NH > Great Pumpkin Hang 2015 Trip report

[Seahag]

[Helium33]

I would like to thank all the fellow members for being such good people. I am a brash person. Thanks for the hospitality. Yuri saved my life . Thanks BrazilianGuy for waking up early A.M and being my crutch. Much thanks to all the chefs. Cindy respect and gratitude for hosting . And last thing is what's a "Twitter "?

[Snaggletooth]

To those that are new to this group and use Facebook , heres is a link.
https://www.facebook.com/groups/183667758449902/

[Tripod]

Big thanks to Cindy & Elliot for letting us come and hang on there great property. The food was fantastic as usual, many thanks to all the chefs. hope to be able to come back next year. It was great meeting new Hangers and visiting with old friends. I liked Cindy's suggestion for an August or September hang-Summer Harvest- where it might be a little warmer and still bug free. Although with some help from John I managed to make some changes in my gear and Slept comfortably all Saturday night. I did not take a lot of Pics this time, but what i did is below.
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[brazilianguy]

Thanks everyone for everything! This is the best hang of the year!

Here's my photos on an album: https://goo.gl/photos/BL6oiS5i3gek6W1u6

I would like to thank all the fellow members for being such good people. I am a brash person. Thanks for the hospitality. Yuri saved my life . Thanks BrazilianGuy for waking up early A.M and being my crutch. Much thanks to all the chefs. Cindy respect and gratitude for hosting . And last thing is what's a "Twitter "?

My pleasure, I'm glad you're ok.

[Jaxx]

Looked like a fun time. Nice slide show Jerry.

[Flash Grundelore]

By request of the ravening masses:

Skvirrrll’s Punkin Crisp
[sourced straight from a 1950s Wisconsin church cookbook]

** Lg can 18-24oz.] of pumpkin [or “pumpkin pie filling”… just cut back on the seasonings]
12oz can of evaporated milk
1 cup sugar [I mix 50-50 white and dark… you can also add some maple syrup]
1 tsp vanilla extract

1/2 tsp ground cinnamon
1/2 tsp ground allspice [+anything yo’mama would put in your pumpkin pie]

1- 18-20 oz box yellow/butter flavor cake mix
2 + cups chopped or whole pecans
1 cup melted butter [2 full sticks… you’ve gone this far don't cut back]

MIX the first six ingredients [I actually do this right in the 9x13” baking dish after greasing it]
SPRINKLE the cake mix over the top, and then distribute the pecans evenly.
DRIZZLE with the melted butter getting it as evenly distributed as you can [I use a big spoon]

BAKE at 350° for 55-65 minutes [you can tell when it's close to done because it will have “set” and you won't be able to make it jiggle anymore… don't take it out while it's still jiggles]

Notes-
1- the proportions of this are not critical. You can make it with a small can of pumpkin, and a short can of evaporated milk… just cut back on everything else proportionately and do it in a square pan
2- you probably don't want to use sweetened condensed milk… not with that amount of sugar
3- just because it's me, and I believe in overkill, I always sprinkle the top with about three or four of the “Sugar in the Raw" packages from Starbucks after I put on the butter… it adds a little bit of crunch to the topping
4- remember that the appropriate gesture of gratitude is to roll your eyes skyward, and exclaim, "Jeezuz, Skvirrrll, what are you trying to do? Kill us?" while making the little scrabbling paw motions.

[Snaggletooth]

Thank you , Thankyou , Thank you !
your fire starter recipe sounds good too.

[sunshower]

Thanks everyone for a fantastic time, food was great, hangers are the best!
(Who ever said New Englanders are not friendly?)

Jim
allhansondeck

Seems your screen name should be changed to something surrounding that crazy warm hat you wore. Nice meeting you!! Do join us again.

[sunshower]

===> Oh no! Does that mean no NEHHA hangs? Fall or Winter?

~ Sky

Nope- I'll just have to bum a zero UQ until I make some extra dollas.