Thanks for coming everyone. I love sharing lunch.
And my kids got tired out. What more do I need out of a day?
Here are my two recipes since I think everyone liked the soup too.
Butternut squash soup:
1-2 butternuts, sliced in half and baked at 400 until tender (or however you prefer to cook them)
1-2 yellow onions
1-4 garlic cloves
chicken broth or vegetable broth or water
salt and pepper
cream (optional) (I didn't use today)
Cube and peel squash and set aside.
Chop onions and saute in butter and olive oil. Add garlic.
Add squash and thyme and cook for a minute or so. Add broth until almost covering squash. Add salt and pepper.
Cook for about 15 minutes, more if the squash is still a little hard.
Cool for a minute and blend in batches in a food processor or blender.
Heat again. Remove from heat and add cream.
2 C whole wheat flour
3/4 cups white flour
2 sticks butter, softened
1 C dark brown sugar
1 TBSP cinnamon
1/2 baking powder
a pinch of salt
Mix ingredients together with hands until well mixed. (I added a little bit of water because it was so dry).
Pat the dough down into a greased pan. It should be about 1/4 inch.
Dip a brush in water and paint all over the top of the dough.
Sprinkle the top with sliced almonds (flat ones work best) and press into the dough.
Bake for about 20 minutes at 350, until nuts are golden brown.
Cut into squares or diamonds while still warm then let sit for 10 minutes before removing from pan.
Hope you all have a good weekend!