BYU Broadcasting | Culinary Creations

Directions: Pour the tapioca into a bowl. Cover with water and soak overnight, then drain. In a heavy saucepan or double boiler, heat the milk until it’s just warm. Pour in the tapioca pearls with salt and cover the pan and turn to lowest heat setting. Cook for 1 hour. Mixture should not simmer or boil. Beat the egg yolks with sugar until light yellow color. Stir in the vanilla. After milk mixture has finished its hour warming period, whisk a small amount slowly into the egg yolks. Be careful not to curdle the eggs. Continue to add small amounts until eggs are heated. Pour the egg mixture into rest of milk mixture. Stir and cook in medium heat for 10 minutes until thickened. Pour into dessert dishes or trifle bowl. Serve with berries. Berries may be sweetened with sugar for a sweeter dessert. I prefer the simple taste of the tapioca and natural sweetness of ripe berries. NOTE: Serves our whole family-with leftovers. Will keep several days in the refrigerator or share with neighbors for a fun surprise.

Old Fashioned Vegetable Chow Chow
Printable Version

Ingredients:

3 heads Green Cabbage

5 Yellow Onions

2 Green Peppers

2 Red Peppers

Kosher Salt

8 cups Apple Cider Vinegar

4 cups Granulated Sugar

2 Tablespoons of Ground Ginger

1 Teaspoon Whole Mustard Seed

6 Vine-Ripened Tomatoes finely chopped

Directions: Finely chop cabbage, onions, and peppers. Sprinkle with salt and let stand about 4 hours. Rinse and squeeze out excess water. Bring to a boil the vinegar, sugar, and spices. Pour the hot mixture over the drained vegetables and toss. Let it stand at room temperature until cool. Refrigerate for at least 24 hours. Drain before serving. NOTE: My Grandmother always said the longer the vegetables sat in the vinegar mixture, the better Grandpa liked it, ‘cause he liked things that made ya pucker! This salad will last for many days in the refrigerator.

Great Grandma Heiland's Donut Recipe
Printable Version

Ingredients:

1 Cup Sour Milk (Can sour milk by adding 2 Teaspoon Lemon Juice or Vinegar to 1 cup Regular Milk- Buttermilk will also work)

1 Egg

1 Cup Granulated Sugar

Butter Piece about the size of a walnut–melted (about 1 1/2 tablespoons)

1 Teaspoon Baking Soda

Pinch of Nutmeg

Pinch of Salt

Enough Flour to form soft dough (about 3 1/2 cups)

Directions: In medium bowl, mix together the sugar, egg, melted butter, and milk. Then, stir in soda, nutmeg, and salt. Gradually stir in flour to form a very soft dough. Turn out onto floured surface and knead in enough flour so dough can be patted into a ½ inch thick piece. Cut donut shapes with floured donut cutter. Gently transfer to hot oil and fry until golden brown, turning once. A long pair of chop sticks are perfect for turning and removing the donuts. Remove to paper towel. When slightly cool, ice and decorate according to your fancy. Makes 2 dozen donuts. NOTE: Donuts are best consumed warm with a tall glass of milk. This is a great family project but requires adult supervision because of the hot oil.

Warm Tomato Bread Pudding
Printable Version

Ingredients:

Non-stick Spray

About 1 pound of day-old home-made or firm textured bread

cut into 1 inch cubes

3 tablespoons butter

4 garlic cloves finely minced

1 medium onion peeled and finely minced

1 quart heavy cream

8 eggs

2 quart jars of home-canned tomatoes drained (about 5 pounds canned tomatoes drained)

2 tablespoon fresh basil finely chopped

1 1/2

Directions: Preheat the oven to 350 degrees. Spray a 4 quart oven-proof casserole or baking dish with the spray. (My grandma always coated the dish with lard!!) Place the bread crumbs on a baking sheet and toast them in the oven until golden, about 5-7 minutes. Heat the butter in a large skillet over medium-high heat and saute the garlic until softened. Add the onion and continue to saute until vegetables are soft and translucent. Let cool to room temperature. In a large bowl, whip together the cream and eggs. Grandma used an egg beater but your electric mixer with the whish attachment works just fine. Add the tomatoes, basil, and Swiss cheese, salt, pepper, and the onion mixture. Continue to beat until all the ingredients are well blended. Place the toasted bread cubes in bottom of prepared dish. Pour the custard mixture over the bread and let it stand for about 15 minutes for the custard to absorb. Place the casserole in a large roasting pan, filled with water to come half way up the sides of the casserole. Bake for 45-50 minutes until knife inserted comes out clean. Best served warm. Garnish the top with fresh dill sprigs. I like to add shavings of fresh Parmigiano Regiano, a delicacy my grandmother didn’t know about! Makes 12 servings.

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