Beef - it's NOT what's for dinner anymore....LOL
OK so last night was very nice.
E (who for some reason feels the need to be extremely nice - no this is NOT a complaint - and takes my dietary preference in mind) - made a dish out of the 'Arizona Territory Cookbook':

Instead of making a Beef dish (with acorns - and that was ALL the recipe consisted of BEEF AND ACORNS), he made Pumkin Empanadas - only he actually mixed said acorns gathered from his back yard in to the pumpkin mixture - it turned out really yummy - you know I don't know how it is or what I did EXCACTLY to deserve this guy in my life but he never ceases to amaze me...
OK so this is not the 'actual' recipe from the book - but it's pretty close:
I N G R E D I E N T S
Pumpkin Filling
1 (15 oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/4 teaspoon ginger, optional
1/8 teaspoon cloves, optional
Empanada Dough
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening
I N S T R U C T I O N S
For filling: Mix ingredients together and set aside.
Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, ten shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface until circles approximately 4 inches in diameter and 1/8 inch thick.
Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.
Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly).
E (who for some reason feels the need to be extremely nice - no this is NOT a complaint - and takes my dietary preference in mind) - made a dish out of the 'Arizona Territory Cookbook':

Instead of making a Beef dish (with acorns - and that was ALL the recipe consisted of BEEF AND ACORNS), he made Pumkin Empanadas - only he actually mixed said acorns gathered from his back yard in to the pumpkin mixture - it turned out really yummy - you know I don't know how it is or what I did EXCACTLY to deserve this guy in my life but he never ceases to amaze me...
OK so this is not the 'actual' recipe from the book - but it's pretty close:
I N G R E D I E N T S
Pumpkin Filling
1 (15 oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/4 teaspoon ginger, optional
1/8 teaspoon cloves, optional
Empanada Dough
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening
I N S T R U C T I O N S
For filling: Mix ingredients together and set aside.
Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, ten shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface until circles approximately 4 inches in diameter and 1/8 inch thick.
Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.
Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly).
1 Comments:
Sounds yummy... Glad you have found yourself a "chef"... ;>)
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