Oatmeal Pear Scone

 

1 cup flour

1 cup oats

1 Tablespoon baking powder

3 Tablespoons sugar

¼ teaspoon nutmeg

¼ cup of butter or 4 Tablespoons butter

4 pears, peeled and sliced

2 eggs

1/3 cup cream

Directions: Mix together all the dry ingredients, stirring to mix. Cut in butter. Cut pears into pieces and add to mixture, including any additional juice. Break eggs into a separate bowl. Add cream to eggs. Mix with a fork. Add the egg and cream mixture to the oatmeal pear mixture. Grease a 9.5-inch pie pan with butter and dust with flour. Pour mixture into the greased and floured pie pan. Bake at 375 degrees Fahrenheit for 35 minutes. Scone will be golden brown; let cool so that juices may be reabsorbed.

Serves 6-8 people.

Notes: This is a nice way to use late summer produce. 

Chunky Garden Tomato Soup

 

1 Tablespoon olive oil

3 cloves garlic

5 medium slicing tomatoes

2 cherry tomatoes

4 inches dried baguette

4 Tablespoons grate mozzarella or Parmesan cheese

Directions: Pour olive oil into smaller sauce pan. Slice garlic and add to olive oil. Sauté until golden. Slice tomatoes into chunks and add to the olive oil and garlic. Stir and cook until hot or just boiling. Remove from heat. Add pepper. Tomatoes and cheese are naturally salty so it is fine to omit salt. Slice dried baguette into chunks and divide into bowls. Ladle soup over bread and then top with cheese.

Serves 2 people or 4 servings as a side or cup.

Notes: Thank you to the brother and sister-in-law for the garden tomatoes.