Glazed spiced mocha brownies

Recipe of the Week  Glazed spiced mocha brownies  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients soft shortening 5 oz. bittersweet chocolate 6-1/2 oz. unsalted butter 1/8 tsp. kosher salt 1/2 tsp. powdered, instant...

Nana V’s fire sauce

Recipe of the Week  Nana V’s fire sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pint homemade pickled chili peppers (See previous recipe.) 1 12 oz. bottle chili sauce...

A healthy heart starts in the kitchen

By Richard Blunt <!----> Issue #100 • July/August, 2006 The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...

If you can boil water you can make a good stew

By Richard Blunt Issue #44 • March/April, 1997 Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...

Tomato and basil sauce

Recipe of the Week  Tomato and basil sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 clove of garlic 1 small onion 4 fresh basil leaves or 2 dried leaves 4 Tbsp....

Beans for Sarah

Recipe of the Week  Beans for Sarah  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 1/4 cups dried pinto beans water to soak beans 3 Tbsp. extra virgin olive oil 12 oz....

Cajun-baked turnip

Recipe of the Week  Cajun-baked turnip  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 lbs. white turnip, peeled and diced 6 Tbsp. unsalted butter 1/4 cup red bell pepper, diced medium 1...

Chicken and dumpling stew

Recipe of the Week  Chicken and dumpling stew  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Stew Ingredients: 1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces) 8...

Basic biscotti cookie

Recipe of the Week  Basic biscotti cookie  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients for egg wash: 1 egg 2 Tbsp. milk Ingredients for cookies: 1/4 cup unsalted butter 1/2 cup sugar-divided 1 tsp....

Whole grain breads baked at home

By Richard Blunt Issue #112 • July/August, 2008 Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...

Old World apple chutney

Recipe of the Week  Old World apple chutney  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 40 oz. cider vinegar 1-1/2 lbs. brown sugar 1-1/2 tsp. kosher salt 1 Tbsp. ground ginger 2 tsp....

Nanny B’s benne bake

Recipe of the Week  Nanny B’s benne bake  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 two lb. frying chicken — cut into 8 pieces       Undercoating: 1 cup all purpose flour 1/2...

Recipes from my mother’s kitchen

By Richard Blunt Issue #52 • July/August, 1998 One of my earliest and fondest childhood memories is of my mother and me walking nearly a mile down the road from our house, in the rain, to...

Family dinner at Backwoods Home Magazine

By Richard Blunt Issue #129 • May/June, 2011 Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...

Hearty breakfast fillets

Richard Blunt  Ingredients 1/2 cup flour kosher salt and freshly ground black pepper to taste 1 egg 1/2 cup milk 1 cup cornflake crumbs 1 lb. fish fillets (small thin fillets preferred) 1/2 cup peanut oil Method Equipment: 7-inch well-seasoned cast iron skillet or...

CHILI MANIA — This all-American food came out of Texas to conquer the whole...

By Richard Blunt Issue #64 • July/August, 2000 Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...