Before I forget, this is not only the first of the year, it’s the first of the month, so there’s a new micro-mini story on my Hot Flashes page. Previous years’ Hot Flashes are linked from there.
SO, I made this for Christmas Eve.
The picture doesn’t really do it justice.
I got the recipe from where I learned how to cook: the back of a package. This was on the back of a tapioca package, actually. Except it was a recipe for blueberry pie, and I kind of mixed it up with a recipe for blueberry-peach crumble. And then it didn’t get cooked all the way, so I had to stir it up and microwave it, which ruined the crumble topping.
But, as my grandpa always used to say, “That don’t hurt the eatin’ of it.” I used blueberries and peaches, but you could use whatever you want.
- 4 cups frozen fruit, defrosted
- 1/4 cup MINUTE Tapioca
- 1 cup sugar
- 1 TBSP lemon juice
- 1/8 tsp cinnamon
- 1/8 tsp ground cardamom
Combine. Let stand 15 minutes. Pour into greased baking dish. Dot with butter. Sprinkle with chopped nuts, sugar, and cinnamon. Bake in preheated 400F oven for 45 to 50 minutes, or microwave for 15 minutes, until “juices form bubbles that burst slowly.”
I’m posting today at Fatal Foodies about an old favorite, That Bean Thing.
A WRITING PROMPT FROM ME TO YOU: Write about something that doesn’t have time to finish becoming what it was meant to be.