Name: Large Pearl Tapioca Pudding
Ingredients: 1 c Large pearl tapioca; 1 1/2 ts Vanilla extract; 4 c Water; 1 c Chopped English walnuts; 3 c Brown sugar; Whipped Cream Topping; 1 ds Salt

O sirs! There is in a crucified Jesus – something proportionate to all the straits, needs, necessities, and desires of His poor people. He is bread to nourish them, a garment to cover and adorn them, a physician to heal them, a counselor to advise them, a captain to defend them, a prince to rule them, a prophet to teach them, a priest to make atonement for them; a husband to protect them, a father to provide for them, a brother to relieve them, a foundation to support them, a head to guide them, a treasure to enrich them, a sun to enlighten them, and a fountain to cleanse them! What more can any Christian desire – to satisfy him and save him; and to make him holy and happy – in time and eternity?

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	English	Desserts	6	Servings

INGREDIENTS

1	c	Large pearl tapioca
1 1/2	ts	Vanilla extract
4	c	Water
1	c	Chopped English walnuts
3	c	Brown sugar
		Whipped Cream Topping
1	ds	Salt

INSTRUCTIONS

This is another unique pudding and a very old recipe. Cooking the large
pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an
intense flavor. The additon of English walnuts provides a satisfying
crunch. Frequently this pudding was cooked in the oven or in a double
boiler, but get ideal results, requiring no watching, with a crockpot.
Place the tapioca and water in a crockpot.  Soak overnight.
Do not drain tapioca.  Add brown sugar and salt and cook for 12 hours on
low.
Stir once in a while.  The tapioca becomes clear and the texture is
gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit
more salt if needed, and the walnuts. Transfer to a shallow serving bowl
and spread top liberally with Whipped Cream Topping.
NOTE: Large pearl tapioca requires long, slow cooking to become
transparent.  And each pearl has a tiny bit of starch in the middle of it
that sometimes never completely cooks up which, though edible, looks
unpleasant. The crockpot is absolutely perfect for cooking these big
pearls--and that little starchy bead completely disappears.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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