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Reviewed: Jun. 29, 2008

Delish old-fashioned, slow-foods recipe. I made a half-recipe (using Splenda as I am diabetic) and poured pudding into three dessert dishes. Then garnished each dish with a strawberry sliced into a fan shape (very easy). Personally, I wouldn't recommend omitting the little bit of salt called for, as it helps bring out the subtle flavor of this pudding. Also, doubling the vanilla works well. This recipe will become a staple around this Grandma's house.

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MARYLAUREN


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Reviewed: May 8, 2008

This is a great recipe. It reminds me of my grandmothers. I left out the salt. Didn't miss the taste at all. Doubled the vanilla. I microwaved it to save time stirring it on the stove. A total of 8 minutes and stirred it every 2 minutes. I love it warm. Thanks for sharing.

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Sue

	Cooking Level: Expert Living In: San Antonio, Texas, USA
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Reviewed: Feb. 11, 2008

Good.

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Pauline

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Claremont, California, USA
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Reviewed: Oct. 9, 2007

My 3 year old, who is normally anti-carb, began eating this like there was no tomorrow. And then she stopped. It tastes fairly rich and sweet. I ignored the recipe on the Minit Tapioca box and used this recipe instead, taking the advice of one of the two reviewers and using 1 t vanilla and no salt. Next time I might try adding some salt to offset the sweetness. The consistency was good when it finished cooking, but as it sat, it became quite thick. Good comfort food.

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kc

	Cooking Level: Intermediate
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Reviewed: Oct. 7, 2007

Great basic recipe. Use 1/2 beans from a vanilla bean for better flavor, and the black specks are a good contrast against the white pudding.

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ANGELWINGS


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Reviewed: Jun. 25, 2007

Excellant! Reminds me of my grandmother's pudding. The first time I followed the recipe exactly and it was delicious. The second time I omitted the salt (didn't see a need for salt) and increased the vanilla to 1 teaspoon. Absolutely perfect! My granddaughters rave to everyone about their new favorite treat.

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