Free article Archives - Backwoods Home Magazine

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....