I’m a pudding girl. Oh-oh, we’re back to white food as well. Both Grandma O and my mom were big pudding makers and tapioca was an all time favorite. They would make 2 kinds of Tapioca: minute and bubble. The best part about the minute is squishing it through your teeth. You can’t do that with the bubble, but it’s fun to try,
The recipe they used was originally in Betty Crocker’s cookbook. There’s a recipe on the side of the Minute Tapioca box, but we just never used it. I’m sure it’s wonderful, but I can’t mess with tradition. This was not a company dessert; this was just for the family. In retrospect, I realize mom would whip these desserts up in mere moments and they were my favorites. It’s what farmer’s wives and daughters did; they fed people, no questions asked.
This pudding is light and fluffy. It says it serves 6, but that is such a lie. I eat 2 servings just checking to see if it’s cool enough to eat. What’s wrong with these people? You will so enjoy this. Sometimes we don’t need fancy. We need comforting, especially now. I just like a bowl of it. G loves his with whipped cream; but then what doesn’t he like whipped cream on? I didn’t get that whipped cream gene. Give this a try and let me know what you think.
2 egg yolks, slightly beaten
2 cups milk
2 tablespoons sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Cool. Stir In:
1 teaspoon vanilla
Fold in a meringue made with :
2 egg whites
4 tablespoons sugar
Spoon into serving glasses. Serve with whipped cream. If desired, fold in fresh or drained canned fruit; or pour over fruit in serving glass.
* From the Recipe Box:
Tapioca is the thickening agent mom and Grandma used in Cherry Pie as well.
I made both Grandma’s and the tapioca box recipes today so we could have a side-by-side comparison. The clear winner was Grandma’s. G didn’t think he was a tapioca fan, but he was totally impressed.
The fluffy pudding on the left is Grandma’s.
I don’t use fruit in my tapioca. I want to taste the purity of the pudding. And, I’ve got to keep it white. May 17th is Norwegian Constitution Day and I must be ready.
and remember: This too shall pass. It might pass like a kidney stone, but it will pass. Big kiss, Lynn
From the Recipe Box 