New essays by Daniel Boone Wilderness Trail Historian, Lawrence J. Fleenor Jr. have been uploaded. Just follow this link!
4 cups large day old bread crumbs(French or Italian Bread Best)
1/2 cup melted butter
3/4 teaspoon ground cinnamon
Pinch of Salt
3/4 cup brown sugar
4 cups chopped cooking apple slice thin or seasonal fruits
1 cup of raisins
1/4 lb. Butter and Brown Sugar
Optional: ½ cup of apple cider (this would just give it a little more moisture and taste. I do this.)
1 cup of finely chopped pecans or walnuts
Cut whole in top of pumpkin large enough to stick hand in to clean out seeds and strings. Clean out the seeds and some of the pumpkin(not too deep). The pumpkin which is taken out can be chopped up and put back into the mix. Clean out seeds and save to roast later if you like.
*(Seeds saved to be roasted must be washed and cleaned then dried of water. Mix 1/2 cup of olive oil, 1/8 lb. butter, 1 teaspoon of salt, 1/2 teaspoon pepper, and 1/2 teaspoon of red pepper to season and mix with the pumpkin seeds. Spread seasoned seeds onto a cast iron or metal sheet to either bake in the brick oven or fry in a pan until roasted.)
Combine bread crumbs with butter, cinnamon, salt, brown sugar, and toss lightly.
Put layers of bread crumbs, apples, pumpkin, raisins, nuts, butter(cut into patties) and sugar, alternating until pumpkin is filled. Top with Butter and Brown Sugar.
Make a bed of very warm ash to place the pumpkin upon which is close enough to the fire to cook the contents of the pumpkin but not to burn it. Which is sometimes impossible.
Rotate pumpkin 1/4 of a turn every 15 to 20 minutes until apples are tender inside. It will take 2 hours or more for this to cook if you want the apples soft. Be sure to cook the apples in very thin slices if you need for it to cook faster. Make sure you try to keep a very ask under the pumpkin this will help it to cook without burning the flesh of the pumpkin.
These can also be baked in a conventional oven. Place pumpkin on a baking pan after it is stuffed. Bake at 400* for 60-90 minutes. The stuffing will be bubbly when done.
**This recipe is for One Pumpkin only.
Thank you to everyone who came out and supported the Harvest Festival at the Blockhouse this past weekend. We are also very thankful to all of our reenactors and volunteers as well as to everyone who worked behind the scenes to plan the event.
And don’t forget, our Old Christmas event will be on January 9th from 5-7pm.
Our facebook page includes updates and information not always found on our website. In order to make sure you get all the information about the Daniel Boone Wilderness Trail Association and our events. Please follow the link below and follow us on facebook!
Make sure you come by the Wilderness Road Blockhouse on Saturday, October 24 from 1-5 to see Charlie as well as several other demonstrators and reenactors. Stay tuned for more information.
Jean Hood will be conducting a Frontier Cooking Workshop at the Wilderness Road Blockhouse from 12-4 today. The program is free of charge and open to the public. Jean will be preparing three sisters stew and fry bread. Come on out and learn about what kinds of food would have been eaten on the frontier in the late 18th century and how they were prepared.
Follow this link to watch a short clip narrated by William Cawood that discusses the Three Sisters Garden at the Wilderness Road Blockhouse at Natural Tunnel State Park.
The DBWTA is scheduled to meet this coming Friday, September 18 at 12pm. Lunch will be available for $8 per person. Please remember to RSVP to Gretchen Cope by this Wednesday if you plan to attend.
As part of the Mountains of Music cultural events schedule, The Daniel Boone Wilderness Trail Association will be sponsoring a photography “Trail Talk” on Saturday, June 20, from 10 a.m. to 12 p.m. entitled “How to Get the Most Out of Your Digital Camera.” This hands-on workshop will be held at the Blockhouse Visitor Center at Natural Tunnel State Park and will be led by Diane Watts Copas, well-known regional photographer and long-time friend of the Wilderness Trail Association. Whether you take pictures with an expensive SLR camera or on your handy cell phone, Ms. Copas will be offering tips and techniques on how to improve your picture-taking skills. The workshop will begin at 10 a.m. with a short lecture and demonstration, and then the participants will move around the park together to consider various lighting and framing situations. This is a great opportunity to learn how to turn simple vacation pictures into family treasures.
This “Trail Talk” is free and is open to the public. We do need to know how many to expect, however, so please make a reservation before June 18 by calling Gretchen at 276-940-2696 or Megan at 276-940-1643
About the book: The Blockhouse On The Holston
The Daniel Boone Wilderness Trail Association has published a history of the Blockhouse that was built in 1775 on the North Fork of the Holston by John Anderson. His fortified home became a landmark along the road west, the Wilderness Road, marked by Daniel Boone that same year. Over the next thirty years, some 300,000 people passed Anderson’s home on their journey through Cumberland Gap and on into what would become the state of Kentucky, and further westward.
William L. Anderson, a direct descendant of John, has written a well-researched book that tells the story, the history of the home that became known to posterity as “The Blockhouse,” and its part in the expansion westward of our new nation. The Daniel Boone Wilderness Trail Association is proud to offer this book that tells, for the first time in such detail, the very significant part played in our nation’s history by the pioneer settlers of the western frontier during the last quarter of the eighteenth century.
Also included in the book are many brief biographies of significant players in the story, maps, an article on Fort Blackmore, and the diary of early explorer Dr. Thomas Walker.
The book may be purchased for $19.95 at Natural Tunnel State Park at the Visitor’s Center and at the Wilderness Road Blockhouse Interpretive Center (276-940-2674) and at the law offices of Lisa Ann McConnell in Duffield. Or contact Robert E. McConnell at email@example.com or 276-452-4520