Tennessee Moonshine, Honey Caramel Sauce

  • 1 cup melted butter
  • 1 cup light brown sugar, packed
  • 1 cup honey
  • 1 cinnamon stick
  • 1 t vanilla extract
  • 4oz moonshine or other spirit of your choice, or none at all
  • In medium sauce pan, combine butter, sugar and honey.
  • Bring to a boil and then reduce heat to medium low and allow to simmer.
  • Continue to simmer for about 10 minutes, stirring occasionally and checking that it does not boil over.
  • Remove from the heat and away from open flames.
  • Add the moonshine. Take care that it does not boil over or splash on you when doing this as boiling sugar will leave a blister.
  • Add vanilla in the same manner and then add the cinnamon stick to flavor caramel while cooling.
  • Enjoy!
  • This recipe will make approximately 3 cups of sauce.
  • Make this recipe your own by experimenting with different spices or spirits.
  • Refrigerate covered for up to two weeks.
  • We serve this on bread pudding, bake on apples with streusel topping, over cheesecake, chocolate cake and anything else that will be still.
  • BE CAREFUL WITH HOT SUGAR MIXTURE!  Last warning, it is tempting to stick your finger in and taste before it is cool, but it is not worth it - trust me.
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Granny's Chess Pie

  • 3 eggs
  • 1 1/2 cups sugar
  • 1t corn meal
  • 1 stick butter, melted
  • 1t vanilla
  • 1t white vinegar
  • 1 9" pie shell
  • Preheat oven to 325F.
  • Combine eggs, butter, sugar, corn meal, vanilla and vinegar in mixing bowl until smooth.
  • Pour into pie shell, place in oven and bake for approximately 45 minutes or until just set.
  • Place pie on a baking sheet to protect from overflows.
  • This was my favorite dessert as a child and no one could make them like Granny.
  • We usually pull this one out around Thanksgiving but it was always a staple at a family reunion too.
  • Simple, Sweet and Southern; just like Granny.
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Chocolate Truffles

  • 1/2 cup heavy cream
  • 2T unsalted butter
  • 1t light corn syrup
  • 8 oz chopped semi sweet chocolate, and 4oz. for dipping
  • 1/2 t vanilla, or flavored liqueur (optional)
  • 1/4 cup powdered sugar and 1/4 cup cocoa powder combined and sifted for coating truffles
  • Mix cream, butter and corn syrup together in saucepan.
  • Over medium heat, bring to a full boil and then turn off heat.
  • Add 8oz chopped chocolate and vanilla or liqueur if using and gently swirl pan. Do not stir.
  • Allow to sit for 5 minutes and then whisk slowly to combine.
  • Refrigerate for 45 minutes, stirring every 10-15 minutes.
  • Once mixture is firm but before it is hard, scoop and form into 1" balls onto parchment lined pans using a small ice cream scoop and hands.
  • Chill until firm and in the meantime melt the remaining chocolate and prepare the cocoa mixture for dipping in two separate bowls.
  • Remove balls from the fridge. Using one hand, dip a ball into the chocolate, allowing excess to drip off then place in the bowl of cocoa mixture. With the other hand, roll ball around in cocoa until coated and then place back onto the parchment lined pan.
  • Repeat with the remaining balls.
  • Chill for a few minutes until set.  Store in an airtight container once completely set.
  • This recipe makes 12-24 truffles depending on whether they are actually 1" or not.  It is challenging to make them that small.
  • I sometimes use finely chopped nuts or crushed candy canes to roll these in too - the possibilities are endless!
  • These are pretty easy to make, just a little time consuming with the chilling and rolling out the balls; you are probably looking a 90 minutes from start to finish.
  • The better the chocolate you use the better the truffle will be - so don't be cheap on the chocolate!
  • These are a great way to impress or mend fences!  Enjoy!
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