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From The Publisher's Desk
My friend Karen says I’m a food Nazi. There are foods I absolutely won’t eat — and that, I know, is my own prerogative.
Michele, granddaughter Kayla, and the Guava Chiffon wedding cake. Del Norte Triplicate / Richard Wiens
But sometimes I tend to be outspoken about other people’s choices — carcinogenic hot dogs for instance. I want to rip them out of mustard-stained hands every time I see someone eating one. Karen says that’s going beyond the boundaries of what’s acceptable. I can’t, she says, change the world one donut-eater at a time. She says I need to lighten up.
So this column is my attempt to lighten up — with a light and airy chiffon cake. What follows is the recipe for classic Guava Chiffon Cake created by Hawaiian baker Herbert Matsuba in the 1960s and shared by Honolulu Star Bulletin features editor Betty Shimabukuro in her 2006 book “By Request — The Search for Hawaii’s Greatest Recipes.”
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