'FEAST, FUN AND FEED' ~ CARAMEL PECAN PIE

"The true essentials of a feast

are only fun and feed."

~ Oliver Wendell Holmes

~ Muted mum

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CARAMEL PECAN TART

~ Sensational easy twist on traditional pecan pie ... shortbread-like crust meets buttery-rich brown sugar-honey topping. A favorite clipped from Southern Living 2007.

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3 1/2 cups coarsely chopped pecans

2 cups flour

2/3 cup powdered sugar

3/4 cups cubed unsalted butter

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup unsalted butter

3 Tbsp. whipping cream

• Arrange pecans in single layer on baking sheet. Bake at 350-degrees for 5-7 minutes or until lightly toasted. Cool on wire rack 15 minutes or until completely cool.
• Pulse flour, powdered sugar, and 3/4 cup butter in food processor 5-6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of lightly greased 11-inch tart pan with removable bottom.
• Bake at 350-degrees for 20 minutes or until edges are lightly browned. Cool on wire rack 15 minutes or until completely cool.
• Bring brown sugar, honey, 2/3 cup butter and whipping cream to boil in 3-quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
• Bake at 350-degrees for 25-30 minutes or until golden and bubbly. Cool on wire rack 30 minutes or until completely cool. (12 servings)

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CARAMEL PECAN BARS

Prepare recipe as directed, pressing crumb mixture evenly on bottom and 34 inch up sides of lightly greased heavy-duty aluminum foil-lined 13x9-inch pan. When completely cook, using foil as handles, carefully lift tart from pan and transfer to serving tray, Cut into squares.

SAVORING the NEW HAMPSHIRE PRIMARY ~ FUDGE WALNUT TORTE with CARAMEL SAUCE

~ Syringa vulgaris (purple lilac)

New Hampshire State Flower

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FUDGE WALNUT TORTE with CARAMEL SAUCE

~ Delicious dessert compliments of Colby Hill Inn

Henniker, New Hampshire

(Specialties of the House)

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1 3/4 cups finely chopped walnuts (or pecans)

2/3 cup sugar

1/4 cup melted unsalted butter

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2 cups heavy cream

16 oz. chopped good quality semisweet chocolate

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Caramel Sauce:

1 16 oz. box brown sugar

2 cups heavy cream

2 cups unsalted butter

2 tsp. vanilla extract

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Fresh whipped cream

• Combine walnuts, sugar and melted butter. Press into the bottom and sides of 10-inch tart pan with removable bottom. Bake in 350-degree oven for about 15 minutes or until lightly browned. Cool.
• In saucepan over medium heat, bring heavy cream to full boil. Remove pan from heat and stir in chocolate until completely melted. Pour into cooled crust and refrigerate until set.
• Caramel Sauce: In saucepan, combine brown sugar, heavy cream and butter. Bring to slow boil. Cook until all of the sugar is dissolved. Add vanilla. Keep caramel sauce warm.
• To serve, garnish each slice with dollop of whipped cream and drizzle with warm caramel sauce ~ also good on ice cream with toasted pecans. ( 6-8 servings )