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Rustic Recipes

Good food from the

Wood stove, the Dutch Oven,

And the Campfire

 

 

Compiled by

Donna Schlachter


 

 

 

 

POTATO LEFSE

This Scandinavian dish was traditionally baked right on top of a wood range although you can use a pancake griddle. Boil 5 large, peeled potatoes, then mash them and add A3 c. cream, 3 T. butter, and I t. salt Beat until the mixture is fluffy. After it has cooled, add enough flour to roll out thinly, as for pie crust or even thinner, using your rolling pin. Start with walnut-sized balls. Roll out to tortilla-sized pancakes. Use the center panel of the stove or you can bake on a grill or in a heavy skillet Clean and oil it and then bake there, turning as often as you need to keep from scorching.

https://www.johnnyskitchen.us/old-fashioned-recipes/of-wood-cookstoves.html

 

 

 

WHEAT LEFSE

Mix A t. salt with 3 c. whole wheat flour. Add A c. oil and I c. water; mix and knead. Roll dough thin as for Potato Lefse. If your dough is sticky, add a little more flour. Cook like the Potato Lefse. You can eat plain, or buttered, or like pancakes, or like tacos with a filling rolled up inside (keep them hot) like mashed dry beans, green onion, and tomato.

https://www.johnnyskitchen.us/old-fashioned-recipes/of-wood-cookstoves.html


 

 

 

WELSH STOVETOP COOKIE

Jennet Gray, age 10, Fruitvale, ID, gave me this recipe. It was passed down from her namesake, Jennet Havard, born November 30, 1875, in Wales—Jen's great-great grandmother.

 

 

 

 

 

Mix 4 c. whole wheat flour, I c. brown sugar, I T. baking powder, I T. freshly ground nutmeg, and A t salt Cut in I c. butter. Add I c. raisins or currants. Add 2 eggs mixed with c. milk Roll out !A-inch thick and cut into large circles. Cook them on the stovetop in a frying pan (or in an electric fry pan at 350°F). Brown one side. Flip over and brown the other. Jen's mother is a remarkable lady who worked every summer for years out in the woods for the US. Forest Service—until she got so disturbed about timber overcutting that she went back to college for an MA. in political science and guidance about finding a way to influence and limit the unfortunate industry-dictated policies she knew so well.

https://www.johnnyskitchen.us/old-fashioned-recipes/of-wood-cookstoves.html

 


Crusty Boule

A traditional shape of French bread resembling a squashed ball.

Ingredients

·                     6-1/2 cups flour

·                     3 cups pure water warm

·                     1-1/2 tablespoon yeast

·                     1-1/2 teaspoon sea salt

·                     1 tablespoon raw honey

·                     1/3 cup extra virgin olive oil

Instructions

1.                  Mix all ingredients together well.

2.                  Allow to rise for 2 hours and then refrigerate.

3.                  Preheat Dutch oven and lid.

4.                  Place dough in the Dutch oven and allow to rise for 15 minutes, uncovered.

5.                  Bake for roughly 50 minutes, covered, once your thermometer reaches 350 degrees Fahrenheit.

6.                  If baking in an oven, this bread can be baked at 450 degrees Fahrenheit for 15 minutes covered followed by 15 minutes uncovered, for a total of 30 minutes.

 

 

 

 

https://gnowfglins.com/food-preparation/recipes/fresh-bread-on-a-woodstove/#wprm-recipe-container-71489

 


 

 

Gluten-Free Crusty Boule

A traditional shape of French bread resembling a squashed ball.


Ingredients

·                     6-1/2 cups gluten free flour blend

·                     5-1/2 cups pure water warm

·                     1-1/2 tablespoon yeast

·                     1-1/2 teaspoon sea salt

·                     1 tablespoon raw honey

·                     1/3 cup extra virgin olive oil

Instructions

1.                  Mix all ingredients together well.

2.                  Gluten-free breads need to be beaten very hard and mixed well.

3.                  Allow to rise for 2 hours and then refrigerate.

4.                  Preheat Dutch oven and lid.

5.                  Place dough in the Dutch oven and allow to rise for 15 minutes, uncovered.

6.                  Bake for roughly 50 minutes, covered, once your thermometer reaches 350 degrees Fahrenheit.

7.                  Because of the excess moisture in this gluten-free recipe, it may actually take longer to bake.

8.                  If baking in an oven, bake this bread at 450 degrees Fahrenheit for 15 minutes covered followed by 15 minutes uncovered, for a total of 30 minutes.

  1. https://gnowfglins.com/food-preparation/recipes/fresh-bread-on-a-woodstove/#wprm-recipe-container-71489

Cast Iron Skillet Biscuits + Rosemary Honey Butter
Makes 15 biscuits

Ingredients:

3 cups all-purpose flour (White Lily if possible)
1/4 + 1/8 teaspoons baking soda
1 + 1/2 tablespoons baking powder
1 + 1/2 teaspoon kosher salt
9 tablespoons unsalted butter, COLD
1 + 1/2 cup buttermilk (approx.)

Directions:

1. Preheat your oven to 450 degrees F

2. Combine the dry ingredients in bowl, or in the bowl of a food processor

3. Cut the butter into chunks and cut it into the flour so it resembles course sand. If using a food processor, just pulse a few times until the sand consistency is achieved.

4. Add the buttermilk and mix JUST until combined. Do not overmix! 

5. If it appears on the dry side, add a bit more buttermilk. The dough should be wet.

6. Turn the dough out onto a floured board and spread flour over the top.

7. Gently PAT (do not use a rolling pin) the dough out until it is about 1/2" thick. Fold the dough about five times, and gently pat the dough down to 1" thick.

8. Use a 2" round cutter to cut into rounds. Place the rounds in the cast iron pan, touching but do not crowd. Gather the scraps together for round two of biscuits but try not to knead the dough too much or at all as it disrupts the layers.

9. Brush the tops of the biscuits with melted butter and bake for 10-12 minutes until the tops of the biscuits are a light golden brown. 

10. Generously spread with Rosemary Honey Butter (recipe below)

http://www.becca-bakes.com/home/cast-iron-skillet-biscuits-rosemary-honey-butter

 


 

Rosemary Honey Butter
Makes 1/2 cup

Ingredients

4 tablespoons butter, separated
1 teaspoon chopped fresh rosemary
1/2 tablespoon honey

Directions:

1. In a small saucepan over medium heat, melt two tablespoons of butter. When the butter has entirely melted, add in the rosemary and reduce the heat to medium-low. Continue to cook until the butter turns a nutty brown, making sure not to let it burn. Remove from heat.

2. Allow melted butter to come to room temperature and let it start to solidify. At this point, add honey and remaining two tablespoons of butter (at room temperature) and use a hand-mixer, immersion blender, or whisk to whip the rosemary honey butter together. 

http://www.becca-bakes.com/home/cast-iron-skillet-biscuits-rosemary-honey-butter

 

 


Tortillas

READY IN: 50mins

SERVES: 6-10

INGREDIENTS

·                     2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)

·                     12 teaspoon salt

·                     14 cup vegetable shortening or 1/4 cup vegetable oil

·                     1 teaspoon baking powder

·                     12 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)

 

DIRECTIONS

·                     Sift the flour, salt & baking powder into a large mixing bowl.

·                     Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.

·                     Add the milk or water, working the liquid into the dough until a sticky ball forms.

·                     Wrap in plastic and let rest for at least 30 minutes.

·                     Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.

·                     Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick

·                     https://www.food.com/recipe/flour-tortilla-recipe-204109

 

 


Winter Oven Beef Stew

Total Time: Prep: 20 min. Bake: 2-1/4 hours Serves 6 

Ingredients

·                     6 tablespoons all-purpose flour, divided

·                     1/4 teaspoon salt, optional

·                     1/2 teaspoon pepper, divided

·                     1-1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes

·                     1 medium onion, chopped

·                     1 tablespoon canola oil

·                     3 garlic cloves, minced

·                     3 cups beef broth

·                     1 can (14-1/2 ounces) stewed tomatoes, cut up

·                     3/4 teaspoon dried thyme

·                     3 large potatoes, peeled and cut into 1-inch cubes

·                     3 medium carrots, cut into 1/4-inch slices

·                     1/2 cup frozen peas, thawed

Directions

·                     In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.

·                     In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.

·                     Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts

1-1/2 cups: 439 calories, 13g fat (5g saturated fat), 76mg cholesterol, 426mg sodium, 50g carbohydrate (11g sugars, 6g fiber), 30g protein.

https://www.tasteofhome.com/recipes/winter-oven-beef-stew/