Over at BlueCastle I found this yummy dinner that sounds very interesting…. I plan on making in 2nite… Even though it’s still in the 80’s.
Pumpkin Pie Soup!
one bag cooking carrots, peeled and chopped
one small onion, chopped
enough vegetable or chicken broth to cover (3-4 cups)
1/2 as much rice milk as broth (1 1/2- 2 cups)
pumpkin pie spice to taste (we like it strong, so about 1tbsp)
Cook carrots and onions in broth until soft enough to purée. After blending, return to pot and add milk and spices- heat through and serve with these:
Whole Wheat Tea Biscuits
Mix together in a medium bowl:
4 cups whole wheat flour
5 tsp baking powder
2 tsp salt
Put a well in the middle and set aside.
In a smaller bowl mix:
1/2 cup vegetable oil
2 cups warm water
Add to dry ingredients and mix together (don’t over-mix!).
Drop onto an ungreased cookie sheet and bake at 450* 10- 15 minutes (depending on how crispy you like the bottoms).