Kula View Recipes:
Our garden is an orchard and farm designed with the help of Cliffon Dodge, Rachel Kattlove, their helpers, and the Smith & Hawken tools they insisted on using to bring my dream to reality. Today, its not only a vision of loveliness but a learning tool for guests and gardening enthusiasts alike. We grow coffee trees, guaua, citrus, inga, passion fruit, sweet potato, pineapple, pepino, loquat, kumquat, mango, macadamias, roses, native Hawaiian medicinal and herb plants, flowers, and much more, including, of course, papayas to make the delicious Papaya Tea Bread below.

 

 

1 cup all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 Cup cold butter or margarine, cut into small pieces
3 tablespoons currants
1/4 teaspoon grated orange zest
1/4 - 1/3 Cup buttermilk (depending on how well dough holds together)
1/8 teaspoon ground cinnamon mixed with 1/2 teaspoon sugar

Preheat the oven to 375° F. In a bowl, combine the flour, sugar, baking powder, and baking soda.
Add the butter; rub with your fingers to form fine crumbs.
Stir in the currants and orange zest. Make a well in the center and pour in the buttermilk.
Stir with a fork until the dough holds together. Pat the dough into a ball; knead lightly on a lightly floured board for 5 - 6 turns. Shape the dough into a smooth ball and place in a greased 8 or 9" cake or pie pan.
Sprinkle with the cinnamon sugar mixture.
Bake for 10 minutes then, with a sharp knife, quickly cut a cross 1/2" deep across the top of the scone.
Bake approximately 20 minutes more until golden brown. Serve warm.
Yield: 2 servings.

2 medium very ripe papayas (2 pounds)
3/4 Cup sugar
8 tablespoons (1 stick) butter or margarine, at room temperature
2 large eggs
1 1/2 Cups all-purpose four
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 Cup raisins
1/4 Cup chopped walnuts

Preheat the oven to 325° F. Lightly grease two 8 by 4- inch loaf pans.
Cut the papayas in half and remove the seeds. Scoop the pulp into a bowl and mash it with a fork. Set aside.
Place the sugar and butter in a large mixing bowl and beat until light and fluffy. Add the eggs and beat to mix well. Add the papaya and mix again.
Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and ginger into the bowl. Bear until smooth. Stir in the raisins and walnuts.
Pour the mixture into the prepared loaf pans and bake until golden on top and a knife inserted in the center comes out clean, about 50 minutes. Remove and cool until firm to the touch, 1 to 2 hours. Unmold, slice, and serve. Will keep wrapped in plastic for up to 1 week.