Special pumpkin pie- from Kathy Neid

Here is a pumpkin pie recipe from Kathy Neid- look closely folks, this one has butter...YUMMY!

• Pie crust
  
  1/2 cup softened butter
  2/3 cup shortening
  1 tbsp sugar
  1/4 tsp baking powder
  1 tsp salt
  3 Cups flour
  1/2 cup milk
  Cream butter and shortening add 1/2 of the flour along with sugar,baking powder, and salt. Mix well, add milk and remaining flour. Shape into 2 balls wrap in plastic wrap and refrigerate about 20-25 min. Roll out on floured board making two bottom crusts

  • Pumpkin Pie Filling
    
    1 can pumpkin, not the pie filling- whole pumpkin
    1 can evaporated milk
    3/4 C sugar
    2 eggs
    1 Tbsp melted butter
    1 1/4 tsp cinnamon
    1/4 tsp nutmeg
    1'4 tsp ginger
    1/8 tsp ground cloves
    3/4 tsp salt
    
    mix everything together with mixer, pour into unbaked pie shell Bake @ 425 for 15 min. Reduce heat to 350 continue baking for 40-45 min.
    Same Recipe on the Libby's can only difference is the melted butter.

    Thank you Kathy for the contribution to our blog!

  
  

Fleischkuechle (meat pies)

This is my husband's dad's family recipe/ so the Schwarz side- hope you enjoy..

Original recipe-

Meat mixture . . .

• 1 1/2lbs ground beef

• 2 tsp minced onion

• 1 tsp salt

• 1/2 tsp celery salt

• 3/4 cup hot water(I use almost boiling and enough to make the meat soft and easily spreadable- this also pulls out some of the fat)

Mix ingredients well.

Dough . . .

• 1 pint 1/2 & 1/2

• 1 tsp salt

• 1/2 tsp baking powder
• Enough AP flour to make a soft dough (start with 4-5 cups)

Mix ingredients & let rest 1/2 hour. Heat enough oil to fry- get it hot while you assemble the pies. Divide the dough into pieces the size of 2 walnuts and roll out thin like a pie crust (oblong circle shaped and use flour on the counter so they don't stick).
Put about 2 Tbs of meat mixture onto dough, fold over & pinch tightly to close so they don't break open too badly when frying (they will some anyway, but don't worry).

Fry until golden and meat is done. I usually cut the first one open to determine the cooking time.

**I don't really use a recipe anymore- I make sure the meat smells good and I put pepper in the dough too. I also just use a season salt and add garlic and cayenne pepper too.

Joel likes to bite off one end then drain into a bowl and dip into ketchup. I prefer ranch dressing.

I sometimes add chopped mushrooms. These could probably be baked if you cook the meat first then egg wash the dough, but Joel would not have it that way-- only fried for him!

ENJOY!!