The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

During the holidays, Jodi Mine, vice chancellor for administrative services, loves making energy bars and giving them out.

“It’s such a wonderful feeling that this little gesture is appreciated,” Mine said. “It’s a way to hold the warmth of the Christmas feeling in my heart all year round.”

She said her energy bars are simple to make and the recipe is very forgiving.

“Even if you put too much butter or peanut butter, the bar will come out delicious,” Mine said. “It’s customizable to fit your tastebuds, you could add other ingredients, such as chocolate chips, nuts and dried fruits to create combinations that are unique to your flavor profile.”

Jody Mine’s Energy Bar recipe

Yield: 36 bars

Ingredients:

• 2 1/2 cup crisp rice cereal (e.g. Rice Krispies)
• 1 cup quick oats
• 10 oz. marshmallows
• 3/4 cup peanut butter
• 1/4 cup butter
• 1/2 cup peanuts
• 1/2 cup raisins (or other dried fruits)

Directions:

1. Grease a 13″ x 19″ x 2″ pan.
2. Combine rice cereal and quick oats. Put on the side.
3. In a large saucepan, combine marshmallows, peanut butter and butter, melt over low heat.
4. Stir in cereal mixture, peanuts and raisins.
5. Press firmly into prepared pan.
6. Cool and cut into bars.

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Ashlee Keolalaulani Kalauli, a math and natural sciences instructor at �鶹��ý Community College, said that vinda d’alhos, a traditional Portuguese dish, is a Christmas Eve staple for the Gomes/Kalauli ʻohana. She shared the Gomes ʻOhana‘s Vinda D’alhos recipe.

“The recipe has been passed down for at least four generations, if not more,” Kalauli said. “Most of the measurements aren’t made with utensils but are guided by ‘feeling’ and taste. Because of this, many of our family traditions are passed down through practice and storytelling, making each recipe a cherished piece of family history.”

Kalauli submitted the recipe courtesy of her grandparents, Anthony and Edna Gomes, who wrote it down for her.

“Some of the fondest memories come from using the leftover meat and potatoes to make Christmas morning breakfast while the keiki open presents,” she said. “The breakfast is often finished with an over-easy egg and a slice of homemade Portuguese milk bread (apologies, but the milkbread recipe remains a closely guarded family secret ).”

• Check out previous holiday recipes

The Gomes ʻOhana‘s Vinda D’alhos Recipe

Ingredients

• 3–5 lbs of roast beef or pork
• 3/4–1 bulb of garlic
• 1/4–3/4 cup red vinegar
• 1–2 Hawaiian chili pepper
• 1–2 Tbsp Hawaiian salt
• 3–5 peeled potatoes

Directions

1. The ingredients can be adjusted to the size of your roast and to taste.
2. Use a mortar and pestle to grind the garlic, chili pepper, and Hawaiian salt.
3. Mix red vinegar into the ground mixture to form a marinade.
4. Pour marinade over roast and refrigerate for at least 1 day, occasionally turning the roast in the marinade.
5. Add the meat with the marinade to a covered roasting pan and roast at 350F degrees until done (fork tender).
6. Remove the roasting pan from the oven and drain the marinade into a large pot.
7. Quarter the peeled potatoes and boil in the marinade until fork tender.
8. Put cooked potatoes back into the oven at 450F degrees to brown.

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Jace Saplan, dean of liberal arts and sciences at �鶹��ý Community College, shared his family’s jello poke cake recipe.

“It showed up one year when we needed something simple, reliable and a little joyful. The holidays can be busy and emotional, and that year felt especially full,” Saplan said. “My mom wanted a dessert that did not feel heavy, did not take all day, and would still bring people together. This cake did exactly that.”

The first time his mother Marilyn made the cake, Saplan watched the holiday colors seep into the warm cake, creating something bright without a lot of effort.

“Since then, the cake has become part of how we mark the season. It reminds me that the holidays do not need to be perfect to be meaningful. What matters is that we create small moments that help us sit together, breathe and enjoy being family,” he said. “This cake has become one of those moments for us. Simple. Light. A little nostalgic. Something that shows up every year to remind us that joy can be uncomplicated.”

• Check out previous holiday recipes

Christmas Jello Poke Cake

Ingredients

Cake

• 1 box white cake mix (plus eggs, oil, and water according to package)
• 1 teaspoon vanilla extract

Jello Layers

• 1 small box cherry or strawberry Jell-O
• 1 small box lime Jell-O
• 2 cups boiling water
• 2 cups cold water

Topping

• 1 container Cool Whip or 3 cups whipped cream
• Christmas sprinkles and/or maraschino cherries

Instructions

1. Bake the cake in a 9×13 inch pan according to the package instructions. Add the vanilla for a little extra warmth. Let it cool for about 20 minutes.
2. Use the end of a wooden spoon to poke holes across the entire cake.
3. Prepare each Jell-O flavor in separate bowls by mixing the powder with 1 cup boiling water and 1 cup cold water.
4. Pour the red Jell-O into half the holes and the green Jell-O into the rest. Alternate colors so you create a pattern.
5. Chill the cake for at least 4 hours. Overnight is ideal.
6. Spread Cool Whip or whipped cream on top, then finish with sprinkles or peppermint. Slice to reveal the colors inside.

Dani Bartz, a PhD candidate in the �鶹��ý Institute of Marine Biology at the University of �鶹��ý at ����ԴDz� shared her Holiday Baked Brie Bread Bowl recipe.

“I love it because you can throw it together for under $20 in 20 minutes and it is a hit at any holiday gathering,” Bartz said. “It’s warm, comforting, and oozing with cheese.”

She also suggests “jazzing it up” with some dried cranberries and rosemary sprigs on top, and baked, extra crispy prosciutto for dipping.

(Editors note: Earlier this year, Bartz earned the first place award for Best Early Career Researcher Talk at the 2nd Australian and New Zealand Environmental DNA Conference, for her presentation, “Testing the Waters: An Interdisciplinary Assessment of Current and Historical Shark Nursery Habitat in Hilo Bay, �鶹��ý.” )

• Check out previous holiday recipes

Holiday Baked Brie Bread Bowl

Ingredients:

• 1 round loaf of bread (I suggest the cranberry walnut loaf that Costco usually carries around the holidays)
• 1 full size wheel of Brie (I also get this at Costco)
• Optional toppings and additions: fresh rosemary sprigs, dried cranberries, prosciutto, or whatever you can think of!

Instructions:

1. Preheat the oven to 400° F.
2. Place the cardboard lid from the Brie wheel on top of the bread loaf in the center and carve a circle around it with a knife.
3. Pull out all the bread inside that circle, leaving only a thin layer of bread crust on the bottom.
4. Rip up the pulled-out bread into bite size chunks.
5. Place the loaf on a baking sheet and arrange the bread chunks around it on the sides.
6. Open up the Brie wheel and slice the top waxy layer off with a knife.
7. Set the entire Brie wheel inside of the circular hole you made in the bread, with the exposed side of the cheese facing up.
8. Drizzle the whole tray with olive oil and bake for 20 minutes.
9. Optional: Before baking, top the cheese with fresh rosemary sprigs and dried cranberries for a holiday aesthetic. You can also scatter slices of prosciutto around the bread chunks on the pan, which will bake into crispy chips for dipping. Enjoy!

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Garrett Shiroma, a proud alumnus, is the owner of , a local small business that specializes in small cookies and artisan desserts. Shiroma is also a graduate of Wahiawā Value-Added Product Development Center’s (WVAPDC) Cohort 1.

“I chose to apply because I felt stagnant with my company,” said Shiroma. “The structured program gave me the kickstart I needed to expand Chibi Confectionery.”

This holiday season, Shiroma is sharing with the UH community.

Check out previous holiday recipes

“About 15 years ago, I started baking a bunch of cookies for friends and family and the most requested cookie year after year has been this gingerbread,” said Shiroma. “It has all those warm spices that go great with milk or ice cream, and it’s a fun activity to do with the family.”

Chibi Confectionery Gingerbread Cookies:

Ingredients:

• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/3 pound butter (1 1/3 sticks)
• 1 egg
• 3/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup of molasses

Instructions:

1. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
2. Add the egg and vanilla extract, mixing until smooth and well incorporated.
3. Pour in the molasses and continue mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
6. Once the dough is fully mixed, refrigerate for at least 30 minutes to chill and firm up the dough.
7. Preheat the oven to 350°��. Line baking sheets with parchment paper.
8. Roll out the dough on parchment paper to approximately 1/4 inch thickness. Use a gingerbread cookie cutter to shape the dough, then place the cookies on a baking sheet, spacing them 1–2 inches apart.
9. Bake for 8–10 minutes, or until the edges are slightly golden and the cookies have set.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!

Happy fall everyone! The holidays and food bring people together. That’s why we are excited to share more UH-mazing holiday recipes from our University of �鶹��ý ʻohana!

We enjoyed some delicious submissions in 2024, including Val Melle’s ʻUlu Butter Mochi, Chef Roy Yamaguchi’s mom’s green beans and Tori Hiro’s family recipe for pinakbet.

Check out holiday recipes from previous years

UH News invites members of our UH ʻohana to share a recipe and short write up for the holiday season (to include Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Years and any seasonal event our families celebrate). These will run in UH News November–December.

Each submission should include:

• Recipe
• A short explanation of why it is special or significant to you, or why your family serves the dish during which holiday (one or two paragraphs)
• Photos of the prepared dish and the UH person who is submitting the recipe
• Contact information, name, title, campus, email and phone number for the person who is submitting the recipe

For questions or to submit your UH-mazing holiday recipe, contact your campus communicator or news@hawaii.edu. We look forward to learning more about you and your holiday traditions and foods and sharing these with others.

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Kapiʻolani Community College student Sarah Burchard, who is also a staff writer for Kapiʻo News, shared her grandmother’s recipe for date sticks. Her grandparents lived in Palm Springs, California, which is known for its date farms.

“These soft yet crunchy, sugary treats were placed in one of those royal blue butter cookie tins (the same ones she stored her sewing supplies in) and kept on the coffee table in the living room for the taking. Inevitably, during our stay, the tin would run dry and grandma was asked to make more, which she would,” she said.

Burchard said although she enjoyed the holiday treats every year, she did not learn to make them until she was in her 30s.

“She’d either whip them up so fast we couldn’t catch her, or she made them in the afternoon when everyone was out of the house. In the years we stayed home, or went to my aunt’s house, for the holidays she would either ship us dates sticks or bring them with her,” Burchard said. “I can’t remember a childhood holiday without them.”

Grandma’s Date Sticks

Yield 32 pieces

Ingredients

• 1 ¼ cup all purpose flour
• 1 ¼ tsp baking powder
• 1 cup granulated sugar
• ½ tsp salt
• 1 ½ Tbsp butter, melted
• 2 eggs, beaten
• 1 Tbsp vanilla extract
• 2 cups dates, pitted and chopped
• 2 cups walnuts, roughly chopped

Instructions

Preheat oven to 325 degrees Fahrenheit.

In a large bowl, sift together the dry ingredients. Drizzle in the melted butter. Whisk together the eggs and vanilla and add to the flour mixture. Stir with a rubber spatula until combined (the batter will be stiff, do not overmix). Fold the dates and walnuts in with slightly wet hands until just incorporated.

On a sheet pan lined with parchment paper and sprayed with cooking oil spread the mixture out, about a half inch thick. Bake approximately 30 minutes, until a toothpick comes out clean and the top is golden brown.

Let cool slightly, for about 5 minutes. Cut into 2-inch bars and roll each bar in powdered sugar while they are still warm to coat. Continue to cool the rest of the way on a cooling rack or plate.

Package in a cookie tin or tupperware and keep at room temperature.

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Known for his outstanding work ethic, calm demeanor and generosity, �鶹��ý Community College Culinary Instructor Shawn Sumiki has taught there since 2008 and is an alumnus of the program he now leads. Last year, he was among the recipients of the UH Board of Regents Medal for Excellence in Teaching.

In 2018, when many �鶹��ý Island residents were displaced by the Kīlauea ash eruption and Puna lava flow, Sumiki was among the faculty, staff and students who jumped in to provide hundreds of people with three meals a day.

For the holiday season, Sumiki shared his recipe for a colorful, flavorful Thai salad.

“It’s a super-fast dish to prepare. It’s also very refreshing and healthy,” Sumiki said. “My family loves this dish during the holidays due to its fresh and vibrant flavors!”

Thai Salad

Yields ½ pan or a platter of salad

Ingredients

• 2 heads any hydroponic greens – chopped
• 2 cucumbers – cut into matchstick size
• 1 bunch cilantro
• ¼ red cabbage – cut thinly
• 2 bell peppers (1 red and 1 orange) – julienne
• 4 limes
• 2 packages rice noodles – cook rice noodles, drain water and refrigerate
• Jalapeño (optional)

Thai Salad Dressing

• ½ cup fish sauce
• ½ cup vinegar
• 1 cup sugar
• 1–2 tsp. chili garlic sauce

Assembly

Place a layer of hydroponic greens on the bottom, add the cooked rice noodles, then adorn the rest of the salad nicely with the remaining ingredients. Pour dressing over salad right before eating!

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Daisy Church, an assistant professor of animation at the University of �鶹��ý at ����ԴDz�, shares a family staple—a holiday casserole made from a recipe that was passed down from her maternal grandmother.

“When I moved away from home, from the East Coast to the West Coast, this became my signature dish to bring to all the many Friendsgivings I attended and hosted,” Church said. “My friends quickly morphed the original name of the recipe, ‘Berry Mallow Casserole’ to ‘The Berry Manilow,’ which is how it will forever be known to me.”

Church calls The Berry Manilow a very “casual” recipe.

She said, “You can be very lazy about proportions and mixing it together, but it always comes out great!”

The Berry Manilow

Ingredients

• 2 (15 ounce) cans yams, drained and cut into chunks
• 2 cups fresh cranberries
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ cup oatmeal
• ⅓ cup butter, cut into small chunks
• 1 teaspoon ground cinnamon
• 1 bag mini marshmallows

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C)

Step 2
Mix flour, brown sugar, oatmeal, butter and cinnamon together
Place yam chunks in a 1 ½ quart casserole dish
Add and toss to coat the oat crumble, adding in cranberries to taste

Step 3
Bake in preheated oven until lightly browned, about 35 minutes

Step 4
Add a layer of mini marshmallows on top, and placing the oven on broil, put the casserole back into the oven to brown the marshmallows. This goes fast, so actively watch it!

The holiday season is here, and UH News is asking members of the University of �鶹��ý ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Valerie Melle wears multiple hats at Kauaʻi Community College as a natural resource program associate, bee educator and researcher with the campus’ apiary and ʻUlutopia project.

“Since I’ve been working with ʻUlutopia Project Director Brian Yamamoto and our flour production this year, I’ve learned a lot about the consistency of ʻulu at various stages,” Melle said.

Her recipe is a riff on traditional butter mochi, which was already a family favorite.

“This familiar treat using ʻulu is a tradition of sorts for my family to welcome and send blessings to loved ones and inspiration for the next new year,” Melle said. “It is also a gift, if someone in our family makes the mochi to give away—especially during the holidays.”

ʻUlu Butter Mochi

Ingredients

• 1 pound mochiko flour
• 2 cups organic cane sugar (can be cut down to 1½ cups)
• 1 tablespoon baking powdah
• 4 eggs
• 1 tablespoon vanilla
• 1 (12-ounce) can coconut milk
• 1 cup sweet ripe ʻulu, mashed
• ½ cup buttah, melted

Instructions

1. Preheat da oven: Heat ‘em up to 350°F.

2. Prep da pan: Grease one 9×13 pan wit’ non-stick spray, or line ‘em wit’ parchment so da mochi no stick.

3. Mix da dry stuff: In one big bowl, mix up da mochiko, sugar, an’ baking powdah.

4. Add da wet stuff: Throw in da eggs, vanilla, coconut milk, ulu, an’ melted buttah. Mix ‘em till smooth. No mo’ lumps!

5. Pour da batter: Dump all da batter inside da pan an’ spread ‘em nice an’ even.

6. Bake ‘em: Cook ‘em in da oven fo’ 45–60 minutes, till da top stay golden brown an’ da edges pull away from da pan. Stick one toothpick inside—if come out clean, you good!

7. Cool ‘em down: Let da mochi cool down all da way before you cut ‘em up into squares. Enjoy ‘em warm or room temp, all good!