1/2 cup Milk
2 tablespoons All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Salt, to taste
1/2 teaspoon Cinnamon
4 – 6 slices of thick Bread (Texas Toast or other thick bread)
Real Maple Syrup
Beat the eggs until they are frothy.
In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.
Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.
When the butter has melted (do not let it burn) start dipping your bread.
Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.
Carefully pick up the bread and let the excess batter drip off into the bowl.
Place the battered bread onto the hot skillet or griddle.
Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side. Remove from the pan to a plate.
Dust with powdered sugar. Serve with more butter, whipped cream and real maple syrup.
Slow Cooker Oats
1 Cup Steel Cut Oats (no substitutes)
3 ½ Cups Water
1 Cup peeled and chopped Apple
½ Cup Raisins
2 tbsp Butter
1 tbsp Ground Cinnamon
2 tbsp Brown Sugar
1 tsp Vanilla Extract
Place the Steel Cut Oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker with a liner. Stir to combine and dissolve the brown sugar. Cover the slow cooker, set to low, and allow the oats to cook 7 hours (for firm oats) or 8 hours (for softer texture).
CARAMEL PECAN KRINGLE
1 cup Marzetti Caramel Apple Dip
1 cup chopped Pecans, divided
1 sheet Puff Pastry
½ cup Confectioners Sugar
1 tbsp Milk
¼ tsp Vanilla Extract
For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15 to 20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding additional milk if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve