"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin Blachinda Recipe

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This recipe for Pumpkin Blachinda, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delores Klein
Added: Friday, December 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

6 c. flour
2 c. Crisco (1/2 butter and 1/2 Crisco)
2 T. sugar
1 tsp. salt
1 egg, beaten
1 1/4 c. cold water

Filling:

2 15oz. can of pumpkin
1 c. sugar
1 tsp. salt
dash pepper
1/4 tsp. onion salt
1 tsp. cinnamon

Directions:
Directions:
Mix together the flour, Crisco, 2 T. sugar and 1 tsp. salt like you would a pie crust. Place the beaten egg into the cold water and mix. Mix with flour mixture to make a firm dough. Put the dough into balls the size of golf balls. Roll out 1/4" thick and put about 1 heaping T. of filling in the middle of the dough. Fold over and press shut with finger tips or a fork.

Bake at 375 for 20 minutes.

 

 

 

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