APPLE TAPIOCA PUDDING
Cooked in the slow cooker, this warm pudding is smooth and creamy on a cold winter morn.
Provided by Shannan
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.
- Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.
- Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.
- Mix in raisins if desired; serve warm.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 36 g, Fat 0.2 g, Fiber 2.5 g, Protein 0.7 g, Sodium 200.8 mg, Sugar 27.7 g
HONEY APPLE PIE WITH THYME
This recipe elevates the standard American classic into something a little loftier: two types of apples, swathed in a caramelized glaze of honey and thyme, tempered with a bit of ginger and salt. Don't be intimidated by making crust - our pie crust guide will step you through everything you need to know.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield One 9-inch single pie, 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
- In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.
- Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.
- On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Place pie on a foil-lined, rimmed baking sheet.
- Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 3 grams, Carbohydrate 74 grams, Fat 8 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 428 milligrams, Sugar 37 grams, TransFat 0 grams
APPLE TAPIOCA (MOM'S SECRET RECIPE)
Funny thing, but Mom fooled me with this one recipe when she told me it was "a secret family recipe"! I absolutely love this, and I raved about it so much, she couldn't resist keeping it secret. Finally she couldn't keep her secret any longer...She told me when I requested the recipe, "it's on the box of tapioca!" What a...
Provided by Beth M.
Categories Other Snacks
Time 35m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients, and simmer for five minutes, add apples, stirring often. Simmer until apples are tender, about twelve to fifteen minutes. I prefer to use a double boiler, and let it simmer longer until apples are soft. No burning in the pan this way.
- 2. Serve this warm over scoop(s) of the best vanilla ice cream,or over pound cake.
- 3. I found this silly picture of mom and Paul, and it seemed so appropriate, I had to include it with this recipe! Happy times,taken more than 25 years ago.
- 4. This morning I had an idea, and knowing there was puff pastry in the freezer, I got it out and let it thaw. Then I pulled out my deep dish apple pie plate, and cut the puff pastry to form a normal shaped pie crust. I spooned the cold apple tapioca into it, leaving room on top for several strips of puff pastry which I twisted and "using water on the ends pressed it onto the outer edges of the pie crust". I baked at 350 degrees for about 40-45 mins. checking every five minutes during the last 15 mins, to be sure it was not burning. It looks delicious! Now I need to buy some ice cream to go on top.
APPLE TAPIOCA
Serve this warm spiced apple mixture over frozen yogurt or angel food cake for a delicious down-home dessert. "It's tasty on a cool evening or anytime for that matter," comments Dorothy Pritchett of Wills Point, Texas.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Arrange the apples in a 2-qt. baking dish coated with cooking spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350° for 30-35 minutes or until apples are tender. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 47g carbohydrate, Fiber 3g fiber), Protein 1g protein.
APPLE TAPIOCA PUDDING
This dessert recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia".
Provided by Lennie
Categories Dessert
Time 1h45m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
- Note that minute tapioca requires no soaking.
- Cook in double boiler until transparent.
- Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
- Pour over the tapioca and bake in a moderate oven till apples are soft.
- Serve with sugar and cream or a custard sauce.
- Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
APPLE-HONEY TAPIOCA
Warm and comforting, this old-fashioned dessert of creamy tapioca flavored with apples, cinnamon, honey and nutmeg never goes out of style.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Mix water and tapioca in medium bowl. Let stand 5 min.
- Meanwhile, mix remaining ingredients in large skillet. Bring to boil on medium heat, stirring frequently. Reduce heat to low; cover. Simmer 10 min. or just until apples are tender.
- Stir in tapioca mixture. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 20 min.; stir. Serve warm. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 34 g, Protein 0 g
TAPIOCA WITH STEWED APPLES AND APRICOTS
Provided by Sophie Dahl
Categories Milk/Cream Breakfast Brunch Stew Vegetarian Apple Apricot Fall Winter Cinnamon Tapioca Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Having soaked the tapioca overnight, drain and place it in a saucepan with the milk, vanilla extract, and butter. Bring to a boil, turn to low, and simmer, stirring in the honey, agave, or sugar, for another 10 minutes.
- Cut your overnight magically plumped apricots into halves or quarters, if desired. In another saucepan, place the water, cinnamon, orange juice, agave or honey, and apples and bring to a boil, giving it a good stir now and then. Simmer for about 10 to 15 minutes, or until the apples are tender.
- Now, here you can do one of two things. Serve the stewed fruit as is on top of the tapioca or put the tapioca in a small ovenproof dish with another tablespoon of butter, pour the apples and apricots on top, and bake at 350°F/180°C for 15 or so minutes. The choice, Cilla, is yours.
HONEYCRISP APPLE PIE
This is my apple pie recipe, basically taken from the NY Times and adjusted to my taste. The hot pan in from the oven is key to crisping the crust properly.
Provided by Joe S.
Categories Pie
Time 1h
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.).
- Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
- Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
- Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar and a dash of cinnamon.
- Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
Nutrition Facts : Calories 334.7, Fat 11.3, SaturatedFat 3.9, Cholesterol 30.9, Sodium 201.3, Carbohydrate 58.8, Fiber 5.8, Sugar 39.5, Protein 2.9
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