Quoting Mark Lewis to Jim Weller <=-
i love me some tapioca pudding... especially when it is still
warm...
I am irritated that my supermarket no long carries old fashioned
pearl tapioca, just the fine quick cooking "minute" granules. The
former still retains some intriguing texture when cooked; the latter
turns to mush.
I often add a little of one of the brown liquors (brandy, dark rum
or whisky) to mine instead or or in addition to vanilla. If I am
using lemon or orange zest for flavour, my alcohol of choice would
limoncello or a triple sec.
Dried apricots are a nice addition. I don't presoak them or pulp
them but just dice them into 1/4 inch chunks.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apricot Tapioca
Categories: Desserts, Pudding, Fruit
Yield: 4 Servings
1/2 lb Dried apricots
3 c Water
3 tb Quick-cooking tapioca
1/4 ts Salt
1/2 c Sugar
Wash the apricots and soak them overnight in the water. In the
morning cook the apricots until tender and drain. If necessary,
add water to the juice to make 2 cups, stir in the tapioca and
salt, and cook in a double boiler for 15 minutes, or until the
tapioca is clear. Force the apricots through a sieve and add the
pulp and sugar to the tapioca. Chill and serve with plain or
whipped cream.
Recipe By: Aunt Sammy's Radio Recipes 1931
From: Barb Price at Possum Kingdom
MMMMM
Cheers
Jim
... If you are a bartender who isn't an alcoholic,
... You clearly don't know how to seize an opportunity.
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