Amish Strawberry Tapioca Recipes

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

AMISH STRAWBERRY TAPIOCA

Steps:

• boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
• add crushed strawberries.cool --
• serve with whipped topping.

BUTTERSCOTCH TAPIOCA

Steps:

• In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
• Add the brown sugar, salt and egg yolks, mix well.
• Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
• Remove from the heat and stir in the butter until it melts.
• Add the vanilla. The pudding will continue to thicken as it cools.
• Pour equal amounts into 4 serving cups. Chill for about an hour until cold.

AMISH COUNTRY STRAWBERRY PIE

Steps:

• Beat cream cheese with powdered sugar, spread carefully over bottom of baked pie shell.
• Arrange berries in shell.
• Berries should be sliced.
• Cook sugar, syrup, water, salt, and cornstarch over medium heat until thick.
• Add Jello mix and cool.
• Pour glaze over berries and refrigerate.

NORWEGIAN STRAWBERRY TAPIOCA DESSERT

Steps:

• Cook tapioca and water on very low heat until thick and clear.
• Add jello and sugar and stir until dissolved.
• Add frozen berries. Chill in refrigerator.
• When mixture is cool and thick, add whipped cream, if desired.

AMISH BLACKBERRY AND STRAWBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cream brown sugar, oil, eggs, baking powder, and salt together in a bowl until smooth. Add oatmeal and milk and mix until combined.
• Layer blackberry pie filling and strawberries in the bottom of the prepared pan. Add oatmeal mixture over fruit.
• Bake in the preheated oven until top is golden brown, about 30 minutes.

RHUBARB TAPIOCA

Steps:

• Combine the first 5 ingredients, and bring to a boil over medium heat, stirring constantly.
• Remove from heat and cool.
• Add pineapple.