Anyone who has visited Hawaii, the name for the group of islands constituting our 50th and arguably most beautiful state, can tell you that the warm sun, cool breezes, and slower pace make a wonderful setting for good eating. The best desserts are traditionally enjoyed time after time with friends and family. Here are two favorites from the island state.

	
Ingredients:

	2 cups of graham cracker crumbs
	6 tablespoons of butter or margarine, melted
	2 packages (3.5oz) instant vanilla pudding and pie filling
	3 ripe bannanas sliced thin (thin slicing adds more flavor)
	1 can (20 oz) of pineapple in heavy syrup, drained and 
	   crushed (or blended lightly)
	1 container frozen whipped topping, thawed
	
In a medium size bowl, mix the graham cracker crumbs and butter and 
pat the mixture into a 9x13 baking dish and set it aside... then 
prepare the pudding according to package instructions. Gently mix in
the bananna slices and crushed pineapple, saving enough bananna slices 
to cover the top of the pie. The apply the whipped topping and refriger-
ate at least 2 hours (...but for firm pudding it's best to keep in refri-
gerator over night). Garnish with crushed nuts just before serving. 
Serves 10-12.

Loosen your belt because we still have one more mouth-watering treat from Hawaii.

Ingredients:
	
	1 cup of firmly packed brown sugar
	1 cup of honey
	1/2 cup of vegetable oil
	4 eggs, beaten
	3 1/4 cups flour
	1 1/2 tablespoons of baking powder
	1 teaspoon of baking soda
	1/2 teaspoon of cinnamon
	1/2 teaspoon of allspice
	1/4 teaspoon of ground cloves
	1 cup of black coffee
	1/3 cup (plus 1/4 cup see below) of raisins

Preheat oven to 350 degrees (F). In a large bowl, mix together the brown 
sugar, honey, oil and eggs. Add the flour, baking soda, baking powder, 
cinnamon, cloves allspice and mix well, then stir in the coffee and 1/3 
cup of raisins (hold the other 1/4 cup 'til later). Pour the batter into 
a well greased, lightly greased 12-cup Bundt pan. Sprinkle the remaining 
1/4 cup of raisins on top of the batter and gently swirl in - the aim is 
to have them stay in the center of the cake rather than sinking to the 
bottom. Bake for 35-45 minutes ('til a wooden toothpick comes out clean).
CAUTION: Do Not Overbake! Cool in pan on a wire rack for about 15 minutes 
then loosen edges and extract from pan allowing cake to cool another 20 -
30 minutes. Gives about 12 servings...

Some people like a powdered sugar topping, others enjoy it warm from the 
oven... either way it's mouth watering!

You may want to just take that belt off entirely now and slip into something more comfortable. Sit on the veranda and watch the sun go down with a friend by your side. Experience all the contentment that comes with having enjoyed delicious food in a beautiful setting.

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This page created by R.Riggs from materials provided by Chet.

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last revised 2/26/97.