Times are hard. Let's go out to eat.

Hold that thought - until Sunday, when Restaurant Week Hawaii begins and more than 35 Oahu restaurants start offering deals to benefit the Culinary Institute of the Pacific.

The reasoning is multifaceted. If all works well, the restaurants pick up some new customers, while doing a good deed - donating sums from $250 to $5,000 to the CIP. The CIP uses the donations to advertise Restaurant Week, and whatever's left over goes toward building a teaching facility at the old Cannon Club on Diamond Head. That facility, eventually, helps turn out better-trained graduates to work in the restaurants.

That's the circle of life, in this instance. Your part in the circle is to take advantage of a dining deal or two.

For example, if you've always wanted to try dinner at a place like Nobu Waikiki or Roy's, but were afraid for your wallet, during this week those restaurants are offering discounted pre-fixe menus. This means you can have a three-course meal for $32, in the case of Roy's, where a single entree can approach that price.

Similar offers come from Vino, Hiroshi Eurasion Tapas and Orchids at the Halekulani, just to name a few.

The Royal Hawaiian Center has 10 restaurants participating with offers of three-course meals for $19.95 at Doraku Sushi, $22 at Senor Frog's Restaurant & Bar and $28 at Okonomiyaki Chibo Restaurant.

Less upscale restaurants also are participating, with offers as simple as a free appetizer or two-for-one entrees. Wailana Coffee House will serve a Jamboree Breakfast for $7.60; Zippy's Restaurants will donate 42 cents of every Chili Frank Plate purchased (it's Zippy's 42nd anniversary).

  Now, I haven't forgotten that this column is supposed to be about recipes, and I've got a couple from two Restaurant Week participants: Big City Diner and the Oceanarium at the Pacific Beach Hotel.

To help promote the benefit event, both agreed to satisfy reader requests for recipes - Big City Diner's oatcake and the Oceanarium's custard pie, both handy to have as the holidays approach. One would be a great addition to the holiday table; the other a fiber-filled alternative to all the holiday indulgences. I'll let you figure out which is which.

Before you continue on to the recipes, though, to recap: Restaurant Week runs Sunday through Nov. 22. For a list of all the participating restaurants and their offers, visit www.restaurantweekhawaii.com.

Among participants in Restaurant Week Hawaii, which begins Sunday, are Big City Diner and the Oceanarium at the Pacific Beach Hotel.

This worked out well for a couple of readers in search of recipes from those two establishments. In the interest of promoting the benefit event—and, of course, sharing in general—the chefs sent over the formulas for Big City Diner's Oatmeal Cake and the Oceanarium Custard Pie.

“;The Oatmeal Cakes are like oatmeal that has been baked, sliced and grilled,”; wrote Becky Jay. “;Many of my friends and I have tried to figure out the ingredients and put them together but they never come out the same.”;

Jackie Pedersen's hunt is for the pie her out-of-town family enjoyed on the Oceanarium's dinner buffet.

“;My father-in-law LOVED the custard pie,”; she wrote, adding that she'd like to present the recipe to him as a gift. “;It wasn't the usual firm egg custard that I love, but I must admit this super creamy version was really good.”;

At Big City Diner, senior executive chef Dennis Franks said the oatmeal cakes have been served since the restaurant opened, created to offer diners something better for them than eggs and bacon, but more interesting than a traditional bowl of oatmeal.

The ingredients of oatmeal, sugar, water and raisins are cooked up just like your regular Quaker Oats, but it's a much thicker mix. So thick that when patted into a pan, it firms up into a “;cake”; dense enough to slice. Wedges are then browned on the griddle.

For Restaurant Week, Big City Diner restaurants in Kaimuki, Kailua, Pearlridge, Waipio and the Ward Entertainment Center will offer Shrimp Scampi on Linguini for $10 at lunch or dinner.

The Oceanarium's Restaurant Week special is 25 percent off the nightly Prime Rib and Seafood Dinner Buffet for early bird diners, 4:30 to 5:30 p.m. That's where you're likely to find the custard pie.

At Big City Diner, this cake is prepared in an 18-by-12-inch commercial baking pan. The best alternative for home baking would be a standard cake pan. I've reduced the original recipe to fit.

Big City Diner Oatmeal Cakes

8 cups water
1-1/2 teaspoons salt
2 tablespoons cinnamon
1 cup brown sugar, packed
1/2 heaping cup raisins
6 cups quick-cooking oatmeal
1 tablespoon butter

Combine water and salt, cinnamon and sugar in large pot. Bring to boil.

Add raisins and oatmeal. Cook over medium heat, stirring frequently, until very thick, 3 to 5 minutes.

Spread evenly in a 13-by-9-inch pan and let cool.

Cut into 6 squares, then cut each square in half diagonally to form 12 wedges.

Melt butter in skillet and brown each wedge lightly on all sides, including cut edges (to keep oatcake nearly fat free, use a cooking oil spray instead of butter). Serve with honey and fresh fruit. Serves 6.

  Brian Failola, the pastry cook who bakes most of the pies at the Oceanarium, says the custard pie is a simple recipe that produces exceptional results. The pie is served on the restaurant's buffet, and mini-versions are made for private parties.

Failola also suggests finishing the pie off with a light sprinkle of nutmeg. “;Not too much now—It's real strong.”;

Oceanarium Custard Pie

1-1/4 cups whole eggs
1/8 cup egg whites
1-1/8 cups sugar
2 cups evaporated milk
1 cup cream
1-1/2 cups water
1 tablespoon vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 300 degrees.

Combine sugar and eggs in a mixing bowl. Whisk to break eggs and lightly incorporate sugar. Add milk, cream, water and vanilla; mix until well-combined, but don't over-mix.

Strain through a fine-mesh strainer. Pour into pie shell. Bake 40 to 45 minutes, then check for doneness. Pie should be firm but still have a slight jiggle in the center. Cool. If desired, sprinkle with nutmeg.