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“Holiday Recipes for a Very Maui Christmas”photo

Are you ready to wake up your taste buds and wow your family and friends this holiday season? Whether you make them to share at the dinner table or package as gifts, these recipes are sure to make a big splash!



Cappuccino Cake

1 18.5 oz. box Chocolate cake mix
3 eggs
¾ cup orange juice
½ cup cold coffee
1/3 cup vegetable oil
1 tablespoon brandy

Preheat oven to 350°.  Grease a 13x9x2” pan.   Combine all ingredients in large mixing bowl and beat at low speed for 30 seconds, then high speed for 2 minutes.  Pout into pan and bake for 35-40 minutes.  Cool and frost with Coffee Butter Frosting.  Serves 20

Coffee Butter Frosting

1 pkg 3 oz. cream cheese
1/3 cup butter or margarine
1 lb. powdered sugar
2 tsp. instant coffee crystals
2 Tbs. light cream
1 Tbs. brandy

In a small bowl, beat cream cheese and butter until fluffy.  Gradually beat in sugar.  Combine coffee, cream and brandy.  Beat until well blended. 



1 1/3 cups milk
¾ cup sugar
Dash of salt
1 tsp. vanilla
1 egg
5 tsp. cornstarch
½ cup macadamia nut bits
2 egg whites
1 cup heavy cream, whipped and sweetened

In a saucepan, combine 1 cup of the milk, ¼ cup of the sugar, salt and vanilla and heat to boiling. In a separate bowl, mix the remaining 1/3 cup milk with the egg and cornstarch.  Stir some of the hot mixture into the egg mixture and return all to the saucepan.  Cook 5 minutes, stirring constantly until mixture thickens.  Cool 1 hour. 

Stir in ¼ cup of the chopped macadamia nuts into the cooled mixture.  In a separate bowl, beat egg whites until soft peaks form.  Gradually add the remaining ½ cup sugar, beating until stiff peaks form.  Carefully fold into cooled mixture.  Pour into pie shell and chill. 

Before serving, top with whipped cream and remaining ¼ cup of chopped macadamia nuts.  Serves 8



3 cups chopped papaya
2 cups chopped pineapple
5 tablespoons lemon juice
¼ cup orange juice
1 tsp. ginger juice
Grated rind of 1 lemon
Grated rind of ½ orange

Combine fruits, juices and rinds in a saucepan.  Cook for 30 minutes over medium heat, stirring occasionally.  Measure cooked mixture and add an equal amount of sugar.  Cook about 30 minutes or until mixture thickens, stirring frequently to prevent burning. 

Pour jam into hot, sterilized jars and seal with melted paraffin while the jam is hot.

Makes 4 (6 oz.) jars



2 ¼ cups flour
1 ¾ cups sugar
1 2/3 cups butter or margarine
4 cups chopped mangoes
1/3 cup water
1 tsp. lemon juice
3 Tbs. cornstarch
3 Tbsp. water
2 cups quick oats

Preheat oven to 350°.  Combine 2 cups of flour with ½ cup of the sugar.  Add 1 cup of butter.  Press into a greased 13x9x2” pan.  Bake 7-10 minutes or until lightly browned.

In a saucepan, combine mangoes, ¾ cup of the sugar, 1/3 cup water and lemon juice.  Cook for approximately 10 minutes over medium heat until mangoes are tender.

In a separate bowl, combine cornstarch and the 3 tablespoons of water.  Stir into mango mixture and cook until thickened.  Cool slightly.  Pour over prepared crust. 

Combine oats, the remaining ¼ cup flour and ½ cup sugar in a bowl.  Cut in remaining 2/3 cup butter.  Sprinkle over mango mixture. 
Bake for 50 minutes.  Cool and cut into bars.  Serves 24

Mele Kalikimaka and Hau'oli Makahiki Hou!


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