Daniel Boone Festival memories ‘There is something about this time of year’

The 71st annual Daniel Boone Festival has rolled into town. There is something about this time of year that makes being a part of our small town feel so special. The festival always brings family and friends out and it’s good to see familiar faces enjoying the sights. As a child, this time of year, I could barely sit still at school. We would dress in our finest pioneer costumes and get shuttled downtown to walk around the square and check out all the various window displays. Often schools would have the older students construct early primitive forts out of matchsticks, toothpicks, and Popsicle sticks. These creations adorned several windows as well as treasured primitive artifacts.

On the day of the parade, it seemed as though the whole county came to line up along the streets to watch, that is if you weren’t lucky enough to be on a float. Children dared not miss it for the world, this was a time when they threw handfuls of candy from the floats and we scurried out to grab it as they passed by.

My mom would bring me dressed in my primitive best. And for a couple years until I grew out of it, I was a Indian. My Aunt Arthena made me a special Indian costume and my mother went to Ray Messer’s Trading Post and got me feathers for my braids and suede leather adorned with bells that wrapped around my ankles. I thought I had the best outfit around!

This weeks recipe was submitted by Lalinda Carmack Daniels and her Granny Lela Carmack. This recipe is for Apple Cobbler, but you can use peaches as well, hope you enjoy! If you have a recipe to share, email me @kdcole1120@gmail.com

 

Apple Cobbler

Ingredients:

1/2 c. (1 stick) butter

2 c. sugar

2 c. water

1 1/2 c. sifted self-rising flour

1/2 c. shortening

1/3 c. milk

2 c. finely chopped apples

1 tsp cinnamon

 

Directions: Heat oven to 350 degrees. Melt the butter in a 13x9x2 inch baking dish. In saucepan, heat sugar and water until sugar melts. Cuts shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn out onto a lightly floured or pastry cloth, knead just until smooth. Roll dough out into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples; then sprinkle apples evenly over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice dough into 16 pieces, 1/2 inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake for 55-60 minutes. Makes 8 servings. *This cobbler may be made with other fresh, frozen or canned fruits, such as blackberries, cherries, or peaches. If packed in liquid, drain and substitute for part if the sugar syrup. Alwats use 2 c. of liquid.