~ food ~
{Pumpkin Pasties}
Ingredients
2 eggs, slightly beaten
3/4 cup sugar
16 ounces canned pumpkin
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/2 tsp. ginger
12 ounces evaporated milk
Butter for greasing
18 ounces pie pastry dough
Directions
Preheat oven to 425 degrees. For pumpkin filling, mix eggs and sugar in a large bowl until blended. Add pumpkin, salt, spices and evaporated milk to bowl and mix well. Pour into a greased casserole dish and bake for 15 minutes at 425, then an addition 45 minutes at 350 degrees. Cool filling in refrigerator until it reaches at least room temperature.
Roll pastry dough thin and using a wide glass or cookie cutter, cut circles 3-4 inches in diameter. Put a spoonful of the pumpkin in the center of the circle and fold over, pressing the edges of the crust together. Crimp the edges with your fingers or gently with a fork. Cut three small slits in the top for venting and place on a cookie sheet. Bake at 400 degrees or until golden brown, about 10 minutes. Makes 16-20 pasties.
{Butterbeer}
Ingredients
64 ounces cream soda
2-3 tablespoons butterscotch syrup
1/3 cup whipping cream
1 tablespoon sugar
1 cup butterscotch schnapps (optional)
Directions
In a medium bowl, whip cream until peaks form. Stir in sugar. Dissolve butterscotch syrup (and schnapps if you choose) into soda by stirring gently and divide into four glasses. Dollop whipped cream into each, slightly stirring in cream until foam rises back to top. Enjoy!