Wednesday, December 30, 2009
What a back-and-knee saver! I found this handy wood-hauler through Lehman's online store. I had been looking for something like this for the last couple years but nothing I found was this sturdy. We need to make adjustments as we get older to keep living the country life that we so love.
The wheels are spaced so that we can just roll it back the hall, through the door, and let it set on the top step as we fill it from the side. It holds about twice the wood you see on it here; plenty for 24 hrs in our stove. We are going to enjoy this handy tool!
Wednesday, December 23, 2009
I made these Banana-nut muffins the other day as I had bananas coming out my ears and needed to get them used. This is one of Hubby's favorites. My oven wasn't quite up to temp (400*) but they baked well anyway. It has to do more with keeping the temperature even during the baking process.
Since I am not going to get to make Christmas cookies as usual this year, I would delight in at least seeing what any of you have made. Are you baking in a wood stove oven? Or an oven on top of your wood-stove? I'd like to hear....
You all have a warm, merry and Blessed Christmas!
Thursday, December 10, 2009
Wednesday snuck up on me this week!
Actually I haven't cooked much on my woodstove this week as I had been trying to use up leftovers from the huge meatloaf I'd baked in the oven over the weekend. I had also made 4 loaves of my easy oatmeal bread.
Baking in the oven is not hard. Once you get your oven going at a nice even temperature that will hold for about 45 min at least, you are set to bake your bread. The main point here, at least for me, is to remember to turn the bread pans around about 2/3 way through the baking to allow them to brown evenly.
Maintaining even temps in your oven does take practice, but dont be discouraged; every oven is different. Take some time to getting to know your particular stove. It just takes a little attention to detail.
As for a meat loaf or a roast, again, once your fire is stable for however long it takes to cook your meat, it is much the same as baking it in gas or electric oven, except for the richer flavor that is :)
If you cook on a woodstove, please leave links to your blogs so we can all learn from each other. Also, do any of you have a grandmother, mom or aunt who used to cook with wood? Tell us your fond memories of it.
Thanks for visiting! Happy wood-stove cooking!
Wednesday, December 2, 2009
Nothing tastes better that food cooked on a wood-stove! It replaces the need for electric wintertime crock-pots, and can pop up popcorn to out-do Or*ill Reden*ocker !
There are many wood cook-stoves available to choose from. We happened to choose an Amish-made Kitchen Queen because of the larger fire-box and oven. You can also cook on the surface of any number of wood heating stoves, if that is what you happen to have.
The basic requirements for keeping a wood-stove in good operating condition are the same, whether it is a heating stove or a cook stove.
1. Keep the ashes cleaned out and the chimney clear of creosote.
2. Use dry, seasoned firewood, not green wood; as green wood tends to cause more creosote build-up.
3. Have a good supply of kindling, and a couple different sizes (diameter) of firewood for varying degrees of heat.