Last-minute Hostessing

Missy, here. Early this month for our United Methodist Women circle meeting, it was my turn to be one of the hostesses. We actually meet at the church because our group has gotten so large. But we take turns bringing snacky, breakfast type foods (we meet at 10 a.m.).

The other hostess and I coordinated. She would bring muffins and fruit and decorate (thank goodness! I don't decorate.). I said I'd bring something savory, maybe one more baked item, and drinks.

I had BIG plans. I truly did. I envisioned small tarts with egg and meat inside. Pumpkin bread for fall. And homemade cheese straws.

That was the plan anyway. Instead, I was focused on finishing the first draft of my current manuscript and realized I didn't have time to accomplish that the day before our meeting.

What I did turned out successful (if not homemade), so I thought I'd share.

Pillsbury refrigerated rolled crusts. My favorite pie crust that's not homemade. It tastes good enough to be! You just roll it into the pie plate.

No time to make my own quiche. Found this in the freezer section. Thawed it out and poured into my pie crust.

Baked per directions. Then I was in such a rush to get out the door, I forgot to take a photo of the finished product!

Be warned that it takes a while to cool before cutting. My slices, which were narrow, were falling apart! The the quiche sure tasted good. I got lots of compliments on it.

Here's our table.

Here's what's left of the quiche. So I sort of got a photo!

Here's my substitute for homemade cheese straws. Found them in the deli. :) Perfect!

I also bought a loaf of apple bread in the deli that was iced and YUMMY! With the fruit and homemade muffins from my friend, we had a nice spread for everyone.

An easy and quick way to entertain!

You know, instead of the Belle, I think I need to be called The Quick and Simple Cook. :)

Hawaiian Hospitality

My friends know I love Hawaii. Man O, my hubby, works there on a semi-regular basis. 

We have been back more recently but we love this picture of our 30th anniversary celebration in Maui.

From the first time I went along on a business trip, I loved the people, the different beauty of each island, and the food.  A blend of native, Japanese, Chinese, Pacific Rim, and more, I never had trouble finding something to eat. Why? Much of the food was rice based or thickened with tapioca. But more importantly, people accommodated my needs with such grace.

When we visited Maui, we stayed at a gorgeous bed and breakfast, the Old Wailuku Inn, run by a native Hawaiian family.  The inn is considered the most truly Hawaiian bed and breakfast on Maui. Every room was decorated in colorful Hawaiian quilts (yes, quilting is big in Hawaii!) and local antiques and art. 

I emailed ahead to share my allergies but figured I'd be eating scrambled eggs while everyone else ate the banana pancakes featured one morning. Yep, I am allergic to bananas along with wheat and corn. But the owner sat a plate down in front of me. Light, fluffy pancakes made with rice flour and topped with macadamia nuts and passion fruit! I almost fainted. I got to share the experience of slathering on coconut syrup and diving in like everyone else around the table. She didn’t take the easy way out but made the experience special for me. Mahalo, “thank you” in Hawaiian. I said it a lot that morning.

My "silver dollar" version with mango, on my Hawaiian apron showing the monarchs and hula festival that takes place in Hilo on the Big Island each year.

Here is the innkeeper’s recipe with the interesting touch of beating the egg white to peak and then adding for additional fluff.  Saturdays are made for shortcuts but this step really makes a difference!  Pamela's GF Baking and Pancake mix is a good alternative if you can't find rice flour.

Old Wailuku Inn Pancakes

1 cup rice flour (or other flour)

2 T sugar

1 T baking powder

    Sift all dry ingredients well before going on.

1 egg separated

    beat egg whites to peak

    beat yellow

1 T melted butter or margarine

1/8 t vanilla add to yellow of egg (optional)

1 cup water (make judgement as you mix)

¼ cup banana (optional)

Mix ingredients except egg whites.  Fold egg whites into mixture. Put two tablespoons of oil in skillet and cook in small batches on medium low heat.

Top with whatever tropical fruits and nuts you can get: macadamia nuts, coconut, pineapple, mango or banana slices. The fruit grows in almost every yard in Hawaii and can be found in most mainland grocery stores.

To make your own coconut syrup: Heat one can coconut milk (the real stuff) with one cup sugar until dissolved. Cool. Serve over pancakes.