NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"If we don't change, we don't grow. If we don't grow, we are not really living. Growth demands a temporary surrender of security." ~ Gail Sheehy
Even though it's still only 17 degrees outside, it's supposed to be sunny and in the 40's today. Sunshine will feel good… I will have to get out for a walk this afternoon! We have been seeing a lot of our littlest granddaughter the last couple weeks… her birthday buddy cousin loves reading to her.
RECIPE OF THE WEEK
Our son has never been a big cake fan (nor have I) and for his birthday dinner asked for tapioca pudding for dessert. Perhaps the hardest part of making tapioca pudding is keeping it from sticking to the bottom of the pan while it is cooking. This recipe is based on one from Alton Brown of FoodNetwork.com and uses a crock pot… deliciously creamy, no sticking, and no need to keep stirring. Start the night before by soaking the tapioca. This is a big recipe, serves 8-12 depending on serving size.
CROCKPOT TAPIOCA PUDDING
7 ounce package large pearl tapioca- 4 cups cold water
- 5 cups whole milk
- 1 cup heavy cream
- 2 egg yolks
- 2/3 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Place tapioca in a large mixing bowl with the water. Cover and let stand overnight.
Drain water from tapioca. Place the tapioca into a crock pot along with the milk, heavy cream and salt. Cook on high for 2 – 2 1/2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar. Keep adding and mixing small amounts of the tapioca mixture into the egg mixture until you have 1-2 cups. Then add this back into the mixture in the crock pot. Add the vanilla and cook an additional 15 minutes, stirring at least once.
Serve warm or chilled. To chill, transfer to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour, then place in the refrigerator until thoroughly chilled.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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