STRAWBERRY TAPIOCA WITH CUSTARD
Light and yummy dessert, perfect for strawberry season, or all year 'round with frozen berries. I am going to try this with other berries as well. When rhubarb is in season, I think a strawberry-rhubarb mixture would be lovely. I would use a little more sugar in that case.
Provided by Jenny Sanders
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
- Beat the milk slowly into the egg mixture.
- Cook, stirring constantly, until thickened.
- Remove from the heat at once and beat in the vanilla.
- Divide the custard evenly amongst 6 serving dishes.
- Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
- Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
- Stir in the lemon or lime juice.
- Spoon the strawberries evenly over the custard.
- Chill until set.
Nutrition Facts : Calories 215, Fat 4.5, SaturatedFat 2, Cholesterol 90.3, Sodium 141.8, Carbohydrate 39.8, Fiber 2, Sugar 29.4, Protein 5.1
RHUBARB CUSTARD PIE
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY RHUBARB CUSTARD PIE
One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
- Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
- Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
- Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g
STRAWBERRY CRUMBLE PIE
I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. -Beth Howard, Donnellson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.
AMISH STRAWBERRY TAPIOCA
recipe states you can substitute 1/4 cup lemon juice and rind from 2 lemons in place of 2 cups of strawberries
Provided by grandma2969
Categories Dessert
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
- add crushed strawberries.cool --
- serve with whipped topping.
Nutrition Facts : Calories 203.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 22.7, Carbohydrate 43.6, Fiber 1.6, Sugar 30, Protein 1
STRAWBERRY-RHUBARB CUSTARD MERINGUE PIE
This is a very different take on strawberry-rhubarb pie. Unlike the chunkiness of most strawberry-rhubarb pies, the filling in this one is quite smooth. I had this at a Chicken Barbecue at a Firehouse in Albion,NY. It took me several years of returning to the Barbecue to find out who baked this pie and talk her out of the...
Provided by Marsha Gardner
Categories Pies
Number Of Ingredients 17
Steps:
- 1. FILLING: In a medium-sized saucepan, combine the diced rhubarb, sliced strawberries, sugar, salt, flour, butter, and lemon juice or lemon oil. Let the mixture sit for about 15 minutes; the fruit will release its juice, and it'll be easier to cook.
- 2. Separate the eggs, reserving the whites. Cook the fruit mixture over low heat for several minutes, until the butter is melted and the mixture thins out. Stir in the cream, if you're using it. In a small bowl, whisk the egg yolks until light. Add a bit of the hot fruit to the yolks, stir well, then add the yolk mixture to the cooking fruit. Cook over medium-low heat, stirring constantly, until the mixture comes to a boil. Remove the pan from the heat and let the mixture cool slightly.
- 3. CRUST: Place the pie crust dough on a well-floured surface, and roll it into a 12-inch circle. Place it in a 9-inch pie pan, preferably one with sides at least 1 1/2 inches high. Crimp the edges. Prick the bottom with the tines of a fork. Place a second pie pan, pie weights or foil over the crust. Bake the crust in a preheated 400° oven for 18 minutes; it won't be browned, but it should look set. Remove it from the oven, and cool slightly before removing the top pan, weights or foil. Baking: Pour the filling into the partially baked crust. Reduce the oven heat to 350°F and bake the pie for 20 minutes.
- 4. MERINGUE TOPPING: While the pie is baking, place the the reserved egg whites and cream of tartar in a medium-sized bowl, and beat them till they're foamy. Add the sugar a bit at a time, beating until the meringue is shiny and holds a peak. Place the water and cornstarch in a tiny saucepan or a microwave-safe container, and stir well. Over medium-low heat, or in the microwave, bring the mixture to a boil, stirring frequently; it should thicken and look cloudy. If you're using a microwave, stir every 30 seconds or so, to prevent a thick layer from forming on the bottom. Beat the gel mixture into the meringue. Remove the pie from the oven and spoon the meringue over the filling while the filling is still hot, making sure that the meringue makes contact with the crust all around the edges. Return the pie to the oven and bake for an additional 16 to 18 minutes, or until the meringue is lightly browned.
STRAWBERRY TAPIOCA
We love this very berry tapioca after a meal. It's creamy and flavorful.
Provided by Nancy Allen
Categories Puddings
Time 45m
Number Of Ingredients 10
Steps:
- 1. Puree the strawberries in a food processor bowl with 1/2 cup of the sugar or place the berries and sugar in a bowl and use a potato masher to crush; set aside.
- 2. In a large saucepan, combine the boiling water, tapioca, and salt; allow mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clear. Stir in the remaining sugar and the butter.
- 3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well.Chill for several hours, then serve in small bowls, garnish with whipped cream and fresh mint leaves.
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