I just made this and it turned out perfect! Nice and creamy. I whisked the eggs well right in the crock of my slow cooker first, then whisked in the rest of the ingredients. Then I used the whisk to stir the pudding often during cooking. I think this helped it cook up smooth -- no curdled or eggy parts. If in doubt on temperature for your slow cooker, choose lower rather than higher. I did add vanilla and about 1/2 tsp salt, and I cut the sugar back to 1/2 cup, which is plenty sweet for my taste. (Other tapioca pudding recipes I looked at called for the same or a little less sugar than the amount of tapioca.) All considered this is a very easy recipe that gives great results!

Reviewed On: Dec. 23, 2008

I knew I wanted to make turkey barley soup but wanted some ideas for seasoning. This recipe was fine as a base. I tweaked it by first sauteing the carrots, celery and onion in oil along with several cloves of garlic before adding the remaining ingredients. I also increased the thyme to 1 tsp and added 1/2 tsp ground sage. At the end I added the juice of 1 lemon. It turned out delicious and my whole family (2 adults, 3 kids) scraped their bowls clean. A great use for leftover holiday turkey!

Reviewed On: Dec. 28, 2006

I made this recipe pretty much as written and was pleased with the results (substituted brown sugar, part whole wheat flour, quick oats instead of rolled, and added 1/2 tsp nutmeg). The muffins were nicely browned, moist and not too sweet. I got 17 standard size muffins. The oats give them a nice toothsome texture.

Reviewed On: Sep. 11, 2004