11 November

Hawaiian Bread French Toast

November 28: National French Toast Day

Besides chocolate candy bars and huli huli chicken, sweet bread was one of Islander’s elementary school fundraising items in Hawaii. The round, Portuguese egg bread was  a morning staple for her ‘ohana. They would cut it in wedges and eat it plain—simply delicious.

So when Islander moved to the mainland, she noticed that the Portuguese sweet bread was rebranded into the more popular Hawaiian bread rolls. Some grocers still carry the round loaves and we have seen a few Protestant churches use them for communion.

Whether it is called Portuguese sweet or Hawaiian bread, it makes a delicious French toast because it is light and fluffy. Serve with coconut syrup and this basic breakfast becomes a tropical treat. Try Hawaiian bread for French toast on National French Toast Day.


(Adapted from King’s Hawaiian)


  • 1 round loaf of King’s Hawaiian bread, sliced 1-inch thick
  • 4 eggs
  • ½ cup milk
  • ½ teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • Butter or oil for greasing the pan/skillet


In a bowl, beat the eggs with the milk. Stir in the vanilla and ground cinnamon.

Slice the bread an inch thick, halving the larger pieces. Dip (do not soak) the bread slices in the egg mixture. Brown each side on a greased skillet. Transfer to a plate. Serve warm with syrup.



Silken Tofu in Ginger Syrup

(Tau Hu Nuoc Duong)

November 24: Feast Day of the Vietnamese Martyrs

We have a few Vietnamese friends from church, some of whom are older and shared stories about their struggles when they came over as “boat people” to America. They had incredible tales, but they survived, worked hard to adapt to a new country and culture and flourished. And we admire that they never lost their faith through it all!

We cannot imagine what the faithful suffered more in their country of origin because they were Christians. Thousands were martyred between the mid-1700s until the mid-1800s. Read more about this sad history HERE and HERE.

There are several delicious Vietnamese recipes we could post for the Feast Day of the Vietnamese Martyrs, but we decided to keep it simple and solemn. This particular recipe for silken tofu in ginger syrup comes from one of our brides (we were her marriage sponsors at church) who brought it from her aunt’s café to a marriage preparation dinner session at our home. She said it can be served as a refreshing cool dessert or heartwarming soup. Either way, this is our sweet post to honor the Vietnamese martyrs on their feast day.


(From Lina V.)


  • 1 package (12-14 ounces) silken tofu
  • 2 cups water
  • 1 – 1½ cups brown sugar
  • 2 inch piece of ginger, peeled and sliced into 1 inch slivers


In a saucepan, place the water, brown sugar and ginger slivers. Bring to a boil, then let simmer on low heat for 30 minutes. Remove from stovetop and let cool. Strain the liquid in a container, reserving the ginger slivers for optional garnish.

Drain the liquid from the tofu package. Slice the tofu into bite sized pieces. Place in serving bowls. Ladle some liquid over the tofu. Serve in dessert cups.


  • Silken tofu in ginger syrup, also known as dòuhuā, doufuhua or taho, is a popular street food in South Asia. Many people make the tofu fresh, but we are lazy and just buy it ready-made in packages.
  • We hope to add more Vietnamese recipes to our blog in the near future. So keep checking back under the Theme Menus tab.

Cranberry Vanilla Kefir Quick Bread

November 23: National Eat a Cranberry Day

Highlander enjoys eating cranberries when they are in season. The tart berries are featured in many fall, winter and holiday dishes. If the fresh fruit is not available, he will try to find frozen or dried cranberries to use in some recipes, especially in scones and salads. He used dried cranberries for a quick bread this time because there was leftover kefir in the refrigerator. The tart cranberries and sour kefir combination baked up into a slightly sweet and soft bread. Similar to a tea loaf or cake, we especially like the crusty crunchy top of this cranberry bread. Make a cranberry vanilla kefir quick bread and eat it during tea or snack time and on National Eat a Cranberry Day!


(Adapted from Lifeway)


  • 2 cups flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup kefir, plain
  • 1 cup cranberries, dried unsweetened


In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, baking powder and baking soda. Set aside.

In a medium mixing bowl, combine the wet ingredients: egg, melted coconut oil, vanilla extract and kefir.

Toss the cranberries into the flour mixture. Pour in the wet ingredients into the dry ingredients and mix gently until a shaggy and sticky dough comes together. Place the dough in a greased loaf pan (9×5 inches).

Bake in a preheated oven at 350 degrees F for 45-50 minutes, testing for doneness with a toothpick. Remove from the oven and cool on a wire rack. Slice and serve.


  • Search our blog for other cranberry recipes.

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