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.
Boil water, orange jello and tapioca pudding for 3 minutes on stove.
Remove from heat and let cool some.
Let set in refrigerator until it starts to gel.
Use mixer and add softened Cool Whip.
Then add drained oranges.
Use fruit juice from oranges and add water to make 3 cups.
Return to refrigerator and let set.
Kids like this salad.
Put into mold if desired.
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.
oft peaks form.
MIX tapioca, remaining sugar, milk and egg
1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
minutes.
2. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
boil, about 15 minutes; beat with wire whisk to blend chocolate.
3. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
Serve with whipped cream, if desired.
Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.
Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
Stir in vanilla and cool. Pudding thickens as it cools.
If desired, place plastic wrap on surface of pudding as it cools.
NOTE: you can make this on the stovetop if you prefer.
Pour milk in a large deep microwave safe bowl. (I use a 6 cup glass measuring cup).
Add the chocolate pudding powder and whisk to combine.
Stir in the tapioca and allow to sit for 5 minutes to soften.
Microwave on high 8 minutes stirring every two minutes.
Top with fruit and whipped cream if desired.
For the tapioca:
Place the tapioca pearls in a container large
Combine first 4 ingredients and let sit for 5 minutes.
Cook and stir over medium heat until mixture comes to full boil.
Boil 1 minute.
Remove from heat and add vanilla.
Pudding will thicken as it cools.
Serve warm or chilled.
Makes 4 servings.
gar, vanilla extract, salt, and tapioca pearls in a slow cooker
Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
Combine cornstarch & water in a small bowl.
Bring to a slow boil over medium high heat, stirring constantly.
Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
Remove from heat and add vanilla.
Stir & allow to cool.
Makes 6 1/2 cup servings.
Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
Chill until thickened.
Fold in whipped topping & strawberries.
Pour into a 9x12\" dish & refrigerate until firm.
Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.
Mix tapioca, salt and fruit juice in a small saucepan.
Let it stand for 5 minutes.
Cook on medium heat stirring constantly until mixture comes to a full boil.
Remove from heat (The pudding thickens as it cools).
Cool 20 minutes, and stir.
Top with corn flakes and fresh fruit for a yummy, healthy snack.
You can have this warm or chilled-- I like it chilled!
Combine water, fruit juice, Minute tapioca, sugar and salt in saucepan and mix well.
Bring mixture quickly to a boil over direct heat.
Stir all the time and remove from heat after boiling.
Do not overcook.
Will be thin.
Put in pineapple and nuts.
Stir occasionally until cool.
In a 2 quart microwavable bowl, mix tapioca, milk, and honey (or sugar). Microwave on high for 5 minutes, stirring occasionally.
Temper the egg by gradually add some of the tapioca mixture to it. Stir it into tapioca along with the berries and the lime juice.
Microwave on high another 5 minutes, stirring occasionally.
Pour the dry puddings and dry jello into a medium pan.
Add the water and stir until well blended.
Bring to a boil and boil for one full minute.
Pour into a large bowl and let it set up in the refrigerator overnight.
When ready to serve, stir up the mixture a bit to loosen it up.
Add the Cool Whip and mix together til pretty well blended.
Add the raspberries.
Heat milk and tapioca in double boiler.
Stir often.
Beat eggs; mix eggs and sugar.
Stir egg mixture into tapioca.
Cook and stir until thick or about 15 minutes.
Let cool; add vanilla. Serve plain or with cream.
Beat egg white in a small bowl with mixer on high speed until foamy.
Add half the sugar, beating until soft peaks form.
Mix tapioca and remaining, sugar, milk and egg yolk in pan.
Let stand 5 minutes.
Cook and stir tapioca mixture on medium flame on stove until it comes to a full boil.
Gradually add to egg white mixture, stirring quickly.
Add vanilla.
Refrigerate for 30 minutes.
Mix tapioca, 3 tablespoons of sugar, salt, egg yolk and milk in saucepan; let stand 5 minutes.
Cook and stir on medium heat until mixture comes to a boil.
Beat egg whites in small bowl with electric mixer until foamy.
Gradually add 3 tablespoons of sugar. Beat until soft peaks form.
Add the tapioca mixture.