Collections 4 Tapioca Recipes

Steps:

• In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

Steps:

• Mix the egg yolk with a little bit of the milk in a saucepan.
• Add the rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it to a boil over direct heat until tapioca is clear.
• Stir constantly to avoid sticking.
• Remove from heat. Add the stiffly beaten egg whites and fold into the hot mixture. Add vanilla into mixture and fold again.
• Cool.
• Pineapple Tapioca 2 1/2 cups of crushed pineapple (keep juice) 1/4 cup of minute tapioca 1/3 cup of sugar 1/8 tsp salt. Mix all ingredients into a double boiler.
• Cook for 20 minutes or until the tapioca is clear.
• Chill and serve. Indian Tapioca Pudding 1/3 cup of minute tapioca 1/4 cup of all purpose corn meal 1 quart of milk, scalded 1 cup of dark molasses 1/2 tsp salt 2 Tbsp butter 1 1/2 cups of cold milk Combine tapioca, corn meal, and put it into the scalded milk.
• Cook until tapioca is clear--stirring constantly so it will not stick or burn.
• Add the molasses, salt, and butter.
• Pour into a well greased baking dish.
• Add the milk and DO NOT STIR.
• bake in oven at 350* for 1 hour.
• Serve with whipped cream.
• Also great with dried fruit, fresh fruits, or an assortment of nuts.
• Princess Pudding 1 cup of minute tapioca 3 1/2 cups of boiling water 1/2 cup of sugar 1/2 pint of tart jelly 1/2 tsp salt Cook the tapioca in the water with sugar and salt until it is clear and has "jellied".
• Add the jelly and stir until dissolved.
• Chill and serve cold.
• Can be served with whipped cream or a soft custard.