German Blachinda

Jovita, e-mail message to Michael Miller.


I didn't realize this was a German recipe.

My mom always made these when I was growing up and just tried my hand at them for the first time last week.

Didn't know they had a name other than 'pumpkin things,' as they're called in my family.

We use a basic white bread dough, rolled out to about 1/8-1/4 inch.

The filling is ground pumpkin, onion, salt, dash of sugar (I think my mom said about 1/4 cup for a med/lg pumpkin and of course pepper (my husband and siblings aren't keen, but my mom and I agree the more pepper, the better.)

As you can see, we never really measure anything, but with this recipe it's not so crucial.

To appease my husband last week, I also mixed up a batch of browned ground pork, chopped apple and onion and fresh sage. Went down a real treat.

Happy baking,

Jovita

P.S. I also have my mom's tried and true recipes for Pfefferneuse and Spritzkebackenes if anyone's interested. (Both are staple Christmas cookies in our house.)


Permission to use any images from the GRHC website may be requested by contacting Michael M. Miller