No Flowers to Post Today

so I'm going through withdrawal. In the meantime, here's a pie recipe that made a big hit here for the holiday.

Caramel Pecan Pie
Melt together: 36 unwrapped caramels, 1/2 stick butter, and 1/4 cup water.
(Be careful--this part is so good, you might just have to eat it with a spoon and forget the pie!)
Pour into an unbaked pie shell. I used the refrigerated Pillsbury dough and put it in a deep round baker so that there would be plenty of room.

The following is the pecan pie recipe from the old Kresge's in Paducah, per Cooking with Curtis Grace.
Beat: 3 eggs, 1/2 cup heavy cream, and 1 cup of white karo syrup.
Mix together: 1 heaping tblsp flour and 3/4 cup sugar and add to the beaten egg mixture.
Stir in 1/2 stick melted butter, 1 cup pecan halves, and 1 tsp vanilla.

Pour the pecan mixture over the melted caramel in the pie shell. Bake at 350 for 45 minutes to an hour. Everybody raved over this one. And Mark said it could use a few chocolate chips too, as if it weren't dangerous enough as is.