scoopfuls.
 

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CHAMPAGNE PUNCH
Serves 16

1 fifth champagne, chilled
3/4 cup brandy
1/2 cup Contreau or Curacao
2 cups sparkling mineral water or soda, chilled
1 12-ounce can Hawaii's Own Passion Orange blend, thawed

Garnish:  Large fresh strawberries, sliced

Combine ingredients in a large punch bowl and float fresh strawberry slices on top.  Ladle into punch cups or champagne glasses and serve with garnish.

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PIIKOI PUNCH
1 serving

1 ounce light Rum
1/2 ounce Orange Curacao
1/2 ounce Dry Vermouth
2 & 1/2 ounces Hawaii's Own Passion Orange blend

Take a large glass and fill half full with crushed ice and pour ingredients in order.  Stir well and garnish with orange slice and mint leaves.
 

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RASPBERRY PUNCH
Makes 30 (4 ounce) servings

2 10-ounce packages frozen rasberries, thawed
1 12-ounce can Hawaii's Own Guava Strawberry concentrate, thawed
1/2 cup sugar
2 29-ounce bottles raspberry carbonated beverage, chilled
Ice Cubes

Sieve berries, discard seeds.  Mix berries,Guava Strawberry concentrate, 4 cups water, and sugar.  Chill.  At serving time, add carbonated beverage and ice.

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MOANA COOLER
Makes one 12 ounce glass

1 & 1/2 ounce light Rum
1 & 1/2 ounce Hawaii's Own Passion Orange Blend
1/3 ounce Cream DeMenthe

Put all ingredients into a blender with crushed ice.  Serve in a 12 ounce tall glass.
 

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