Home-cooked gifts always delight

THE ELECTRIC KITCHEN

THE HOLIDAY season is officially upon us and it's time for gift giving and holiday parties. These recipes were shared on our cooking show, "The Electric Kitchen," by two employees who love to cook and were proud to share these often-requested recipes.

Both would make great gifts. The Kicked-Up Kaki Mochi is a hit with adults and children; the Hot Artichoke Heart dip is an impressive gift when nicely packaged with crackers and a bottle of wine or sparkling cider.

Prepare the dip and place in a disposable container, then present it as a gift along with a round of bread. Keep the dip chilled and remember to include baking instructions for the lucky recipient.

Kicked-Up Kaki Mochi

Preheat oven to 250 degrees. Spray a large, deep baking pan with non-stick cooking spray. Spread cereal in prepared pan.

In a saucepan, heat butter with corn syrup, salad oil, sugar, soy sauce and hot pepper sauce; stir until sugar dissolves. Pour over cereal mixture; mix lightly.

Sprinkle furikake over mixture. Bake uncovered 1 hour, mixing lightly every 15 minutes.

Stir in peas and peanuts. Cool and store in airtight containers. Makes 5-1/2 quarts.

Approximate nutritional analysis, per cup: 390 calories, 17 g total fat, 4 g saturated fat, 10 mg cholesterol, 690 mg sodium, 53 g carbohydrate, 4 g fiber, 21 g sugar, 8 g protein.

Hot Artichoke Heart Dip

Preheat oven to 350 degrees. Cut a slice, about 5 inches in diameter, off top of round bread; reserve slice. Remove center portion of bread, leaving a shell. Use bread pieces for bread crumbs or stuffing.

In a skillet, heat 4 tablespoons of the butter, lightly sauté onions and half the garlic. Remove from heat and add cream cheese, sour cream and cheddar cheese; mix well. Fold in artichoke hearts. Put mixture into bread shell; cover with reserved slice of bread. Wrap in heavy foil and bake 1 hour.

In a small skillet, heat remaining 4 tablespoons butter; add remaining minced garlic and sauté lightly. Pour butter mixture over baguettes; wrap in foil. Bake with dip for last 10 to 15 minutes.

Serve bread slices for dipping into artichoke dip. Remaining bread shell can be served with soup or salad. Serves about 20.

Approximate nutritional analysis, per serving: 400 calories, 21 g total fat, 14 g saturated fat, 55 mg cholesterol, 700 mg sodium, 40 g carbohydrate, 3 g fiber, 3 g sugar, and 13 g protein.

Notes: Mini-rounds of sourdough bread may be used instead of a large round loaf -- the recipe makes enough for about three mini-loaves. Also, to cut fat and calories consider using low-fat or non-fat versions of cream cheese, sour cream and cheddar.

"The Electric Kitchen" is a public service of Hawaiian Electric Co. and is based on Heco's database of local-style recipes. The recipes are available to the public online at www.heco.com.