Diamond Bakery: News

Recipes

Enjoy these customer favorites using “ono-licious” Diamond Bakery Crackers and Cookies! Check out our two categories: Easy Fast Snacks and Desserts and other Dishes.

If you have a favorite recipe using Diamond Bakery Crackers or Cookies that you’d like to share, please email us the recipe and we’ll be happy to post them!

Easy Fast Snacks

Fisherman’s Lunch

Ingredients:

1 package Diamond Bakery Original Soda Crackers
1 flat can of sardines
1 teaspoon mayonnaise
1 teaspoon soy sauce

Drain sardines, mash up with mayonnaise and soy sauce. Spoon mixture onto Diamond Bakery Original Soda Crackers and enjoy!

-Nancy M.

Hawaiian Ice Cream

Ingredients:

1 package instant hot cocoa (any brand)
Diamond Saloon Pilot Crackers
Diamond Soda Crackers
Hot water
1 tablespoon peanut butter (any brand – crunchy or creamy)

Pour instant hot cocoa into a large bowl. Add hot water. Stir. Crumble handful of Diamond Saloon Pilot and Soda Crackers into cocoa. Add accordingly to desired thickness. Top with one big scoop of peanut butter. Mix it all together and enjoy!!

-Moana D.

Queen Street

Ingredients:

2 Diamond Royal Creem Crackers
2 inch x 2 inch piece of ripe avocado
1-2 T lilikoi jelly

Cut the avocado into ¼ inch slices. As you cut each slice, overlap them to cover the top of each Diamond Royal Creem Cracker. Spoon the jelly onto the avocado. You may have to break the jelly up into little bits so that it gets caught up in the ridges of avocado – be generous.

1 serving for breakfast/snack

-Sharilyn N.

Creamier Peanut Butter Cracker Sandwiches

Ingredients:

¼ cup peanut butter
1 pat butter
1 tablespoon milk
1 teaspoon sugar
Jelly, if desired

Mix together until creamy. Spread on Saloon Pilot crackers as desired.

-Leilani P.

Hawaiian Peanut Butter and Guava Jelly Spread

Ingredients:

Diamond Bakery Saloon Pilot Crackers

In a cereal bowl place:
4 tablespoons of peanut butter
1 tablespoon of butter or margarine
2 tablespoons of guava jelly

Stir well until well blended. Toast Saloon Pilot slightly. Spread Hawaiian peanut, butter and guava jelly spread and eat.

-Mrs. S.

Diamond Crunch Topping

Ingredients. Mix cream cheese and peach preserves until well combined. Place in center of serving dish, top with raspberry preserves. Put crackers along edges of plate and dip away!

-Cynthia W.

Desserts and Other Dishes

Aloha Kisses

Ingredients:

Make gelatin topping mix first:

1 (6 oz.) package of island pineapple flavored gelatin
2 small envelopes of unflavored gelatin
1 (20 oz.) pineapple rings in heavy syrup (save syrup), chopped fine
2 1/3 cups of boiling water
1 teaspoon of pineapple extract (optional)

Mix boiling water to both gelatins and stir until completely dissolved. Mix in pineapple, syrup from can, and extract if you’re using it. Put mix in the refrigerator and cool until it starts to set up (little over 2 hours).

Crust:

4 small bags each of Diamond brand cinnamon and Maui sugar graham crackers, crushed (about 3 cups)
¾ cup butter, melted
½ cup fine chopped coconut
½ teaspoon salt

Mix until blended and pat into a 9x13 greased pan. Cook for 10 minutes at 400 degrees. Cool crust.

Filling:

1 large cream cheese, softened
1 (8 oz.) non-dairy frozen whipped topping
1 cup sugar
2 teaspoons of coconut extract

With hand mixer, mix together and put on cooled crust.

Topping:

Once the gelatin topping has started to set up, put on top of filling. Cool dessert until the topping has set up completely.

Relax and enjoy the day!!!

-Sue Y.

Macadamia Nut Cracker Torte

Ingredients:

3 egg whites
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup sugar
¾ cup fine Diamond Bakery Original Soda Cracker crumbs
¾ cup chopped macadamia nuts
½ cup whipping cream
1 tablespoon powdered sugar
Optional: sliced strawberries, mango or other fresh fruit

Preheat oven to 350 degrees. In a large bowl, combine egg whites, baking powder, vanilla extract and salt. Beat until stiff peaks form. Add sugar slowly, beating well. Fold cracker crumbs and nuts gently into beaten eggs. Spread mixture into a greased 9 inch pie plate. Back at 350 degrees for 25 minutes. Remove from oven and cool completely.

In a medium bowl combine whipping cream and powdered sugar. Beat until cream is whipped. Spread over the top of the cooled torte. Store in the refrigerator.

If desired, you can serve with sliced strawberries, mango or other fresh fruit.

Yield: 6-8 servings

-Heather T.

Tropical Fruit Saloon Lasagna

Ingredients:

2 9-oz boxes of Diamond Saloon Pilot Crackers
Guava jelly, or your favorite fruit spread
2 cups apple bananas or north shore Williams bananas, sliced
3 eggs, slightly beaten
2 tsp vanilla
¼ tsp. Salt
2 cups stale bread cubes (1 inch or smaller)
½ cup coconut milk
1 and 1/3 cup milk
1 cup sweetened desiccated coconut, plus more for garnish
Crushed macadamias (optional)

In medium mixing bowl, combine eggs with coconut milk, milk, vanilla, salt, and sugar. Reserve 1/3 cup of this mixture. Add bread cubes to the rest and set aside. Grease a lasagna-type (approx. 9x14) baking dish. Using as many crackers as will fit (probably 8), create a base layer of saloon crackers, spread with jelly on topside. On top of this layer, create a layer of bananas, using about 1 cup of the slices. Next, pour a layer of the milk-bread mixture (using half). Sprinkle half of the desiccated coconut over the milk-bread layer. Then repeat: another cracker layer, another banana layer, another milk-bread layer, and another coconut layer. Finally, top with another layer of crackers – jelly side up or jelly side down, it’s up to you! Pour the reserved milk-sugar mixture over the top and garnish with coconut and crushed macadamias if desired.

Bake at 375 for approximately 45 minutes, or until pudding is honey brown on tip and has set to a “moist cake” consistency. Serve warm or cool with homemade whipped cream or vanilla ice cream and star fruit slices.

-Allison H.

Aloha Snacker Cracker

Ingredients:

1 20 oz. can crushed pineapple
½ cup sugar
1 block butter
1 teaspoon cinnamon
1 tablespoon grated ginger
1 cup macadamia nuts, slivered (or almonds)
12 Diamond Low Sodium/No Cholesterol Saloon Pilot

Cook ingredients in a medium size saucepan on high heat until bubbly. Lower heat, stirring constantly until thickened (about 30 minutes). Spread ingredients onto Diamond Saloon Pilot crackers and bake in 250 degrees oven for 15 minutes.

Remove from oven and let cool. Wrap individually in plastic wraps and then place these in a quart size Ziploc bag and freeze. When you are on the run and need a quick snack, grab a couple and take them with you…yummy. Guaranteed to satisfy your appetite.

-Bessie I.

Diamond Bakery Creem Cracker Apple Pudding

Ingredients:

15 Diamond Bakery Creem Crackers, broken in half
1 can apple pie filling
½ cup chopped dates
½ cup chopped walnuts
2 cups milk
5 eggs, beaten
1 cup butter, cut into pieces
1 cup brown sugar
1 teaspoon vanilla
Dash of cinnamon

Grease a medium casserole. Line a casserole pan with Diamond Bakery Creem Crackers and pour one can of apple pie filling over crackers. Sprinkle with dates and walnuts. In a saucepan, scald milk and eggs. Cook until thick and add brown sugar and butter. Heat until butter and brown sugar have dissolved. Stir in vanilla and pour mixture over apple pie filling. Sprinkle with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Cool. Serve with whipped topping or your favorite ice cream.

-Charta L.

Ethel’s Turkey Stuffing

Ingredients:

1 (12 to 14 lb.) turkey
15 Diamond Bakery Saloon Pilot Crackers, crumbled
6 pieces of bacon, chopped and cooked
Giblets
8 pieces Shitake mushrooms
1 teaspoon black pepper
1 tablespoon sage
1 tablespoon Hawaiian salt
1 large round onion, chopped
1 large bell pepper, seeded and chopped
1 bunch parsley, chopped
1 can bamboo shoots, chopped and reserve liquid
1 can chicken broth
3 cups water
1 cup butter, melted
1 bottle (12 oz.) honey

Rinse and pat dry turkey, set aside. In a skillet, brown bacon and giblet. In a bowl break Diamond Bakery Saloon Pilot Crackers into pieces and let stand three days, covered. Set aside. In a skillet, cook bacon and giblet, set aside. In another bowl, soak mushrooms in one cup of warm water for 10 minutes; reserving liquid, chop mushrooms and set aside. In a bowl, combine all ingredients except 2 cups water, butter, honey and liquid from giblets. Add reserve liquid if mixture is dry. Cool. Add stuffing to turkey, secure and place turkey on a rack in a roasting pan with one cup of water and remaining other liquid. Roast turkey at 350 degrees for 4 to 4 ½ hours or until done. Gravy: In a sauce pan, add drippings, ½ cup water with flour to make a paste. Add that to the remaining liquid and drippings. Bring to a boil and cook until thicken for about two to three minutes. Serve gravy with sliced turkey and stuffing.

-Ethel L.

Macadamia Toffee Bars

Ingredients:

1 box Diamond Bakery Graham Crackers or Saltine Crackers
½ cup butter
½ cup brown sugar
½ cup finely chopped macadamia nuts
1 cup chocolate chips

Place crackers on a cookie sheet, side by side. On the stove top, bring butter and sugar to a light boil for 1 minute. Throw nuts into the butter-sugar mixture and stir. Drizzle this mixture over the crackers. Sprinkle chocolate chips over the hot sugar-butter-nut mixture, then spread evenly with a butter knife. The hot mixture will slightly melt the chocolate. Let the tray cool before cutting crackers in half. Best if kept refrigerated.

-Janis L.

Tex-Mex Mini Platters

Ingredients:

1 box Diamond Bakery Saloon Pilot Crackers
French onion chip dip
1 pound hamburger
1 package taco seasoning mix
2 cups cheese, grated
1 medium onion, sliced into rings
Sour cream
Guacamole
Salsa

The night before, generously slather the Pilot Crackers with the chip dip and store in a plastic bag in the refrigerator. I stick them face-to-face for easier storage.

Prepare the hamburger according to the directions on the taco seasoning package. In a separate pan, sauté the onions with butter.

Separate the crackers and place a layer of taco mix on the cracker, then cheese. Broil until melted. After removing from the broiler, add onions. Top with splashes of sour cream, guacamole, and salsa. Serve while hot.

-Jerry R.

Sweet Bread Pudding with Guava Sauce

Yields 16 servings/slices

Things you will need:
9-inch (1 ¾ inches deep) square pan
Larger pan
Medium-sized saucepan

Ingredients:

Sweet Bread Pudding:
1 cup sugar
8 tablespoons (1 stick) butter, softened
5 eggs, beaten
1 pt (2 cups) whipping cream
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
5 tablespoons Kona coffee (or any kind of coffee), brewed
¼ cup dried papaya pieces (substitute with raisins) optional
½ Ani’s Bake Shop sweet bread (or ½ lb any kind of sweet bread)
8 Diamond Saloon Pilot Crackers, crushed

Guava Sauce:
1 cup sugar
1 cup water
3 tablespoons guava jelly
1 teaspoon ground cinnamon
1 tablespoon butter
2 ½ tsp cornstarch

Bread pudding:

1. Preheat oven to 400 degrees and butter 9-inch square pan.
2. Combine coffee and crushed Diamond Saloon Pilot Crackers in a bowl and set aside.
3. In a separate bowl, mix sugar and butter until thoroughly creamed.
4. Mix in eggs, cream, cinnamon, vanilla, and papaya pieces, incorporating ingredients thoroughly.
5. Tear sweet bread into bite-sized pieces, or cut into 1-inch squares.
6. Mix crackers with sweet bread, carefully trying not to pack break, and place into greased pan.
7. Pour egg mixture into pan and allow 5 minutes for the bread to soak up the liquid.
8. Carefully mix the bread and allow 10 more minutes, or until bread has completely soaked up liquid.
9. Set pan into a larger pan, filled with water halfway to the top. Cover pan with aluminum foil and bake at 350 degrees for 45-50 minutes.
10. Remove foil cover and allow 15 minutes to brown the top. When done, bread mixture should be slightly soft.

Sauce:

1. Combine sugar, water, cinnamon, butter, and jelly in saucepan, and bring to a boil.
2. In a small bowl, remove ¼ cup of the heated liquid to the cornstarch.
3. Stir in cornstarch and simmer, constantly stirring until sauce thickens.
4. Remove from heat.

Spoon bread pudding onto dessert plate and top with guava sauce.

-Michelle S.

Saloon Pilot Pizza

Ingredients:

Diamond Bakery Saloon Pilot Crackers
McCormick Italian Seasoning
Contadina Pizza Squeeze
Shredded pizza cheese, 2 cheeses
Pepperoni, thin slices

Place enough pepperoni to cover a saloon pilot in a microwave dish. Place it in the microwave for 30 to 50 seconds, depending on your microwave. Place cooked pepperoni on a paper towel and squeeze out all the excess fat.

For a crunchier pizza, toast salon pilots. Then, spread the Pizza Squeeze and spread to the edge of the saloon pilot. Sprinkle as much Italian seasoning as you want. Place a thin layer of pizza cheese. Now, place pepperoni on the cheese. Broil in your toaster oven.

UMM!! UMM!! DELICIOSO!!!

-Roy S.

Macadamia Nut Cracker Torte

Ingredients:

In a medium bowl combine whipping cream and powdered sugar. Beat until cream is whipped. Spread over the top of the cooled torte. Store in the refrigerator.

If desired, you can serve with sliced strawberries, mango or other fresh fruit.

Yield: 6-8 servings

-Heather T.

Hawaiian Cracker Smackers

Ingredients:

3 packages Diamond Head Original Soda Crackers (about 24 square crackers)
2 blocks butter
1 cup sugar
1 ½ cups chocolate chips
1 cup chopped nuts (walnut or macadamia nuts)
½ cup shredded coconut

1. Line cookie sheet with foil
2. Cover foiled sheet with crackers
3. In saucepan, melt butter and add sugar
4. Cook butter and sugar mixture for 3 minutes, stirring constantly
5. Pour hot butter mixture over crackers and bake in oven for 7 minutes at 375 degrees
6. Sprinkle chocolate chips over hot crackers and wait for about 1 minute until chocolate is melted and spread chocolate evenly
7. Add chopped nuts and coconut on top of chocolate
8. Let cool for 1 hour and refrigerate for 1 hour
9. Break into pieces like toffee and ENJOY!

-Marvilyne W.

Cookie Crackers

Ingredients:

1 package Diamond Bakery Soda Crackers
1 cup butter
½ cup sugar
1 package (12-16 oz.) chocolate chips
1 cup chopped nuts

Preheat oven to 350 degrees. Line a cookie sheet with foil and completely cover with saltines (not crushed-just laid out). Melt butter in a saucepan over medium heat, then add sugar. Stir to dissolve sugar. Pour over crackers. Bake 11 to 12 minutes, until light brown. Remove and sprinkle evenly with chocolate chips. Wait 3 to 4 minutes until chips melt, then spread chips evenly over crackers. Sprinkle with nuts. Refrigerate 1 to 2 hours, then cut with a pizza cutter (I found it the easiest way to cut). The pieces won’t be perfect, but the taste will send you into a tailspin.

-Renee S.