What are you going as to Halloween? Here's a handy costume, and bloggers don't have to do a thing! Blogger Zombie! Just stagger up from your computer chair and start handing out candy, with yer ghastly pale skin and dark circles under yer eyes from blog surfing waaaay too much.
Now up in my shoppes - "Tattered and torn" Old World Santa tags, in 2.5 x 3.5 size! Very flexible - make tags, decorations, cards, more out of them!
I love the fanciful depictions of Santy, in cloaks and robes of all hues. The older versions of Santy look a bit sterner than our modern jolly fellow. In my day, Santy gave out a lot of "switches." I always got quite a few switches. And got switched,too. Ah, what fun, remembered getting switched on Christmas. It's a wonder I don't drink.
And here we have (below free tag) a quick Old Mexico Empanada recipe. Don't waste those jack o'lanterns. You used a nice unscented candle or a battery operated one like The Olde Dame told ye to last week, didn't ye? Otherwise the pumpkin will cook up nasty and smell of funny fragrances.
Old Mexico Empanadas
Depression Oil Crust - Follows - This is the ONLY PIE CRUST recipe you will ever need.
3/4 cup brown sugar
1/2 cup white sugar to sprinkle on crust
Spices like pumpkin pie spice, cinnamon, ginger, cloves, or what you like
Cut up the pumpkin into slabs - leave peel on. It's easy, because when you made a jack o'lantern you did the hard work of getting the seeds/strings out. But if any strings/guts remain, scrape with a melon-baller or a big old metal spoon and throw them outside for the animals.
Cook pumpkin using the method you like best - I suggest pressure cooker w/grate if you have one, boiled, or oven baked.
The pressure cooker will take only 10 minutes once it gets up a head of steam. Put water in up to the grate and put the slabs of pumpkin in on top.
The oven will take about 45 minutes to an hour at 350 - place pumpkin skin side up in roasting pan and add a cup or two of water and cover.
Boiling it will take about 30-45 minutes, keep sticking a fork in it to see if it is tender. Don't overcook it.
No matter how you cook it, once done, take it OUT of any remaining water while hot and let it "steam" dry.
Now pull the skin/peel off of it. It usually will come right off!
Get a hand blender if you have one, and blend the holy heck out of it. Get those strings chopped up or out. Use a regular blender if you don't have a hand one. You can also use electric beaters but will have to keep pulling the strings out.
You want it SMOOTH.
Now add in the brown sugar and the spices and 1/2 teaspoon salt. Use at least 2 teaspoons of the spices (total).
Take the crust and roll out. Cut out circles about 4-inches or so, small tortilla-sized.
Put a dollop of filling on them, on one side, keep it off the edges.
Fold the dough over, put a bit of water on the edge and push to seal.
Rub water on top and sprinkle with sugar.
Put in 375 oven for about 10 minutes then turn to 325 for 10 more or until the pastry starts to brown.
KEEP YOUR EYE ON THEM
Depression Oil Crust
Put 1 and 1/3 cups flour and 1 teaspoon salt into a bowl, mixed, and make a well in the middle.
Measure 1/3 cup oil (I like corn oil or a mix of corn and canola) and 3 tablespoons cold milk into a cup, then pour into the well and mix it up all at once the LEAST you can mix it and it hold together. This keeps it tender.
Sprinkle some flour on waxed paper, place crust ball of dough on it, rub flour on your rolling pin and roll out. The scraps from this crust can be gathered and rerolled and still stay tender.