Raspberry Tapioca With Vanilla Sauce Recipes

Steps:

• In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate., For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil)., Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving., Divide raspberry mixture among four dessert dishes; top with vanilla sauce.,

Steps:

• Bring water, sugar, and tapioca to a boil, stirring often until the tapioca is clear.
• Remove from heat and add the package of jello.
• Cool to set until consistency is like jelly.
• Add cool whip and frozen raspberries.
• Stir well and refrigerate.

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
• Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
• Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Steps:

• In a saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1/2 cup of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160 degrees F (do not boil).
• Remove from the heat. Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.
• Divide raspberry mixture between four dessert dishes; top with vanilla sauce.

Steps:

• Bring water to a boil on range top or in microwave. Add tapioca and boil covered 10 minutes. Remove from heat and let cool 10 minutes covered, until tapioca pearls are transparent. Add gelatin, stir to dissolve. Add sugar, stir to dissolve. Add berries. Refrigerate at least 4 hours or overnite. Stir in whipped topping. Makes a large bowlful. Strawberries and strawberry gelatin may be used.

Steps:

• Beat egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding.
• Refrigerate 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.

Steps:

• Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. , Remove lemon zest strip. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.

Steps:

• For crust, blend flour, sugar, cinnamon and salt in food processor.
• Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
• Blend in enough ice water to form moist clumps.
• Gather dough in a ball.
• Divide in half.
• Flatten each piece into a disk.
• Wrap in plastic wrap; chill for an hour before rolling out.
• For filling, mix all ingredients very well.
• Roll out bottom crust and fit into a 9-inch pie pan.
• Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
• Cover with top crust.
• Cut small slash in top to vent steam.
• Place pie on cookie sheet.
• Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
• For sauce, in top of a double boiler, slightly beat egg.
• Mix in sugar and flour, then gradually stir in milk.
• Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
• Cool to room temperature, then add vanilla and salt.
• Refrigerate.
• This makes 2 1/2 cups of sauce.
• Serve sauce with pie.