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.”
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.
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.
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.
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.