Monthly Archives: January 2017

Apple Hand Pie or Fried Apple Pies

I love everything apple and will eat apples just about any way that you find them. I love to use wild and free apples when ever I can to make treats for the family but one treat I love more than most is hand pies. Some southern families make these small fried pies with biscuit dough others with smashed Wonder Bread and mine are made with frozen white bread dough. All of them have a freshly made filling, some sweet some savory, and all are fried to a deep golden brown on the stove top while the little ones watch. Hand pies have been made in the South for generations and no one ever turns one down. The pies are eaten hot and served as dessert, breakfast or as an after school snack. Often the fillings for the pies are whatever a southern mother had left over from a family dinner. Apple sauce, peaches, raisins, even savory pies would have left over roast and veggies.

My mother in law would often make then with white bread in a pie maker with home canned pie fillings. The neighbor  kids could smell then 1/2 mile away and knew what she was making and pray she would make them one!

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I personally have not invested in a pie maker of any kind although they seem to make great pies and bind the edges together very well… less of the filling leaking out is always a good thing.I just use my fingers to roll the bread dough together. The edges are a little more individual but they rarely leak.

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Filled Apple Hand Pies

So to make my version of an Apple Hand Pie, I start with a frozen bread dough for dinner rolls and place them out to thaw. I also peal, core and dice two or three snake size apples. The apples in these photos are Gala but you can use just about any apple that will not turn to mush when cooked.

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Frozen dinner roll dough 

 

 

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Fried diced apples with butter and brown sugar

I dice the apples into a skillet with two teaspoons of butter and cook over med heat for 3 or 4 minutes.Adding brown sugar, cinnamon , and a little water to the hot apples. I let the water cook down until the sauce is thick and sticky. With some apples no water is needed to soften the apples,they provide enough juice to cook down the apples with out scorching.I had to add water to cook them until they were soft around the edges. I let the filling cool while rolling out the dough. Each dinner roll makes about a 5 inch circle with a little tugging and rolling. I put about two table spoons filling on half the pie crust and fold over the warm apple filling. I squeeze the edges together then roll them upward and roll up the edge with a pinch at the end of the pie.

I then fry the pies in hot oil about 325 to 350 degrees just long enough for the pie to float and turn brown on both sides. The dough is thin and gets crispy fast. I make two pies at a time.

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Cooling Apple Hand Pies with cinnamon sugar 

Draining them on paper towels and topping with a dollop of butter and a pinch of cinnamon sugar. Let cool slightly before eating or cutting open to share.

 

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Fried Apple Hand Pies with homemade filling

Recipe for Apple Hand Pies:

One bag of frozen dinner rolls.. I make two per person.

3 small snack size apples per 3 people Gala, Winesap, Red Delicious work well.

3 Tablespoons salted butter.One used to add to cinnoman topping.

2 Tablespoons brown sugar.

1/2 teaspoons cinnamon and a dash of nutmeg.

1/4 cup or less water

Cooking oil for frying

a mixture of cinnamon and sugar for dusting tops of pies

 

 

 

 

 

Categories: Apples, country cooking, Hand Pies, Pie, Uncategorized, wild food | Tags: , , , , , | 6 Comments

Sights from the Mountain; A Look Back at 2016

So to keep from bitching about how disappointing 2016 was from my point of view and keeping my mind off another medical procedure I am planing to have this week. I wanted to lighten up and share what good things did happen in 2016 and skip my reasons to complain and just share my Joy for life, Friends, Family and Creativity.

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Tom sanding floors of Christopher’s bedroom 2016

 

finished Master Bedroom with new bed and paint

My finished Master Bedroom with new bed and paint

One of the few things I did actually accomplish after Tom and I both spent the spring recovering from surgeries was redoing two bedrooms.This is the first time Tom or I had re-finished hardwood floors and learned tons and will be doing more of the house over the next couple of years. The biggest think I learned was sometime imperfect conditions lead you to perfect resolutions. The floor in Christopher’s room had several places with water damage and some were very dark.  We learned from Dan Antion a fellow blogger at “No Facilities blog” how to lighten them without having to actually remove the damaged sections if they were not rotted.I also learned, more about polyurethane then I ever hoped too this year between this project and the following one.

I poured my heat and soul into a public art project with my AmeriCorps site in Elkins, West Virginia. I helped to plan, paint and install three large 8 X 8 foot quilt block panels on downtown city buildings. It was some of the most fun I have had in years. Not only did I get to work with a great groups of volunteers I got to spend time doing art in a way that I never imagined.That Art degree finally paid off and my mom is so proud.

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“Maple Leaf” installed on the side of the YMCA in Elkins WV

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installed “West Virginia Star” on wall of Davis trust company.

 

 

 

 

 

 

 

 

 

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“Log Cabin” installed on back of the YMCA Elkins WV 2016

The summer was full of time out side whether we were working, traveling or just trying to spend time together as a family. For that I am really thankful and we were able to see some wonderful places that were new to my family this year. One of my favorite hobbies is hunting mushrooms and I think I missed all of the best foraging days this year but was able to find and photograph several that I had not seen before. This photo is from the Monongahela National Forest.

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I got to beat the summer heat at Cannan Valley Ski resort with some of the wonderful co-workers. Picking wild blue berries for a work Team Meeting was one of the most refreshing trips outside I made all year. We rode the ski lift up the mountain, hiked out to a point and sat on rocks over looking  a valley where we ate the berries we had picked. I will never look at work meetings the same again.

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summer wild blueberry picking team meeting July 2016

We ended summer with a trip deep into the mountains of West Virginia with a trip to Green Bank and Cass State Park. In all the years that we have traveled the state I think the trip to Cass is on my top five places to see in West Virginia. The train, the town, the hiking and river all combine to make this a must see place.

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Scenic over look at the top of Spruce Knob by way of Cass Scenic Rail Road

 

 

 

 

 

 

 

 

 

 

 

Then fall arrived and my friends and family descended on our house for almost the entire month of Oct we spent time with people that we had not seen in years. First my brother came for a week to visit. We spent time sight-seeing, eating and drinking are way across the state.

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The Powers family with brother Bill Lowrey at the Mystery Hole just West of Hawks Net State Park, West Virginia

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Road side view of the Mystery Hole Rt#40 near Hawks Nest  State Park,WV

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Mystery Hole front doors… We needed to see what was in that Hole!

After a morning at Bridge Day in Fayetteville West Virginia everyone traveled the next 16 miles to the town of Ansted  to see the World Famous Mystery Hole. One of the most silly and fun road side attractions in the state. This place is something you just can’t really explain unless you have been there. The fun part is trying to explain how they do what they do in the Mystery Hole and joke about what drug induced night mare inspired its construction.

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Street side view of the Trans Allegheny Lunatic Asylum Oct 2016

Then a life long friend and Haunted House expert Alex came to visit for my birthday and Halloween. It had been years since we got together and it was the perfect time to take him sight-seeing at West Virginia’s most haunted location, the Trans  Allegheny Lunatic Asylum and Haunted House. We had a great time on the VIP tour and got to see every floor of the old mental hospital and take hundreds of photos.We laughed and screamed inside their annual haunted house and spent time taking classic old building photos around the surrounding counties.

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A Beautiful Mess in a Plaster Repair room second floor of the TALA.

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Alex Smits taking photos inside the TALA. This room is supposed to be haunted by a little girl named Lilly who will play with the toys.

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Long corridors along the third floor of the TALA. This is floor was used for farm workers.

Then we also added the most time-consuming project of the year! Doc takes up almost all of my free time with his walking and play times. He is not the dog for everyone but perfect for my family.

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“Doc” Holiday our sleepy puppy at about 3 months old

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“Doc” trying to share a chair with Tom at 5 months old… getting sooo big.

 

“Doc” has been a very active and funny part of our year and If I can just survive the next year with him,he will make a wonderful friend for many years to come. As of today he is 6 months old and weighs about 48 pounds. Full grown he should be about 60 pounds. He is the reason I get out walking every morning and the reason all the neighbors now know me as the lady with the big red dog. Doc will start some  kind of training in just a few months. I hope to see if he is able to be used as a search and rescue  dog for our local county. Time will tell if he is going to help find lost hikers and children in the mountains of West Virginia or of if he is just going eat everything insight and keep Christopher company on our trips planned for next year. I will let you know!

It was a long year in many ways. Health issues were my main topic of worry this year and some seem better while others seem to just keep me from enjoying my life as much as I would like too. So here is to a healthier 2017! HAPPY NEW YEAR!

 

 

 

 

 

 

 

 

 

 

 

Categories: "Doc" Holiday, Bridge Day, Cannan Valley Ski Resort, DIY projects, family fun, ghosts, hiking, Monongahela National Forest, mushroom hunting, Mystery Hole, New Years Eve, photo review, Photos, puppy, Trans Allegheny Lunatic Asylum, Travel, West Virginia | Tags: , , , , , , , | 4 Comments

Venison Jerky a Tradition in the Mountain State

Drying meat into Jerky is a tradition in the mountain state and has always been a safe convent way to store meat over the winter. Our family makes it and shares it at the holidays as gifts with friends and family alike. We make several flavors and some are savory and some are more sweet but all of them taste great and make great snacks for the woods or the car.

As the last day of deer season approached this fall I had my older son and his family come to our house to help make venison jerky. I made a quick trip to the local store to pick up supplies and flavorings for the jerky. My whole family likes a traditional recipe that uses Soy Sauce and Worcestershire as the salty marinade for the preservative marinade for the Jerky but when heading to the sauce section of the grocery store I found empty shelves. No Soy Sauce of any kind and only a small selection of Worcestershire sauces.  So I added a selection  of A-1 sauce and Teriyaki sauce and a small bottle of Worcestershire sauce, thank goodness I had Soy Sauce on hand at the house.  So we made 4 flavors of Jerky with 8 pounds of Venison Roast.

white tail deer meat

white tail deer meat ready to be boned

With several hind quarter roasts that were lightly frozen we cut the meat into thin slices. Using slightly frozen meat allows us to control the slicing better. Setting my slicer to #1 we were able to get a slice that was about the thickness of a coin.  I placed a forth of the meat into individual Ziploc bags. Added a selected marinade and sealed the bags and placed them in the refrigerator for 24 hours.

The following morning I removed the thawed steak and marinade from the refrigerator and prepared my drying racks. I also have a dehydrator but it is to small for large amounts of jerky that we were making on this day. So I placed a bakers cooling rack on top of a standard cookie sheet and sprayed both with a non-stick cooking spray. Pulling the marinated meat from the bags I placed one thin row of steak on the rack trying not to over lap the edges. Then placed the rack and cookie sheet into an oven that was preheated to its lowest setting. My oven will only go as low as 140 degrees and set timer for 6 hours. My dehydrator goes as low as 120 degrees and can run as long as the power is on. 8 hours is good for drying overnight and works great for about 1 pound of meat.

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Soy Sauce Jerky ready to dry

 

After 6 hours I tested the Jerky for dryness. Jerky stores best if there is no fat and the moisture level is low but not so dry that the meat breaks when bent. I like my jerky slightly chewy and will cut the meat thicker to make it chewy. The meat will reduce in size about twice while drying, the thicker the meat the longer the dry time, and the chewier it will be when finished.

The recipe that I fallow “Soy Sauce and Worcestershire Jerky” comes from one of my favorite wild game cook books (North American Hunt Club Wild Game Cookbook). The A-1 sauce was a random idea and I would make it again any time my son asks for it. I have made the Teriyaki before and it is my personal favorite. The A-1 and the Teriyaki are used straight out of the bottle with out the addition of any other ingredients.

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I used  4 pounds of  roast to make this jerky recipe and it worked wonderfully.

Oven-Dried Soy Sauce Worcestershire Jerky

by J.W. Kaufman Jr.

4 pounds Venison sliced or ground

1/2 cup Soy Sauce

2 Table Spoons Worcestershire sauce

1 tsp pepper

1/2 tsp garlic powder

1 tsp onion powder

Trim and Discard all fat from meat.Cut meat into 1/4 thick strips cut across the grain. Mix remaining ingredients together. Stir to dissolve as much as possible.Add meat,mixing thoroughly to coat meat well. Let stand 1 hour to over night, stirring occasionally.Place meat strips on drying racks or on oven racks covered with foil. Dry at lowest temperature until dry. 4-6 hours. I personally used the oven setting of 140 degrees and dried my jerky for 6 hours.

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Soy Sauce Jerky dried at 140 degrees for 6 hours.

 

I made gift bags after the jerky was totally dry and ended up with 6 bags of jerky. The first two ended up in my husbands and sons backpacks for the next hunting trip and work. The other 4 was given as gifts to friends of our family. The response from everyone who received a bag has been wonderful.$5.00 for 6 oz  bag for store-bought Jerky  Vs a 10 oz. bag of free jerky as a gift is always well received by the men in my family.

Hope you all have a happy and productive New Year as I cut up the last of the deer from the 2016 hunting seasons.It has been a busy year, my family was successful in filling my freezer and pantry once again.I am personally looking forward to spring and getting back out in the woods fishing and turkey hunting. Happy New Year!

 

 

 

 

 

Categories: country cooking, deer, Dehydrated Foods, Dried Foods, Hunting, Preserving, snacks, Venison, Venison Jerky, wild food | Tags: , , , , , , | 3 Comments

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