Traveling within the World
Linking your favorite traveling artists across the globe
Pumpkin Recipes by helela
Spicy Pumpkin Butter
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin (canned puree or make your own)
Add to whipped cream to garnish a Pumpkin Pie
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
Yield: 2 cups Use as you would apple butter.
Pumpkin- Pecan Pie
Serves: 5 Prep: 20min|Cook: 50min |Total: 1hr 10min
Ingredients
* 1 9-inch piecrust, unbaked
* 2 eggs
* 1 cup evaporated fat-free milk or soy milk
* 1 1/2 cups canned pumpkin
* 1 teaspoon each cinnamon and pumpkin-pie spices
* 1/2 cup brown sugar
* 1 cup pecan halves
* 6 tablespoons reduced-calorie margarine, melted
* 3 egg whites
* 1/2 cup dark honey
* 1 teaspoon vanilla
Directions
1.
Place crust in pie pan. Whisk eggs, milk, pumpkin, spices, and sugar. Pour into pie shell. Coat pecans in margarine. Whisk egg whites, honey, and vanilla. Stir in pecans; pour mixture over pumpkin. Bake at 350°F for 50 minutes. Serve with vanilla yogurt.
Nutritional Facts per serving
CALORIES 674.3 CAL
FAT 42.7 G
SATURATED FAT 9.5 G
CHOLESTEROL 94.6 MG
SODIUM 445.6 MG
CARBOHYDRATES 64.7 G
TOTAL SUGARS 38.9 G
DIETARY FIBER 4.6 G
PROTEIN 13.1 G
Picture from about.com
Recipe from http://recipes.prevention.com/Recipe/pumpkin-pecan-pie.aspx
Butter Pecan Pumpkin Pie
A quick and easy no bake freezer friendly autumn dessert
Servings: 6 to 8 servings
Ingredients:
1-Quart butter pecan ice cream,softened
1-9-inch baked pastry shell
1-cup canned pumpkin
1/2-cup sugar
1/4-teas. each ground cinnamon,ginger and nutmeg
1-cup heavy whipping cream,whipped
1/2-cup caramel ice cream topping
1/2-cup chocolate ice cream topping,optional
Additional whipped cream
Directions:
*SEE NOTE FOLLOWING DIRECTIONS*
Spread softened ice cream into the crust,freeze for 2 hours or until firm. In a small bowl combine the pumpkin,sugar,cinnamon,ginger and nutmeg fold in the whipped cream. Spread over ice cream mixture. Cover and freeze for 2 hours or till firm. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream toppings, dollop with whipped cream.
NOTE:
Prepare extra pies if desired,wrap carefully and store in freezer for up to 2 months
Ingredients:
1 medium egg.
¾ cup of canned pumpkin.
¾ cup of milk.
½ cup of flour.
3 teaspoon of butter.
1 teaspoon of baking powder.
½ teaspoon of salt.
Preparation Instructions:
Beat the egg until light and fluffy.
Mix together with the other ingredients to form batter.
Bake the batter in a hot waffle iron.
Serve as desired.
http://www.pumpkinrecipes.us/pumpkin-waffles.html
Pumpkin Cheescake Bars
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts
Preheat oven to 350°. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of half sheet pan (16 x 10 inch).
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
Copyright 2001 Eagle Family Foods
http://www.pastrywiz.com/dailyrecipes/recipes/396.htm
Yield: 48 servings
2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted
*Note: Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2
cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and
coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.
From "Libby's Favorite Pumpkin Recipes."
FROM: KAREN ADLER (FNGP13B)
http://www.pastrywiz.com/archive/richc.htm
Chocolate Swirled Pumpkin Cheesecake
Chocolate Swirled Pumpkin Cheesecake RecipeAgain we paired chocolate with pumpkin for a really nifty-looking, scrumptious dessert. This makes a great holiday or seasonal dessert but since canned pumpkin is available anytime, you can indulge year around.
This is an easy cheesecake to make. The chocolate requires an extra step but otherwise, this is as easy as most other cheesecakes.
Ingredients
1 2/3 cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons butter, melted
3 8-ounce packages cream cheese
1/4 teaspoon salt
1 cup granulated sugar
1 16-ounce can pumpkin (about 1 3/4 cups)
4 large eggs
1/2 cup whipping cream
3 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 cup pure dark (semisweet) chocolate chips
Directions
Preheat the oven to 325 degrees.
1. For the crust, combine graham cracker crumbs, sugar, and butter. Press onto bottom of a ten-inch springform pan.
2. For the cheesecake, in the bowl of your stand-type mixer, beat the cream cheese, salt, and granulated sugar together. Beat in the pumpkin, eggs, cream, cornstarch, cinnamon, and nutmeg.
3. Heat the chocolate chips until melted, either in the microwave or on the stovetop. Add one cup of the pumpkin batter and stir it into the melted chocolate.
4. Pour the pumpkin batter into the prepared crust. Spoon the chocolate batter on top. Use a straightedge spatula and vertically cut through the batters to create a chocolate swirl in the cheesecake.
5. Bake for 60 minutes or until the cheesecake tests done. Cool completely and then chill in the refrigerator before serving.
Pumpkin Perfect Oatmeal Cookies
1 pkg. (17.5 oz.) oatmeal cookie mix
1/2 cup LIBBY'S® 100% Pure Pumpkin
3 tablespoons vegetable oil
1 large egg
1 cup sweetened dried cranberries, raisins or nuts (optional)
PREHEAT oven to 375º F.
COMBINE cookie mix, pumpkin, oil and egg in large bowl. Stir in dried cranberries, if desired. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.
BAKE for 10 to 12 minutes or until lightly browned and set in centers. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store cookies in covered container.
Makes 3 dozen cookies
author unknown
Views: 1
Events
-
2014 is the Chinese Year of the Horse
February 17, 2026 at 12am to February 5, 2027 at 12am – where & how you choose
Birthdays
Birthdays Today
Birthdays Tomorrow
Important (read & understand)
Skype: Travelingraggyman
Email and Instant Messenger:
TravelerinBDFSM @ aol/aim; hotmail; identi.ca; live & yahoo
OR
Travelingraggyman @ gmail and icq ***
OUR MOST RECENT AWARD
1AWARD UPDATES & INFORMATION
10,000 votes - Platinum Award
5,000 votes - Gold Award
2,500 votes - Silver Award
1,000 votes - Bronze Award
300 votes - Pewter Award
100 votes - Copper Award
Member of the Associated Posting System {APS}
This allows members on various sites to share information between sites and by providing a by line with the original source it credits the author with the creation.
Legal Disclaimer
***************We here at Traveling within the World are not responsible for anything posted by individual members. While the actions of one member do not reflect the intentions of the entire social network or the Network Creator, we do ask that you use good judgment when posting. If something is considered to be inappropriate it will be removed
Site Meter
This site is strictly an artist operational fan publication, no copyright infringement intended
Patchwork Merchant Mercenaries had its humble beginnings as an idea of a few artisans and craftsmen who enjoy performing with live steel fighting. As well as a patchwork quilt tent canvas. Most had prior military experience hence the name.
Patchwork Merchant Mercenaries.
Vendertainers that brought many things to a show and are know for helping out where ever they can.
As well as being a place where the older hand made items could be found made by them and enjoyed by all.
We expanded over the years to become well known at what we do. Now we represent over 100 artisans and craftsman that are well known in their venues and some just starting out. Some of their works have been premiered in TV, stage and movies on a regular basis.
Specializing in Medieval, Goth , Stage Film, BDFSM and Practitioner.
Patchwork Merchant Mercenaries a Dept of, Ask For IT was started by artists and former military veterans, and sword fighters, representing over 100 artisans, one who made his living traveling from fair to festival vending medieval wares. The majority of his customers are re-enactors, SCAdians and the like, looking to build their kit with period clothing, feast gear, adornments, etc.
Likewise, it is typical for these history-lovers to peruse the tent (aka mobile store front) and, upon finding something that pleases the eye, ask "Is this period?"
A deceitful query!! This is not a yes or no question. One must have a damn good understanding of European history (at least) from the fall of Rome to the mid-1600's to properly answer. Taking into account, also, the culture in which the querent is dressed is vitally important. You see, though it may be well within medieval period, it would be strange to see a Viking wearing a Caftan...or is it?
After a festival's time of answering weighty questions such as these, I'd sleep like a log! Only a mad man could possibly remember the place and time for each piece of kitchen ware, weaponry, cloth, and chain within a span of 1,000 years!! Surely there must be an easier way, a place where he could post all this knowledge...
Traveling Within The World is meant to be such a place. A place for all of these artists to keep in touch and directly interact with their fellow geeks and re-enactment hobbyists, their clientele.
© 2025 Created by Rev. Allen M. Drago ~ Traveler.
Powered by
