Tapioca Pudding Recipes and Tips?

sorry---not one of us can comeup with a food that will taste like our MOM'S-i am 70 yrs OLD and i still cannot bake an apple pie like my M other did.

Using the recipe on the box, I have had great success. I often add a bit of nutmeg and/or cinnamon (just a touch!). Be sure to let the mixture stand the full 5 min. before cooking--and be sure and stir constantly. I also usually make double recipe. I have used this to layer with pie filling, such as cherry, for bring-a-dish suppers. Another use is in a trifle instead of vanilla or chocolate pudding. In case your box doesn't have the same recipe as mine, it is: 1/3 cup sugar, 3 tbls. minute tapioca, 2-3/4 cups milk, 1 egg slightly beaten, and 1 tsp. vanilla. Hope this works for you.

My mother would always put a dab of cherry on her tapioca and I figured out that jarred cherries taste differently now than they did way back when.

If you use Minute Tapioca, there is a recipe on the side of most boxes called "Fluffy Tapioca" which calls for folding the stiffly beaten egg white(s)with part of the total sugar into the hot pudding immediately after removing from the heat. The mixture can be tested for proper temperature if salmonella is a consideration -- I usually find the heat enough to cook the beaten whites.

I always follow the recipe on the box but I do add 1/2 teaspoon of almond extract in addition to the vanilla extract.

Mix in a handful of mini marshmallows toward the end of the cooking time. They should melt most of the way and will make the tapioca fluffy and sweet. (Only fot those with real 'sweet-toothes')

DottieNM

October 17, 20120 found this helpful

I use the minute tapioca, and let the milk, sugar, egg, and tapioca soak/stand for 30-60 minutes (instead of the 5 minutes specified on the box). It comes out thicker and almost fluffy. Using whole milk instead of lower fat makes it taste like Mom's.