HISTORIC DINER RECIPE - Katy Peach Cobbler as featured in KANSAS! Magazine

A portion of the KANSAS! Magazine article on the Abilene & Smoky Railroad is devoted to the  train’s unique historical Dining Car Heritage Series . "Dinner Trains Embrace Kansas History" appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine and includes a recipe for Katy Peach Cobbler. 

Served on the Missouri-Kansas-Texas Railroad, this cobbler was a popular dessert on the “The Katy” diner. The original recipe appears online and in a cookbook, “Dinner on the Diner,” by Will C. Hollister (Trans-Anglo Books, 1965). Since the original recipe calls for “1/2 cube butter” and both “thick and thin cooked tapioca,” the recipe below includes simplified adjustments made by caterer Lucinda Kohman.

 

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Recipe without photos . . .

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Fluffy Tapioca with a Bing cherry on top!

Tapioca pudding was a recipe my mom made quite often; she always stocked up on instant tapioca at Glenn's Bulk, Hutchinson KS. Mom preferred the fluffy version that I made today. The fluffiness comes from the whipped egg white added near the end so if you prefer to not consume undercooked egg whites, use pasteurized eggs in this recipe or try one of the other tapioca recipes on our blog . . .

Back-to-the Basic Tapioca Pudding

Maple-infused Tapioca w/ Spicy Candied Walnuts

Spring Rhubarb Tapioca

Fluffy Tapioca with a Bing cherry on top!    Yield: 4 "West"-sized servings or 6 small
3 to 3 1/2 tablespoons minute tapioca (recipe calls for 3 Tbsp. - this creates a somewhat thin pudding which we prefer but add an extra 1/2 Tbsp. if a thicker pudding is desired)
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint

1. Mix tapioca, 3 tablespoon of sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes.
   
2. Meanwhile: Beat egg white in mixer bowl on high until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Set aside.
   
3. Cook tapioca mixture on medium heat, stirring constantly until mixture comes to a FILL boil; let it boil, stirring constantly for 1 to 2 minutes until it starts to tthicken Remove from heat. It will will continue to thicken as it cools.
   
   
4. Stir in vanilla and then fold in the egg white mixture until blended (I left a few very small "pillows" of egg whites). 
   
5. Transfer to serving containers and cool 20 minutes. (It will continue to set up as it cools.)
   
   
   
   
6. Serve warm or cold adding summertime toppings right before serving: Bing cherries cut if half with seed removed, toasted walnuts, a sprig of fresh mint (I used chocolate mint) and finish it off with a Bing cherry on the stem! 
   

Recipe without photos . . .

Fluffy Tapioca with a Bing cherry on top!    Yield: 4 "West"-sized servings or 6 small

3 to 3 1/2 tablespoons minute tapioca (recipe calls for 3 Tbsp. - this creates a somewhat thin pudding which we prefer but add an extra 1/2 Tbsp. if a thicker pudding is desired)
6 tablespoons granulated sugar, divided
2 cups whole milk
1 large egg yolk
1 large egg white (it whips to a higher volume it at room temperature)
1 teaspoon vanilla
Summertime toppings: Bing cherries / toasted walnuts / mint

1. Mix tapioca, 3 tablespoon of sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes.
2. Meanwhile: Beat egg white in mixer bowl on high until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Set aside.
3. Cook tapioca mixture on medium heat, stirring constantly until mixture comes to a FILL boil; let it boil, stirring constantly for 1 to 2 minutes until it starts to tthicken Remove from heat. It will will continue to thicken as it cools.
4. Stir in vanilla and then fold in the egg white mixture until blended (I left a few very small "pillows" of egg whites). 
5. Transfer to serving containers and cool 20 minutes. (It will continue to set up as it cools.)
6. Serve warm or cold adding summertime toppings right before serving: Bing cherries cut if half with seed removed, toasted walnuts, a sprig of fresh mint (I used chocolate mint) and finish it off with a Bing cherry on the stem.

Back-to-the-Basics Tapioca Pudding

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

It’s quick, creamy and it hits the spot. We served ours warms topped with dried cranberries and chopped walnuts + stirred in some ground cinnamon.

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

2 3/4 cups whole milk
1 large egg     

1/3 cup granulated sugar

3 tablespoons minute/instant tapioca

Pinch of salt

1 teaspoon vanilla                

1. Add the milk and egg to a medium saucepan and whisk well to combine.
2. Stir in the sugar, tapioca and salt; let set for 5 minutes.
3. Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! 
   
   
   
   
4. Remove from heat. Stir in vanilla.
5. Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate. 
6. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Variation: Top with dried fruit, nuts and a sprinkling of cinnamon. Or, add fresh fruit, chocolate chips or your favorite flavor combinations. 

Recipe without photos . . .

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

2 3/4 cups whole milk
1 large egg     

1/3 cup granulated sugar

3 tablespoons minute/instant tapioca

Pinch of salt

1 teaspoon vanilla                

1. Add the milk and egg to a medium saucepan and whisk well to combine.
2. Stir in the sugar, tapioca and salt; let set for 5 minutes.
3. Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! .
4. Remove from heat. Stir in vanilla.
5. Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate. 
6. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Variation: Top with dried fruit, nuts and a sprinkling of cinnamon. Or, add fresh fruit, chocolate chips or your favorite flavor combinations. 

White Bean & Swiss Chard Soup

The Farmers Market and Food Network were the inspirations for last night’s soup. Organic Swiss chard from the market and my version of a recipe I found on Food Network. We served it with toasted Rosemary Chibato bread, also from the Farmers Market. Delicious!

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
   
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
   
   
   
   
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.
   
   
   
   
   
   
    

Note: To make this a vegan option - use veggie broth in place of the chicken; omit heavy cream and use a little cornstarch or arrowroot to thicken broth.

Recipe without photos . . .

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.

Spring Rhubarb Tapioca - delicious!

Inspired by Jeanette Myers’ Spring Fruit Tapioca, I made a Spring Rhubarb Tapioca due in part to the fact that I had no fresh pineapple.  I basically followed Jeanette’s recipe with just a few adjustments.  Delicious! 

I am also including her original recipe below my version – it appeared in the December 27, 2011 cooking column I wrote for the Abilene Reflector-Chronicle.

Spring Rhubarb Tapioca      Makes 6 servings

¼ cup Minute tapioca

1½ cup granulated sugar

½ teaspoon salt

2½ cups diced rhubarb (½” pieces)

2½ cups water

1 tablespoon lemon juice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1. Combine tapioca, sugar, salt, rhubarb and water in saucepan.
   
2. Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer until the rhubarb in tender, about 3 minutes.
   
3.  Remove from heat and cool, stirring occasionally. I used a wooden spoon to break up most of the larger pieces.
4. Refrigerate until ready to serve.
   

Jeanette Myers' Spring Fruit Tapioca

Jeanette used to keep a bowl of this in the refrigerator all spring long for her sons to snack on.

¼ cup Minute tapioca

1½ cup granulated sugar

½ teaspoon salt

2½ cups diced rhubarb (½” pieces)

2½ cups water

1 cup diced fresh pineapple

Combine tapioca, sugar, salt, rhubarb and water in saucepan. Place over medium heat and bring to a boil, stirring constantly. Remove from heat and cool, stirring occasionally. Add pineapple and chill.

Meta's recipe without photos . . .

Spring Rhubarb Tapioca      Makes 6 servings

¼ cup Minute tapioca

1½ cup granulated sugar

½ teaspoon salt

2½ cups diced rhubarb (½” pieces)

2½ cups water

1 tablespoon lemon juice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1. Combine tapioca, sugar, salt, rhubarb and water in saucepan.
2. Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer until the rhubarb in tender, about 3 minutes.
3.  Remove from heat and cool, stirring occasionally. I used a wooden spoon to break up most of the larger pieces.
4. Refrigerate until ready to serve.

Farm to Table —Pumpkin Tapioca

Considering that I have a lot of frozen pumpkin puree (straight from Moose Creek Pumpkin Patch), my quest for pumpkin recipes continues. I found this one at Tasty Kitchen blog and decided to give it a try. It is an everyday dessert that it not overly sweet.

Pumpkin Tapioca   4 servings
1 cup pumpkin puree (fresh or canned)
2 cups milk
1/3 cup pure maple syrup & extra for drizzling if desired
1 egg
3 tablespoons granulated tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
2 teaspoons vanilla
Prepared whipped Cream
Pecans, plain or sugared -- see instructions that follow

1. In a medium saucepan, whisk together the pumpkin puree, milk, syrup, tapioca, cinnamon, ginger, nutmeg, and cloves. Allow mixture to set for 5 minutes.
   
   
   
   
2. Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil.
   
3. Remove from heat and stir in vanilla.
   
4. Spoon pudding into 4 ramekins or small dessert bowls. Chill.
   
5. Top with whipped cream and pecans when ready to serve.
   

Sugared Pecans
Handful of pecans
Couple of tablespoons of granulated sugar

1. Add pecan and sugar to a non-stick skillet set on medium heat. Stir and watch closely—sugar will begin to clump and then turn to a liquid as pecans also toast.  

   

   Above: Sugar just added to the pecans.
   Below: Sugar is beginning to clump.

   
2. Once sugar turns to a liquid, dump pecans onto wax paper.
   

Recipe without photos . . .

Pumpkin Tapioca   4 servings

1 cup pumpkin puree (fresh or canned)
2 cups milk
1/3 cup pure maple syrup & extra for drizzling if desired
1 egg
3 tablespoons granulated tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
2 teaspoons vanilla
Prepared whipped Cream
Pecans, plain or sugared -- see instructions that follow

1. In a medium saucepan, whisk together the pumpkin puree, milk, syrup, tapioca, cinnamon, ginger, nutmeg, and cloves. Allow mixture to set for 5 minutes.
2. Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil.
3. Remove from heat and stir in vanilla.
4. Spoon pudding into 4 ramekins or small dessert bowls. Chill.
5. Top with whipped cream and pecans when ready to serve.

Sugared Pecans
Handful of pecans
Couple of tablespoons of granulated  sugar

1. Add pecan and sugar to a non-stick skillet set on medium heat. Stir and watch closely—sugar will begin to clump and then turn to a liquid as pecans also toast. 
2. Once sugar turns to a liquid, dump pecans onto wax paper.

Autumn Apple & Pecan Pudding

This recipe was inspired by an earlier post—Maple-infused Tapioca Pudding w/ Spicy Candied Walnuts. But, for this round, I added layers of apple and nut compote to the maple-infused tapioca pudding. 

Autumn Apple & Pecan Pudding   4 servings

Pudding

1 cup almond milk (or use regular)

1 large egg

1 tablespoon + 1 teaspoon quick-cooking tapioca

1/8 teaspoon salt

3 tablespoons pure maple syrup

Apple & Nut Compote

1 to 2 tablespoons butter
1 apple, cored and diced
2 tablespoons chopped pecan

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1 tablespoon pure maple syrup

1.  Pudding: Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

2.  Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). 

      Remove from the heat; stir in syrup and set aside to cool. (Pudding will be somewhat thin at this point.)

3.  Apple & Nut Compote: Heat butter over medium low in a skillet. Add apples and cook 3 to 4 minutes or until tender. Add the pecans, cinnamon, nutmeg and syrup. Set aside to cool.

4.  Divide half the cooled compote mixture between 4 dessert glasses. Spoon pudding over the first layer of compote mixture,dividing between the 4 glasses;  top with remaining compote.

5.  Refrigerate for at least 30 minutes until chilled and firm.

Autumn Apple & Pecan Pudding   4 servings

Pudding

1 cup almond milk (or use regular)

1 large egg

1 tablespoon + 1 teaspoon quick-cooking tapioca

1/8 teaspoon salt

3 tablespoons pure maple syrup

Apple & Nut Compote

1 to 2 tablespoons butter
1 apple, cored and diced
2 tablespoons chopped pecan

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1 tablespoon pure maple syrup

1.  Pudding: Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

2.  Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). 

      Remove from the heat; stir in syrup and set aside to cool. (Pudding will be somewhat thin at this point.)

3.  Apple & Nut Compote: Heat butter over medium low in a skillet. Add apples and cook 3 to 4 minutes or until tender. Add the pecans, cinnamon, nutmeg and syrup. Set aside to cool.

4.  Divide half the cooled compote mixture between 4 dessert glasses. Spoon pudding over the first layer of compote mixture,dividing between the 4 glasses;  top with remaining compote. 

5.  Refrigerate for at least 30 minutes until chilled and firm.