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Organization Cookbooks » Church Groups
Cookbook Title: FAVORITE RECIPES FROM FIRST UNITED METHODIST CHURCH
cookbooks.com
Item ID:    13516
Abstract:    All proceeds from the sale of the "Favorite Recipes from First United Methodist Church" will benefit the Student Ministry, specifically missions both near and abroad. In support of missions, we have dedicated a section to different areas that we've already served titled "Mission Destinations!"
Contact Information:     Evelyn Pontz
29 E. Walnut St.
Lancaster, PA 17602
717-394-7231
epontz@engagegodfirst.org
Please add $3 S&H fee
Price:     $15.00
Recipe Sample:    Baked Pumpkin Empanadas (Mexico)

Ingredients

1 cup warm water
1/3 cup white sugar
¼ teaspoon baking powder
3 cups all-purpose flour
1 cup vegetable shortening
1 ½ teaspoons salt
4 cups canned pure pumpkin
1 cup white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
2 eggs
1 beaten egg
½ teaspoon ground cloves
1 teaspoon salt


Directions

1. Whisk your flour in a large bowl, along with the 1/3 cup of sugar, and the 1 1/2 teaspoons of salt, all together.
2. Then cut the vegetable shortening into the flour mixture until it resembles coarse crumbs.
3. Then, stir the warm water in, only about two tablespoons at a time, just until you’re able to gather the dough together, and then add the quarter teaspoon of baking powder to dry the dough out a bit.
4. Knead this dough a few times in your bowl, then scrape it out onto a floured surface.
5. Cut the dough into quarters, and then cut each quarter into thirds so that you now have 12 equal portions.
6. Roll each portion into a ball. Cover these dough balls with a cloth, and just let them rest while you make the empanada filling.
7. Mix together the pumpkin, the two eggs, the one cup of sugar, a teaspoon of salt, your cinnamon, the ginger, and cloves. Keep mixing until the consistency is smooth.
8. On a floured surface, roll each of your dough balls out into a thin circle that is
about 15cm (six inches) in diameter.
9. Spoon 1/3 cup of your filling into the center of each dough circle, then fold the dough over the filling to make a half-moon shaped pie, and then crimp the edges of the crust together with a fork, leaving the little fork lines in the dough.
10. Now, gently lay each of the empanadas onto your prepared baking sheets.
11. Brush the top of each pie with a bit of beaten egg.
12. Bake the empanadas in your preheated oven until their filling is hot and their crusts are shiny and browned. This should take around 20 minutes.



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