1 cup granulated sugar
1 (8 ounce) carton dairy sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chopped, peeled tart apples
1.5 cup chopped pecans
1/4 cup butter or margarine
1/4 cup packed brown sugar
Grease a 9 x 5-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs and vanilla extract on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.
Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.
Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool in pan on a wire rack for 10 minutes.
Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool.
Makes 1 loaf (18 servings).
Friday, August 28, 2009
1 cup granulated sugar
Wednesday, August 26, 2009
1 1/2 cup margarine, 4 eggs, 1cup unsweetened cocoa, 1 1/2 cups all-purpose flour, 2 cups granulated sugar, 1/4 teaspoon salt, 1 1/4 cups chopped pecans, 3 cups miniature marshmallows, 1 pound box powered sugar, 1/2 cup milk, 1/2 teaspoon vanilla extract.
Preheat oven to 350 degrees. In large bowl, with electric mixer at medium speed, beat 1 cup margarine, eggs and 1/2 cup cocoa until well combined. Blend in flour, granulated sugar, salt and pecans. Spread batter in greased 13x9x2-inch baking pan. Bake at 350 for 30 to 35 minutes or until cake pulls away from sides of pan.
Sprinkle marshmallows over hot cake; return to oven for 2 minutes or until marshmallows are slightly puffed.
In medium bowl, with electric mixer at medium speed, beat remaining 1/2 cup margarine, powered sugar, remaining 1/2 cup coca and milk until smooth; spread immediately over marshmallows. Cool cake completely on wire rack. Cut into squares to serve. Makes 24 servings.
Monday, August 24, 2009
Sunday, August 23, 2009
Saturday, August 22, 2009
Alum Cave Bluffs
Distance: 5 miles (up & Back)
Moderate to Strenuous
Elevation : Vertical rise is 1,400 feet in 2.25 miles (3,840 to 5,200 feet) Through short, trail presents a steady, gradual climb and an easy return.
How to get there: From Berry Springs Lodge take rt 441 going South. Take the by-pass and you will enter into the Smoky Mountain National Park. Follow sighs to Cherokee/ North Carolina and you will see a sign that will read Alum Cave Bluff. This trail begins on the Newfound Gap Road. It leaves from the parking place so marked and is just over 8.4 miles south of the Sugarlands Visitor Center.
The trail includes points of geological interest, splendid views, world of rhododendron & laurel, and in the early spring, a wealth of warblers.
The first half-mile or so along the creek, the trail goes through tunnels of rhododendron & laurel. It crosses and recrosses Alum Cave Creek and two of its tributaries. At 1.3 miles it takes a right hand turn across the creek once more into a large hole. This hole is the Arch Rock, and Anakeesta formation consisting of sandstone, slate & phyllite. It is really a tunnel, and the grade of the path going through is very steep.
From this point up 2 miles, the trail rises sharply and comes out on a table of rock covered with sand myrtle. It is a good place for a break-to have sandwiches and look out at the rippling ridges of the Sugarland Mountain and Chimney Tops. To the west and higher up is a sharp ridge with a small window carved by erosion.
After this breather it seems but a trifling matter to reach Alum Cave, which is neither alum nor a cave. Rather, it is a tremendous bluff, so eroded by wind and weather as to have produced a cave like overhang. If you touch a finger to the rock, the flake will taste salty and bitter. It is worthwhile to continue beyond these overhangs another two-tenths of a mile. Here is another and different view-this time toward the massive south face of LeConte, scored by landslides of the past.
Friday, August 21, 2009
This was our second Bed and Breakfast to ever try and it was truly a pleasant experience. It was hard to believe how different it was to be in a place where you they really want you to stay with them instead of the usual hotel "could care less" attitude. Patrick and Sue really strive to make Berry Springs Lodge the best B&B. You can see the proof in everything about the lodge. The bed was wonderful, the place looked like it was built yesterday, there are 34 acres to roam with a pond and rowboats, bikes, and other amenities. Also Sue and Patrick make an incredible breakfast and desert for the afternoon. I miss the morning riddle of the day. Berry Springs Lodge is one of those places that you keep wanting to return. Aug 20, 2009
Thursday, August 20, 2009
Elopement PackageThe Ultimate Elopement Package with Professional Photographer from New Beginning Photography.
SPECIAL $995.00 SPECIAL
Wednesday, August 19, 2009
My husband took me to Berrysprings for my birthday this year. This was our first time staying with Patrick and Sue but it certainly want be our last. The room was gorgeous and the view from the hot tub was spetactular. I could not have asked for better service from Patrick and Sue. Breakfast was a treat and the desserts at night were a great surprise. What a wonderful birthday gift. Aug 17, 2009
Saturday, August 15, 2009
2009 Fall Special
Starting September 1st through December 31st 2009 we are offering "Back to Nature" discount special. Save $40.00 per night on weekdays and $20.00 per night on weekends. It's real simple to get the discount. You just need to bring something with you that comes from nature. You can bring a flower to plant, a small tree or bush. It could also be as simple as a rock for a Zen garden or a leaf for a scrapbook. We want you to use your imagination! You can be as creative as you like!
Available when you stay 2 or more nights.
Again we want to thank you for being our friends and guests. Hope to see you all soon.
I have not had that many outdoor projects this summer except for helping Sue plant trees, flowers and shrubs that we received from the back to nature promotion. A little outside painting and a lot of mowing this year. I let PJ do the hard stuff and I just mow up by the lodge.
"Back to Nature"
All summer long hear tales, mountain music, and learn the lore of the Smoky Mountains on the sidewalks of downtown Gatlinburg. Fourteen acts nightly. 5 - 10 p.m.
Photography for Naturalists 8/29/09
My big project has been the web site. We did it again! It seem every few years I get the itch to try to make it better. I always wanted larger photos in a rotating flash format with music. Now that most people have faster internet I felt it was time. I found a local flash designer that was able to give me what I wanted with exceptional fast download even on systems with slower speeds. Please check it out and let me know what you think. http://www.berrysprings.com/ We even have a blog page. I am still figuring out how to use it. I guess next is twitter, facebook etc...
Again thank you for your help and spreading the word.
Thursday, August 13, 2009
Wednesday, August 12, 2009
¼ cup raisins ½ cup chopped walnuts or pecans
1 Tble packed brown sugar 1/3 cup toasted wheat germ
½ cup peanut butter ¼ cup roasted sunflower seeds
¼ cup apple butter 2 cups cornflakes
In a saucepan combine apples, honey, raisins, and brown sugar. Hear and stir until mixture boils. Reduce heat slightly. Cook uncovered for 1 minute stirring constantly. Remove from heat. Stir in peanut butter until melted. Blend in apple butter and cinnamon. Stir in oats, walnuts, wheat germ and sunflower seeds until well combined. Add cereal, stirring to coat.
Press mixture very firmly and evenly into a 8x8x2 inch pan. Chill to set. Cut into 8 bars. Store up to 2 days in airtight container in the refrigerator.
Tuesday, August 11, 2009
|A musical celebration of Appalachian life with a variety of well-known performers appearing throughout the event. Featured music will include traditional, bluegrass, and Americana styles with an emphasis on bluegrass. Activities for youngsters are on-site, along with excellent festival foods.8/14/2009, 8/15/2009|
|5 p.m. to 10 p.m.|
|Pigeon Forge, TN|
|Pigeon Forge Patriot Park|
Saturday, August 8, 2009
Come join us for our sixth annual "Winterfest Scrapbook Weekend." This weekend is planned for those of you who love to scrapbook. If you are a beginner or advanced this will be the perfect opportunity to make many new friends and get lots of new ideas.
This event is hosted by: Michele Sizemore
Friday, January 22, 2010 at 3:00pm
Saturday, January 23, 2010 at 11:00am
Berry Springs Lodge
2149 Seaton Springs Road
Thursday, August 6, 2009
My wife and I have been to Berry Springs several times and it is always a great trip. The setting is beautiful with the mountains and it is very quiet. As usual the breakfasts were wonderful and the nightly desserts very tasty. There are many things to do while at the lodge. You can go biking, fishing, play games or just lie back in the hammock and sleep. This is our favorite place to stay! Jul 27, 2009
Wednesday, August 5, 2009
1 c. butter
1 c. brown sugar
2 c. flour
1 c. graham cracker crumbs
4 c. mini marshmallows
1 c. walnuts
1 (12oz.) pkg. chocolate chips
¼ c. milk
Bag of caramels
Beat butter and sugar together, add flour and graham cracker crumbs. Press into greased 9 x 13 pan. Sprinkle mini marshmallows, chocolate chips and walnuts on top of crust. Melt bag of caramels with milk and pour on top of the marshmallows, chips and crust. Back at 375 degrees for 15 to 20 minutes.