ater.
Add salt and tapioca to milk.
Stirring constantly
In crock-pot combine tapioca (large round kind, no substitutes) and
Soak tapioca overnight or 24 hours in 2 cups water.
The next, day, empty liquid and all in a heavy pan.
Add flour and stir. Add egg yolks, sugar and milk.
Cook over medium heat until thick and tapioca is transparent.
Beat egg whites with 2 tablespoons very cold water until stiff, then fold into tapioca mixture and add vanilla.
Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
Note that minute tapioca requires no soaking.
Cook in double boiler until transparent.
Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
Pour over the tapioca and bake in a moderate oven till apples are soft.
Serve with sugar and cream or a custard sauce.
Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
Open the cover and stir briefly every 20 minutes, then close cover.
At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
Let cool. Serve warm, or refrigerate covered with plastic wrap.
Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
Put tapioca and water in a 4-quart pan.
Cover.
Let soak 3 hours.
You might have to add more water.
Cook tapioca and water over low/medium heat (until most of the tapioca is soft and transparent.
You want some white tapioca).
Stir constantly.
Turn off heat.
Add box of jello.
Stir well.
Remove from heat.
Add fruit and stir.
Put into clear glass bowl and serve.
Place tapioca in a medium mixing bowl
Boil water and add tapioca. Reduce heat and simmer 15 minutes.
Bring almond milk to a boil and add to tapioca.
Simmer about an hour, or until a little thicker than egg whites. Stir frequently.
Remove from heat, add remaining ingredients.
Chill until more solid.
Bring to a boil the water and salt.
Add tapioca.
Bring back to good boil again, cover and turn off heat.
Let set covered an hour or longer, until balls are clear.
Add Jell-O and sugar. Stir until dissolved.
Chill.
When ready to serve, add whipped cream and any fruit desired.
Makes 12 to 15 servings.
Add tapioca to boiling water, stirring frequently.
Cook 10 to 15 minutes, then taste for softness.
Add dry jello and sugar; stir to dissolve.
Will be thin, but will absorb liquid while cooling.
Stir several times while cooling.
Chill.
Just before serving, add fruit (and juice if too thick) and whipped cream.
Soak tapioca, covered, in cold water overnight.
Combine the milk, sugar and tapioca in the insert. Stir well
Soak tapioca overnight in enough water to
For the tapioca:
Place the tapioca pearls in a container large enough to
Soak pearl tapioca in 2 cups water overnight.
Drain and slice fruits.
Cook juice and tapioca about 1 hour until it looks clear, stirring often.
Add red hots to juice, stir until dissolved.
Add dried currants to hot juice, then add all to cool fruit.
Keep in covered jar in refrigerator.
Soak tapioca in enough cold water to cover until water is absorbed.
Add milk and cook in a double boiler until tapioca is transparent.
To the beaten yolks, sugar, and salt, add a little of the hot mixture.
Return all to the double boiler and cook 3 minutes.
Cool slightly; fold in the well-beaten egg whites.
Flavour and serve.
Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
Boil water and salt together.
Add tapioca and cook for 15 minutes.
Add sugar and jello.
Cool and let set overnight, then add pineapple and Cool Whip.
Just before serving, add sliced bananas.
Marshmallows may be added too.
Place the tapioca in the rice cooker bowl.
In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
Pour the milk mixture over the tapioca; stir to combine.
Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
Pour the pudding into a large bowl or individual dessert dishes.
Let cool.
Serve warm, if desired, or refrigerate, covered with plastic wrap.
ean (split and scraped), and tapioca to a slow simmer in
Place the tapioca pearls into a bowl and