Bed and Breakfast Archives - Horizon Guest House

Almond Mini Cookies

Posted on March 11, 2023March 14, 2023 by Angus

These mini almond cookies are super easy to make and are the perfect snack to go with your morning coffee. The mix of almond with a dash of Amaretto, and a hint of vanilla, make for a delicious cookie.

Ingredients

5 egg whites
2 cups of powdered sugar
1 tablespoon of corn starch
5 cups of almond flour
Zest of 1 lemon
1 teaspoon of Amaretto or Frangelico (or lemon juice instead of alcohol)
½ teaspoon vanilla extract
1 tablespoon almond essence

Coating

1 cup of powdered sugar
1 tablespoon of corn starch

Instructions

Preheat the oven to 320F (160C). Line 2 trays with baking paper.

In a bowl mix together the first measure of powdered sugar and corn starch.

Using an electric mixer, combine egg whites with the powdered sugar mixture in a large bowl. Whisk until frothy.

Add the remaining ingredients and mix using a wooden spoon.

Cute kitchen moment!

On duty during the making of the cookies, is assistant chef Ele – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

Measure out approximately one tablespoon of the mixture. Roll into a ball. Do this for the remaining amount of mixture. In a bowl mix together the second measure of powdered sugar and corn starch for the coating.

Roll each of the balls in the powdered sugar mixture, coating the entire surface.

Place the coated balls on the trays. Slightly pinch both sides of each ball and then push down in the center.

Bake for 20 minutes or until golden brown. Allow biscuits to cool.

The recipe makes approximately 40 biscuits.

Almond and amaretto make for a great flavor combination. Enjoy!

How did your cookies turn out? Let us know in the comments below.

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Your guide to Big Island Farmers Markets

Posted on February 27, 2023March 11, 2023 by Angus

Make time during your stay on the Big Island to experience the best of the island’s locally grown produce, and locally made arts and crafts. Check out our guide to farmers markets on the Big Island, whether it’s a Saturday, Sunday or a midweek market.

1. Kailua Village Farmers Market

This market is located in central Kona near Kailua Bay. This used to be one of the busier markets on the Big Island with over 40 vendors, however the number of vendors have now drastically reduced and can fluctuate depending on the day of the week.

When and where?

The Kona Farmers market operates from Wednesday to Sunday between 7 – 4pm near the corner of Ali’i Drive and Hualalai Road.

2. Ali'i Gardens Marketplace

Located near mile marker 2.5 on Ali’i Drive, the Alii Gardens Marketplace is not a farmers market but does sell crafts (although some are definitely not locally made). There are also a number of food vendors.

When and where?

This market runs every day except Monday between 10 – 5pm Wednesday, on Ali’i Drive near mile marker 2.5.

3. The Pure Kona Green Market

This popular market is committed to providing locally sourced produce and goods, and handmade arts and crafts – with a special emphasis on products that contribute to sustainable living. The market’s motto is ‘From the Land, by Our Hand’ and has grown rapidly over the last few years and now boasts 80 vendors.

Even though it’s located in Captain Cook this is the best farmers market in the Kona area.

Amongst the abundance of local produce, including Kona coffee, honey and macadamia nuts is a large contingent of local arts and crafts vendors. Food stalls and live music make this a great day out for everyone.

Hot tip: The Pure Kona Green Market is the closest farmers market to Horizon Guest House, making it a great place to stock up on fresh fruit, or even some vegetables if you decide to grill out by the pool.

When and where?

The Pure Kona Green Market is held every Sunday from 9 – 2pm at the Amy Greenwell Botanical Gardens, 82-6188 Mamalahoa Highway, directly opposite the Manago Hotel in Captain Cook.

4. Keauhou Farmers Market

Held in the parking lot of the Keauhou Shopping Center, this is a small market with everything you need. Committed to selling only produce grown on the Big Island, you’ll find delicious honey, coffee, macadamia nuts, meat, eggs and fresh bread.

The Keauhou Farmers Market works with a number of local farm vendors to bring you the best in local quality produce.

When and where?

Every Saturday between 8–12pm at the Keauhou Shopping Center in front of Ace Hardware, 78-6831 Ali’i Drive, Kona.

5. Hilo Farmers Market

Make sure you stop by the biggest and most popular farmers market on the Big Island of Hawaii. The Hilo farmers market runs every weekday but it’s the ‘market days’ on Wednesday and Saturday – with over 200 farmers and local crafters selling fresh produce, crafts, gifts and assorted flowers – that make it a must-visit during your stay on the Big Island.

When and where?

The open market is now held on the corner of Mamo Street and Kamehameha Avenue in downtown Hilo. Contained within the space of approximately 3 city blocks, the market has free parking nearby. The biggest (and best) days are Wednesday and Sunday. Get there early to get the best of the produce and the freshest flowers.

6. Waimea Town Farmers Market

The Waimea Town farmers market runs every in front of the Parker School in the center of Waimea. The vendor’s stalls surround a grassy area with picnic tables.

The Waimea Town farmers market is a great place to buy hot food and fresh produce.

When and where?

Saturdays between 7:30 am and noon in front of the Parker School in the center of Waimea.

8. Waimea Midweek Farmers Market

Around 40 vendors selling everything from fresh produce, orchids, coffee, and arts and crafts.

When and where?

The midweek farmers market is held at Parker Ranch Pukalani Stables every Wednesday between 9am-2pm.

Pukalani Stables is located at 67-139 Pukilani Road.

9. Maku'u Famers Market

Located in Pahoa, this is your one-stop shop for artisan goods, locally-cooked meals, and fresh produce.

When and where?

Located just south of mile marker 7 on Hwy 130, in the parking lot of the of the Maku’u ke Kahua Community Center.

Sundays between 8am – 2pm.

Support 100% Big Island!

Visiting a farmers market during your stay is not only a great way to sample the delights of the Big island but it’s also a great way to support the local community.

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Walnut Maple Banana Cake

Posted on January 21, 2023March 11, 2023 by Angus

I enjoyed the combination of maple and banana so much in the muffins I made recently that I decided to try this as a cake, although this recipe does have eggs! The original recipe used a baking dish but I rather liked using the more traditional cake tin (if you do decide to use a baking dish it will bake faster, in about 30-35 minutes).

Ingredients

Cake

1 1/2 stick butter (softened)
1 c pure maple syrup
3 lg eggs
1 tsp pure vanilla extract
2 3/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c mashed bananas (2 large or 3 med)
3/4 c buttermilk

Frosting

8 oz cream cheese
1/2 c butter (softened)
3 Tbsp maple syrup
1/2 tsp pure vanilla extract
1 c walnuts (chopped)

Instructions

Preheat the oven to 350°. Prepare a 9-inch cake tin. Line with baking paper, lightly oil.

In the bowl using a hand beater (or using a stand mixer) cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for about 5 minutes more, or until light. The butter and maple syrup may separate slightly. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cute kitchen moment!

On duty during the making of the cake, is assistant chef Cleo – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

Add to the butter mixture along with the milk and mashed bananas.

Note: Buttermilk can be substituted for a mixture of ½ cup of yoghurt and a quarter cup of milk, adding more milk if the mixture is too thick. See photos below.

Beat all ingredients on low speed just until combined.

Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Wait until the cake is completely cooled. Then in a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup (increasing the amount of maple syrup until the right intensity has been achieved), then add vanilla and beat until smooth.

Frost cake and garnish with walnuts!

Maple is such a great flavor for a cake and is made even better by using it in the cream cheese frosting. Enjoy!

How did your cake turn out? Let us know in the comments below.

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Eggless Maple and Banana Muffins

Posted on January 15, 2023January 22, 2023 by Angus

This recipe combines maple and banana with great success. The muffins are made without using an egg and produce a light fluffy texture. Originally a cake recipe, this has been adapted for muffins.

Ingredients

2 cups (280 g) all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (240 ml) milk (at room temperature)
1 tablespoon apple cider vinegar
½ cup (115 g) unsalted butter, softened
¾ cup (180 ml) pure maple syrup
1 ripe banana, mashed (about 90 g)
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350F (180C). Using baking spray, generously grease one muffin tray (makes 12 muffins). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Put aside.

In a mixing bowl or jug, combine milk and vinegar. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened. You should be able to see small curdled pieces. Set aside.

In a large bowl, beat butter until creamy on medium-high speed. Do this for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula if needed. Next, add maple syrup, mashed banana and vanilla. Beat until combined.

Cute kitchen moment!

On duty during the making of the muffins, is assistant chef Cleo – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

With the speed on low, add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well mixed. Add milk mixture – continue beating to mix. Add the remaining flour and beat until just until combined. Do not overmix.

Pour the cake mixture into the muffin tray. You may have some batter left over. Be careful not to overfill the muffin tray – this is something I (Angus) did! You can see in the photo below that I’ve overfilled the tray. Make sure each muffin mold is only filled to about 2/3 full. This is a cake recipe so the mixture will rise quite a lot.

Bake until a skewer comes out clean when poked in the center. Baking times may vary but these muffins should take 20-25 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Allow muffins to cool before serving. (Optional: serve with whipped cream, adding 2/3 tablespoons of maple to the cream!).

My muffins overflowed and ended up flattening out (they were still delicious though). How did your muffins turn out? Let us know in the comments below.

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French Apple Custard Cake

Posted on October 16, 2022October 31, 2022 by Angus

This apple custard cake is perfect for autumn. The cake itself has a smooth consistency – filled with sliced apples, spiked with brandy (or rum), and with a hint of vanilla and cinnamon. It’s the perfect breakfast treat with morning coffee because it isn’t too sweet.

Ingredients

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados*
1 teaspoon lemon juice
1 teaspoon cinnamon
1 cup plus 2 tablespoons all-purpose flour, divided
1 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract

*If you don’t have Calvados (French apple brandy) any brandy (or even rum) will work.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform and place pan on a rimmed baking sheet lined with foil.

Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minutes (to make sure they are soft enough for the cake).

Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes.

In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt.

In a second bowl, whisk the whole egg (not the yolks), oil, milk, and vanilla together until smooth.

Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan, using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake.

Cute kitchen moment!

On duty during the making of the apple custard cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes.

Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours.

Serve alone or with whipped cream!

How did your French apple custard cake turn out? Let us know in the comments below.

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Fresh Mango Cake

Posted on August 12, 2022August 12, 2022 by Angus

It’s mango season on the Big Island, and what better use of mangos than for making a cake! This recipe for fresh mango cake has been adapted from Ina Garten’s peach cake recipe. Fresh mangos make a great filling for a cake but if you can’t get hold of fresh mangos then fresh peaches (or canned peaches) will work just as well.

Ingredients

1 stick of unsalted butter (1/4 pound)

1 cup of sugar

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 cups of fresh mango, diced

Topping

½ cup sugar

1 tsp of cinnamon

Instructions

Preheat oven to 350F (325F convection). Cream together butter and 1 cup of sugar until fluffy.

Add room temperature eggs, one at a time, mixing well between each.

Add sour cream and vanilla extract, mix until blended.

In a separate bowl mix the flour, baking soda, baking powder and salt.

Add the mixture to the creamed ingredients and mix together until just blended.

Cute kitchen moment!

On duty during the making of the mango cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Butter a 9×9 baking dish. Pour in half of the batter and smooth out.

Add half of the diced mango, distributing evenly.

Mix second measure of sugar with cinnamon in a separate bowl.

Sprinkle half of the topping mixture onto the mango.

Add the remaining batter and cover with the remaining diced mango.

Sprinkle the rest of the cinnamon mixture on top.

Bake at 350F for approximately 45-55 minutes or until a toothpick comes out clean.

Serve warm! Goes well with vanilla ice cream or whipped cream.

How did your fresh mango cake turn out? Let us know in the comments below.

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Easy to make Ginger Banana Bread

Posted on June 30, 2022July 2, 2022 by Angus

This recipe for ginger banana bread is packed full of amazing ginger flavor. By using three types of ginger, and a dash of cranberries, this banana bread makes a great snack.

Ingredients

Bananas – approximately 1-2 pounds or 6-10 ripe bananas

Dry ingredients

4 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 TB cinnamon

1 tsp ground ginger

½ tsp mace

Wet ingredients

4 large eggs

2 cups Canola oil

1 cup brown sugar

1 cup chopped crystallized ginger (or non-crystallized)

1-2 TB chopped fresh ginger

1 cup cranberries (optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease 6 loaf pans or 4 bread loaf pans.

Peel bananas and place in a bowl or stand mixer.

Mix on low to thoroughly mash.

Add the remaining wet ingredients and combine.

We’ve discovered non-crystallized ginger chunks and we love them! Highly recommended. Without the added sugar but just as flavorful.

Cute kitchen moment!

On duty during the making of the ginger banana bread, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

The cranberries are optional but do add a nice extra flavor.

In a separate bowl mix the dry ingredients together.

Then add to the wet mixture (after you stop the mixer). Mix together, gently at first, to combine.

Pour into greased loaf pans and bake at 350F for 35 minutes (or up to 1 hour if you are using four bread loaf pans).

Cool loaves on a wire rack for 5 minutes.

How did your ginger banana bread turn out? Let us know in the comments below.

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Horizon Guest House: How it all began

Posted on April 16, 2022May 10, 2022 by Angus

Horizon Guest House began as a vision Clem had as to what would make the most dynamic and functional bed and breakfast. The idea was that it would be purpose built as a B&B, in which form followed function.

The land in South Kona was acquired from McCandless Ranch in 1994. The 40 acre parcel was originally a coffee lot. The coffee growing had been abandoned prior to WWII and the land eventually reverted to forest, similar to that of the surrounding ranch.

Clem began the process of clearing the land in 1994. It took 3 months of bulldozing before the land was ready for construction to begin. A warehouse with an enclosed apartment was built first and this was where Clem lived during the design and construction phases of the main house and adjacent suites.

Clem researched B&Bs for two years prior to designing and building. The most important lesson he learned during this time was that the average rate of burnout for B&B owners was 5-7 years. This was caused by two main factors. The first, that there was not enough privacy for either guests or the hosts, and the second, that it was never ideal to be reliant on the B&B as the sole source of income. Both of these factors inevitably led to a high rate of stress and eventual burnout for B&B owners.

Actual construction began in January 1997 and took less than 6 months to finish. The B&B opened officially in September 1998.

Design Elements

The main house was built with the view and privacy as the main considerations. The view was divided into 4 quadrants. The northwest and southwest having the most desirable aspects, followed by the southeast and southwest. The pool was built at a different elevation in order to ensure that views remained unobstructed.

Other features included:

Custom-made 10 ft. sliding glass doors.
Built at grade unlike most houses in Hawaii. The roof and floors are both concrete construction.
The house and suites are insulated for sound and the individual suites are staggered to ensure privacy.

All suites have amazing views of the Kona Coast and their own private lanai. Click here for rates and here to book now.

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Almond Flour Lemon Muffins

Posted on March 25, 2022March 25, 2022 by Angus

These almond flour lemon muffins are easy to make and delicious. The almond flour creates a soft chewy texture, while the crumbly topping adds that extra flavor hit!

Ingredients

3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest

Crumble Topping:

½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.

Sift almond flour, baking powder, and baking soda together into a bowl.

In a separate bowl, mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest with an electric mixer until smooth and creamy.

Add flour mixture into the wet ingredients and mix until well combined – be careful not to overmix.

Cute kitchen moment!

On duty during the making of these muffins was Cleo, my faithful baking assistant – providing helpful and encouraging feedback via adoring looks. More Cleo

Spoon the batter evenly between the prepared muffin cups, filling the cups all the way to the top.

Make the topping by mixing almond flour, brown sugar, and butter together until crumbly.

Bake muffins in the preheated oven for 20-25 minutes, then remove from the oven and sprinkle crumble mixture over the top.

Continue baking for another 3-5 minutes until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

How did your almond flour lemon muffins turn out? Let us know in the comments below.

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What happened to the sugar? The history of the sugar industry on the Big Island of Hawaii

Posted on March 14, 2022March 25, 2022 by Angus

Wild sugar cane still grows on the Big Island but the sugar industry was once a big part of the state’s economy, supplying sugar to the mainland and employing large numbers of people.

History

The first sugar mill in the state was built on Lanai in 1802 and the first sugar plantation was established a year later. By the American Civil War the demand for sugar was high. The industry was controlled by five main companies – C. Brewer & Co., Theo H. Davies & Co., Amfac, Castle & Cooke and Alexander & Baldwin. People were brought in to work on the new sugar plantations from a number of different countries including China, Japan, Korea, Portugal and the Philippines.

But it was the Reciprocity Treaty of 1875 between the US and the Kingdom of Hawaii that allowed Hawaii unconditional access to the US market and further fueled the booming sugar economy in the islands. Import tariffs were removed and what had previously been small scale sugar production now exploded. By the end of the 19^th century hand milling was replaced by mechanical milling. The raw sugar was then shipped to the California & Hawaiian Sugar Refining Corporation on the mainland.

Sugar on the Kona Coast

The first sugar plantation in Kona was built by Judge C.F. Hart in 1869. By the beginning of the 20^th century sugar was seen as a lucrative opportunity in the islands and Kona was no exception. At one point a railway line extending over 10 miles was built to bring sugar cane to a mill near Kona. The Kona Sugar Company was established in 1899, and the first sugar mill built above Kailua-Kona village a few years later.

Sugar cane grew well at the 500 ft. elevation but the requirement for large volumes of fresh water meant it needed to be located near the Wai’aha Stream. The stream would eventually prove unable to provide the amount of water needed by the mill throughout the year and the company went broke in 1903. Over the next two decades other investors tried their luck with the mill but by 1926 producing sugar on the Kona Coast was no longer viable and the mill closed.

Interested in seeing the remnants of the sugar industry? The remains of the old sugar mill can be seen from the top of Nani Kailua and Aloha Kona neighborhoods. Along Hualalai Road, near the intersection with Hienaloli Road, large stone embankments are still visible, all built by hand for the railroad bed. The abandoned stone trestle of the railroad can also be seen in this area. The railbed itself can even be hiked!

Sugar on the Hamakua Coast

The Hamakua Coast was perfect for the production of sugar cane. The area’s climate meant sugar cane could flourish without intensive irrigation. Large tracts of land were cleared in order to plant the sugar cane and it was often the native forest that was used as fuel for the sugar mills. Honoka’a and Laupahoehoe sprung up around the newly created sugar mills and plantations.

Along with the sugar cane plantations came great infrastructure investment. The Hilo Railroad Company laid railroad tracks at huge expense. There were over 3,000 feet of tunnels and it was this cost that eventually bankrupted the company.

There was declining demand for sugar during the Depression in the 1930s but a spike in demand did occur briefly in the 1940s. The very end of the sugar industry in the area came after the tsunami in 1946. The wave effectively destroyed the railroad and marked the end of the industry.

Once used for sugarcane production, the land is now utilized by other agricultural products, such as macadamia nuts and tropical flowers.

Recent past

Sugar production continued on the other islands and as recently as 1980 there were 14 plantations and over 500 independent sugar growers throughout the state, producing a total of about 1 million tonnes of raw sugar each year. At this time the state of Hawaii was supplying roughly 10% of the sugar consumed by the United States.

By the 90s much of the sugar production had ceased as sugar became cheaper to produce elsewhere. Ka’u Sugar, the last on the Big Island, closed its doors in 1996. The last sugar operation in the state finally closed in 2016 on Maui.

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