Farm fresh 100% Kona coffee, Hawaiian macadamia nuts, and vanilla beans

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Split two vanilla beans lengthwise, and place them in a bottle with one cup of vodka.  Store in a cool, dark place for at least 4 weeks.  Shake the bottle a few times each week.

You can leave the vanilla beans in the extract to let it get more intensely flavored, or remove them to use in other recipes.


Kona Coffee Liqueur

Recipe By:  Clare


2 cups water

1 cup brown sugar

1¼ cups ground Kona coffee

1 fifth brandy (cheap kind)

1 cup granulated sugar

1 vanilla bean – split lengthwise


Use coffee and water to brew very strong coffee.  I pour the almost boiling water over the coffee and let it sit for four minutes, then strain out the grounds.

Dissolve the sugar in the hot coffee.  Add the brandy.  Pour into two empty wine bottles.  Put half of vanilla bean in each bottle.  Cork, shake and hide away for at least 30 days.  Shake a few times during the 30 days. 

Vanilla Honey

Recipe by:  The Vanilla Queen

Makes 1 pint


1 pint light-flavored honey

1 vanilla bean

Split the bean lengthwise and scrape the seeds into the honey.  Cut the bean in half and add to honey.  Let infuse for a week.

Papaya Chicken with Coconut Milk


Recipe by: The Vanilla Queen

Serving Size: 4  


1¾ cups coconut milk
½ tsp sugar
1 vanilla bean – split lengthwise

4 chicken breast – boneless

salt & pepper

3 tablespoons olive oil

1 medium onion – chopped

1 papaya, firm


Combine coconut milk, sugar, and vanilla bean in a saucepan and bring mixture almost to a boil.  Remove from heat and allow to steep.

Peel the papaya, cut into thin slices and remove seeds.

Salt and pepper chicken pieces.  Heat olive oil in a large skillet, add chicken, and cook lightly.  Add chopped onion and cook until the onion is translucent, about 5 minutes.  Add the papaya slices and cook another 5 minutes.

Remove vanilla bean from coconut milk - scrape seeds back into milk.  (save bean, wash, and add to sugar or coffee)

Place chicken and papaya mix on serving platter.  Add coconut milk to skillet, turn up heat, boil to reduce slightly.  Pour over chicken and serve over rice.

Vanilla Butter Cookies


Recipe by:  The Vanilla Queen

Makes 3 - 4 dozen cookies


8 oz. butter

2 tbsp vanilla extract or ½ tsp finely ground vanilla bean

1 cup sugar

2¼ cups flour

4 large egg yolks

¾ tsp baking powder


In a large bowl cream the butter with the sugar until light and fluffy.  Add the beaten egg yolks and vanilla and beat thoroughly.

Sift flour and baking powder together.  Gradually add the dry ingredients to the butter mixture, blending well after each addition.

Form the dough into a ball, wrap in wax paper, and refrigerate overnight or place in freezer for about 30 minutes.

Line cookie sheets with parchment paper.  Preheat oven to 350 deg. F.

Place half the dough between two pieces of wax paper and roll to a thickness of ¼ inch.  Using a cutter or inverted glass, cut cookies and transfer to cookie sheets.

Bake for 12 minutes, just till cookies begin to brown around edges. Let cool on pan for about 5 minutes and then carefully remove – they are delicate.

If desired, frost with the following glaze:

    2 tbsp butter          1 cup confectioners’ sugar

    5 tbsp milk             ½ tsp vanilla extract

Melt butter till it begins to brown.  Remove from heat and add rest of ingredients.  Stir till smooth. Spread on cooled cookies.        

Vanilla Panna Cotta

Recipe By:

Serving Size: 6   


1 cup milk

2 cups heavy cream

1 package unflavored gelatin, 1/4 oz.

½ cup sugar

1 vanilla bean

berries or raspberry sauce


Place 1/2 cup milk in saucepan and sprinkle gelatin over it; let it sit 5 minutes

Cook over low heat, stirring, until gelatin is dissolved.

Split the vanilla bean in half, lengthwise.  Scrape the seeds; add the seeds and the pod to the saucepan, along with the remaining milk, cream and sugar.  Cook over medium heat, stirring, until steam arises.  Turn off the heat, cover, and let steep for 15 to 30 minutes.

Remove the vanilla pod and pour the mixture into six custard cups.  Chill until set.  Serve cups, or dip the cups in hot water for about 10 seconds each, then invert onto plates.

Serve same day.  Garnish with berries or fruit sauce if you like.

Kona Coffee Bars II

1 cup strong brewed hot coffee

1 tsp. baking soda

2 eggs

1 cup brown sugar

1/2 tsp salt

1/2 tsp. cinnamon

2/3 cup raisins

2/3 cup margarine

1 1/4 cup flour

1 tsp. baking powder



2 cups powdered sugar

1-2 tsp. brewed coffee

2 tbsp. butter

toasted macadamia nuts – chopped


Combine and set aside until slightly cooled, coffee, cinnamon, raisins and baking soda.  Mix together margarine, eggs, flour, brown sugar, baking powder and salt.  Add coffee mixture. Blend.  Spread in 10”X 15” pan.  Bake at 325 degrees for 20 to 25 minutes. While warm, prepare icing and frost: Mix together sugar, butter and just enough coffee to make frosting easy to spread.  Sprinkle with chopped, toasted macadamia nuts.  cut into squares.  Yield:  60 squares.


Sauce for salad (or grilled meats)


Recipe By:  The Vanilla Queen


   1 cup balsamic vinegar

   1 cup port wine

   1 vanilla bean -- split in half

   ½ cup sugar


Combine all; bring to a boil and then simmer till thick - about 30 minutes.  Bottle and refrigerate.

Crab with Vanilla Sauce

Serving Size:  4 


   2 live Dungeness crab

   3 tablespoons butter

   2 tablespoons minced shallot

   1 vanilla bean

   1 cup Sauterne wine -- or other sweet white

   1½ cups heavy cream

   ¼ teaspoon salt

   chives -- chopped, for garnish


Bring 3 cups water to a boil in a large pot.  Place crabs in the pot and cover.  Boil for 10 minutes.  Drain.

When the crabs are cool enough to handle, break off the legs and pincers and crack the shells.  Open the top shell, remove the gills, and cut the body into 4 pieces.  Keep warm on a serving platter.

Melt 1 1/2 tablespoons of the butter in a small saucepan over med. high heat.  Add the shallots and cook for about 2 minutes.

With a small knife, split the vanilla bean lengthwise and scrape out the seeds.  Add the seeds and pod to the pan and sauté for 2 minutes to blend flavors.  Pour in the wine and bring to a boil.  Decrease the heat to medium and simmer for 3 to 4 minutes, until the wine is reduced by half.  Add the cream and stir well.  Bring almost to a boil and then simmer for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.  Whisk in the last 1 1/2 tablespoons of butter and the salt.

Spoon the sauce over the crab and sprinkle with chopped chives.


Alternatively, use crab meat, mix it directly into the sauce and serve over pasta.

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Macadamia Shortbread Cookies

1 cup butter
¾ cup powdered sugar
1 tsp vanilla extract
2 cups flour
1 cup chopped macadamia nuts

Cream butter, beat in sugar and vanilla extract. Slowly add flour and beat well. Mix in macadamia nuts.

Place dough in 1 gallon Ziploc bag  and roll out to ½” thickness. Refrigerate for 2 hours.

Preheat oven to 300° F.  Cut in 1” by 2.5” bars, place on ungreased cookie sheet and bake for 20 minutes, until golden around the edges.

Macadamia Nut Crusted Fish Fillets

4 (6 oz size) mahi mahi or other firm white fish fillets
Pinch of salt
1/2 teaspoon ground pepper
1 egg yolk beaten with a little water

1 cup panko

1/2 cup shredded Parmesan cheese
1/2 cup finely chopped macadamia nuts
3 tablespoons finely chopped basil leaves
1/2 teaspoon finely chopped thyme leaves
2 tablespoons olive oil

Season fillets with salt and pepper.  Dip each in egg yolk. Combine remaining ingredients except olive oil; coat fillets with mixture.  In a skillet, heat olive oil over medium-high heat.  Sauté fillets until golden brown, about 4 minutes on both sides. 


Lemon-Butter Wine Sauce with Capers

In a saucepan, heat 1/4 cup dry white wine, 1/4 cup chopped onion, 2 tablespoons chopped parsley, 2 tablespoons chopped shallots, and 1/4 cup lemon juice.  Cook until liquid reduces to half.  Add 1/4 cup heavy cream; simmer for 2 minutes.  Remove from heat and whisk in 1 1/2 cups softened unsalted butter, a little at a time.  Add 1/2 teaspoon salt, 1/4 cup capers, and 1/4 teaspoon lemon juice.  Makes about 1 cup sauce.

Macadamia Nut Butter

3 cups macadamia nuts
¼ cup canola or coconut oil
¼ cup honey
seeds scraped from 1 vanilla bean
or 1 tsp vanilla extract
If using unsalted macs, add ½ tsp salt

Blend macadamia nuts in a food processor for 5 minutes until smooth. Blend in remainder of ingredients.

Place in a jar and let flavors blend for a day. Makes 2¼  cups.