thank you douglas, they should be mighty tasty, halloween here we come!

Douglas S. Ladden wrote:
> The Terran carbon-based unit designating itself as
> (Jim Weller) shared its ideas in alt.food.mexican-cooking on Fri, 03 Oct
> 2003 06:00:22 GMT:
>
>
>>fishman99 > wrote
>>
>>
>>>i love the way my mother cooked, she use to make little empanadas of
>>>pumpkin and a cookie called biscoshos? an anise flavored cookie. any
>>>help with these recipies will be helpful. thank you all.
>>
>>Here's what you're looking for....
>>
>
> No!!! Okay, maybe the Biscocho recipes were OK, but you can't
> have real Pumpkin Empanadas starting with canned pumpkin. Ugh! Please
> enjoy the recipe I've provided.
>
> --Douglas
>
>
> The following recipe from cooks.com sounds far closer to the real thing:
>
> PUMPKIN EMPANADAS
>
> EMPANADA DOUGH:
>
> 6 c. sifted flour
> 1 c. sugar
> 2 tbsp. ground cinnamon
> 1 c. shortening
>
> Mix flour, sugar and cinnamon. Add shortening and mix again.
>
> ANISE TEA:
>
> 2-3 tbsp. anise seed
> 2 c. water
>
> Boil. Add anise tea gradually to dough. Work to dough until well enough
> to roll out. Makes 3" to 3" balls and roll out into a 5" diameter
> tortilla. Add pumpkin mix in middle and fold in half.
>
> PUMPKIN MIX:
>
> 2 c. sugar
> 2 tbsp. ground cinnamon
> 1 med. pumpkin
>
> Cut pumpkin into pieces and place in pan and boil until pieces are
> tender. When cool, remove pumpkin from peeling with spoon and place in
> pan. Add sugar, ground cinnamon and boil until a little thick. After
> placing pumpkin mix in middle of tortilla and folding it in half, press
> together with finger, then fork. Bake at 350 degrees for 25 to 30
> minutes or until brown on top. Makes 2 1/2 dozen.
>