Fidelity's Holiday Cookbook

FIDELITY’S

Holiday Cookbook From Our

Personal Chef Favorite Recipes!

Trusted everywhere, every day. www.FidelityHawaii.com

Grilled Salmon Fresh Salmon Pour Papaya seed dressing over it GRILL GRILL GRILL

Reta Chin | AVP, Sales Executive

Strategic Sales Development (808) 268-6554 | reta.chin@fnf.com Maui & Kauai Sales Trusted everywhere, every day. www.FidelityHawaii.com

Pumpkin Rum Cake Total: 2 hr 30 min, Serves 10

Ingredients: • Nonstick Cooking Spray for the pan • 3 C all-purpose flour, plus more for the pan • 2 C sugar • ¼ teaspoon kosher salt • ½ c butter milk • 2 teaspoons baking soda • 2 teaspoons vanilla extract • 2 large eggs • 2 sticks (1 c) salted butter • 2 c pumpkin puree • 2 teaspoons pumpkin pie spice, plus more for serving • ¾ c boiling water

Special Equipment: A 10-cup bundt cake pan 1. For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.

2. Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.

3. In a medium saucepan over medium heat, melt the butter.

Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.

4. Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.

5. For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 Rum Syrup: tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the • 2 sticks (1 c) salted butter rum while stirring. Then stir in the vanilla. Set aside.

• 1 c sugar 6. Remove the cake from the oven and allow it to cool in the • 1 c spiced rum pan for 10 to 12 minutes. Carefully, invert the cake onto a • 1 teaspoon vanilla extract rack over a baking sheet. Poke the top and sides of the • Maple whipped cream, recipe cake all over with a wooden skewer. follows for serving 7. Pour half of the syrup into the base of the bundt pan.

• Maple whipped cream Gently return the cake to the pan. Using the same skewer, • 1 c heavy cream poke the bottom of the cake. Pour the remaining syrup • 1 teaspoon maple syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.

8. Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.

Maple Whipped Cream: 1. Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on mediumhigh speed until soft peaks form, 2 to 3 minutes.

Refrigerate until ready to use.

MERCY Palmer | AVP, Sales Executive

Cell: (808) 280-6726 | Email: Mercy.Palmer@fnf.com Maui & Kauai Sales Trusted everywhere, every day. www.FidelityHawaii.com

Easy-Peasy Chocolate Trifle for the “lazy baker” Ingredients: • 1 box of chocolate cake mix (I like to use Duncan Hines Moist Deluxe Devil’s Food cake mix) • 2 boxes of chocolate pudding • 1 ½ containers of Cool Whip • 2 Heath candy bars (crushed) • 1 9x12 inch baking pan • 1 trifle dish (I like to use a deep glass trifle dish to display the layers)

Directions: 1. Bake cake in 9x12 inch baking pan according to the instructions on the box.

2. While cake is in the oven, make your chocolate pudding mix in a large bowl (according to box’s instructions), and refrigerate.

3. Finely crush 2 Heath candy bars.

(For easier crushing, freeze both bars first).

4. Once cake has cooled, cut into 1 ½ x 1 ½ pieces. In the trifle dish, lay your cake pieces down to make the bottom layer of the trifle. Fit as many pieces as you can in this layer.

5. Next, scoop approximately half of the chocolate pudding into the dish to create the next layer.

6. Then scoop approximately ¾ of a Cool Whip container into the dish to create the third layer.

7. Sprinkle half of your crushed Heath bar candy into the dish to create the 4th layer.

8. Repeat again – you should end up with 2 layers of each. Keep refrigerated until ready to serve.

Renee Lee | AVP, Processing Unit Manager (808) 564-0473 | Renee.Lee@fnf.com Main Branch, Oahu Trusted everywhere, every day. www.FidelityHawaii.com

Bar-B-Que Meat Loft 8 Servings

Ingredients: • 3lbs. hamburger • 1 round onion, chopped • 3 eggs, beaten • 3 tbsp. mayonnaise • ¾ c. milk • 6 slices bread, cubed • ¾ c. shoyu • 1/3 c. sugar • 1 clove garlic, mashed or minced (whichever you prefer) • 1 piece ginger, crushed or minced (whichever you prefer) • 1 ½ tsp. Ajinomoto

Directions: 1. Mix hamburger, onion, eggs and mayonnaise 2. Soak bread in milk; crush and add to above mixture 3. Mix together; shoyu, sugar, garlic, ginger and Ajinomoto 4. Bake in 9x13-inch pan for 45 minutes to 1 hour at 350*.

May Sales

Escrow Assistant (808) | May.Sales@fnf.com Kahului Office, Maui Trusted everywhere, every day. www.FidelityHawaii.com

Ono Shoyu Chicken 8 Servings

Ingredients: • 1 tsp. salad oil • 1 small piece ginger root, crushed • 1 clove garlic, crushed • 2 lbs. chicken thighs • 1 c. water • ½ c. shoyu • ¼ c. brown sugar • 1 tsp. sake or sherry • 1 tsp. cornstarch

Directions: 1. In a large sauce pot, heat oil and sauté ginger and garlic.

2. Add chicken and cook until brown.

3. Stir in ½ cup of water, shoyu, sugar and either sake or sherry 4. Cover and simmer for 30 minutes or until chicken is tender.

5. Combine cornstarch and remaining ½ cup water.

6. Stir into chicken mixture and cook until mixture thickens, stirring constantly.

Maybelyn Sales

Escrow Assistant (808) 893-0556 | May.Sales@fnf.com Kahului Office, Maui Trusted everywhere, every day. www.FidelityHawaii.com

Williamsburg Orange Cake Orange Cake Ingredients: • 2 ½ c all-purpose flour or 2 ¾ c cake flour • 1 ½ c sugar • 1 ½ tsp baking soda • ¾ tsp salt • 1 ½ c buttermilk • ½ c margarine or butter, softened • ¼ c shortening • 3 eggs • 1 ½ tsp vanilla • 1 c golden raisins, cut up • ½ c finely chopped nuts • 1 tbsp grated orange peel

Orange Cake Directions: 1. Heat oven to 350 degrees.

2. Grease and flour oblong pan, 13x9x2 “ or 9” or three 8” round layer pans.

3. Beat all ingredients except frosting in large mixer bowl, on low speed, scraping bowl constantly, 30 seconds.

4. Beat on high speed, scraping bowl occasionally, 3 minutes.

5. Pour into pan(s).

6. Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool.

7. Frost with Williamsburg Butter Frosting.

Butter Frosting Ingredients: • ½ c margarine or butter, softened • 4 ½ c powdered sugar • 4-5 tbsp orange-flavored liqueur or orange juice • 1 tbsp grated orange peel

*Do not sue self-rising flour in this recipe.

Butter Frosting Directions: 1. Mix margarine and powdered sugar.

2. Beat in liqueur and orange peel.

Pam Teal

AVP, Escrow Officer (808) 446-8200 | pam.teal@fnf.com Kahului Office, Maui Trusted everywhere, every day. www.FidelityHawaii.com

Portuguese Malasadas Ingredients: Directions: • 3 pkgs Fleishmans dry 1. Make a mixture of 3 pkgs of yeast Fleishmans dry yeast in this order: • 1 small potato Dissolve 3 pkgs dry yeast in 1 cup • 3 tbsp sugar (lukewarm water) grate 1 small potato • 1 cup luke warm water put it and 3 tbsps sugar and enough • 5 c flour flour to make a soft paste. Mix in • 5 c sugar quart size pot, cover let stand – if • 1 dozen eggs double in bulk in fifteen minutes your • 3 cans carnation cream yeast is excellent.

• 2-3 cans warm water • ½ small bottle of lemon 2. While yeast is rising prepare these extract ingredients: Put 5 c of flour (it is 12 • ½ lb. Oleo cups) into pan large enough to allow to double in bulk. Put 5 c sugar in bowl, 1 dozen eggs, 3 cans carnation cream, dilute with either 2-3 cans of water (warm) ½ small bottle of lemon extract. Melt ½ lb Oleo – set aside.

3. Make a hole in the center of flour, pour in sugar, eggs, milk and water.

Add yeast, mix well, add a little oleo – 3 times knead slightly after each addition – put blanket under and over dough – should double in bulk in 2 hours.

4. Cook in deep fryer set at 350 degrees.

Rose Bento

AVP, Escrow Officer (808) 446-8376 | rose.bento@fnf.com Lahaina Branch, Maui Trusted everywhere, every day. www.FidelityHawaii.com

2-Layer Jello Ingredients: • 3 pkg. (3 oz) flavored jello • 4 pkg. knox • 3+ Tbsp. sugar • 3 cups hot water • ½ pint whipping cream (1 cup)

Directions: • Mix dry ingredients together • Pour hot water over 1st three ingredients.

• Mix well until dissolved.

• Pour whipping cream into mixture.

• Stir until well blended (don’t over mix) and refrigerate in 8x8 pan. ****Double recipe for 9x13 pan.****

Laura Watada

Title Officer (808) 564-0430 | Laura.Watada@fnf.com Main Branch,Oahu Trusted everywhere, every day. www.FidelityHawaii.com

Crockpot Shoyu Chicken.

Ingredients; • Frozen 4 pounds boneless chicken thighs with skin on.

• 4 cups chicken broth (Not Chicken Stock) • 1 1⁄2 cup shoyu (Aloha Shoyu is the BEST) • 1 cup packed light brown sugar • Lots of garlic cloves, peeled and smashed • 1 4-inch piece ginger, sliced 1/8 to 1/16 inch thick, long ways • Green onions for garnish

Directions: 1. Mix everything in a bowl and place it in your crockpot.

2. Place the frozen chicken in the pot or crockpot and cook on low heat for 8hrs.

3. Remove chicken to a serving platter.

4. Strain the sauce and bring to a boil.

Thicken with the cornstarch.

5. Garnish with slices of green onion.

Kurt Johnson

AVP, Sales Executive, Oahu (808) 722-1902 | kurt.johnson@fnf.com Oahu Sales Trusted everywhere, every day. www.FidelityHawaii.com

Perfect Holiday Prime Rib Ingredients: • 4 to 8 lb prime rib • Horseradish

Directions: 1. Preheat oven to 550 degrees 2. Fully Coat with Horseradish (like frosting a cake on all sides) 4 to 8 lb prime rib.

3. Put roast fat side up in large uncovered baking pan in center of oven preheated 550 degree oven.

4. Bake for exactly 5 minutes per pound for rare, 6 minutes per pound for medium rare. (4.75 lb x 5 minutes = 23.75 so roast for 24 minutes.)

5. Turn off oven and DO NOT OPEN FOR 2 HOURS. 6. After 2 hours remove from oven and serve immediately.

7. Special note If you are only serving 2 people slice off the 2 outside pieces and refrigerate leftover roast in sealed container. The next day recoat outside edges with horseradish.

Bake in 450 degree oven for 5 minutes, turn off heat and allow to stand in unopened oven for 1 hour and repeat process until finished.

Emilia Carangelo

Sales Executive (808) 238-6977 | emilia.carangelo@fnf.com Hawaii Island Sales Trusted everywhere, every day. www.FidelityHawaii.com

Shortbread Cookies Ingredients: • 4 c flour • 1 c sugar • 1 lb butter

Directions: 1. Mix all together and spread evenly into cookie sheet 2. Bake at 350 degrees for 30-35 minutes

Lisa Kahihikolo

VP, Hawaii Operation & Sales (808) 479-4379 | Lisa.Kahihikolo@fnf.com Hawaii State Operations & Sales Trusted everywhere, every day. www.FidelityHawaii.com

Pork Watercress Tofu Feeds Family

Ingredients: • 2 bunches watercress • 6 packages aburage • 1 block firm tofu • 6 cloves garlic smashed and peeled • 6 inch size ginger peeled and cut into 1 inch sizes • 1 package ground pork • 1-2 tablespoon Hawaiian salt • Aloha shoyu • Water

Directions: 1. Fill large stew pot with ¼ full water and bring to boil 2. Add Hwn salt, garlic, ginger 3. Lower heat to medium high 4. Break apart the ground pork and drop into the pot 5. When pork cooked drop in cut aburage that is a little larger than bite sized 6. When aburage becomes soft drop in pinky length cut watercress stems first, then leaves on top 7. Lower heat if necessary 8. When the leaves are soft throw in cubed bite sized tofu 9. Stir throughout 10. Add shoyu to taste if desired

Olivia Morikawa

AVP, Sales Executive, Oahu (808) 722-3995 | olivia.morikawa@fnf.com Oahu Sales Trusted everywhere, every day. www.FidelityHawaii.com