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BenF
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« Reply #620 on: December 07, 2009, 12:41:23 PM »

my favourite too, hence the new signature!
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Mikeymac
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« Reply #621 on: December 07, 2009, 04:05:52 PM »

  Made my best batch of chocolate Tapioca pudding ever today. Added more tapioca and chocolate and less milk than the recipe calls for. Turned out rich and creamy. +1

Tapioca...I'm not a fan, but it reminded me of Blanche Gundersen and her award winning tapioca in the movie "New In Town." Cute show, albiet a "chick flick."
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Danny
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« Reply #622 on: December 07, 2009, 11:55:48 PM »

I just wanna say that those above post gave me a really good thanks.





Danny you've got to post that recipe,all I have in the house is some yogut....

                 OK this is the instant easy kind.

  Buy some Instant Tapioca pearls. (Kraft just says "Minute Tapioca")

1/3 cup of sugar
3 heaping tbsp. Tapioca
2 3/4 cup milk (whole milk is best)
1 egg well beaten (with a mixer)
1 tsp. vanilla
3 squares Bakers Chocolate (semi sweet)

     MIX: sugar,tapioca,milk and egg in a sauce pan. Let it sit 5-10 minutes
     Add in your chocolate squares
     COOK: on medium heat ''stirring constantly" until it boils even when you are still stirring it.
    
      Remove from the heat ; Stir in the vanilla

      I transfer mine to a clear glass bowl at this point and let it cool for at least 20 minutes.
       It will thicken as it cools. Have some warm and put it in the fridge too cool for later.

 *If you want it sweeter add more sugar from the start. I prefer less sugar myself, but I like dark chocolate.
                     If you mess up just try again, once you get it down it's a quick and easy treat to make. You can make it just vanilla or add fruit or rice.  

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Mikeymac
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« Reply #623 on: December 08, 2009, 12:39:30 AM »

This is really getting funny - tapioca recipes!!!

BTW, no offense, Danny!

 
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« Reply #624 on: December 08, 2009, 03:06:54 AM »

  None taken. I'll even share my secret french toast recipe if your nice.
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Barefoot Rob
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« Reply #625 on: December 08, 2009, 04:42:22 AM »

Danny thanks I've asked the wife to print it at work.Yes once again this thread has strayed to a new path.Its like getting really really drunk,then you try to walk a straight line and all you do is stumble and fall into an ally.





Kinda fun.
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Mikeymac
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« Reply #626 on: December 08, 2009, 06:16:14 AM »

  None taken. I'll even share my secret french toast recipe if your nice.

And I'll share my chocolate chip cookie recipe (just made some tonight - yum!).   drool

(The secret is REAL BUTTER...)  rolleye
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« Reply #627 on: December 08, 2009, 02:49:42 PM »

And I'll share my chocolate chip cookie recipe (just made some tonight - yum!).   drool

(The secret is REAL BUTTER...)  rolleye
  gotpics?
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tuffythepug
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« Reply #628 on: December 08, 2009, 03:09:52 PM »

  None taken. I'll even share my secret french toast recipe if your nice.


Danny, then I'll post my recipe for "American" Toast.
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bearsville0
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« Reply #629 on: December 08, 2009, 03:10:41 PM »


Its like getting really really drunk, then you try to walk a straight line and all you do is stumble and fall into an alley.


...and then the pudding, er, plot, thickens..... ohmy
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« Reply #630 on: December 08, 2009, 03:11:25 PM »


Danny, then I'll post my recipe for "American" Toast.
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GA-ME
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« Reply #631 on: December 08, 2009, 03:14:48 PM »

The key to great French or American toast for that matter is the vanilla extract. You need to make your own extract with a quality bourbon like Makers Mark or Jacobs Well and several nice beans split down the middle. Let them soak for a few months and blammo, the secret ingredient for white cakes, sugar cookies and  egg laden old bread!
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bearsville0
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« Reply #632 on: December 08, 2009, 03:33:33 PM »

We have this on hand at all times

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GA-ME
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« Reply #633 on: December 08, 2009, 03:46:05 PM »

We have this on hand at all times



I prefer to make me own in most cases! It sure can make certain recipes though.............
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bearsville0
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« Reply #634 on: December 08, 2009, 03:52:31 PM »

GA-ME hat's off to you for making your own, I bet it's real good too.
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GA-ME
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« Reply #635 on: December 08, 2009, 03:58:02 PM »

GA-ME hat's off to you for making your own, I bet it's real good too.

Bearsville it's really easy. Just get some beans and split them lengthwise and drop six or eight into a quart of good bourbon and sit it in the dark corner of a cabinet for a few months and it is pretty tasty. Unfortunately, the economy has claimed my local supplier for the beans, so when this last quart I made is getting close to empty, I'll be scrambling to source the beans again. Pretty much sucks since the old shop was just a few blocks from my flat.

edit, Bearsville where do you find the brand you posted?
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bearsville0
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« Reply #636 on: December 08, 2009, 04:02:06 PM »

That brand of extract is available at the local supermarkets and health food stores. Never had a problem finding it.

I'm gonna try to make my own now that you've inspired me. I'm pretty sure the health food store would carriy the beans. Are they a seasonal thing?

edit, I just looked at the bottle in the cupboard and it was $5.99. The picture is actual size, 8 fluid ounces. Not only that but there were a couple of vial of the actual bean. My wife snuck them in, she said she uses them in creme brulee. Yummee.
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GA-ME
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« Reply #637 on: December 08, 2009, 04:05:52 PM »

That brand of extract is available at the local supermarkets and health food stores. Never had a problem finding it.

I'm gonna try to make my own now that you've inspired me. I'm pretty sure the health food store would carriy the beans. Are they a seasonal thing?

Hey, thanks! I never thought of trying the local health-food co-ops and such! Nah, they are not seasonal as the beans are dried in the casings. They are all shriveled up and oily and smell so dang good it makes ya want to eat the car seats on the way home with them!

ps we make up little 2 ounce or so bottles and decorate the bottles with little bows and flowers and printed labels with our trail names on the bottle. We call it Yo-YO and Zero's secret extract and then give them out as little homemade gifts with a recipe included. We haven't yet had a person that received a bottle not ask for the procedure to make it themselves. Most folks can't eat a sugar cookie without it after they try it!
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Danny
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« Reply #638 on: December 08, 2009, 04:24:39 PM »

   We get some really good vanilla from Mexico at times. And our oldest daughter makes a fantastic cheesecake where she uses the fresh scrapings out of vanilla beans. I don't know exactly how she does it, I'm just glad she does.
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bearsville0
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« Reply #639 on: December 08, 2009, 04:27:06 PM »

I think we can all agree, vanilla is one of the most intoxicating aromas know to humanity. bowdown
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