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Big Stone Gap the Movie shared Adriana Trigiani's live video. ... See MoreSee Less

We are LIVE with Peter Gethers!! Post your questions!! Xoxo

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Calling all cooks who love Big Stone Gap! Join Adriana Trigiani and Peter Gethers on Facebook Live today at 1:00 p.m. on Adriana Trigiani Facebook page! Post your mom's best dish to win a copy of Peter's memoir about his momma and her kitchen with fabulous recipes! xoxo ... See MoreSee Less

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Dr. Joseph Smiddy passed on May 1, 2017 at the age of 96. We are sad, but inspired by the great life he lived. In the mountains of southwest Virginia, Dr. Joe Smiddy was a legend and visionary: an educator who was the first Chancellor of Clinch Valley College (now the University of Virginia at Wise) which brought higher education to the daughters and sons of the coal fields. He was an artist, a great bluegrass musician, steward of the land and the history of its people. How honored and thrilled we were to have Papa Joe Smiddy and the Reedy Creek Boys on the soundtrack of our Big Stone Gap movie. His mighty banjo sails over the images onscreen with vivacity and life. He was a rare gem and a treasure. He was onstage with Dr. Quinton Wacks, John and Mary K Wilson, his beloved son Dr. Joe Smiddy Jr., Barbara Kingsolver and our cast at the red carpet premiere in the heart of town in October of 2015. It was a cold night, and he didn't complain, he smiled through the proceedings, knowing what it meant to all of us to have him with us. The likes of this great man will never come our way again. He was positive, upbeat and rooted for the good in the world. He integrated the college without fanfare, when such a feat was nearly impossible. He was tenacious for southwest Virginians, and guarded our interests with a ferocity that taught this writer to never give up. Please stop and say a prayer of thanksgiving for all he did for those in need and those who aspired to learn and grow. A great, great man, father to Joe and Elizabeth, grandfather, husband to Rosebud, and after her passing, Reba, teacher to hundreds of students and friend to us all, most especially my mom and dad, who adored him. He never knew a stranger. God bless you Papa Joe.

Photo credit: Bristol Herald Courier
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Happy Wednesday! Post your favorite middle-of-the-week treat and tag a friend to win a copy of the Big Stone Gap DVD! In the meantime, enjoy this recipe from Big Stone Gap's Fletch the reporter:

HOT CROSS BUNS

INGREDIENTS:
2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water

ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

DIRECTIONS:

1) In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).

2) Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3) Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.

4) Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.

5) For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Yield: 2-1/2 dozen.

Enjoy! xoxo
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Big Stone Gap available on Netflix in the UK! So thrilled our friends in England, Ireland, Scotland and Wales can enjoy our movie. In honor of the debut, we're giving away 10 autographed copies of Big Stone Gap, just post a country you hope to visit and tag a friend to win! xoxo ... See MoreSee Less

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Happy Thursday! Who doesn't love coconut cream cake?! Wait until you try our favorite recipe from Big Stone Gap's Fletch the reporter! Post your favorite Sunday dessert and tag a friend to win a copy of the Big Stone Gap DVD! xoxo

COCONUT ITALIAN CREAM CAKE
Ingredients:
5 large eggs, separated
1 cup butter, softened
1-2/3 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/3 cups flaked coconut
1 cup chopped pecans, toasted
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
2-1/4 teaspoons vanilla extract
5-2/3 cups confectioners' sugar
3 to 4 tablespoons heavy whipping cream
1/2 cup chopped pecans, toasted
1/4 cup toasted flaked coconut, optional

Directions:
1) Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2) Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
3) In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
4) In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
5) With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans.
6) Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
7) For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Serves 16.
Enjoy! xoxo
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Love is in the air! We have the perfect Valentine's Day gift idea for him or for her! Post your favorite Valentine's Day memory and tag a friend to win this set of Milk Glass Moon, Home to Big Stone Gap, and Big Cherry Holler caps! We are also throwing in a signed set of the Big Stone Gap novels! xoxo ... See MoreSee Less

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Weekends are for reading! The countdown to Valentine's Day continues with a chance to win a signed poster of Home to Big Stone Gap, signed copies of the Big Stone Gap novels, and a Milk Glass Moon cap to wear while you read! Post a novel you are currently reading and tag a friend! xoxo ... See MoreSee Less

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