Saturday, May 8, 2010

Samoan Watermelon Drink

Last summer, we sold food at Provo's 4th of July fair, and our neighbors made this amazing drink. Being 6 months pregnant in 100 degree weather made me fall in love - because it is so cool and refreshing! It really is a unique drink too, with the small chunks of watermelon in it. It may sound strange, but just wait until you try it on a hot day! I don't know exactly what they put in it, but this is pretty close to what I remember it tasting like. It's easy to make, and oh- so good!

PS - Does anyone know what the real name for this is?

Samoan Watermelon Drink

1/2 medium seedless watermelon (1 quart crushed watermelon + juice)
2 1/2 quarts cold water
1/2 cup heavy cream
1/2 to 1 1/2 cups sugar

1. Cut the fruit out of 1/2 of a medium seedless watermelon. Crush with a potato masher in a large bowl until the watermelon pieces are very small. (You should have about a quart of crushed watermelon, with its juice)
2. Add watermelon to water in a gallon-sized pitcher. (If there are any white seeds, these should float to the top - if you want to remove them, do so now with a small strainer or spoon.)
3. Mix in cream, then stir in sugar to taste.
4. Chill! This drink is best served very cold. Enjoy!

Monday, May 3, 2010

Bread Pudding with Berries

Ok - I know it's been forever! I've been Photoshop-less this last month (and consequently much more productive!) - after I wiped my hard drive to try to solve some stalling problems with my computer, and naturally, lost my serial number for my CS4. I'll be getting a copy of the new CS5 soon (YAY!) - and I will be back with the real deal ASAP!

But, for now... this one just couldn't wait. I have never really liked bread pudding until I took a bite of this. My friend Lindsey made this one day, and I had a bite of reheated leftovers - it was incredible! Fresh from the oven... no words to describe!

So, this is her fabulous recipe, with just a few of my own tweaks... Thanks Linds!

Bread Pudding with Berries


1 loaf French bread, cubed
2 cups frozen berries (raspberries, blackberries, blueberries... any kind or combo, just not strawberries!)

Egg Mixture:
4 eggs
2 3/4 cup milk
1 cup sugar
1/4 cup melted butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons vanilla

1/4 cup sugar

1. Preheat oven to 350-degrees.
2. Place half of bread cubes in a greased 9x13-inch pan, top with frozen berries, then the rest of the bread cubes.
3. In a large bowl, whisk together eggs, milk, sugar, butter, nutmeg, cinnamon and vanilla. Pour over bread cubes. Press bread down with a wooden spoon to make sure each piece absorbs the egg mixture. Let sit for at least 20 minutes, up to overnight to absorb. (If leaving to sit for more then 20 minutes, make sure to refrigerate!)
4. Bake covered, for 30 minutes. Remove from oven and sprinkle 1/4 cup of sugar on top. Return to oven to bake, uncovered, for 30 more minutes.
5. Serve warm, with each serving topped with vanilla sauce.

Vanilla Sauce

1 cup heavy cream
1/2 cup sugar
1 tablespoon flour
1/4 cup butter
2 teaspoons vanilla


1. Mix all vanilla sauce ingredients, except vanilla, together in a small saucepan over medium heat. Bring to a simmer for 3 minutes. Remove from heat, and stir in vanilla.


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