These days it seems I like to feel there is something redeeming about any dessert that I eat. It’s not that decadence doesn’t have it’s place, but on a daily basis, I prefer to break the lips to hips connection!
One of my favorite things, when I make rice, is to take some of the hot rice, mix it with some honey or agave, cinnamon and / or vanilla and a little heavy cream. It’s a single serving of rice pudding, without a big pan of it that you might decide you have to eat, just because it’s there. Now you could add dried fruit, nuts, or small bits of chocolate, but with just those few ingredients, it’s really simple comfort food, fast.
I stumbled on a great dessert, when I was trying to use up overripe fruit and a pie crust that was over-baked (on about a quarter of it). I just can’t stand to throw usable food away. I made Dot a lemon pie last week and the first crust got a little over-baked on part of it, so I threw it in a plastic bag after it cooled. I wasn’t really sure what I was going to do with it. We were out of desserts at Dot’s, and that can be a crisis. So she decided on tapioca. Now I’ve made a lot of tapioca over the past several years, but never like I made this one. We had two overripe bananas and one overripe pear, after I sliced and peeled, I threw them in the blender with some cream. That mixture became part of the total 3 cups of liquid. I just used the basic directions on the tapioca package. Then I decided to crumble up the part of the pie crust that wasn’t over-baked, mix it with cinnamon and sugar, and put it in the bottom of the bowl that the cooked tapioca was going into. It turned out amazing. If you’ve never tried tapioca and you’re a pudding lover, you have to try it. Tapioca is much better than commercial pudding mixes, plus it’s a great thickener for cooked fruit.
I grew up eating Tapioca. I got it more often than I wanted but now I love it and forget to cook it. We love it with just the usual, cream, vanilla, little salt and sugar, The fruit sounds wonderful…cmd