BWA members gathered for the Aloha Kupuna Luncheon on July 27 at the Grand Wailea Resort.
During Obon on August 2 and 3, 2024, the BWA’s food sales table was a great success, with all items selling out on both nights. We extend our heartfelt thanks to everyone who contributed to the preparation of Nishime and spam musubi, donated baked goods, assisted with sewing happi coats, provided tote bags for sale, and made both purchases and monetary contributions. We also appreciate the volunteers who staffed the sales table.
Following the vibrant Obon festival, BWA members enjoyed a fabulous brunch at the Westin Nanea Resort on August 4.
The BWA held its General Membership meeting on August 11, 2024. During the meeting, members discussed monetary contributions and sign-ups for food items for the Lanai Hongwanji Obon scheduled for August 31, 2024.
Happy Birthday to our BWA members celebrating in September: Elaine Akashi, Irene Arakaki, Geraldine Beppu, and Minae Murakami
Mandarin Orange Pie
Courtesy of Judy Toba-Stillwell
Crust: **This crust recipe will make enough for two 9×13 inch pans**
One 14oz box of graham crackers – pulse the whole box in the food processor to crumbs. 8-12oz melted unsalted butter (Amount varies 3oz sugar 2oz AP flour (unsifted)
Combine dry ingredients in a large bowl. Add enough melted butter to create a “wet sand” crumbly mix; test mixture by squeezing a handful of crumb, if the mixture holds its shape when you open your hand then you have used enough butter and you are ready to go. If the mixture crumbles or cracks apart then add a little more butter. Press half of the mix into the bottom of a 9X13 inch pan. Press the mix firmly, should not be loose.
Bake crust @ 350 degrees for 12-15 minutes (until edges are toasty and the middle is golden brown). Over baking will make the crust hard and bitter
Filling: 2 small cans mandarin oranges, drained, saving 3⁄4 c. of juice 1Tbsp sugar 18 oz sour cream Two 3.4 oz boxes of instant vanilla pudding
Topping: 1 large Cool Whip
Whisk together mandarin orange juice, sugar, sour cream, and pudding. Fold in mandarin oranges. Pour on cooled crust. Spread whipped cream over the entire surface. Refrigerate.