Title: Butterscotch tapioca
 Categories: Pies, Cakes & des
      Yield: 8 Servings
 
     10 c  Water
      1 c  Milk
    3/4 ts Salt
    1/2 c  Granulated sugar
  1 1/4 c  Tapioca, small pearl
    1/2 c  Butter, plus 2 tbsp
      2 c  Brown sugar, dark
      2    Egg
      2 ts Vanilla extract
 
  Every Amish and Mennonite restaurant has this buttery, rich pudding
  on its menu, and it is always served at Amish gatherings. This recipe
  can be halved. Bring the water and salt to a boil in a large, deep
  saucepan. Sprinkle in tapioca. Add the dark brown sugar, lower the
  heat a little, and cook 5 min., longer, or until tapioca is clear. In
  a small bowl, beat the eggs. Add the milk and granulated sugar and
  blend. Stir 1 cup of the hot tapioca mixture into the egg-milk
  mixture, then combine it with the rest of the tapioca. Continue
  cooking over low heat, stirring often, for about 10 min. or until
  mixture bubbles up. In the meantime, heat the butter in a small
  saucepan over medium heat until it is light brown. Add to the
  bubbling pudding, along with the vanilla, and mix well. Pour into a 3
  quart serving bowl and allow to cool to room temp. This pudding will
  set up without refrigeration (6 hours) and it is really better if it
  can be eaten right away. If you do refrigerate it, allow pudding to
  come to room temp. before serving, and stir it up a bit to further
  soften it. Note: Small pearl tapioca does not have to be soaked
  before cooking.