Caramel Pie Recipe ~ thick, gooey caramel filling, layered with mounds of airy whipped cream and topped with crunchy pecans and chocolate curls... Recipe from the May/June issue of Louisiana Cooking
In a food processor pulse together flour, salt and sugar. Add butter and shortening. Pulse 8 to 10 times or until mixture resembles coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or a fork.)
Pumpkin pie cupcakes with a graham cracker bottom. Not sure why it never occurred to me to make a pumpkin pie cupcake before, especially when pumpkin loaf is so moist and delicious. Saving these babies for Thanksgiving.