volume 3, issue 3 the trailblazer - nc daniel boone trail
TRANSCRIPT
Sincerely,
Mary Bohlen
2020-2021 Board Officers:
Since our last newsletter we
gained new members and spon-
sorships. For this we are truly
thankful. Our memberships
represent individuals and fami-
lies that show interest and sup-
port of our efforts to promote
and honor Daniel Boone in
North Carolina. Sponsorships
from Davie, Watauga, and
Wilkes Counties are greatly
appreciated.
Fall is my favorite time of year.
The cool temperatures and
changing of the leaves draw me
out into nature. Hearing the
crunch of leaves beneath my
shoes, smelling fresh air and
faint smoke from someone’s
chimney or campfire makes me
think of Daniel Boone. His
birthday is October 22nd under
the old style calendar and he
always claimed that date. When
the new calendar was put into
place in 1750, Boone's birth
date changed to Nov. 2nd.
Which ever date you choose
to celebrate, I think it gives
us a moment to reflect on
the life of a young boy who
grew into an American icon.
We are excited to announce
that UNC- TV is featuring a
segment on Daniel Boone to
air November 12th on North
Carolina Weekend. Some of
our members were a part of
this filming. Collaborative
endeavors like this is one of
the goals of the NC Daniel
Boone Heritage Trail.
A hearty thank you to every-
one for helping us highlight
the presence of Daniel
Boone in North Carolina.
Best wishes for a safe and
healthy season!
We would like to extend a hearty welcome to
our new members and renewing sponsors:
Molly Brown
Mike Campbell
Billy Charlton
R. Kelly Coffey
Robert Alvin Crum
Marcia Phillips
David Sherman
Jolene Tomaro
T H A N K Y O U T O O U R
R E N E W I N G S P O N S O R S
Discover Davie County Tourism
Explore Boone / Watauga County Tourism
Development Auth.
Wilkes County Tourism Development Auth.
A M e s s a g e f r o m t h e P r e s i d e n t
M i c h e l l e L i g o n ,
E d i t o r
÷ ÷ ÷ ÷ ÷ ÷ ÷ ÷ ÷
I N S I D E
T H I S
I S S U E :
• President’s Message
• Who Are We?
• Welcome New Members
and Renewing Sponsors
• Fort Dobbs & the French-
Indian War
• American Elk
• Join NCDBHT
• Recipe: Amish Bread
• Recipe: A Rich Seed
Cake
• Kids’ Fun Pages
• Membership Application
• Recipe: Cushaw Pie
W e l c o m e t o O u r N e w M e m b e r s
N C D A N I E L B O O N E H E R I T A G E T R A I L , I N C .
Volume 3, Issue 3
THE TRAILBLAZER
Fall 2020
Mary Bohlen, President
Ray G. Absher, Vice President
Linda Leonard, Treasurer
Margaret Maritine, Secretary
Ann Black
Michelle Ligon
Andrew Mackie
Carolyn McManamy
Caroline Moser
Davie County
Davidson County
Who Are We?
Rowan County
Watauga County
Wilkes County
Yadkin County
Iredell County
Forsyth County
Board Members:
In 1755, the frontier of the
Colony of North Carolina was
in turmoil. The French and
Indian War had begun the
year before, and French-
allied American Indians were
attacking British colonists in
nearby Virginia, raising the
possibility of attacks within
North Carolina itself. To coun-
ter this threat, Royal Gover-
nor Arthur Dobbs ordered a
company of full-time provin-
cial soldiers to the frontier.
These 50 men, commanded
by Captain Hugh Waddell,
would select a hill near pre-
sent-day Statesville on which
to build a fort. Fort Dobbs
was completed in 1756. In-
tentionally placed west of the
frontier towns of Bethabara
and Salisbury, the fort was
set in the heart of a cluster of
Ulster-Irish immigrants,
known as the Fourth Creek
Settlement. Several loose
groupings of farmers were
spread across the fertile re-
gion between the Yadkin and
Catawba Rivers, including the
Bryan Settlement, home to
the Boone family.
As there were not enough
soldiers to defend a long
wall, the fort was instead
designed as a single large
blockhouse. The building had
three floors above ground, in
addition to a small cellar. It
was made of oak logs hewn
square, measuring as large
as 16 inches thick. While the
main part of the structure
was a 53x40 foot "oblong
square," there were also two
corners sticking out further,
one on either end of the main
building. These 22x24 foot
"flankers" allowed for gunfire
to cover every direction. Mus-
ketry was the main defense,
with enough windows and
loopholes cut through the
walls to allow about 100
guns to be fired from each
floor. Several swivel cannons,
mounted in the flankers,
completed the defense.
For nearly seven years, Fort
Dobbs served as a base of
operations for the provincial
troops: a combined living
space and supply depot. The
Provincials could patrol the
surrounding settlements and
their officers coordinated
further patrols by local militia
units. On several occasions,
British-allied Cherokee, Ca-
tawba, and Mohawk Indians
were supplied from the fort.
The presence of the soldiers
kept the frontier relatively
peaceful until events took a
disastrous turn.
In 1758 a major campaign
was organized to capture the
French Fort Duquesne in
Pennsylvania. Hundreds of
North Carolina Provincials
and up to a thousand allied
Cherokee participated. On
their return home through
Virginia however, several
parties of Cherokee were
attacked by frightened set-
tlers. Forty Cherokee men
were murdered. Their fami-
lies, seeking retribution ac-
cording to cultural tradition,
killed approximately as many
settlers in retaliation in early
1759. Those settlers, howev-
er, were in North Carolina,
rather than Virginia. It was in
response to these attacks,
that Morgan Bryan's militia
unit was actively patrolling
their part of the frontier, in-
cluding soldiers such as Dan-
iel Boone. While Boone was
never stationed at Fort
Dobbs, it is highly likely that
his unit stopped at the post
from time to time to report to
the fort's commander about
their patrols.
South Carolina's Governor
William Lyttleton led an expe-
dition to the Cherokee towns
that would ultimately impris-
on Cherokee leaders who
came to talk with him. These
men would be murdered by
their guards at a South Caro-
lina fort, sparking a wave of
attacks across the frontier of
both Carolinas, sending set-
tlers fleeing to the north and
east. Members of the Boone
family temporarily moved to
Virginia at this time to escape
the violence. Families near
Fourth Creek took shelter in
Fort Dobbs. The fort itself
was surrounded by as many
as 70 Cherokee warriors on
the night of February 27th,
1760. A sharp skirmish en-
sued, during which as many
as 12 Cherokee were killed
F o r t D o b b s & t h e F r e n c h - I n d i a n W a r
P a g e 2 T H E T R A I L B L A Z E R
and wounded. Two soldiers
of the fort's garrison were
wounded, one mortally, and
a boy was killed near the
fort.
In the summer of 1760
and again in 1761, British
regular troops joined South
Carolina Provincials in ex-
peditions into the moun-
tains, taking the war into
the Cherokee's homeland.
A total of 23 Cherokee
towns would be completely
destroyed, including most
of their food crops. More
than 4,000 Cherokee civil-
ians fled across the Smoky
Mountains, overwhelming
the Cherokee Overhills
Towns in modern Tennes-
see with hungry mouths
that could not be fed. A
second joint army of North
Carolina and Virginia Pro-
vincials was organized and
threatened the Overhill
Towns with destruction in
1761. Facing famine and
ammunition shortages, the
Cherokee were forced to
make a new peace with the
British colonies, resulting in
huge pieces of their territo-
ry being lost.
Russell Young photo
Sincerely,
Mary Bohlen
2020-2021 Board Officers:
Since our last newsletter we
gained new members and spon-
sorships. For this we are truly
thankful. Our memberships
represent individuals and fami-
lies that show interest and sup-
port of our efforts to promote
and honor Daniel Boone in
North Carolina. Sponsorships
from Davie, Watauga, and
Wilkes Counties are greatly
appreciated.
Fall is my favorite time of year.
The cool temperatures and
changing of the leaves draw me
out into nature. Hearing the
crunch of leaves beneath my
shoes, smelling fresh air and
faint smoke from someone’s
chimney or campfire makes me
think of Daniel Boone. His
birthday is October 22nd under
the old style calendar and he
always claimed that date. When
the new calendar was put into
place in 1750, Boone's birth
date changed to Nov. 2nd.
Which ever date you choose
to celebrate, I think it gives
us a moment to reflect on
the life of a young boy who
grew into an American icon.
We are excited to announce
that UNC- TV is featuring a
segment on Daniel Boone to
air November 12th on North
Carolina Weekend. Some of
our members were a part of
this filming. Collaborative
endeavors like this is one of
the goals of the NC Daniel
Boone Heritage Trail.
A hearty thank you to every-
one for helping us highlight
the presence of Daniel
Boone in North Carolina.
Best wishes for a safe and
healthy season!
We would like to extend a hearty welcome to
our new members and renewing sponsors:
Molly Brown
Mike Campbell
Billy Charlton
R. Kelly Coffey
Robert Alvin Crum
Marcia Phillips
David Sherman
Jolene Tomaro
T H A N K Y O U T O O U R
R E N E W I N G S P O N S O R S
Discover Davie County Tourism
Explore Boone / Watauga County Tourism
Development Auth.
Wilkes County Tourism Development Auth.
A M e s s a g e f r o m t h e P r e s i d e n t
M i c h e l l e L i g o n ,
E d i t o r
÷ ÷ ÷ ÷ ÷ ÷ ÷ ÷ ÷
I N S I D E
T H I S
I S S U E :
• President’s Message
• Who Are We?
• Welcome New Members
and Renewing Sponsors
• Fort Dobbs & the French-
Indian War
• American Elk
• Join NCDBHT
• Recipe: Amish Bread
• Recipe: A Rich Seed
Cake
• Kids’ Fun Pages
• Membership Application
• Recipe: Cushaw Pie
W e l c o m e t o O u r N e w M e m b e r s
N C D A N I E L B O O N E H E R I T A G E T R A I L , I N C .
Volume 3, Issue 3
THE TRAILBLAZER
Fall 2020
Mary Bohlen, President
Ray G. Absher, Vice President
Linda Leonard, Treasurer
Margaret Maritine, Secretary
Ann Black
Michelle Ligon
Andrew Mackie
Carolyn McManamy
Caroline Moser
Davie County
Davidson County
Who Are We?
Rowan County
Watauga County
Wilkes County
Yadkin County
Iredell County
Forsyth County
Board Members:
In 1755, the frontier of the
Colony of North Carolina was
in turmoil. The French and
Indian War had begun the
year before, and French-
allied American Indians were
attacking British colonists in
nearby Virginia, raising the
possibility of attacks within
North Carolina itself. To coun-
ter this threat, Royal Gover-
nor Arthur Dobbs ordered a
company of full-time provin-
cial soldiers to the frontier.
These 50 men, commanded
by Captain Hugh Waddell,
would select a hill near pre-
sent-day Statesville on which
to build a fort. Fort Dobbs
was completed in 1756. In-
tentionally placed west of the
frontier towns of Bethabara
and Salisbury, the fort was
set in the heart of a cluster of
Ulster-Irish immigrants,
known as the Fourth Creek
Settlement. Several loose
groupings of farmers were
spread across the fertile re-
gion between the Yadkin and
Catawba Rivers, including the
Bryan Settlement, home to
the Boone family.
As there were not enough
soldiers to defend a long
wall, the fort was instead
designed as a single large
blockhouse. The building had
three floors above ground, in
addition to a small cellar. It
was made of oak logs hewn
square, measuring as large
as 16 inches thick. While the
main part of the structure
was a 53x40 foot "oblong
square," there were also two
corners sticking out further,
one on either end of the main
building. These 22x24 foot
"flankers" allowed for gunfire
to cover every direction. Mus-
ketry was the main defense,
with enough windows and
loopholes cut through the
walls to allow about 100
guns to be fired from each
floor. Several swivel cannons,
mounted in the flankers,
completed the defense.
For nearly seven years, Fort
Dobbs served as a base of
operations for the provincial
troops: a combined living
space and supply depot. The
Provincials could patrol the
surrounding settlements and
their officers coordinated
further patrols by local militia
units. On several occasions,
British-allied Cherokee, Ca-
tawba, and Mohawk Indians
were supplied from the fort.
The presence of the soldiers
kept the frontier relatively
peaceful until events took a
disastrous turn.
In 1758 a major campaign
was organized to capture the
French Fort Duquesne in
Pennsylvania. Hundreds of
North Carolina Provincials
and up to a thousand allied
Cherokee participated. On
their return home through
Virginia however, several
parties of Cherokee were
attacked by frightened set-
tlers. Forty Cherokee men
were murdered. Their fami-
lies, seeking retribution ac-
cording to cultural tradition,
killed approximately as many
settlers in retaliation in early
1759. Those settlers, howev-
er, were in North Carolina,
rather than Virginia. It was in
response to these attacks,
that Morgan Bryan's militia
unit was actively patrolling
their part of the frontier, in-
cluding soldiers such as Dan-
iel Boone. While Boone was
never stationed at Fort
Dobbs, it is highly likely that
his unit stopped at the post
from time to time to report to
the fort's commander about
their patrols.
South Carolina's Governor
William Lyttleton led an expe-
dition to the Cherokee towns
that would ultimately impris-
on Cherokee leaders who
came to talk with him. These
men would be murdered by
their guards at a South Caro-
lina fort, sparking a wave of
attacks across the frontier of
both Carolinas, sending set-
tlers fleeing to the north and
east. Members of the Boone
family temporarily moved to
Virginia at this time to escape
the violence. Families near
Fourth Creek took shelter in
Fort Dobbs. The fort itself
was surrounded by as many
as 70 Cherokee warriors on
the night of February 27th,
1760. A sharp skirmish en-
sued, during which as many
as 12 Cherokee were killed
F o r t D o b b s & t h e F r e n c h - I n d i a n W a r
P a g e 2 T H E T R A I L B L A Z E R
and wounded. Two soldiers
of the fort's garrison were
wounded, one mortally, and
a boy was killed near the
fort.
In the summer of 1760
and again in 1761, British
regular troops joined South
Carolina Provincials in ex-
peditions into the moun-
tains, taking the war into
the Cherokee's homeland.
A total of 23 Cherokee
towns would be completely
destroyed, including most
of their food crops. More
than 4,000 Cherokee civil-
ians fled across the Smoky
Mountains, overwhelming
the Cherokee Overhills
Towns in modern Tennes-
see with hungry mouths
that could not be fed. A
second joint army of North
Carolina and Virginia Pro-
vincials was organized and
threatened the Overhill
Towns with destruction in
1761. Facing famine and
ammunition shortages, the
Cherokee were forced to
make a new peace with the
British colonies, resulting in
huge pieces of their territo-
ry being lost.
Russell Young photo
(cont’d) With the end of the Cherokee War and the larger
French and Indian War soon thereafter, Fort Dobbs was
abandoned as the frontier moved west. The wooden build-
ing quickly rotted and was scavenged for useable materials.
By the early 1800's, the site had been transformed into
farmland. In 1909, the Daughters of the American Revolu-
tion preserved the site. A Boone Trail Highway plaque was
added to a monument at Fort Dobbs in 1921, commemorat-
ing the site as one associated with Daniel Boone's life in the
region. Archaeological efforts began in the 1960's, which
ultimately discovered several earthen remains of the fortifi-
cation as well as several thousand artifacts. Fort Dobbs
became a North Carolina State Historic Site in the 1970's.
The blockhouse itself was reconstructed in 2019 in a part-
nership between the State and the non-profit Friends of Fort
Dobbs group. The site is open Tuesday-Saturday, from 9am-
5pm, year round. A museum displays some of the recovered
artifacts, and guided tours of the blockhouse are offered
Elk were almost completely gone from their range.
In 2001 the National Park Service reintroduced the
subspecies, Manitoban Elk into the Great Smokies.
Since then it is estimated that between 150-200 wild
elk roam in the park and on private lands.
Wild elk like the one pictured here can be seen at Cata-
loochee, Cades Cove and areas around Cherokee, N.C.
■
When early European settlers migrated into the Carolina
frontier herds of very large deer roamed freely. The settlers
named them Elk, a word relating to moose.
The Shawnee called them Wapiti, meaning white rump. This
impressive and revered animal would have been a part of
Daniel Boone’s world.
Elk meat was highly prized and hides were valuable. Sadly
over hunting and lose of habitat extirpated Elk in North
Carolina by the late 1700s. By the mid 1800’s the Eastern
F o r t D o b b s & t h e F r e n c h - I n d i a n W a r
A m e r i c a n E l k
P a g e 3 T H E T R A I L B L A Z E R
Andrew Shook photo
Cherokee war captain circa 1760. Fort
Dobbs State Historic Site.
Photo by Mary Bohlen
Ph
oto
by
Ro
be
rt C
rum
several times each day. Living history events are held several
times each year. For more information, visit
www.fortdobbs.org. ■
Contributed by Scott Douglas, Site Manager II, Fort Dobbs
State Historic Site
Each issue of this newsletter
features some of the Boone
family sites in the counties of
the Yadkin River valley in N.C.
In 1750, Daniel’s parents,
Squire and Sarah Morgan
Boone, left the Lancaster,
Pennsylvania area heading
south and following the Alle-
gheny Mountains. After
homesteading two years near
today’s Harrisonburg, Virgin-
ia, the Boone family contin-
ued south along the eastern
escarpment of the Blue Ridge
Mountains, and arrived in
North Carolina in (probably)
early summer of 1752.
They camped in a cave near
today’s city of Lexington
(Davidson Co.). They crossed
the Yadkin River at Shallow
Ford near today’s Lewisville
(Forsyth Co.). They went to
market at the Moravian set-
tlement which is now Old
Salem in Winston-Salem.
And, at another Moravian
settlement, Bethabara
(1753), they sought the only
physician for a 100 miles, for
Daniel’s brother, Israel.
The Boone family sought
protection at Fort Dobbs near
today’s Statesville (Iredell
Co.) during the French and
Indian War.
These are just a few N.C.
sites to discover. We wel-
come you to join us in the
fascinating study of this less-
er-known chapter of N.C.’s
history. ■
Modernized directions:
Combine these ingredients with an electric
mixer, bake at 350 for an hour and a half – or
until a knife inserted in the center comes out
clean. ■
2 cups butter, softened
6 cups flour
6 whole eggs plus 5 egg yolks
3 Tbsp. orange or rose flower
water
3 cups sugar
1/3 cup caraway seeds
½ tsp. cinnamon
dry yeast. Dissolve sugar, salt
and oil in very warm water.
When mixed, combine with
flour and yeast mixing well.
Continue adding flour until
dough is elastic and smooth.
Knead for about five minutes.
Place dough in a large bowl
that has been lightly coated
with oil or butter. This will
prevent sticking. Cover with
cloth and place in a warm
spot until dough rises double.
Punch down dough and
knead for about five minutes.
Form into 2 round loaves and
place in pans that can be
used in the dutch oven. Cover
and place in warm spot for
dough to rise about double
again.
You may also place the dough
into bread loaf pans and let
rise. For modern ovens pre
heat to 350 degrees. Bake
until golden brown or ,when
thumped, sounds hollow.
Allow bread to cool before
removing from pans. ■
Ingredients:
1 pkg. dry yeast
1/3 c. sugar
1/3 c. oil or butter
1 1/2 c. hot water
2 tsp. salt
5-6 c. bread flour
Directions:
Mix 4 cups flour with
J o i n N C D a n i e l B o o n e H e r i t a g e T r a i l
R e c i p e : A R i c h S e e d C a k e ( 1 7 4 7 )
P a g e 4
R e c i p e : A m i s h B r e a d
1820 Portrait of Daniel
Boone by Chester Harding
T H E T R A I L B L A Z E R
Amish Bread fresh out of the dutch
oven. Robert Cleveland Log House,
Wilkesboro. Photo by Mary Bohlen.
Photo by Mary Bohlen
(cont’d) With the end of the Cherokee War and the larger
French and Indian War soon thereafter, Fort Dobbs was
abandoned as the frontier moved west. The wooden build-
ing quickly rotted and was scavenged for useable materials.
By the early 1800's, the site had been transformed into
farmland. In 1909, the Daughters of the American Revolu-
tion preserved the site. A Boone Trail Highway plaque was
added to a monument at Fort Dobbs in 1921, commemorat-
ing the site as one associated with Daniel Boone's life in the
region. Archaeological efforts began in the 1960's, which
ultimately discovered several earthen remains of the fortifi-
cation as well as several thousand artifacts. Fort Dobbs
became a North Carolina State Historic Site in the 1970's.
The blockhouse itself was reconstructed in 2019 in a part-
nership between the State and the non-profit Friends of Fort
Dobbs group. The site is open Tuesday-Saturday, from 9am-
5pm, year round. A museum displays some of the recovered
artifacts, and guided tours of the blockhouse are offered
Elk were almost completely gone from their range.
In 2001 the National Park Service reintroduced the
subspecies, Manitoban Elk into the Great Smokies.
Since then it is estimated that between 150-200 wild
elk roam in the park and on private lands.
Wild elk like the one pictured here can be seen at Cata-
loochee, Cades Cove and areas around Cherokee, N.C.
■
When early European settlers migrated into the Carolina
frontier herds of very large deer roamed freely. The settlers
named them Elk, a word relating to moose.
The Shawnee called them Wapiti, meaning white rump. This
impressive and revered animal would have been a part of
Daniel Boone’s world.
Elk meat was highly prized and hides were valuable. Sadly
over hunting and lose of habitat extirpated Elk in North
Carolina by the late 1700s. By the mid 1800’s the Eastern
F o r t D o b b s & t h e F r e n c h - I n d i a n W a r
A m e r i c a n E l k
P a g e 3 T H E T R A I L B L A Z E R
Andrew Shook photo
Cherokee war captain circa 1760. Fort
Dobbs State Historic Site.
Photo by Mary Bohlen
Ph
oto
by
Ro
be
rt C
rum
several times each day. Living history events are held several
times each year. For more information, visit
www.fortdobbs.org. ■
Contributed by Scott Douglas, Site Manager II, Fort Dobbs
State Historic Site
Each issue of this newsletter
features some of the Boone
family sites in the counties of
the Yadkin River valley in N.C.
In 1750, Daniel’s parents,
Squire and Sarah Morgan
Boone, left the Lancaster,
Pennsylvania area heading
south and following the Alle-
gheny Mountains. After
homesteading two years near
today’s Harrisonburg, Virgin-
ia, the Boone family contin-
ued south along the eastern
escarpment of the Blue Ridge
Mountains, and arrived in
North Carolina in (probably)
early summer of 1752.
They camped in a cave near
today’s city of Lexington
(Davidson Co.). They crossed
the Yadkin River at Shallow
Ford near today’s Lewisville
(Forsyth Co.). They went to
market at the Moravian set-
tlement which is now Old
Salem in Winston-Salem.
And, at another Moravian
settlement, Bethabara
(1753), they sought the only
physician for a 100 miles, for
Daniel’s brother, Israel.
The Boone family sought
protection at Fort Dobbs near
today’s Statesville (Iredell
Co.) during the French and
Indian War.
These are just a few N.C.
sites to discover. We wel-
come you to join us in the
fascinating study of this less-
er-known chapter of N.C.’s
history. ■
Modernized directions:
Combine these ingredients with an electric
mixer, bake at 350 for an hour and a half – or
until a knife inserted in the center comes out
clean. ■
2 cups butter, softened
6 cups flour
6 whole eggs plus 5 egg yolks
3 Tbsp. orange or rose flower
water
3 cups sugar
1/3 cup caraway seeds
½ tsp. cinnamon
dry yeast. Dissolve sugar, salt
and oil in very warm water.
When mixed, combine with
flour and yeast mixing well.
Continue adding flour until
dough is elastic and smooth.
Knead for about five minutes.
Place dough in a large bowl
that has been lightly coated
with oil or butter. This will
prevent sticking. Cover with
cloth and place in a warm
spot until dough rises double.
Punch down dough and
knead for about five minutes.
Form into 2 round loaves and
place in pans that can be
used in the dutch oven. Cover
and place in warm spot for
dough to rise about double
again.
You may also place the dough
into bread loaf pans and let
rise. For modern ovens pre
heat to 350 degrees. Bake
until golden brown or ,when
thumped, sounds hollow.
Allow bread to cool before
removing from pans. ■
Ingredients:
1 pkg. dry yeast
1/3 c. sugar
1/3 c. oil or butter
1 1/2 c. hot water
2 tsp. salt
5-6 c. bread flour
Directions:
Mix 4 cups flour with
J o i n N C D a n i e l B o o n e H e r i t a g e T r a i l
R e c i p e : A R i c h S e e d C a k e ( 1 7 4 7 )
P a g e 4
R e c i p e : A m i s h B r e a d
1820 Portrait of Daniel
Boone by Chester Harding
T H E T R A I L B L A Z E R
Amish Bread fresh out of the dutch
oven. Robert Cleveland Log House,
Wilkesboro. Photo by Mary Bohlen.
Photo by Mary Bohlen
D o w n l o a d m o r e c o p i e s o f t h i s n e w s l e t t e r a n d l e a r n m o r e o n o u r
u p d a t e d w e b s i t e a t N C D a n i e l B o o n e T r a i l . o r g
A n d , j o i n u s o n F a c e b o o k a t f a c e b o o k . c o m / N C D B H T
126 w. Church Street, Mocksville, NC 27028
Cushaws are large, green, striped, winter squash. They are heritage vegetables that are part of Southern culture. In the Appala-
chian region, they are also known as cushaw pumpkins and are made into soups and pies.
Peel and cut squash in small chunks. Boil
gently until tender. Strain and mash pulp.
Add these ingredients to the squash:
3 c heavy whipping cream
1 1⁄2 c honey
4 large eggs
1⁄4 c homemade molasses – not sulfured
5 tsp. cinnamon
1 tsp. salt
1 tbsp. ground ginger
1⁄4 tsp. ground allspice
1⁄4 tsp. freshly grated nutmeg
Note: sweeteners can be substituted with
brown sugar .
Mix well and pour into your favorite pie
crusts. This will make two pies depending
on the amount of pulp from the squash.
Bake at 400 deg. until a knife inserted in the center comes out clean, 40 to 50 minutes.
Cool slightly before serving. Oven temperatures may vary. Adjust accordingly. ■
R e c i p e : C u s h a w P i e
Cushaw Pie prepared hearthside at Fort Defiance, Lenoir, N.C.
Photo by Mary Bohlen.
T H E T R A I L B L A Z E R
D o w n l o a d m o r e c o p i e s o f t h i s n e w s l e t t e r a n d l e a r n m o r e o n o u r
u p d a t e d w e b s i t e a t N C D a n i e l B o o n e T r a i l . o r g
A n d , j o i n u s o n F a c e b o o k a t f a c e b o o k . c o m / N C D B H T
126 w. Church Street, Mocksville, NC 27028
Cushaws are large, green, striped, winter squash. They are heritage vegetables that are part of Southern culture. In the Appala-
chian region, they are also known as cushaw pumpkins and are made into soups and pies.
Peel and cut squash in small chunks. Boil
gently until tender. Strain and mash pulp.
Add these ingredients to the squash:
3 c heavy whipping cream
1 1⁄2 c honey
4 large eggs
1⁄4 c homemade molasses – not sulfured
5 tsp. cinnamon
1 tsp. salt
1 tbsp. ground ginger
1⁄4 tsp. ground allspice
1⁄4 tsp. freshly grated nutmeg
Note: sweeteners can be substituted with
brown sugar .
Mix well and pour into your favorite pie
crusts. This will make two pies depending
on the amount of pulp from the squash.
Bake at 400 deg. until a knife inserted in the center comes out clean, 40 to 50 minutes.
Cool slightly before serving. Oven temperatures may vary. Adjust accordingly. ■
R e c i p e : C u s h a w P i e
Cushaw Pie prepared hearthside at Fort Defiance, Lenoir, N.C.
Photo by Mary Bohlen.
T H E T R A I L B L A Z E R