You can top it off with blueberries, raspberries or any other fruit you might like. The steel cut oatmeal will absorb most of the liquid. It will have the...
These smoked chops are delicious. The apples make the dish.
This is great as a dessert with vanilla ice-cream or even with your coffee in the morning!
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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