Sometimes you make something so good, you feel compelled to share it. Today, I baked an apple pie with a bourbon caramel sauce, and it came out so yummy and bubbly...thought it might be worth sharing as the weather cools down here in the Colorado mountains. I think there are thousands of great apple pie recipes out there, but far fewer caramel bourbon sauces -- especially ones that are as easy as this one to put together. So...here it is! You will need mason jars to store the extra sauce, and I suggest popping a jar in the fridge to make things like pancakes, waffles and ice cream super decadent. I also top my from-scratch carrot cake with this delectable sauce...along with an ample supply of candied pecans, of course! BOURBON CARAMEL SAUCE 1 cup brown sugar 2 sticks butter (1 cup) 1 cup heavy whipping cream 1/4 to 1/2 cup of bourbon raisins (optional!) Melt butter and brown sugar over low heat. Add bourbon and raisins. Turn up the heat and bring to a gentle boil. Using a whisk, slowly pour in the heavy cream -- maybe a few tablespoons' worth at a time -- and keep stirring as the liquid gently bubbles. Once the liquid thickens to where it coats a spoon, remove from heat. Pour extra into mason jars; serve warm over pie! Use a 'good' quality bourbon...but do not spend too much on your bourbon. Think of this like you would mimosas...would you use Dom for mimosas? Of course not. Enjoy!

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