Mama's Watermelon Otai

                                                        (polynesiankitchen.blogspot.com)

Ingredients:


1 Ripe Seedless Watermelon halved and sliced
1 can of Crushed Pineapples
1/2 cup of shredded coconut
1 can of Evaporated milk
1/2 Cup Sugar
Water
Ice Cubes

Directions:
In a large bowl grate watermelon with a fork making sure melon is not in huge chunks. (If you don't use a seedless watermelon make sure that most of the black seeds are removed with a spoon)

Add Pineapple and it's juices, Coconut, Evaporated Milk, and two cans of water using the can of milk. Stir.

Add Sugar and stir add more to taste.

Add Ice Cubes and Serve.

This is something so cute and creative that my sis-in-law did for my baby's blessing. It's a baby carriage out of a watermelon. The pics don't do it justice!

Fruit Dip/Frosted Fruit Salad
Katie Farnsworth

1/2 cup sugar
2 T. flour
1 cup juice (pineapple, orange or lemon)
1 egg, slightly beaten
1 T. butter/margarine
1 cup whipping cream, whipped

Combine sugar, flour, juice and egg. Mix WELL. Microwave, stirring every 2 minutes, until thickened. Add butter. Let cool. Chill. Fold in whipping cream and then spread over chilled fruit, or use as a dip.

Variation: This recipe can also be used without the whipped cream.

Notes: (from Katie and me) Mix very well before putting in the microwave, especially the egg, or you get little bits of cooked egg, which is more than a little un-appetizing. I used beaters, and then beat it again after the first round of microwaving, because it was getting lumpy. Also, use a large or deep bowl and keep a close eye on it while microwaving, so it doesn't boil over.

Peach Beignets
Jen Brady
(courtesy Gale Gand on foodnetwork.com)
easy, yet deliciously fabulous way to impress guests, or just enjoy that peach harvest

Prep: 30 min
Cook: 12 min

1 1/4 cups all-pupose flour
3/4 cup fruity, light white wine (recommended: pinot blanc or pinot grigio)
2 egg yolks (reserve whites)
1 T veg oil, plus oil for frying
1/8 tsp salt
4 peaches, fresh or frozen
2 egg whites (from above)
2 T granulated sugar
Powdered sugar
Creme fraiche, optl. (sour cream mixed with sugar)

Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, oil and salt in the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside 20 min. With the tip of a sharp knife, cut the peaches in half from top to bottom. Pith them by unscrewing the 2 halves, pulling away from the pit. Cut each half into 3 even wedges (no need to peel them) and set aside.

Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350 degrees. Using a mixer, whip the egg whites until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When ready to serve, fold the egg whites into the batter until completely blended. Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once.

Drain on paper towels, sprinkle with powdered sugar and creme fraiche, and serve immediately.

Personal note: I just use whatever cooking wine I have around. If you don't have any, you can use apple juice. These are very hot for a bit after frying; you want to eat them hot, but use caution when first biting into them. I've never drizzled the creme fraiche over all of them, but use it to dip the wedges in. I thought the creme fraiche sounded weird, but tried it anyway, and it's great with them! Vanilla ice cream would also be a good companion. You could refrigerate any leftovers and broil them when ready to eat.

Cinnamon-vanilla Sauce w/ Fresh Fruit
Jen Brady

Quick & Easy to make! Great on fruit, crepes, even french toast!

1/2 cup granulated sugar
2 Tbsp cornstarch
2 cinnamon sticks
1 can (12 oz) Evaporated Milk
1 1/2 tsp vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)

Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla. Refrigerate for 2 hours, or until well chilled.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
OR: fill crepes with fresh fruit and top with sauce, sprinkle with cinnamon; OR spread over fresh, hot french toast, sprinkle with cinnamon.

Fruit Salsa

Crystal Brady

4 Kiwis, chopped
4 Apples, chopped finely
16 oz Raspberries, chopped
2 lb Strawberries, chopped
4 T white sugar
2 T brown sugar
6 T fruit preserves (any flavor)
Cinnamon Chips:
Flour Tortillas
Cinnamon Sugar
Butter flavored cooking spray

In a large bowl, mix fruit ingredients and sugars. Cover and chill for at least 15 min (over night allows flavors to blend better).

Cinnamon Chips:

Preheat oven to 350◦. Spray tortillas with butter cooking spray, then sprinkle with cinnamon sugar and spray again. Cook 8-10 min, then cut into chips.