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...
Energy class: Part 2 — Understanding your electric bill
By Jeffrey Yago, P.E., CEM
Issue #112 • July/August, 2008
In Part 1 of this series of articles, I hopefully made you aware that your home's utility costs should be more of a concern than what...
Vinegar — A splash is all you need for healthful eating, natural healing, and...
By Linda Gabris
Issue #97 • January/February, 2006
Call me a sourpuss, if you will, but I love vinegar and can't imagine a day going by without calling upon one type or another for cooking, curing,...
Losing our rights as we watch television
By John Silveira
Issue #44 • March/April, 1997
Dave's poker playing friend, O.E. MacDougal, came back. I don't know where he's been and he doesn't volunteer much in that regard. I'd heard he'd been playing a...
How big a gun do you need?
By Massad Ayoob
Issue #99 • May/June, 2006
We Americans like to do things in a big way. Big houses. Big cars. Big boats. And, yes, big guns.
There are good arguments for all this, of course....
Guns, suicide prevention, and backwoods lifestyles
By Massad Ayoob
Issue #153 • May/June, 2015
Note to readers: I've served for going on twenty years as firearms editor of Backwoods Home Magazine. The following article is going to be somewhat different from what...
The world is coming to an end… and this time, I’m not kidding
By John Silveira
Issue #114 • November/December, 2008
If you haven't already heard, on September 10, 2008, the Large Hadron Collider (LHC), located on the border of France and Switzerland, was turned on for a test...
Creating and maintaining your own sourdough starter
By Emily Buehler
Issue #97 • January/February, 2006
Most people know about sourdough starter—it can be used instead of yeast to make bread rise, resulting in bread with a sour flavor and a chewier texture. Bakers...
Lenie in the kitchen: Lemon scones, pound cake, and pie
Lenie in the kitchen
Lemon scones, pound cake, and pie
By Ilene Duffy
Issue #165 • May/June, 2017
How did 28 years go by so quickly? It was a beautiful fall evening in November 1989 when I took...
Basic brown stock
Recipe of the Week
Basic brown stock
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 lbs. raw beef bones (it helps if some of them are meaty)
5 qts. cold...
Want More Fruit From Less Space? Espalier Your Trees!
By Rev. J.D. Hooker
Issue #79 • January/February, 2003
After originating in the semi-arid regions of the middle east, espaliering (is-'pal-yer-ing) became a commonly employed fruit tree growing method of the Greco-Roman world. Later, during the...
Kalbi Chim
Recipe of the Week
Kalbi Chim
(Korean steamed beef ribs)
Courtesy of
Lois Kwan
Ingredients
2 - 3 pounds beef ribs
1-1/2 cups water
6 tablespoons sugar
1 tablespoon rice-wine (sake)
6 tablespoons soy sauce
2 tablespoons sesame
1 tablespoon sesame oil...
Redworm farming
By Charles Sanders
Issue #112 • July/August, 2008
If you are looking for a way to earn extra income, a retirement job, or even a new livelihood, then raising earthworms might just be the thing. This...
Nut Trees on Your Homestead
By Jackie Clay-Atkinson
Issue #149 • September/October, 2014
While growing up in Detroit, we had no nut trees in our yard (though we did have seedlings before I left home). That didn't stop my parents, though....
Fermented dill pickles
Recipe of the Week
Fermented dill pickles
Courtesy of
Olivia Miller
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
50-60 smooth small cucumbers
1 oz. whole mixed spices
dill
1 lb. pure salt
1 gallon water
1 pint cider...
Persimmon bread
Recipe of the Week
Persimmon bread
Courtesy of
Charles A. Sanders
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup persimmon pulp
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1 tsp....






























