Mt. Le Conte via Alum Cave Trail

Stone and I decided to hike to Mt LeConte which I have never been to,  mainly because I don't like the idea of staying over night in a cabin with other people other than my husband and on top of that there is no running water to the cabins meaning no showers or toilets in the cabin.   Yuck!!!  Not going to happen.  So after some thought I decided we could hike up and down in a day.  We are pretty fit, surely we can do this.  Our friends kept saying you don't want to do that.  Apparently the thing to do is divide it up into two days, meaning staying overnight since it's a pretty strenuous hike.  

We were up early and left the house at 6:30 in the morning.  We drove up to The Great Smoky Mountains National Park, which isn't far since we live in Knoxville.  It was 8:20 a.m. when we arrived at the Alum Cave Trail that would lead us up to the Summit of Mt. LeConte.  Hiking boots on, we begin our climb that eventually took us up to 6593 feet where we had our sandwiches and snickerdoodle cookies that I had baked the night before.  The way I figured it was with all that hiking, I was burning off enough calories that I could indulge in some butter and sugar.  I will do just about anything to have dessert!

Our hike begins to Mt. LeConte via Alum Cave Trail

At 9:20 a.m. we arrived at Alum Cave.  It had been years since I had been here.  This actually might be one the my favorite places in the park.  Stone and I took a 17 minute break before continuing on our way at 9:37 a.m.

Alum Cave

 Snickerdoodles

Cookie Ingredients:

1/2 cup shortening

1/2 cup Land O Lakes Butter, softened

2 large eggs at room temp

1 1/2 cup granulated sugar

2 teaspoons vanilla extract

2 3/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/4 teaspoon salt

Sugar/Cinnamon mixture:

2 Tablespoon granulated sugar

2 teaspoons ground cinnamon

Directions: 

1.  Preheat oven to 400'.

2.  Cream shortening, butter, eggs, granulated sugar and vanilla together in a mixing bowl.  Sift flour, baking soda, cream of tartar and salt together, adding to the above mixture.  

3.  Mix the 2 Tablespoons granulated sugar and 2 teaspoons cinnamon into a small bowl.  Roll balls of dough in Sugar/Cinnamon mixture.  Place about 2" apart on parchment lined baking sheet.

4. Bake 8 minutes.  Remove and let sit for 2-3 minutes on pan before placing them on a cooling rack.  Do not try to remove them to early or they will not hold up.

We made it to Mt LeConte at 11:14 a.m.  Not bad, although I was told that this years record to make it to the top was 26 minutes.  Say Whattttt???  Apparently a young college age person, which we are not, that works on the summit had been on a beer run.

Stone and I found a couple of rocking chairs, settled down and had our lunch while taking in the beauty of the mountains.  It was magnificent....

Mt. LeConte

We saw many squirrels on our hike to Mt. LeConte.  This one wanted our rocker.

Catawba Rhododendron

Before descending the mountain, Stone and I hiked the 0.2 miles to the Cliff Tops, breathtaking.

The Vista from the Cliff Tops Trail

At 12:34 we started our return trip, stopping only for a break once we reached the Alum Cave Bluffs.  It was a perfect day for our adventure in the mountains.  Temps at the top was 56', making it a very comfortable hike.   I had to wear my jacket for a little bit, which actually isn't unusual.  I tend to get chilly pretty easily.  

The Catawba Rhododendron was blooming along the trail.

Poor Stone, does he look tired or what?  We arrived back at the trail head at 3:18 in the afternoon.  Actually we both were glad to be back and just wanted a diet coke.  It had taken us a total of 5 hours and 13 minutes of hiking time to make it to Mt. LeConte and back, not bad.

Mango Key Lime Tart

 Mango Key Lime Tart

Yields: one 9" tart

Crust Ingredients:

2 cups graham cracker crumbs

2 Tablespoons granulated sugar

1/2 cup (1 stick)  Land O Lakes Unsalted Butter, melted

Crust Instructions:

1.  Preheat oven to 350".   Place a 9" tart pan with a removable bottom onto a baking sheet.

2.  Using a food processor, pulse together the graham cracker crumbs and sugar.  Then drizzle in the butter and continue pulsing until the crumbs are moistened.

3.  Transfer crust mixture into the tart pan, using the palms of your hands or the bottom of a glass to press the crumbs against the bottom and sides of the pan.  Apply high-pressure to create a tight and compact crumb.

4.  Bake for 10-12 minutes, until the crust darkens to a golden brown.  Leave the tart on the baking sheet and place on a cooling rack to cool completely.

Filling Ingredients:

3 cups fresh mango, peeled and diced (about 2-3 mangoes), extra for topping if you choose.

1 (14 ounce) can of sweetened condensed milk

1/2 teaspoon lime zest

3 Tablespoons Key lime juice

4 large egg yolks

1/4 teaspoon salt

Filling Instructions:

5.  Using a food processor, pulse the diced mango to create a puree.  Place a coarse sieve over a large bowl and strain the mango puree through.  To the strained mango puree, whisk in the condensed milk, zest, key lime juice, yolks and salt.

6.  Pour the mango/lime filling into the cooled crust and bake for 25-28 minutes, until the edge is set and the center is slightly loose.

7.  Cool on a cooking rack for 1 hour.  Transfer to the refrigerator and chill for 2 hours or overnight. Serve with stabilized whipped cream topping, chopped mango and slice of lime.
Stabilized Whipped Cream Ingredients:
1 pint heavy whipping cream
1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)
Stabilized Whipped Cream Instructions:
8.  Put all the ingredients in a large mixing bowl, preferably one that has been chilled.
9.  Mix on low speed until ingredients are combined.
10.  Mix on high speed until soft peaks form, scraping sides of bowl often.
11.  Store tightly covered in the refrigerator for up to 3 days.

St. Patricks Day Cottage Pie or Shepherd's Pie (Beef verses Lamb)

I celebrated St. Patrick's Day by making a Cottage Pie in honor of John Fletcher, who was one my of descendents from Ireland.  He was my 5th Great Grandfather from my mama's side of the family.   I bet my ancestor had Shepherd's Pie which uses lamb instead of beef.  Stone and I are more beef eaters although we occasionally enjoy lamb.    

Cottage Pie verses Shepherd's Pie

The difference?

Beef or Lamb

Serves: 8

Potato Layer Ingredients:

1 1/2 pounds russet potatoes

4 Tablespoons Land O Lakes Unsalted Butter

1 1/2 teaspoon garlic salt

1/4 teaspoon freshly ground pepper

1/2 cup half and half

2 cup (8 ounces) shredded cheddar cheese

Potato Layer Instructions:

1.  Peel potatoes and cut into small chunks.  Place potatoes into a large pot of water.  Boil and cook until potatoes are tender, about 20 minutes.

2.  Drain water from pot and mash the potatoes.  Add half and half, butter, garlic powder and pepper. Add 1 cup cheese, save the remaining cup of cheese to put on top of assembled dish.  Continue to mash until there are no lumps remaining.  Cover the potatoes and set aside.

3.  Preheat oven to 375'.  Grease a 9X13 baking dish with non-stick spray.

Meat Layer:

2 pounds of ground beef, if you are making a Cottage Pie, or  If you are making a Shepherd's Pie you would add 2 pounds of ground lamb instead.

1 small onion, chopped 

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper
4 Tablespoons flour

4 Tablespoons tomato paste

2 cups beef broth

1 Tablespoon Worcestershire Sauce

1 teaspoon dried oregano

1 1/2 cups frozen peas and carrots

1/2 cup frozen corn

Meat Layer Instructions:

1.  Using a 12" skillet, over medium-high heat, add ground beef, onion, garlic, salt and pepper.  Cook and crumble meat until browned.  Drain grease.

2.  Sprinkle flour over meat mixture.  Stir and cook for 1 minutes.  Stir in tomato paste, broth, Worcestershire Sauce and oregano.  Bring to a boil, then reduce heat to medium-low.  Stir in frozen peas, corn and carrots.  Cook for 5-10 minutes or until heated through.

3.  Pour meat mixture into prepared pan.  Spread mashed potatoes evenly over the top then top with remaining 1 cup cheese.  

4.  Bake uncovered for 35 minutes until casserole is hot and bubbly.

5.  Let stand 5-10 minutes prior to serving.

Pairs well with Merlot