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Peas Porridge Hot
2 T butter
1 large onion, chopped
1 large carrot, chopped
1 container vegetable stock
1 c split peas
1 splash vinegar
Salt and Pepper
Melt the butter in a soup pot. Add the onion and carrot and cook until almost soft and golden brown. Add the peas and
stock. Cover and cook, stirring occaisionally, until the peas are soft. The longer the better (although nine days may be
overdoing it a little!).
Season with a splash of vinegar and salt and pepper.
Pumpkin Tarts
30 mini tart shells
1 (15-ounce) can pumpkin purée
3 large eggs, lightly beaten
1/2 cup heavy cream
1/2 cup packed dark-brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1. Preheat oven to 375°.
2. In a medium bowl, combine pumpkin purée, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended.
Pour into chilled pastry shells. Bake until crust is golden brown, and custard is set, 30 to 35 minutes. Let cool before serving.
Biscuits
Ingredients: 2
cups flour
1 tsp salt
1 ½ tsp baking powder
6 tsp butter
2/3 cups milk
Instructions: Mix the dry ingredients together. Cut in the butter using two knives or a pastry cutter until the mixture looks like
course crumbs. Blend in the milk-add more as needed until you have a stiff dough. Knead to combine. Roll out and cut. Bake at 350 degrees on a buttered pan for 8 to 12 minutes until done.
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