What a lovely Monday night. I ran a bundle of errands tonight (since I didn't have to teach) and made a nice, easy, and relatively healthy dinner. I also made some Pumpkin scones, some with and some without raisins. Recipes follow- enjoy!
Whole Wheat Pitas
Part skim Mozzarella
Vegis, turkey pepperoni and any other toppings you want!
Preheat Oven to 400 degrees
Place Pitas on a baking sheet. Top with sauce, cheese, and other toppings
Cook for 5 minutes (or until cheese is fully melted)
Pumpkin Scones (less dense!)
4 1/2 C. all-purpose flour
5 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1 t. salt
1/2 C. light brown sugar
1/2 C. unsalted butter, softened
2 C. canned pumpkin puree
1 1/3 C. milk
2 C. chopped walnuts or pecans
Preheat oven to 375° F. Grease two baking sheets with cooking spray.
In a large mixing bowl, combine the dry ingredients. Cut in the butter until it resembles coarse meal. Add the pumpkin, milk and nuts and stir until well mixed.
Using a 1/2 cup measure, scoop the batter into small rounds on the baking sheets. Leave a space of about 2 inches between each scone. When both pans are used, put the remaining batter in the refrigerator until the first batch is finished baking.
Bake for 12 to 15 minutes, until the edges begin to brown. Remove to a cooling rack and repeat with the remaining batter.
(I can't find the website I pulled this recipe from- sorryyyyy!)