Toffee Bars, Maple Kisses, and Chocolate-Nut Cloud Candy

Recipe of the Week  Toffee Bars, Maple Kisses,and Chocolate-Nut Cloud Candy  Courtesy of Mariah Dannato  Toffee Bars Ingredients 1 cup brown sugar 1 cup butter 1 12 ounce bag semi-sweet chocolate chips 1 cup chopped nuts Saltine Crackers Method Place one layer of crackers on greased...

Demystifying real rye bread

By Richard Blunt Issue #141 • May/June, 2013 Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...

Be a Viking: Brew wild-crafted mead

By Jereme Zimmerman Issue #155 • September/October, 2015 I am preparing honey, water, and flavoring ingredients for a batch of mead made with a commercial yeast. Mead (honey wine) is one of the simplest alcoholic beverages to...

Here are some tasty ways to use those end-of-season green tomatoes

By Marjorie Burris Issue #41 • September/October, 1996 That gentle nip in the autumn air feels pleasant to your cheeks, but it also means that one more tomato season is about to come to an end....

Southern cooking that doesn’t just whistle Dixie

By Richard Blunt Issue #41 • September/October, 1996 The southern region of the United States is almost as big as Western Europe, and despite the stereotype that non-Southerners have—that there is only one South—when someone says,...

Blonde brownies

Recipe of the Week  Blonde brownies  Courtesy of Rhoda Denning   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 cup butter (no substitutes) 2 cups lightly packed brown sugar 2 eggs 1 tsp. vanilla 1 cup chopped pecans,...

Piccalilli — A late summer bonus

By Marcia E. Brown Issue #83 • September/October, 2003 Popularity of the movie Fried Green Tomatoes has sparked new interest the last few years in those ubiquitous green tomatoes that many gardeners have in plenty near...

Coconut Rice Pudding

Recipe of the Week  Coconut Rice Pudding  Courtesy of Letty Morris  Ingredients 2 cups Coconut Milk 1 cup short grain Rice 1 cup Milk 1/4 cup Sugar 4 Tbsp. Butter 1 piece rind from 1/4 Lime Method In a bowl, mix the rice with the coconut...

Green Shrimp Soup

Recipe of the Week  Green Shrimp Soup  Courtesy of Larry Elderson  Ingredients 1 medium Onion, chopped fine 1 large Carrot, chopped fine 1-1/2 teaspoons Butter 3 cups beef broth, hot 1 Tablespoon fresh Savory, chopped fine 1 teaspoon Tarragon, chopped fine 1 pound Peas, cooked 5...

Canning meat plus how to use your canned meat

By Jackie Clay-Atkinson Although we have a big freezer, I can up most of our meat. We raise beef cattle, turkeys, chickens, and we hunt, so we have a lot of meat. (Besides that, I...

Spiced red beans

Recipe of the Week  Spiced red beans  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup dried red kidney beans 5 cups cold water to soak beans 3 cardamom pods 1 cinnamon...

Pecan Crusted Trout

Recipe of the Week  Pecan Crusted Trout  Courtesy of Louis Maher  Ingredients 6 6-oz. trout fillets 2 beaten eggs 1/2 cup milk 1 cup flour 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1/2 tsp. dried thyme 1-1/2 cups finely chopped pecans 1/2...

Make your own nut butters

By Sylvia Gist Issue #96 • November/December, 2005 When almond butter replaced peanut butter in my diet (on doctor's orders), I discovered I really liked the almond better. And it opened my eyes to the world...

Solar Food Drying

By Marcella Shaffer Issue #58 • July/August, 1999 The oldest known method of food preservation is drying food using the heat from the sun. Unfortunately it has become the least used as freezers and pressure canners...

Make grape juice the easy way

By Tanya Kelley Issue #41 • September/October, 1996 Squeezing and straining grapes for grape juice was not exactly my idea of fun. So when my neighbor showed me a faster, easier method, I was delighted. For...

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...