| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(16 ounce) pumpkin |
| 1 1/2 |
c |
Sugar |
| 1 |
|
Cinnamon stick |
| 2 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1 |
ts |
Nutmeg |
| 3 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Shortening |
| 3/4 |
c |
Beer |
INSTRUCTIONS
PASTRY
Sure...if someone could name them! I know they are a traditional mexican
dessert but I can't think of their name! This is what I did...
You can vary these spices--I really am just estimating..cause I just
dumpted them in, to be truthful--then I simmmered it in an uncovered pot
for about an hour and a half--while we were eating dinner..made the apt.
smell wonderful. THEN, for the pastry, you can use this recipe--
mix the flour and salt and cut in the shortening, until it is crumbly, make
a well and pour the beer into it...mix together, for 1 1/2 in balls...roll
into 1/2 in. thick 4 in. circles...(If they are very firm, let them sit a
while)...then place 2 tb. pumpkin and fold the circles in half, you may
need to take some water to seal the edges, then use a fork to press them
together--bake at 400 for 15-20 minutes.
But, I'll admit, that I made some much food that we were quite stuffed, so
I didn't feel like making the pastry after dinner, so I just served the
pumpkin with some icecream and cookies!
Posted to FOODWINE Digest 11 Jan 97
From: "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU>
Date: Sat, 11 Jan 1997 16:15:04 -0500
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