WWII Ration Recipes: Deep-Dish Cherry Tapioca
A fun little dessert for Valentine's Day
Happy February! For this month I wanted to share with you a recipe that could fit in with any Valentine’s Day celebration.
This recipe comes from Victory Recipes. This book is undated, but it has many fun, Kansas City-based ads inside that could help date the book.
What’s interesting about this recipe is that we usually associate tapioca with a milk-based pudding/custard concoction. This recipe has no milk but instead uses water and cherry juice as the liquid. Interesting!
Deep-Dish Cherry Tapioca
1/4 pound marshmallows
1/2 cup quick-cooking tapioca
1/2 cup brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 3/4 c. canned cherries (not cherry pie filling)
2 c. water and cherry juice, combined
1 Tbsp. lemon juice
2 Tbsp. melted butter
Cut eight marshmallows in quarters, then slice remaining marshmallows in half and reserve for topping. (Modern mini marshmallows can also be used if you don’t want the sticky task of cutting marshmallows!) Combine quartered marshmallows with all other ingredients in greased baking dish and mix thoroughly. Bake in a moderately hot oven (375°F) for approximately 30 minutes, stirring two or three times. Top with marshmallows and brown. Yield: 6 servings.
I’m very curious about this one. If you make it, please let me know how it turned out!
I haven’t made it- yet, but the tapioca doesn’t really surprise me. ‘Tapioca starch’ is often an ingredient in foods that need thickening. I think I have seen it listed in baby foods, commercial cook and serve pudding mixes, canned pie fillings. Or it was back in the olden days- 1970s, ‘80s.
Sitting in the refrigerator thickened up this concoction so the texture was like pudding. The whipped cream addition was delicious!