Recipes

Brown Sugar Black Walnut Cake

Becky Rogers — Thu, 07 Jan 2016 16:59:43 +0000

I love sharing time with my mom, Nancy Suddreth, who is 72. Recently, while we were puttering around the kitchen, she let slip this whopper: “Did you know that black walnuts cost ten dollars a pound?”

I almost dropped a plate. “Ten dollars a pound?” I couldn’t believe it. “Why don’t we just gather them like we used to. I know where a black walnut tree is.”

Strawberry Hand Pies

Becky Rogers — Mon, 02 Nov 2015 17:09:14 +0000

For Filling:

1 lb Strawberries

3 Tbsp water

1/3 c sugar

1 Tsp cornstarch

For Crust:

12 Tbsp cold unsalted butter

3 c All Purpose Flour

1 Tsp Salt

1 Tbsp Sugar

1 1/3 c Cold Shortening

6-8 Tbsp Ice Water

Extra:

1 Egg White

1 Tbsp Water

Raw Sugar

Filling Instructions:

Mater Sammiches, aka Tomato Sandwiches

Ray Access — Wed, 01 Jul 2015 05:20:00 +0000

Two slices of white bread. Sliced tomatoes fresh from the garden. A little mayo, salt and pepper to taste. That’s the makings of one of the finest sandwiches you’ll find anywhere in the country. And every homemaker in the Appalachians knows, there’s nothing better to serve family and friends on a hot July summer evening than one of these delicious, juicy, mouth-watering treats.

Copper River Grill: Potatoes on the Menu!

Ray Access — Sat, 28 Feb 2015 17:02:08 +0000

Copper River Grill is fast becoming a staple on the restaurant scene running all over the mountains of northwestern South Carolina. Founded in 2005 in Seneca, SC, the eatery pegs itself as the “Last Frontier.” They use only super high-quality ingredients and provide a causal atmosphere and a menu with pretty reasonable prices.

Biscuits with Chocolate Gravy

Ray Access — Fri, 30 Jan 2015 22:40:45 +0000

The best of both worlds

Mary Todd Lincoln’s Kentucky White Cake

Ray Access — Thu, 04 Dec 2014 21:30:48 +0000

Although Illinois now claims Mary Todd Lincoln as a daughter with a flair for cooking delicious desserts, Mary’s cooking skills hail back to her origins in Appalachia — Lexington, Kentucky to be precise. Mary actually brought her knowledge of Southern home-cooking and gracious hospitality with her to the Illinois governor’s mansion and finally to Washington, where she served as first lady.

Yumpkin Pie

Becky Rogers — Mon, 03 Nov 2014 10:27:31 +0000

If you would like to try a lighter verision of traditional pumpkin pie, this is pie is for you! Yumpkin Pie gives you all the pumpkin flavor only with a fluffier texture. Perfect when you are already full from Thanksgiving dinner but can not do without dessert.

You have options with the crust. Traditional flour crust is always good but it seems that the pecan crust option really makes the pumpkin flavor pop. Continue reading for the ingredients and directions for making Yumpkin Pie.

Apple Strudel

Becky Rogers — Thu, 23 Oct 2014 18:25:44 +0000

Fall always changes my appetite. I leave the taste for fruit salads behind and long for more comfort foods. One of my favorites is Apple Strudel. This year I wanted to add a healthy touch to the pastry and substituted 1/2 cup regular flour with a 1/2 cup of flax seed flour to add in some Omega 3 to the mix. As you can see below in the picture, the flax seed changed the color of the pastry a tad. But don't worry, it only enhanced the flavor.

Garlic, Bacon, and Cabbage Recipe

Becky Rogers — Thu, 23 Oct 2014 18:05:30 +0000

Try this mouth watering Garlic, Bacon and Cabbage recipe. Great for these cool Fall nights!

Ingredients:

Apple Stack Cake

Becky Rogers — Thu, 25 Sep 2014 21:08:19 +0000

Apple Stack Cake — to most people who grew up in Appalachia, those words conjure up appetizing sights, smells and tastes from their childhoods. The delicious dessert is a traditional cake baked in the Appalachians often in iron skillets before bakeries and Betty Crocker arrived. Many Sunday dinners after church and during special occasions featured an Apple Stack Cake on the table.