Food and recipes Archives - Backwoods Home Magazine

You can become a hardcore forager

By Larry Cywin Issue #47 • September/October, 1997 Most homesteaders and country dwellers forage a little. It might be hunting for morels in the spring, berries in the summer, or boletes in the fall. Some forage...

Wonderful wilderness wines

By Linda Gabris Issue #88 • July/August, 2004 From spring's first delicate blossoms to the last clinging berries of autumn, hobby winemakers can cash in on nature's bounty to rack up an exciting array of distinctive...

Can she bake an apple pie, Billy Boy?

By Jackie Clay Issue #77 • September/October, 2002 Okay, I know in the song it's "cherry" pie, but what the heck, we all love apple pies, don't we? Unfortunately, few people bake good old fashioned apple...

Cheesy fish chowder

By Ilene Duffy Issue #127 • January/February, 2011 If you've been reading this magazine for a while, you probably already know that my husband, Dave, and I met while he was fishing on the Ventura, California...

Grape Leaves Stuffed with Chevre & Figs

Recipe of the Week Grape Leaves Stuffed with Chevre & Figs Courtesy of Lane Franklin Ingredients 3 ounces fresh Figs 3 ounces Cream (or goat milk) 4 ounces Chevre (fresh goat cheese) 1 Egg, beaten 2 oz. Pine Nuts, toasted 2...

Brew your own root beer

By Tim Murphy Issue #130 • July/August, 2011 Ah, root beer! That sweet, dark elixir of kidhood, majestically topped with a beige pillow of foam. It's the perfect companion to Bazooka bubble gum, baseball cards, wiffle...

Pasteurizing milk

By Patrice Lewis Issue #123 • May/June, 2010 In the last hundred years of urban migration, the home or small farm dairy became a lost breed. Who needed to keep a cow when it was so...

Pickled Sweet Green Tomatoes

Recipe of the Week Pickled Sweet Green Tomatoes Courtesy of Jessica Sackmann Ingredients 16 cups green Tomatoes, sliced ( 10 to 11 lbs.) 2 cups Onions, sliced ¼ cup canning or pickling Salt 4 cups Vinegar (5%) 3 cups brown Sugar 1...

Here are some cucumber pickles to make at home

By Olivia Miller Issue #41 • September/October, 1996 Preserving produce by "pickling" is one of the oldest and most delightful ways to save your summer harvst for your winter table. The word "pickle" applies to any...

Homemade baking extracts

By Linda Zimnick Issue #157 • January/February, 2016 Every cook or baker has a secret or two they keep tucked in their apron pocket. My secret? Homemade flavoring extracts. They are simple to make and the...

Tomato-Avocado-Buttermilk Soup

Recipe of the Week Tomato-Avocado-Buttermilk Soup Courtesy of Jimmy Andalli Ingredients 3 pounds tomatoes, peeled and seeded 2 tablespoons tomato paste 1 cup buttermilk 1 tablespoon olive oil 1 avocado, mashed to a puree Juice of 1 lemon 2 tablespoons finely minced fresh parsley Salt...

Honey Crunch Baked Apples

Recipe of the Week Honey Crunch Baked Apples Courtesy of Ellen Rodriques Ingredients 6 large apples 1/4 teaspoon ground nutmeg 1/3 cup granola cereal 2 teaspoons lemon juice 1/3 cup pitted dates, chopped 6 tablespoons honey 1/4 cup almonds or walnuts, chopped 3 tablespoons butter, melted 1/2...

Fudge macaroon pie

Recipe of the Week Fudge macaroon pie Courtesy of Jean Winfrey You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 squares Bakers unsweetened chocolate 1/2 cup butter or margarine 3 eggs, slightly beaten 3/4 cup sugar 1/2 cup...