TEMPERATURE WISE WE JUST GOT ABOVE FREEZING AT 33. WE’LL BE BACK BELOW THAT THE NEXT HALF HOUR OR TWO. IT’S GOING TO BE A QUICK STAY ABOVE THAT FREEZING MARK. SOME OF YOU DIDN’T HIT IT TODAY WITH 20S OUT TOWARD NEVADA AND PITTSBURG. YOU’RE AT 30. OVERNIGHT TONIGHT WE DROP BACK IN THE TEENS. TOMORROW WE START RISING INTO THE 40S. THAT IS THE BEGINNING OF OUR LOW WARMING TREND LASTING INTO THIS WEEKEND WITH JUST COOLER WEATHER BEHIND THE NEXT COLD FRONT. WE’LL TRACK THAT, AS WELL AS, THE STORM CHANCES COMING UP IN YOUR FULL FORECAST. LIVING WELL CONTINUES NOW. NOW FROM THE KSN KITCHEN, COOKING WITH CAROL. MY GUEST IS RANDY COLLINS. HE’S A GOOD FRIEND FROM ANGELICAS ON THE SOUTH SIDE OF NEOSHO. YES, MA’AM. SOUTH SIDE OF THE SQUARE. THAT’S RIGHT. WE HAVE A LOT OF PEOPLE WATCHING BUT TELL THEM WHO IS WATCHING. I CAN’T BELIEVE THIS. ONE OF MY FRIENDS WORKED FOR ME MANY YEARS AGO IN SAN FRANCISCO. SHE’S SUPPOSED TO BE LIVE STREAMING AS WE SPEAK. FROM SAN FRANCISCO. HI CHELSEY. HOW ABOUT THAT. FOREST CROSTATA. BASICALLY AN IN ITALIAN FRUIT PIE. IT’S A FRUIT PIE IN THE WINTER WHEN YOU DON’T HAVE FRESH FRUITS IN SEASON. YOU HAVE YOUR CRUST. THIS IS CALLED A FRUITS OF THE FOREST. TRADITIONALLY IT’S BLACKBERRY, RAS BERRY, BLUEBERRY, APPLE AND RHUBARB. I HAVE THE BLACKBERRY, RASPBERRY, BLUEBERRY. TO TRULY DO A CROSTATA MIX THESE. WHAT DO YOU HAVE?>>BLACKBERRY, RASPBERRY AND BLUEBERRY PRESERVES. JUST LIGHTLY MIX THEM TOGETHER. DUMP THEM IN. THIS IS THE ART OF SIMPLICITY. IT LOOKS ELEGANT RANDY. I DID ONE JUST A COUPLE OF WEEKS AGO WITH PEACH PRESERVES. I PUT PEACH PRESERVES IN THE PIE CRUST AND TOPPED IT WITH SOME TOASTED PINE NUTS. BEAUTIFUL TOGETHER. ANOTHER ONE I DID WAS I USED CHERRY PRESERVES AND CRUMBLED UP ALMOND PASTE I MADE. YOU CAN DO A LOT OF THINGS. SURE. JUST ANYTHING. YOU’RE GOING TO PUT THE APPLES ON THERE NOW. IT GIVES YOU THE TARTNESS THE RHUBARB WOULD NORMALLY HAVE AND THE APPLES COOK UP. STILL MAINTAINING A LITTLE TEXTURE. WHAT I LIKE ABOUT USING A TART SHELL IS THEY ARE THINNER AND COOK QUICKER. HOW LONG? YOU’LL GET THAT DONE. WHAT IS THIS?>>THIS IS JUST YOUR CRUMBLED TOPPING. USE YOUR OWN RECIPE. THIS PARTICULAR ONE THE BATCH THAT I MAKE, IT MAKES ENOUGH FOR TWO PIES AND IT IS, I THINK A CUP AND A HALF OF FLOUR. YOU HAVE A STICK AND A HALF OF BUTTER AND TWO THIRDS CUP OF SUGAR. VERY SIMPLE. VERY EASY. YOU WANT YOUR BUTTER REALLY COLD. I GRATED IT IN TO THE FLOUR. YOU’RE GOING TO PUT THAT ON. AS YOU DO THAT HOW LONG DO YOU COOK THIS?>>IN A HOME OVEN. I DID IN A CONVECTION OVEN IN A RESTAURANT. IN A HOME OF ON PROBABLY 375 DEGREES FOR 25-30 MINUTES. WHILE HE’S DOING THIS ANGELICAS HAS DINNER ON THURSDAY EVENING. WE DO DINNER ONE NIGHT A WEEK. THE MENU SOUNDS WONDERFUL. YOU ALSO HAVE A LUNCH, WONDERFUL LUNCHES AND OPEN FROM 11-2. 11-2 MONDAY THROUGH FRIDAY. YOU’RE AN OLD HAND AT THIS. IT’S A WONDERFUL PLACE. HE’S ONE OF THE NICEST GUYS I KNOW. AREN’T YOU SWEET. I’M SO GLAD THAT SAN FRANCISCO IS WATCHING U, TOO. THAT’S A FIRST FOR US. THIS LOOKS WONDERFUL. WE’RE GOING TO GET TO TRY THIS, I BELIEVE. YES, MA’AM. THANK YOU. IT’S ALWAYS A PLEASURE HAVING YOU HERE. MY PLEASURE TO DO IT. ANGELICAS AND IT’S ON THE SOUTH SIDE OF THE SQUARE IN NEOSHO, MISSOURI. YOU NEED TO TRY IT.