An all-american dessert, these apple dumplings are fun for the whole family to make!
Warm up with this delicious Pumpkin Spice Latte, the official drink of fall. And yes, it's made in the slow cooker!
Pair this with brimming bowlfuls of your favorite crackers and watch it disappear in record time.
Tapioca – homemade tapioca in the slow cooker
- 2 Quarts Milk
- 1.5 Cups White Sugar
- 1 Cup Small Pearl Tapioca
- 4 Eggs
- 1 Teaspoon Vanilla
In a four quart or larger size slow cooker, combine the milk, sugar, and tapioca pearls. Stir well to mix.
Cover and cook on high for 2-5 hours. You are looking for the tapioca to be soft and somewhat slimy. The mixture will not be very thick, it's okay.
In a separate bowl, mix the eggs with the vanilla.
Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl (I just learned from my father-in-law that this is what they mean by "tempering the eggs" in cookbooks!).
Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another.
Now you'll have a bowl of yellowy tapioca gooeyness. Pour the contents of the egg-bowl into the slow cooker, and whisk until it is all thoroughly combined.
Cover your slow cooker and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency.
Unplug and let it sit for about an hour to cool.
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