Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
Cook on medium heat, stirring constantly, til mixture comes to a full boil.
Remove from heat, then stir in vanilla.
Cool 20 minutes, then stir.
Serve warm or cold.
Roll out pie shell. Mix rhubarb, strawberries, sugar, minute tapioca, lemon juice, nutmeg, cinnamon and salt together and place in pie shell. Top pie with crust, cut steam vents. Bake at 425\u00b0 for 30 minutes.
Line large pie plate with pastry.
Sprinkle brown sugar over bottom of pastry.
Fill crust with rhubarb.
Sprinkle granulated sugar, flour or Minute tapioca and cinnamon over rhubarb.
Beat eggs and add milk; pour over rhubarb mixture.
Bake at 375\u00b0 for 50 to 60 minutes.
Mix tapioca with the sugar then the hot water and stir.
The tapioca does not lump so easily this way.
Cook the tapioca over a double boiler for 15 minutes, stirring frequently.
Remove from heat; stir in the pineapple.
Garnish with a slice of whole pineapple.
Serve with whipped cream or ice cream.
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.
Prepare fluffy tapioca cream as directed on Minute tapioca package; cool.
Layer cooled tapioca with your favorite ready-made jam or jam made with Sure-Jell fruit pectin.
Ground together the ham and pork.
Mix tapioca through ground meat.
Combine with other ingredients and mix well.
Bake in 7 x 5 x 3-inch loaf pan (or form a loaf and bake in 9 x 13 x 2-inch pan) at 450\u00b0 for 20 minutes.
Decrease temperature to 375\u00b0 and bake 45 minutes longer.
Serve hot or cold.
Serves 8 to 10.
Beat egg until foamy.
Add sugar, gradually, and continue beating, until thick and lemon colored.
Stir in milk, salt and Minute tapioca. Cook and stir over medium heat until mixture comes to a full boil, about 6 to 8 minutes.
Remove from heat and let stand 20 minutes.
Fold in marshmallows and pineapple.
Chill. Fold in Cool Whip and maraschino cherries. Serves 6.
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
nd line a 9 inch pie plate. Shape almond paste into
00b0F.
Remove the 2 pie crust dough rolls from the
Combine apples and sugar in large saucepan.
Stir.
Let stand until juice begins to release.
Stir as you bring it to a boil over medium-high heat.
Boil hard for 1 minute.
Mix in tapioca, cinnamon and lemon juice.
Boil hard for 1 minute more.
Pack into hot sterilized quart jar to within 1/2 inch from top.
Place sterilized metal lid on the jar and screw metal band on securely.
Process in boiling water bath for 20 minutes.
Repeat for as many jars as you like.
Makes 1 quart; enough for 1-9 inch pie.
Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.
rust in a 9-inch pie pan.
PREHEAT oven to
Preheat oven to 350 degrees. In a large bowl stir together fruit, pie spice, tapioca, olive oil, and concentrate. Let mixture sit for 10 minutes. Pour mixture into the pie shell and top with pie crust. Vent top crust. Bake 60 to 75 minutes or until top crust is golden brown. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.
Combine tapioca, sugar, rhubarb, salt and orange rind and let stand while making pie crust.
After crust is rolled and in pie plate, fill with rhubarb filling and dot with butter, about 1 1/2 tablespoons.
Cover with top crust and bake in hot oven at 425\u00b0 for 15 minutes, then 350\u00b0 for 45 minutes.
(Pie usually bubbles over in oven so it is wise to have aluminum foil or a pie catcher under your shelf in oven.)
owl, combine the sugar and tapioca; add in the frozen berries
Roll out a pie crust disk on floured surpace.
oft peaks form.
MIX tapioca, remaining sugar, milk and egg
br>Toss drained apples with tapioca, cinnamon, and lemon juice and