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Via: Guam Recipes (GR)
NOTE: Measurements will depend on the size pumpkin you bake. The following is a guideline only and your measurements will be mostly "TO TASTE".
1 ripe Pumpkin
5 C Flour
1 C Sugar
1 1/2 C Crisco Lard
1 Egg (Yolk only)
1 Tsp. White Vinegar
3/4 C COLD Water
Knead until all blended well together.
Cut pumpkin in half and remove seeds. Bake in your oven until soft. Scoop out into a large pot. Turn stove top to Med/High heat. Add your butter (enough so the pumpkin doesn't burn/"get doknus". Add Sugar to taste. Add Brown sugar to taste. Add Cinnamon to taste. Reduce heat. Stir occasionally. Consistency should not be watery. Filling is done after about 30 minutes. Let cool.
Roll and flatten dough into manageable turnover sizes. don't make it too thick. Add your cooled filling into the center of the flattened dough. Fold and seal around the edges using a fork. Bake for about 35 minutes or until golden brown.
I made pumpkin turnovers for the first time & I used your recipe. The only set back was I had no idea what kind of measurements to use for the filling preparation. I actually, guessed based on a my home-made cookie ingredients. The crust was amazing & I will be using your crust recipe from now on.
RESPONSE: I'm happy to hear your crust turned out good. I'll let Doris know about trying to get some measurements into her recipe. Thank you for the feedback :) Left by: Flo (3 Oct 2013)
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