1 can pineapple pieces - (13 1/2 oz), chilled
2 Tbs sugar
1/2 cup orange juice

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1 cup orange juice
1 cup frozen peaches
1 small peeled banana, peeled, and cut into 1" chunks and frozen
2 Tbs slivered almonds, toasted


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1 lb bread dough
4 large eggs
1/4 lb cubed ham
1/4 lb cubed sliced cheese, (cheddar, American, or Swiss)
1/4 lb diced pepper or zucchini, (optional)
Salt, to taste
Freshly-ground black pepper, to taste

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1/2 lb turkey breakfast sausage cut into 3-1/2 X 1/4-inch patties
1 Package (8 ounces) frozen egg substitute defrost according to package
1 Tbs green onions thinly sliced
1 Tbs pimientos chopped
1/4 tsp pepper
Vegetable cooking spray
2 Slices low-fat American cheese cut in half
8 Slices whole wheat bread lightly toasted


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2 extra-ripe, small DOLE Bananas, peeled
2 cups milk
2 eggs
1/4 cup margarine, melted
1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt


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3 cups all-purpose flour
6 Tbs sugar
1 Tbs baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups buttermilk
3 large eggs, beaten
4 Tbs melted butter
1 cup Coco-Lopez (coconut cream)
1/2 cup toasted shredded coconut
1/2 cup toasted macadamia nuts, chopped
Diced fresh pineapple, for accompaniment
Maple syrup, for accompaniment


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4 ripe bananas -- peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain
1/2 cup nonfat milk
2 large eggs
1 teaspoon vanilla extract
1 pinch ground cinnamon
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries
Pure maple syrup

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1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, separated
3/4 cup low-fat (2%) milk
3/4 cup mashed ripe banana
1/2 cup sour cream
1/4 cup (1/8 lb.) butter, melted
3/4 cup chopped toasted pecans (see notes)
Chunky pineapple sauce:
1 1/2 cups fresh pineapple chunks
3/4 cup sugar
1 cup finely chopped fresh pineapple
1 tablespoon lemon juice



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12 ounces King's Hawaiian Sweet Bread (3/4 of 16 ounce loaf), cut into
1 inch cubes
12 ounces bulk breakfast sausage, cooked, drained
3 cups (12 ounces) shredded cheddar cheese
5 large eggs
3 cups milk
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 cup dried, sweetened cranberries
2 (12 ounce) packages frozen, prepared scalloped apples, thawed


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For the spread:
1/2 cup light cream cheese
3/4 cup roasted red peppers from jar, drained and packed
1/2 teaspoon minced fresh garlic (add more to taste if desired)
1 teaspoon balsamic vinegar
Pinch cayenne pepper

For the sandwich:
2 ciabatta bread rolls or 4 slices whole-wheat bread
2 large eggs
1/2 cup egg substitute
1 tablespoon water, low-fat milk or fat-free half and half
Canola cooking spray
2 cups fresh spinach leaves, loosely packed

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3 C Butter
2 C sugar
1 1/ 2 teaspoon salt
8 egg yolks

Cream butter, sugar and salt. Add egg yolks and set aside.

2 C flour
2 C mochiko nuts
1/ 2 C macadamia nuts, finely chopped

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3/4 lb Butter
1/4 lb Margarine
1 c Sugar
1 ts Vanilla
4 c Flour
4 oz Shredded coconut
Powdered sugar

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1 1/4 cups unsalted butter, cold
1/3 cup plus 1 tablespoon Sugar In The Raw turbinado sugar
2 1/2 cups all-purpose flour
Extra Sugar In The Raw turbinado sugar for dipping
Tropical fruit preserves (pineapple or mango) or raspberry preserves



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2 cups butter, softened
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups plus 3 tablespoons all-purpose flour
1 cup cake flour
1 3/4 cups finely chopped Mauna Loa macadamia nuts
1/4 cup raw sugar


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1 cup Unbleached white flour
1 cup Cocoa
12 tbsp. Unsalted Butter
6 tbsp. Superfine Confectioners' Sugar
1 Vanilla bean


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