Kraft Minute Tapioca Instructions Recipes

MINUTE TAPIOCA CHERRY PIE

Steps:

• Mix the minute tapioca, salt, sugar, food coloring, cherry juice, cherries, and almond extract
• Pour into a 9" pastry shell
• Dot with the butter
• Add the top crust
• Bake at 425 degrees about 50 minutes

TAPIOCA PUDDING

Steps:

• Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.
• Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

TAPIOCA PUDDING (USING MINUTE TAPIOCA)

Steps:

• Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
• Cook on medium heat, stirring constantly, til mixture comes to a full boil.
• Remove from heat, then stir in vanilla.
• Cool 20 minutes, then stir.
• Serve warm or cold.

FLUFFY "TAPIOCA" PUDDING

Steps:

• 1. Beat egg white in a medium size bowl with an electric mixer on high speed untilfoamy. Gradually add 3 Taablespoons sugar, slowly, beating till soft peaks form.
• 2. Mix tapioca, remaining 3 Tablespoons sugar, milk,and egg yolk in a medium saucepan. Let sit for at least 5 minutes.
• 3. Cook on medium heat, stirring constantly, until mixture comes to a full boil. (a boil that doesn't stop bubbling when stirred)
• 4. Remove from heat. Quickly stir in fluffy egg whites untill well blended. Stir in vanila. Cool 20 minutes, stir. Serve warm or cold. With a sprinkle of ground nutmeg. To dress it up...add fruit, like canned sliced peaches and a dollop of whipped cream. NOTE: Picture #4 and recipe .. is from a Minute Tapioca Box..and KRAFT

KRAFT BLUEBERRY PIE WITH TAPIOCA

Steps:

• Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
• PREHEAT oven to 400°F.
• Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
• Let stand 15 minutes.
• Fill the pie pan with the berry mixture.
• Dot top of pie with butter.
• Cover top with second pie crust.
• Seal and flute edge. Cut several slits in top crust to allow steam to escape.
• BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
• Cool about 10 minutes before slicing.
• Serve with ice cream, whipping cream, etc.

TAPIOCA PUDDING

Steps:

• Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
• Add the eggs to a bowl and whisk to combine.
• Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
• Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
• Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

MINUTE TAPIOCA PUDDING

Steps:

• 1. Mix sugar,tapioca, milk and egg in medium sauce pan and let stand 5 minutes
• 2. Cook on Medium heat, stiring constantly, until mixture comes to a full boil (pudding thickens as it cools). Remove from heat and stir in vanilla.
• 3. Cool 20 minutes. Serve warm or chilled. Store leftover puddng in refrigerator.
• 4. NOTE: This is the original recipe from the side of the box of Minute Tapioca. I make all of my puddings in the microwave. You never have to worry about scalding, sticking or burning if preparing in the microwave. However, you do need to keep an eye on it through the window of the microwave so it doesn't boil over.
• 5. HINT: If you cover pudding with plastic wrap or a cover of some sort while cooling, pudding will not get the thick gooey layer on top.

KRAFT MINUTE TAPIOCA PUDDING

Steps:

• Makes six 1/2 cup servings.
• Mix sugar, tapioca, milk and egg in saucepan; let stand 5 minutes. Stirring contantly, cook on medium heat until mixture comes to a full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cool 20 minutes, stir. Spoon in to dishes. Serve warm or chilled.