to my hubby (and that's where I'm stopping, so I don't embarrass him).
So, this morning I made (with his assistance) Gingered Pumpkin-Apple turnovers.
I've been thinking about turnovers since the football season started, because my mind decided that it was just wrong for terminology to be the same. I haven't made turnovers before, but The Spice Cookbook (I checked and it is from 1964) had a recipe for apple turnovers. I made their pie crust and it came out pretty darn flaky. The recipe itself was standard, but it was a little more elaborate in explaining ways to mix the dough together so it became flaky rather than leaden.
Of course one of the best things about making turnovers (or anything with a pie crust) is using the leftover dough to make crust cookies. I did a little milk wash and cinnamon and sugar, so the entire house smells wonderful.
(and yesterday, I made the Gingered Applesauce I used in the turnovers.)
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