Archive for the ‘Miss Cynthia’s Tearoom Cookbook’ Category

Mmmm ~~ Potato Soup on a cold, cold winter day.  I really needed to be warmed way down to the insides of my toes ~~ and this did the trick.  ;^)  Do you love potato soup?  My mother’s recipe for potato soup is always a favorite at my house.  But today, I spiced it up.

I have a nice fire going in the wood-stove.  I’ve been sipping on hot tea all day.  I just needed something else.  So when I got hungry, I checked the kitchen for ingredients and I had the makings of potato soup with a kick.  That’s what I needed!  A little something more … something to spice up a dreary day.  Diced green chilies sounded like a great combination with the potatoes.  I always choose the mild ones, but you could increase the heat level to your own preference.

Gather your ingredients ~~ here we go:

3 large russet potatoes, peeled and diced

2 cups water

1 tablespoon olive oil

1 large purple onion

1 large garlic clove, minced

1 yellow bell pepper, diced

1 teaspoon ground cumin

1 teaspoon basil

1/4 teaspoon chili pepper

1 7-ounce can mild, diced green chilies

1 cup rice milk (or your choice of milk)  (I’m vegetarian, so no dairy milk here.)

1 to 1 1/4 teaspoons of sea salt

Simmering slices of potatoes

Simmer the potatoes in 2 cups of water in a covered pot until tender, about 20 minutes.  Mash a few of the potatoes in the cooking water, but leave the remainder in chunks.

Sauteed Vegetables and Spices

Meanwhile, heat the olive oil in a large skillet and saute the onion for a few minutes.  Add the garlic, bell pepper, cumin, basil, and chili pepper and cook until the onion is translucent ~~ just a few more minutes.  Add this mixture to the cooked potatoes, along with the can of green chilies, the rice milk (or your preference of milk) and the sea salt.

A Colorful Soup!

Stir to blend and serve!  Serves 4-6.  This is plenty for large bowls of just soup (that’s all I needed!)  Or, you could add a salad.  A  rustic whole-grain bread would be great, too.

This goes together fairly quickly.  I was glad, as I waited too long to cook and I was very hungry!  The mild green chilies add just enough spice to satisfy my Oklahoma/New Mexico heritage, while staying close enough to the mild side of the potatoes to be soothing.

Hearty, Healthy, Comfort Food

This is a great comfort-food, but it is still a healthy alternative!  Enjoy ~~ and if you try this soup in your kitchen, let me know what you think.


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UPDATE 6/21/16 Please pardon the wait, but I will add the recipe to this page soon. I will move it from a previous blog.


Currently, The Scone Reviews are all residing at my first blog. For the sake of consistency, until I move them all here, too, I have just posted the Lemon Curd recipe there.


Check it out.   It is a bit of heaven!  ;^)  It’s worth the trip over.  (After all, it’s just a click.)  ;^D

Also, on the sidebar on that blog, I have listed all of The Scone Reviews (so far,) as well as the Creme Fraiche (Devonshire Cream) recipe, and now, the Lemon Curd.

Enjoy!  ;^)

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UPDATE 6/20/16 Please pardon the wait, but I will be updating this page and adding the scone recipe here as soon as I can. Thank you.


Tea is wonderful, but tea AND scones…heaven!  I have been on a mission to find the best recipe for scones.  Scouring my cookbooks and the internet for scone recipes to experiment with is one of my joys.  I thought I might be on this scone-tracking journey for quite some time.  I hardly expected to find the recipe for the be-all-end-all-of scones so quickly, but I did.  I have written four posts about it in a previous blog.  My plan is to move the Scone Reviews to this blog.

I have to tell you, you will want to check the ingredients list, and make these immediately!

The BEST Scones EVER!


I have one addition to make these even more amazing.  (Is that possible?)

I frosted the most recent version with orange icing.

I whipped 4 Tablespoons of soft butter with 1 cup of powdered sugar and added about 2 Tablespoons of orange juice.  You may add more orange juice or powdered sugar, depending on the consistency you like.  Then, I grated about 1 Tablespoon of orange zest into the icing.

I wanted the icing to infuse the warm scones, so I waited about ten minutes after taking the scones out of the oven, and then frosted them.  I also wanted the icing to drizzle down the sides a bit, so I added a touch more orange juice than I first mixed in.


Please, let me know if you make these and what you think!  ;^)

P.S. I’ve linked up with Tea Rose Home and the Link Party:


Check it out!  There are some amazing people over there!  ;^)

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