Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Pineapple Tapioca
Famous Authors (View All Authors)
Fruit - Pineapple Tapioca Post by :Bowolverine Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1596

Click below to download : Fruit - Pineapple Tapioca (Format : PDF)

Fruit - Pineapple Tapioca

2 1/2 cups crushed pineapple
1/4 cup Minute tapioca
1/3 cup sugar
1/8 tsp. salt
Whipped cream


Mix all ingredients together and cook in the top of a double boiler until the tapioca is clear, about 20 minutes. Chill. Serve with whipped cream.
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Pineapple Tea Cakes With Thomas Fruit - Pineapple Tea Cakes With Thomas

Fruit - Pineapple Tea Cakes With Thomas
6 tablespoons unsalted butter -- melted, plus more for molds 13 ounces almond paste -- (1 1/3 cups) 1 tablespoon apricot purée 2 large eggs 2 large egg yolks 1/4 cup all-purpose flour 1 small pineapple -- peeled, cored, and cut into 1/2-inch cubes Confectioners’ sugar for sprinkling Heat oven to 350°. Butter 48 petit-four molds or mini muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl.
PREVIOUS BOOKS

Fruit - Pineapple Squares Fruit - Pineapple Squares

Fruit - Pineapple Squares
3 cups of graham wafer crumbs 1/2 cup of butter or margarine 1/2 cup of butter 1 and 1/2 cups of icing sugar 2 egg yolks 1/2 pint of whipping cream, stiffly beaten 1 cup of well drained crushed pineapple Combine crumbs and 1/2 cup butter and press into an 8 x 8 or 9 x 9-inch pan. Mix 1/2 cup butter, icing sugar and yolks and spread on top of wafers. Top with whipped cream and pineapple. Sprinkle a few reserved crumbs on top and put in the freezer for at least 3 hours. There
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT