Honey Walnut Shrimp

1 Cup water 2/3 Cup sugar 1/2 Cup walnuts 4 Egg whites 2/3 Cup mochiko flour 1/4 Cup mayonnaise 1 Pound large shrimp, peeled and deveined 2 Tablespoons RFC Hawaiian Tropical Honey 1 Tablespoon canned sweetened condensed milk 1 Cup vegetable oil for frying Stir together water and sugar in

Mango Butter Cream Frosting

1 Jar RFC Mango Butter Spread 1/2 Cup Shortening (white) 1 Teaspoon vanilla extract 4 Cups powdered sugar, sifted 2 Teaspoons milk Cream butter and shortening Add vanilla and stir well Add 1 cup of powdered sugar Blend well and repeat until 4 cups added Add milk and blend well

Moist Mango Butter Cake

2.75 Cups all purpose flour 1 Teaspoon salt 2 Jars of RFC Mango Butter Spread 1.75 Cup white sugar 2 Eggs 1.50 Teaspoons vanilla extract 1.25 Cups milk 2.50 Teaspoons baking powder Preheat Oven to 350 degrees Grease and flour a 13×9 cake pan Mix sugar, butter, eggs, and vanilla

Honey Mustard Mozzarella

4 skinless, boneless chicken breast halves 3/4 cup Hawaiian Ohia Lehua Honey 1/2 cup mustard 4 slices bacon, cut in half 1 cup shredded mozzarella cheese 1.  Preheat oven 375 degrees. 2.  Place chicken in baking dish. 3.  Drizzle with honey and mustard. 4.  Bake for 25 minutes and remove.

Lilikoi Baked Salmon

2 6 oz slabs of salmon 1 jar of RFC Lilikoi Butter Spread 1/2 cup chopped macadamia nuts 1. Preheat oven to 350 degrees. 2. Cut a large piece of aluminum foil. 3. Place the two slabs of salmon over it. 4. Scoop 2T of butter over each slab. 5.

Honey Ginger Shrimp

2 tablespoons oil 1 tablespoon red pepper flakes 1 teaspoon chopped garlic 1/4 onion, chopped 1 teaspoon ground ginger 2 teaspoons RFC Hawaiian Tropical Honey 1 pound medium shrimp, peeled and deveined 1/2 teaspoon salt and pepper 1. Heat oil in skillet over medium heat. 2. Add red pepper flakes