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
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon), optional
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.
Kosher salt and freshly ground black pepper
1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)
1 tablespoon vegetable oil
3 tablespoons butter
8 fresh herb sprigs (such as thyme, rosemary, and oregano)
3 garlic cloves, peeled and smashed
Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness.
Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.
For the crust:
1 ½ cups all purpose flour
½ tsp salt
½ cup shortening, cold
¼ cup cold water
1 ½ cups sugar
¼ cup cornstarch
3 tbsp all purpose flour
¼ tsp salt
1 ½ cups of water
3 egg yolks, slightly beaten
2 tbsp butter
1/3 cup lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
3 egg whites
¼ tsp cream of tarter
6 tbsp sugar
In a food processer, combine flour and salt; cut in the shortening until crumbly. Gradually add water, process until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond the edge of the pie plate; flute edges.
Bake at 475 degrees F for 8 minutes or until lightly brown. Cool.
In a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in the water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat and add a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
In a small bowl with mixer, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks from and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 12 to 15 minutes or until the meringue is lightly brown. Cool. Refrigerate for 3 hours before serving.