Squash Soup, Pumpkin Roll & Biscotti

The other day I hosted a small ladies luncheon here at my house.

It was held in honor of a dear friend who had moved, 

but was in our area again to visit her little grandbaby girl!

So, I knowing that she and her daughter are vegetarians,
 kept that in mind when planning my menu.

The Menu:

Butternut Squash/ Pumpkin Curried Cream Soup

served in stoneware teacups
~with butter foccacia bread crisps~

Individual sized broccoli and cheese quiche

&

Spinach Salad Greens
(forgot to take pics)

Pumpkin Roll with Double Cream Cheese Filling

I just adore these little leaf & berry stoneware plates:

The glazed acorn salt & pepper shakers
 are a recent lucky thrift find.

I had 5 guests attend....plus one very adorable sweet baby

(who wore the CUTEST teacup and teapot themed dress and sweater)

And no, I didn't get a pic of that either /palm slaps forehead.

I made my guests Cranberry-Orange Biscotti favors
and tucked a few tea bags inside for them
to enjoy their own little tea time later.

Biscotti are very easy to make,

are the perfect little gifties
and keep a long time.


I just had us sit at our Thanksgiving table early for this luncheon -
if you missed it and would like to see it, click here.


I found the roll and biscotti recipes on line
(so won't "re-invent the wheel.")

If you are wondering which ones I chose
 feel free to send me an email and I will share!

Hints when making a pumpkin roll:

* Do NOT make a double batch,
 but take your time making them one batch at a time.

*Always double the filling portion-
 not only is it the best part.... 
but I have never found any recipe that calls for enough,
 one needs a good deal of it  to be able
 to spread it nicely to get a nice-looking log roll. 

As for my soup recipe, I didn't follow a recipe,
as I am wont to do when making soup-
but happy to share how I did it 
if I can quite remember, haha.



As always, thank you for your visit!

♥

~Michele

Linking:

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