Secret Life of Bees

Author: Sue Monk Kidd
Dinner Prepared By: Jessie

Crockpot Herb Pork Roast
Serves 8

Ingredients:

• 4 large garlic cloves, quartered
• 1 pork loin roast, boneless, about 4-5 lbs
• 1 tsp. salt
• 1 tsp. ground thyme
• 1/2 tsp. dried leaf sage, crumbled
• 1/4 tsp. rosemary, chopped
• 1/4 tsp. dried tarragon, crumbled (optional)
• Dash ground cloves or allspice
• 1 tsp. grated lemon peel
• 1/3 cup water
• 3 tsp. cornstarch (optional)
• 1 tsp. water (optional)

Directions:

Cut 16 small pockets into roast and insert garlic slices. In a small bowl, combine salt, herbs and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into the slow cooker; add the roast. Cover and cook on LOW for 8-10 hours. Pork should read at least 160 degrees on an instant read thermometer.

If desired, thicken juices. Remove roast from juices. COmbine cornstarch with 3 teaspoons water; sitr until smooth, then stir into crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.

Individual Toffee, Pecan and Peach Crisps

Ingredients:

Filling

• 6 cups frozen sliced peaches (about 2.5 lbs), thawed
• 3 Tbsp. sugar
• 1 Tbsp. fresh lime juice

Topping

• 3/4 cup all purpose flour
• 1/3 cup (packed) golden brown sugar
• 1/4 tsp. salt
• 6 tsp. (3/4 stick) chilled unsalted butter, cut into pieces
• 3/4 cup English Toffee bits
• 1/2 cup pecans, coarsely chopped
• Ice Cream (optional)
  

Directions:

Filling - Preheat oven to 350 degrees farenheight. Place six 1 1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar and lime juice in a large bowl to blend. Divide filling among ramekins.

Topping - Whisk flour, brown sugar and salt into a large bowl. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.

Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.

*Note* Jessie substituted oats for the pecans in the peach crisps.