2 quarts of 1% milk 

1.5 cups white sugar 

1 cup small pearl tapioca 

3 eggs 

1 teaspoon vanilla

In a four quart crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 2-5 hours. 

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. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. 

Pour the contents of the bowl into the crockpot, and whisk until it is all thoroughly combined.

Cover your crockpot 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.

Chill in the refrigerator.

cooking spray

1.5 cups sugar 

3 Tablespoons cinnamon

1/8 teaspoon kosher salt

1 egg white

1.5 teaspoons vanilla extract

3 1/4 cups whole raw almonds 

aluminum foil or parchment paper

Use a 4-quart slow cooker. Spray the insert well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.

In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat.

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

4-6 medium apples

1/3 cup brown sugar 

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup walnut halves or pieces

2 teaspoons vanilla

1/2 cup water

Pour the 1/2 cup of water into the bottom of your crockpot and swirl in the vanilla. Wash and core your apples. Put the apples into the bottom of the crock, on top of the vanilla water. Stuff the apples with the toppings, and shove a bit of brown sugar into each core. If you have extra brown sugar and toppings, heap the extra toppings and sugar on top of the apples.

Cover and cook on high for 4 hours or on low for 6-7 hours.