Updated for 2019
I have a recipe for a St. Paddy's Day treat that is really unusual. It involves rice krispie treats, but they are not dyed green, or cover in a paste of green colored icing. These krispie treats are made in the traditional way, but then they are covered in a delicious sour lemon glaze and then sprinkled with green sugar crystals. The mix of flavors is just delicious! I wanted to share this recipe with you because before you know it, St. Patrick's Day will be here and I know you will want to make these!
Would you like to make an impression of your babies foot and hand for a keepsake? Or how about your dog, or cat? Even your spouse or mom! Keepsake impressions are the hottest thing in gifts, wall hangings, or even Christmas ornaments. You can even put them in a frame and hang them on your wall, as seen above.
To add insult to injury, consuming this new GMO wheat has also been found to be linked to a myriad of illnesses, such as dementia, heart disease, arthritis, cataracts, obesity, intestinal problems, irritable bowel syndrome, food intolerances and bloating.
Last week I blogged about Tapioca and what it was used for. Since then, several people asked if I would share my recipe for tapioca pudding. Many folks said that they had made it using recipes they found on the internet and it was gluey and awful. I looked at some recipes online and they are different from mine. I'm not really sure why, other than my recipe is decades old.
So without further ado, here is my family recipe for tapioca pudding from scratch:
Tapioca is made from the root of a plant called cassava, or yuca. In its natural form, it is poisonous, and must be treated to remove the toxins. After treatment, it is processed into several forms: powder, flakes, sticks or small round pearls. It is used for many purposes, the most popular being making tapioca pudding. (I love tapioca pudding!)
Tapioca is also commonly used as a thickening agent. Mostly in soups, fruit pie fillings, and sauces. It can be used to thicken almost anything because tapioca itself has very little taste of it's own. It also almost completely protein and gluten free. Gluten sensitive people often use tapioca flour in their baking.
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