New Recipe: tapioca cheese puffs
We recently attended an anniversary party of Helga and Ken Anderson and on their beautiful buffet table were these delicious little puffs of deliciousness. They were so unique I just had to have the recipe. Helga was happy to share it with me. I thought they would be so good to serve along with appetizers or just about with anything. I am anxious to try them soon. I hope that you will enjoy them too!
Pao de queijo (tapioca cheese puffs):
Place in a bowl:
1 egg
1 cup milk
2 cups tapioca flour (you can find it at Rainbow Foods in downtown Blue Earth and sometimes at the health market at Hy-Vee - they can order it for you.)
1/2 tsp salt
1 cup grated parmesan cheese
Place all ingredients in a bowl and mix well. Fill mini muffin tins 1/3 full (if pan has non stick coating, you do not need to butter).
Bake at 400 degrees for 22 minutes. Ovens vary so watch them. If they start getting too dark, remove; they should be light tan. You can serve with coffee or they can take the place of buns in a meal.
We recently attended an anniversary party of Helga and Ken Anderson and on their beautiful buffet table were these delicious little puffs of deliciousness. They were so unique I just had to have the recipe. Helga was happy to share it with me. I thought they would be so good to serve along with appetizers or just about with anything. I am anxious to try them soon. I hope that you will enjoy them too!
Pao de queijo (tapioca cheese puffs):
Place in a bowl:
1 egg
1 cup milk
2 cups tapioca flour (you can find it at Rainbow Foods in downtown Blue Earth and sometimes at the health market at Hy-Vee - they can order it for you.)
1/2 tsp salt
1 cup grated parmesan cheese
Place all ingredients in a bowl and mix well. Fill mini muffin tins 1/3 full (if pan has non stick coating, you do not need to butter).
Bake at 400 degrees for 22 minutes. Ovens vary so watch them. If they start getting too dark, remove; they should be light tan. You can serve with coffee or they can take the place of buns in a meal.
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