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Fresh Pumpkin Turnovers-(Plaschinda's) Recipe

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This recipe for Fresh Pumpkin Turnovers-(Plaschinda's), by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim and Slug Massey
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1/2 c. shortning
2 c. sweet cream
1 c. sugar
1/2 tsp. salt
3 eggs
5-5-1/2 c. flour
3 tsp. baking powder
Pumpkin Filling:
12 c. raw pumpkin (ground)
2 c. sugar, approx.-(2 tsp. per tart)
1/2 tsp. salt
1/2-1 tsp. pepper or cinnamon

Directions:
Directions:
Dough: Beat eggs, add 1 cup sugar, salt, melted shortning, cream, flour-baking powder mixture; mix well. Refrigerate one hour. Roll out dough; cut in 4 inch rectangles. Put heaping spoon of filling on one half of the rectangle, sprinkle on 1 tsp. sugar, fold, and pinch sides and ends together. Place on greased cookie sheet. Bake at 375 for 20-25 minutes. Pumpkin Filling: Grind the raw pumpkin while the dough is refrigerating. Mix in the 1 tsp. salt and 1/2-1 tsp. pepper or cinnamon. (The sugar is sprinkled on the pumpkin in each tart.)

Number Of Servings:
Number Of Servings:
About 18-20

 

 

 

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