Dill-onion bread

Charles Bryant O’Dooley Ingredients 1 Tbsp. dry yeast 1/2 cup warm water 1 beaten egg 1/2 cup cottage cheese 1/3 cup finely chopped onion 1 Tbsp. butter 2 cups whole wheat flour 1/3 cup whole bran cereal 1/2 cup wheat germ 1 Tbsp. honey 1 Tbsp....

The time-travel ad

By John Silveira Issue #125 • September/October, 2010 It's become a minor Internet phenomenon. The ad reads: It's also been read by Jay Leno on his late night TV show, on National Public Radio more than once...

Why I’m nice to telemarketers

By John Silveira July 22, 2000 We complain because they bug us during supper. Of course, it wouldn't make sense for them to call us at 1:00 in the afternoon because we're not usually home then....

Jackie’s tips for hardcore homesteading

By Jackie Clay Issue #62 Many of us have a garden and enjoy fresh vegetables during the summer and fall. Maybe we even have a few chickens for eggs and meat. But many of us may...

Making hard cider

By Matt Purkeypile Issue #143 • September/October, 2013 Hard cider is an American tradition dating back to before the Revolution. In the early days of America, it was as prevalent as beer. Unlike what we teach...

Standby battery charging techniques can ensure engine startups

By Jeffrey Yago, P.E., CEM Issue #83 • September/October, 2003 Those of us living beyond the suburbs own various sizes and types of yard and garden machinery. From the mandatory riding lawnmower for those weekend warriors...

Broody biddies make sense on the homestead

By James Kash Issue #139 • January/February, 2013 Broodiness is an avian behavior that is frowned upon in the world of agriculture. All industrial agriculturalists cull broody birds because the behavior inhibits production. But to frugal...

Build your own log home in the woods

By Jackie Clay (Photos by Bill Spaulding and Jackie Clay) Issue #72 • November/December, 2001 This is the third part of a three-part series. The first two parts appeared in issues 70 and 71. In the last two issues...

Energy class: Part 1

By Jeffrey Yago, P.E., CEM Issue #111 • May/June, 2008 Each fall when my dad took us to the State Fair, we could always count on this fast-talking salesman standing next to his car with a...

A Kid-Friendly Chicken Coop

By Melissa Souza <!-- >!>!>!> Make content-2-col-left = 70% if activating this column --> Issue #159 • May/June, 2016 My family is committed to becoming as self-sufficient as possible, and a huge part of that is growing...

Louisiana gumbo

Recipe of the Week  Louisiana gumbo  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large dressed frying chicken, including giblets & neck 1-1/2 cups of flour for dredging 1/2 tsp....

Gleaning — An Old Tradition Made New

By Daniel Furtney Issue #147 • May/June, 2014 Gleaning. You may remember the term from Sunday School or your Bible studies. In the book of Ruth, "gleaning" refers to poor people being allowed to follow a...

BHM hosts Appleseed marksmanship event

By Massad Ayoob Issue #139 • January/February, 2013 Long a supporter of the Appleseed concept, Backwoods Home Magazine hosted one in Gold Beach, Oregon, in second quarter 2012. Naturally, a good time was had by all....

Homemade skin care products

By Carly Egger Issue #145 • January/February, 2014 When you think of skin care products that soften, moisturize, and nourish the skin, do the words extravagant, unnecessary, and expensive come to mind? The skin is the...

Design calculations for overshot waterwheels

By Rudy Behrens Issue #18 • November/December, 1992 (For good background information for this article, the reader should read "Waterpower for personal use" in Issue No. 16 and "Design calculations for overshot waterwheels" in Issue No....

Braised venison pepper steak

William Shepherd Ingredients 1 1/2 lbs. venison steak shoulder or round steak 2 Tbsp. cooking oil 1 4 oz. can mushrooms 1 cup water 1 beef bouillon cube 2 Tbsp. soy sauce 1 Tbsp. sugar 1/4 tsp. garlic salt 1/4 tsp. pepper 1 green pepper,...