Chocolate MINUTE® Tapioca Pudding

Chocolate MINUTE® Tapioca Pudding

Ingredients:
3 squares BAKER'S Semi-Sweet Baking Chocolate
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
3 cups milk
1 egg , well beaten
1 tsp. vanilla
Place chocolate, sugar, tapioca, milk and egg in medium saucepan. Let stand 5 minutes .
Cook on medium heat until mixture comes to full boil, stirring constan t(lyP.udding thickens as it
cools.) Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Stir before serving. Serve warm or
chilled.
Submitted by Denny
61
Best Banana Pudding Ever
12 large egg yolks (reserve egg whites) 8 cups whole m ilk
1 cup flour, sifted 3 cups sug ar
1 teaspoon salt 1 tablespoon vanillavo frlaing
1 tablespoon banana extract 1/2 cup spiced rum (option al)
1/2 cup banana liqueur (optional) 1/2 stick butter, cube d
2-3 boxes vanilla wafers - 1 80 bananas
12 large egg whites 2 teaspoons cream of tar tar
1 teaspoon vanilla flavoring s u gar (to taste)
1 pint heavy whipping cream sugar (to tas te)
1/2 teaspoon vanilla flavoring 1/2 teaspoon banana extra ct
1/4 cup spiced rum (optional )
Lightly beat egg yolks with the vanilla flavoring S. et aside. Combine flour, sugar, and salt and add
to yolk mixture. Blend well. Heat milk on medium, stirring occasionally, ubt do not boil. When the
milk starts to get foamy, add about a coffee cup full to the yolk mixture to temper (and thin it
out). While constantly stirring (preferably with a whisk), slowly add the yolk mixture to the hot
milk. Continue cooking on medium heat and stir often to prevent sticking and clumping W. hen the
pudding starts to thicken, add the banana extract, rum, adn banana liqueur. Remove the pot from
the heat if you're using gas to prevent flam-eups. Stir constantly while the mixture thckiens once
again, anywhere between 2 and 5 minutes .T his time will also burn off the alcoho lR. emove from
heat and stir in butter until melted .C ool pudding completely to retain crunchier vanilla wafers ors a-
semble warm if you like softer pudding .
In a large oven-proof (not metal) dish (I use a 1-4inch round 5-inch deep pottery bowl or 9x12x2 rec-
tangular pottery lasagna dish.) L ayer vanilla wafers, bananas, and pudding. Try to fill in all holes with
the wafers, especialyl on the bottom layer. The top layer should be the pudding mixture T. his recipe
makes about 4-5 layers depending on the serving dish. You may even have some pudding left
over. When the pudding is assembled, make the meringue and whipped cream .
For the meringue, start beating the egg whites .W hen they're foamy but not too stiff, add the cream
of tartar, vanilla and sugar and ocntinue beating until stiff peaks form. Spread the meringue over the
pudding and put under the broiler until lightly browned. Srvee with whipped cream .
For whipped cream, beat the cold heavy cream in a cold metal bowl until sti fAf.d d the sugar, vanilla ,
banana extract, and rum. Minus the banana extract, this whipped cream is wonderful on other sd-e
serts as well.
Submitted by Katherine Duke
62
Rolled Lemon Cookies
1 oz. (3 level T.) baking ammonia
1 pint milk
2-1/2 c. Crisco
3 c. granulated suga r
2 oz. lemon oil or 4 1( dram bottles)
2 egg whites beaten until stif f
Approximately 9 c. sifted flou r
Dissolve ammonia in milk. Cream Crisco with sugar; add lemon oil, and egg whites, then fold in
sugar mixture. Add flour enough to stiffen batte r .Roll l/4" thick . Prick cookies with fork before
baking. Bake on ungreased cookie sheet for 15 minutes in 350
degree oven.
Submitted by Nancy Fous t
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Raisin Filled Cookies
1 c. shortening 2 c. sug ar
2 eggs 2 tsp. van illa
1 c. millk 4 tsp. cream of ta rtar
2 tsp. baking soda 7 c. flo ur
Cream sugar, shortening, eggs and vanilla .Add milk, cream of tartar and baking soda.
Gradually add flour .
Filling:
1 -1# box raisins
1 c. sugar
1 c. water
2 - 3 T. cornstarch
Combine, cook until fairly thick and then coo l .Roll cookie out thin and put 1 heaping tablespoon on
each cookie; put another cookie on top and pinch sides together. Bake at 400 degrees for
8 - 10 minutes.
Submitted by Nancy Fous t
63
Quick Rice Pudding
1 c. Minute Rice
1 c. water
3 T. raisins
1/4 tsp. salt
1 box (3-3/4 oz.) instant vanilla puddin g
1/4 tsp. nutmeg
Bring rice, water, raisins and salt to a boi l. Cover and let stand until coo l .Prepare pudding,
adding nutmeg. Fold in rice mixture. Chill. Serves 6.
Submitted by Nancy Fous t
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Easy Cinnamon Rolls
l - l# loaf frozen bread dough, thawe d
3 T. butter, melted
1/2 c. sugar
2 tsp. cinnamon
1/2 c. raisins
Glaze:
1/2 c. confectioners' sugar
2 T. vanilla
On a lightly floured surface, roll the dough into a 14 x 10" rectang leB.rush with butter . Combine the
sugar and cinnamon, sprinkle evenly over butte rS. prinkle with raisins. Starting from a long side, roll
dough up tightly . Seal seams. Slice into 12 rolls, put into a greased 13 x 9" pan, letting them touch;
place in a 350 degree oven for 25- 30 minutes. Cool for 10 minutes . Combine the glaze ingredi-
ents; brush over rolls . Yield: 1 dozen.
Submitted by Nancy Fous t
64
Cracker Barrel Coca Cola Cake II