Heat milk until skin forms on top.
Add tapioca and simmer for 20 minutes, stirring occasionally.
Beat eggs and add sugar and vanilla.
Slowly add this to the hot milk.
Cook and stir until almost boiling and thickened.
Cool completely. Just before serving, add Cool Whip.
cups water and the tapioca pearls to a boil in
Combine the milk, sugar and tapioca in the insert. Stir well
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.
Soak tapioca overnight in enough water to
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
In crock-pot combine tapioca (large round kind, no substitutes)
ater.
Add salt and tapioca to milk.
Stirring constantly
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 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.
ean (split and scraped), and tapioca to a slow simmer in
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.
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.
Wash the raisins, put them in a small bowl and cover with water.
Leave to soak.
Put the tapioca in a sieve and wash it under cold running water.
Put it into the sauce pan with the milk and water and cook on a medium heat until it is soft.
Stir in the sugar.
Crush the cardamoms and add to the pan with the saffron and the drained raisins.
Stir to mix, then simmer until the mixture is the consistency of oatmeal.
Turn it into a serving bowl.
Slice the almonds and sprinkle them over the top.
Serve warm.
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.
For the tapioca:
Place the tapioca pearls in a container large
Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds.
Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it.
Put as much ice as you want into glass and serve with bubble tea straw.
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.
The ratio should be a minimum of 6:1, water to tapioca pearls.
Boil water in a large pot.
Add in the tapioca pearls to boiling water.
The tapioca pearls should float in the water.
Boil for about 25 minutes depending on the tapioca pearl with the cover on.
Turn the heat off and let the tapioca sit in the water for 25 minutes.
Rinse the cooked tapioca pearls in warm water and drain out the water.
Cover with bubble tea sugar syrup or brown sugar and serve.
oor #1:
Boil the tapioca pearls according to the instructions