Life is rolling on, and we are safe at the Melton house. I pray that this finds each of you healthy at home. Isn’t it strange how a small virus can cause such a profound change in the world? Things that were important three weeks ago do not seem quite as relevant today. Today I think more about God, family, friends, and making do with what I already have. I have not found the need to run out to buy something just because I want it. I’m saving gas, time, and money!
I have my mother with me during this. My goal is to help keep her safe and protected. I have one child in Atlanta who has not left her apartment in three weeks. I have another who will not be going back to his job for a while and a daughter-in-law finishing her last semester of college online. She has worked hard for a diploma and will not be able to walk with honor.
I plan to try to keep Easter as normal as possible around here. Most likely, my children will not be able to be here, which makes me sad. I will still get up to see the sunrise. I will rejoice that the resurrection has given me hope! I will be thankful for another day!
Caramel Pecan Pie
Ingredients
- 28 Kraft caramels unwrapped
- 1/4 cup water
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 1 cup pecan pieces plus whole halves for top
- 1 (9-inch) pie shell unbaked
Instructions
- Preheat oven to 350℉.
- Heat caramels, water, and butter over low heat, stirring occassionally, until melted and smooth.
- Combine sugar, salt, vanilla, and beaten eggs.
- Add caramel sauce to egg mixture; mix well.
- Stir in pecan pieces.
- Top with whole pecans.
- Bake for 45 to 50 minutes. Cool before serving.
