Friday, September 2, 2011

Eeking Out The Last Moments of Summer

Okay, you all know I live in Arizona. So, while I am eeking out the last moments of summer on the calendar, the thermometer shows no end to the over 100 degree days here!  Whew! About this time of year, everybody is crabby and has had it with the heat.

I was paging through my magazines today and saw "Traditional Summer Fare; Make It Today!"  So, me thinks...hmmmm..time to entertain and have some traditional summer fare, let's see what they think it traditional.

What the heck? I don't know about you, but herbed buttered corn on the cob with parsley flakes isn't me.  Nor are hotdogs with bacon bits. Peach cobbler, okay, but leave out the craisins and walnuts and all the other gobbledy-gook you've put in there calling it traditional.  Some over zealous food editor couldn't just leave well enough alone, they had to jazz it up to be a little more gourmet.  Good grief.

I did make a new dessert yesterday. I thought it sounded great, but if you aren't in love with SWEET, pass this one up. It truly tastes like a candy bar.

Caramel Pie

1 1/2 cup graham cracker crumbs
2 Tablespoons brown sugar
3 Tablespoons melted butter.
Mix together and pat into a 9 inch pie plate. Bake 350 for 10 minutes.

So far, so good, now this I would make again.

Now comes the caramel layer.
1 1/2 cup sugar
3 Tablespoons corn syrup
1/3 cup butter
1/2 cup heavy cream
1 Tablespoon sour cream

Boil the corn syrup and sugar together until it turns amber, the add the remaining ingredients.  **Take this off the stove as it just starts to turn amber as it continues to cook after you remove it from the heat. Pour onto graham cracker crust and refrigerate until cool.

Lastly the chocolate ganache

1 cup heavy cream
8 ounces of semi-sweet chocolate.

Bring the cream to a boil.  Add chocolate. Allow to sit a minute or so, then mix till smooth.  Spread on the top of your caramel layer. Refrigerate until time to serve. The pie should be like pudding.  If it is firmer, you've overcooked the caramel.

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