|The Pie and Pastry Bible|
|by Rose Levy Beranbaum|
The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.
Did you mean: tapioca flakes
Results 1 - 10 of 24 for using tapioca flakes
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Arrange 2 pounds ... 2 tablespoons of tapioca, 8 oz. ... oven or lid while cooking. At the end of 2 hours, you will have tender meat with nice brown gravy.
Put rhubarb in large mixing bowl. Combine all remaining ingredients, pour over rhubarb and mix well. Pour into unbaked pie shell. Bake at 425 degrees ...
Mix all together. Bake in 9"x13" pan, covered tightly with foil. Bake at 350 degrees for 2 1/2 hours. Serves 6.
Mix all ingredients together in crockpot. Cover and cook on low for 10 to 12 hours. Don't peek!
Mix the puddings (dry) in pan. Add enough water to juices to make 3 cups. Add to pudding. Mix and cook until thick. While still hot, add ...
1. Prepare crust, ... sugar, 1 tablespoon tapioca, 1 1/2 ... Sprinkle with coconut 5 minutes before end of time. Cool until barely warm or to room temperature.
Combine sugar, tapioca, salt and ... at least 1 hour. Just before serving, spoon tapioca into dessert dishes and sprinkle with flaked coconut. 6 servings.
In large mixing ... eggs, milk, Corn Flakes, tapioca, pepper and ... ingredients. Pour over loaves and bake an additional 20 minutes. Makes 15 servings.
Combine coconut and butter; press in bottom and sides of 9 inch pie plate. Bake at 350 degrees until golden (15 to 20 minutes); cool. In saucepan, ...
Cook covered 3 to 4 hours at 250 degrees. Defrost 3 cups frozen peas and add last hour and a half. Remove cover if consistency is too thin. Preheat ...
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