TAPIOCA JELLY RECIPES
OLD-FASHIONED TAPIOCA RECIPE: HOW TO MAKE IT
My family loves old-fashioned tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 04 hours 40 minutes
Prep Time 10 minutes
Cook Time 04 hours 30 minutes
Yield 18 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 149 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 86mg sodium, CarbohydrateContent 25g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
PEACH PIE RECIPE - PILLSBURY.COM - EASY RECIPES …
You can stop searching. This Peach Pie recipe is the only one you’ll ever need. Make this three-step Peach Pie with frozen peaches or fresh fruit and a Pillsbury™ Pie Crust for easy prep. Bake to perfection then serve your delicious Peach Pie on its own or with a scoop of vanilla ice cream. See why this recipe makes the best Peach Pie.
Provided by Pillsbury Kitchens
Total Time 3 hours 10 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
- Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
- Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
Nutrition Facts : FatContent 2 1/2 , ServingSize 1 Serving, TransFatContent 0 g
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