My mother is queen of soup making. It's always from scratch, and she just puts in whatever she has laying around, and it is ALWAYS delicious! Ummm, I can smell a pot simmering now.... Mom's want to come over for dinner. Oh, by the way, you're cooking!
We are wrapping up the Halloween holiday this week as we just got back from our 5th trick or treat event with another one tonight, and two on Saturday. Pictures to come soon. All I can say is that the kids are definitely getting good use out of their costumes this year, and Eric is loving all the candy.
Oh, and I can't make soups like Mom, but here is a nice side to those soups.
CHEDDAR SCALLION SCONES
3 cups all-purpose flour
2 1/2 heaping tablespoons baking powder
1 teaspoon salt
3/4 cup sharp cheddar cheese, grated
4 oz. (1/2 block) cream cheese, very soft
3 scallions, chopped (use green and white parts)
1 cup heavy cream (or half-n-half or whole milk)
Preheat oven to 400 degrees F.
In a large bowl, stir together flour, baking powder and salt. Add cheddar cheese and mix twice (or so) to coat cheese with flour. Fold in cream cheese until just barely mixed, then add scallions, tossing to coat. In separate bowl, lightly beat together egg and heavy cream (or whatever you have on hand; I usually use whole milk). Quickly add egg mixture to flour and cheese mixture and stir until just combined. (Don't work it to death. Rubbery scones are out this year.)
Dump dough onto floured counter and pat into a circle about 1 generous inch thick. Dip sharp knife in flour and cut into eight large triangles (as you would a slice of pizza). If desired, brush tops with butter or with an egg wash (1 egg plus 1 T. water, beaten together). Bake on baking sheet or stone lined with parchment paper for 20 to 25 minutes or until golden brown.
Serve hot from oven, or allow to cool and place in plastic bag or airtight container and refrigerate or freeze. Scones freeze beautifully.
Happy Fall everyone, enjoy the soup and sweats!!