Posts Tagged ‘dessert’

Tapioca Pudding

As three of our four chickens are now laying eggs, I was looking around for some egg recipes and remembered how much my husband loves tapioca pudding. I had organic pearls in the cupboard so I decided to make pudding.  It’s easy to make pudding from scratch and so good!

Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.

Ingredients

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Peanut Butter Cups

12 mini cupcake liners – make sure to use mini’s

¾ cup organic semisweet chocolate chips

½ cup creamy organic peanut butter + 2 generous T to add to the melted chocolate

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Every November I make Pumpkin pies. Usually a lot of them, as we have friends who love them. We buy organic pumpkin close to Halloween, don’t carve them and then roast them right before Thanksgiving.

To roast them, I cut them in half and scoop out the seeds – we make toasted pumpkin seeds with those – then I quarter the pumpkin. Put the pumpkin quarters on a baking sheet and roast at 350º for around an hour until nice and fork tender. It will vary depending on how big the pumpkins are.

Once they’re roasted, let them cool, then scoop them out of the skin and puree in a food processor or blender until smooth. You can refrigerate the puree for up to three days or freeze it. We use the puree for pies mostly, but also pumpkin bars, cookies and muffins on occasion.  Using fresh pumpkin is less expensive and much more delicious as well.

Here’s our favorite recipe. It makes two, 9-inch pies. Quite often I double it and make four.

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