When I prepared the dough for apple scones, I set aside part of the butter-flour mixture (with no apples) in a bag and froze. Chilled dough with Parmesan risen much better and scones were golden and had a beautiful smell.
Pumpkin season! I had small “Sugar Pie Pumpkin” in my hands and I was wondering what to cook. In the Cooking Light magazine (October, 2010) I read a recipe of homemade mashed pumpkin and thought – why not? I baked the pumpkin halves (without seeds) in the oven about 40 minutes, removed the peel and turned it into a puree with the blender. Part of mashed pumpkin went into this Caribbean-inspired soup and the other part I folded into a container and refrigerate. I got about 1 1/2 cups a very tasty pumpkin puree with a slight roasted flavor.
Soup recipe adapted from MyRecipes.com. I was omit sherry and sherry vinegar – tomatoes given enough sour.