December 2, 2012
1 cup butter, softened
½ cup sugar
2 tsp milk
1 tsp vanilla extract
½ tsp salt
2 ½ cups flour
¾ cup dried cranberries, chopped in food processor
½ cup pecans, chopped in food processor
¾ cup shredded coconut
Combine butter and sugar and mix for 3 minutes until light and fluffy. Add milk and vanilla extract to butter mixture. In a separate bowl, combine remaining ingredients. Slowly add flour mixture to butter. Make three dough logs and wrap each separately in plastic wrap. Store in fridge overnight. Remove plastic from dough log and cut ¼ inch cookies. Place on cookie sheet and bake at 375F for 12 minutes or until lightly browned. Decorate with melted white chocolate chips as follows:
Place 2 cups of white chocolate chips in a microwave-safe container. Add 2 tablespoons of vegetable shortening for every 2 cups of chips. Heat on medium power in the microwave (50 percent) for 30 seconds. Stir chips and shortening until completely melted and smooth. The melted chocolate will retain its chip shape until stirred. Continue heating on medium powder (50 percent) for additional 30-second intervals. Repeat process until the chocolate is completely melted and smooth. We put the chocolate in a squeeze bottle to decorate the cookies.
November 18, 2012
Hand me an apron and let’s cook! A day in the kitchen with Frank is an amazing experience. He is a talented chef and kind teacher. I told him I have never been much of a cook, but I was able to follow a recipe. He laughed and informed me that he does not use recipes. I knew I was in for a long night! We prepared a four-course meal together. The menu included: Grilled London Broil with Béarnaise Sauce, Mushroom and Wild Rice Soup, Garden Salad, and Orange Carrot Cake with Mascarpone Icing. Doesn’t that Orange Carrot Cake look good? Here is the recipe straight from the Buckhorn’s Best II:
Heat oven to 350 F.
1 Navel orange, unpeeled and quartered
2 Cups All-purpose flour
2 Cups Sugar
2 Tsp Baking powder
2 Tsp Baking soda
1 Tsp Salt
2 Tsp Ground cinnamon
2 Tsp Ground nutmeg
1 ¼ Cups Vegetable Oil
2 Cups Grated carrot
½ Cup Chopped walnuts
½ Cup Raisins
Cream Cheese Icing (See below)
Position knife blade in food processor bowl; add quartered orange, and process until pureed, stopping once to scrape down sides. Set orange puree aside. Combine flour and next 6 ingredients in large bowl. Add orange puree, oil, and eggs; mix well. Stir in carrot, walnuts, and raisins. Pour batter into a greased and floured 10-inch tube pan.
Bake at 350 for 1 hour. Let cool completely in pan on a wire rack. Remove cake from pan. Frost top of cake with cream cheese icing. Cover and story in refrigerator.
Yield: 1 10-inch cake
Cream Cheese Icing
8 Oz Cream cheese, softened
½ Cup Butter, softened
2 Tbl Honey
½ Tsp Vanilla extract
Beat cream cheese and butter at medium speed in the bowl of an electric mixer until creamy. Add honey and vanilla, and beat until blended.
November 17, 2012
The “Stegeman Sisters” paid their annual visit to Buckhorn this year and made the trek up to Mt. Le Conte. Doubting Thomas Innkeeper John Mellor had to accept they had really made the trip when they came back in the late afternoon with Mt. Le Conte teeshirts. Great going, ladies!
November 10, 2012
I like to say I am a shadow to Innkeeper Lee Mellor. We have become good friends throughout my internship. She makes me lunch and drinks coffee with me in the afternoons. We have become so inseparable that I even go to her home office to work with her. Unfortunately, she only has one desk, but that’s okay because we have learned that a couple of TV dinner trays make a wonderful workspace. See…
I am working hard to plan the 75th Anniversary of the Inn. We have some really exciting events planned for 2013. Keep looking back at the website for more information from me so you can celebrate with us!
October 28, 2012
We had a wonderful time at the Buckhorn Inn last week. As always, the unbeatable combination of your gracious hospitality (you truly care about your guests and go to any reasonable length to please us without fail!), the comfortable, home-like accommodations (our home away from home), the tasty and imaginative breakfasts and dinners, the swans, the nature trail, and this year the perfect weather making the hiking trails a true pleasure all added up, once again, to the PERFECT VACATION away from the cares of the world, albeit never long enough for our world-weary souls.
There has been a week of painting at Buckhorn Inn in the Smoky Mountains every year since the mid 1960’s when famed watercolorist Jim Gray gave classes. Ohio artist Ruth Firestone led a group of artists every year for more than 30 years. We believe, as Picasso once said, that “everyone is an artist.” Young or old, the art of creating is a joyous, exciting process. Amid the beauty of the Smokies, we try to provide the right environment for that process to blossom –relaxing accommodation, delicious food, the congenial company of fellow artists working at all levels.
After a hearty breakfast each morning, the day is yours to paint—a rushing river, a quiet woodland glade, asters covering a mountain meadow. In the evenings following dinner, join with fellow artists to discuss and critique the day’s work. On two evenings, local artists will drop in to talk about their approach to painting and discuss their work with you. Whether you’ve just picked up a paintbrush or you regularly show your work in fine galleries, this week devoted to painting can be exhilarating and fulfilling.
2013 Dates: Arrive Thursday, September 12, 2013
Depart Thursday, September 19, 2013
Rates: The seven-night rate includes accommodation, breakfast and dinner.
Accommodation Type Rate for two Rate for one
Traditional Room $1050 $ 850
Premier Room/Cottage $1225 $1000
Artist Contact: If you wish to talk to one of the artists who regularly attends the Painting Retreat, please contact us and we will put you in touch with someone who will share their experience with you.
Buckhorn Inn: Nestled in the shade of the Great Smoky Mountains National Park, Buckhorn Inn exudes an ambiance of bygone days. This classic 1938 inn offers grand views of the mountains and the countryside surrounding Gatlinburg that calms the soul and slows the pace to that of another less hurried era.
Our 30-acre property is situated less than a mile from the Great Smoky Mountains National Park and just five miles from Gatlinburg. We are convenient to all area activities and attractions, including hiking, arts and crafts, musical theaters, the Pigeon Forge Outlets, Dollywood, the Folk Art Center, and much more.
Built in 1938 when this area was just beginning to develop its reputation as an artists’ colony and hideaway for tourists, Buckhorn was considered the best of all getaways to East Tennessee. Let us show you that same care and attention that guests have enjoyed over the last seven decades.
October 11, 2012
Cades Cove by Morgan Foy
Buckhorn Inn is located in the perfect place to enjoy the Smoky Mountains. Whether you are driving, hiking, shopping, or enjoying a show, the Inn provides an ideal retreat for your trip. Beautifully secluded within its own 30 acres to take advantage of mountain views, it is still conveniently located to many area attractions. There is no better place to stay in the Smoky Mountains than the Buckhorn Inn, your access to the national park with its beauty spots like Cades Cove shown above.
October 8, 2012
Hi, my name is Taylor, and I am the intern at Buckhorn Inn for the next few months. I am a senior at Carson-Newman College, which is not very far from my hometown, Knoxville, Tennessee.
My family has always loved the mountains. From the time I was little, we have spent most of our free time hiking, biking, swimming, shopping, or just exploring the Great Smoky Mountains. My favorite place in the park is Cades Cove. No matter how many times I have been around that 11-mile loop, I always find something new to fall in love with. My adoration for this beautiful place created the perfect opportunity for me to learn at the Buckhorn Inn.
My major is Consumer Services, and I have a minor in Business Administration. Being part of a bed and breakfast operation has been a dream of mine for many years, and there is no place more stunning than Buckhorn Inn. With the support of my professors and the wonderful Innkeepers, Lee and John, I know I will have an unforgettable experience growing to be a young professional. I will be spending some time in each department throughout the inn as well as assisting in planning some special events. I look forward to meeting each guest I will encounter, and I hope I can make their experience at the inn as wonderful as mine has been thus far.
April 23, 2012
April guests Jan and Brad wrote that “the best memories are often made of good friends, good food and a little slice of time to be together. We enjoy our trips to Buckhorn so much. Thank you for making everything so special. We feel like all of you are old friends and we enjoying seeing all of you as much as we enjoy the mountains and the great food.” Wow! That really made the day for these innkeepers. Thank you Jan and Brad and all our great guests!
April 20, 2012
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We will be celebrating St. George’s Day on Monday, April 21st with a full English Breakfast. St. George is the patron saint of England and as John Mellor, Buckhorn Innkeeper is English, we like to celebrate this feast day.
St George was, according to tradition, a Roman soldier from Syria Palaestina and a soldier in the Guard of Diocletian, who is venerated as a Christian
martyr. In hagiography Saint George is one of the most venerated saints in the Catholic (Western and Eastern Rites), Anglican, Eastern Orthodox, and the Oriental Orthodox churches. He is immortalized in the tale of Saint George and the Dragon and is one of the Fourteen Holy Helpers.
The famous story of George and the Dragon became immensely popular in the West through the Golden Legend, translated and printed by Caxton. The dragon, a local pest which terrorized the whole country, poisoned with its breath all who approached it. Every day it was appeased with an offering of two sheep, but when these grew scarce, a human victim, chosen by lot, was to be substituted instead. The lot had fallen on the king’s daughter, who went to her fate dressed as a bride. But George attacked the dragon, pierced it with his lance, and led it captive with the princess’s girdle, as if it were completely tame. George told the people not to be afraid: if they would believe in Jesus Christ and be baptized, he would rid them of this monster. The king and people agreed; George killed the dragon and 15, 000 men were baptized. George would take no reward, but asked the king to maintain churches, honour priests, and show compassion to the poor.
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