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Sticky Mango Rice Dessert

  • 1 1/2 cups sushi rice (or plain white rice)
  • 1 14 oz can coconut milk
  • 1/2 cup Sucanat or Rapadura
  • 2 t all natural vanilla extract
  • 3 mangoes, sliced

Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.

Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.

Filed Under: Fruit, Rice Tagged With: ,

Mexican Rice

  • 1 T olive oil
  • 1 cup brown rice
  • 1 cup frozen organic corn
  • 1 cup frozen peas
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 T tomato paste

1. Heat oil in saucepan, add rice and “toast” until you can smell a nutty aroma and rice turns darker. Add two cups water and tomato paste, and cook rice on low for 20 minutes.

2. Add vegetables and seasonings to rice and mix. Continue cooking for another 20 minutes or until rice is done. Fluff before serving.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.

Filed Under: Rice Tagged With: ,

Mexican Chicken Rice

  • 2 cups rice (I use instant cause I can’t seem to cook the real stuff.)
  • 2 cans of canned chicken (tastes best with chicken breast cut in cubes and fried, but cans are economical)
  • 1.5 cup salsa
  • 1 cup shredded cheddar cheese (optional if you can afford it, but well worth the expense)

Things that can be added:

  • black beans
  • corn

Things to top it:

  • crushed tortilla chips
  • sour cream

I don’t measure things, I just look at it and decide what and how much I want. This is great to cook for one person, or two. If I’m cooking for 4 that’s when I add things and put on toppings.

by HBHW reader Jill E.

Filed Under: Chicken, Rice Tagged With: ,

Chicken & Rice Casserole

  • 1/4 cup margarine (1/2 a stick)
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup strong chicken broth (make with 2 bouillon cubes)
  • 1-1/2 cups milk
  • 2 cups cooked rice (leftovers are great)
  • 2 cups cooked, cubed chicken or turkey
  • 4 oz can mushrooms, drained
  • 1 cup frozen peas
  • 2 oz jar pimiento (optional)
  • 1/4 cup slivered almonds (optional)

First you need to make a white sauce. Use a 3-quart saucepan to make it because you will use the sauce pan to combine all of the ingredients later. So, melt the margarine in the saucepan over medium heat. When it is melted, stir in the flour. Whisk it until it is smooth and bubbly. Gradually add the chicken broth and the milk. I use real chicken broth if I have it, other wise I just add a cup of water, and a couple of bouillon cubes. Stir this as you cook it over medium heat. A whisk works really good for preventing any lumps. When the sauce is thick and boiling, allow it to boil for a full minute. Remove it from the heat. Add the rice, chicken, mushrooms, peas and pimiento, if you are using it. Stir it all up really good. Turn the mixture into a well oiled 2-1/2 quart casserole. Sprinkle the almonds or other nuts on top. Bake at 350° for about 40 minutes. It should be hot and bubbly throughout. If desired, sprinkle with chopped parsley, fresh or dried, right before serving. Makes about 6 servings.

This is a company casserole. It is so good that I save it for special days. Perfect in the spring for mother’s day, or around Easter time. It is good at church pot lucks too. I do not often add pimento to the dish, but the one time I did it sure did look pretty. Often pimento can be bought in 8 oz jars for about $1.25. If you buy one that large, use half of it in this recipe. The other half can go into another casserole, or into gelatin salads, or even scrambled eggs. The 2 oz jars cost as much as the 8 oz jars, so you might as well get your money’s worth. The almonds or nuts could be replaced with cracker crumbs and small dots of margarine, if you wanted something crunchy on top, without the cost of nuts.

Filed Under: Chicken, Rice Tagged With: ,

Chicken Style Ricearoni

  • 3/4 cup long grain brown or white rice
  • 1/4 cup broken spaghetti (or just use more rice)
  • 1 tablespoon dry onion
  • 1/4 teaspoon garlic
  • 1/4 teaspoon poultry seasoning or thyme
  • 1 tablespoon dry parsley
  • 3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Chicken Style Rice & Roni Mix
  • 2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Filed Under: Rice Tagged With: , ,

Beef Style Ricearoni

  • 3/4 cup long grain brown or white rice
  • 1/4 cup broken spaghetti (or just use more rice)
  • 1 tablespoon dry onion
  • 1 tablespoon dry parsley
  • 3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Beef Style Rice & Roni Mix
  • 2-1/2 cups water
  • 1 tablespoon soy sauce

In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Filed Under: Rice Tagged With: , ,

African Safari Pilaff

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced OR 1/2 teaspoon garlic powder
  • 1-1/2 teaspoons curry powder
  • 1 cup dry white rice
  • 3 cups water
  • 2 bouillon cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3 tablespoons peanut butter
  • 1 tablespoon honey or sugar
  • 1/3 cup raisins
  • 1/3 cup peanuts or coconut or both (optional)

Get out a big skillet with a good lid. Fry the hamburger, onions, and garlic in it, breaking the hamburger up into small pieces as you go along. Make sure you cook it all the way through. Drain off any fat if necessary. Add the rice and sautè it around until it looks a little toasty, about 2 or 3 minutes. This step isn’t strictly necessary, but it does improve the texture. Add the water, bouillon, salt, ginger, peanut butter, honey and raisins. Bring the mixture to a boil. Reduce the heat to low. Cover the pan with a good lid or even a pizza pan, if you don’t have a lid handy. Simmer the mixture for about 20 minutes, or until the rice is tender. If it seems dry, then add a little extra water towards the end. Serve the mixture in bowls, with a few peanuts or coconut sprinkled on top if desired. Serve this with sliced tomatoes, pickles, and baked custard, or tapioca pudding.

I found a version of this recipe in a cookbook from the early 70′s. I doctored it up a little, to make it more affordable and served it to the family on Foreign Food Night. The kids were suspicious at first. Fred said it smelled really good, and dug in with gusto. The kids tolerated it pretty well after the first few bites. I recommend this dish for families who are tired of the same old hamburger combinations. It is sweet, spicy, friendly with the taste buds, and the textures are quite expertly combined. Highly recommended for adults and experimental children.

Filed Under: Ground Beef and Ground Turkey, Rice Tagged With: ,

Rice Pudding

  • 3 cups Cooked Rice
  • 2 medium eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1/4 to 1/2 teaspoon nutmeg
  • 3 – 4 tablespoons margarine

Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.

Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.

Filed Under: Pudding, Gelatin, Sweet Sauces and Spreads, Rice Tagged With: , , ,

Perfect White Rice

  • 2 cups hot water
  • 1/2 teaspoon salt
  • 1 cup dry white rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Rice. This makes enough for 4 servings, or about 3 cups.

This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 people, or it will serve 4 or 6 with plenty of leftovers.

Filed Under: Rice Tagged With: , ,

Army Man Rice

  • 2 tablespoons oil or bacon grease
  • 1 cup long grain white rice
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon each oregano & cumin & garlic powder
  • 1 tablespoon dry onion
  • Dash red pepper (optional)
  • 8 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes
  • 2 cups water

Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.

Filed Under: Rice Tagged With: ,

Coconut Rice

  • 1 cup long grain white rice
  • 2 cups tap water
  • 1/4 teaspoon salt
  • 1/2 cup dry coconut or 1 cup coconut leftover from making Homemade Coconut Milk

In a 2-quart pot bring the water and salt to a boil. Stir in the dry rice and the coconut. Stir and return the water to a boil. Reduce the heat to the lowest possible flame. Place the lid on the pot and simmer for 20 minutes. Do not peak while the rice is cooking. Serve with curries, plain cooked chicken, or lemon baked fish. This is a surprisingly exotic tasting rice dish and is a good way to use the coconut leftover from homemade coconut milk.

Filed Under: Rice Tagged With: ,

Rice Pancakes

  • 1-1/2 cups leftover Cooked Rice, white or brown
  • 2 cups buttermilk or yogurt or soy yogurt or Sour Soy
  • 2 cups white or whole wheat flour or half each
  • 1/2 teaspoon salt
  • 2 medium eggs
  • 1 teaspoon baking soda

These are the most tender and delicious pancakes I have ever eaten. If you are looking for a good company breakfast, this one is it. First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a week is too old to eat.

Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Sometimes, I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you.

Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.

I like these best spread with apple butter, or applesauce. They are also quite good with Pancake Syrup and margarine. Usually I offer canned or fresh fruit, and frosty glasses of milk with these for breakfast.

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Filed Under: Breakfast, Rice Tagged With: ,

Buttery Garlic Rice Mix

  • 1 cup long grain white rice or brown rice
  • 2 chicken bouillon cubes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 2 teaspoons dry parsley

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Buttery Garlic Rice Mix
  • 2 cups water

In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.

Filed Under: Rice Tagged With: , ,

Savory Rice Croquettes

  • 2 cups cooked rice
  • 2 medium eggs
  • 1/2 cup Biscuit Mix
  • 2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt

These are deep-fried, so if you are avoiding all deep-fat frying, then skip to another recipe. For those who are willing to go for the forbidden pleasure of deef-frying, here goes!

In a medium sized bowl combine the cooked rice and eggs. Add the biscuit mix, onion powder, garlic powder, pepper and salt. Stir the whole thing up so that it is sticky and gooey. Heat your fat up hot enough for french fries. Drop the mixture in by spoonfuls. Fry a few at a time until they are golden brown. Remove them with a slotted spoon and let them drain on paper towels or a brown paper bag. Serve with Thousand Island Dressing, or mustard. These are good when you are just having veggies for lunch or supper. They add a nice texture and flavor contrast.

Filed Under: Rice Tagged With: , ,

Lemon Herb Rice Mix

  • 1 cup long grain brown rice
  • 2 teaspoons vegetable or chicken flavored bouillon
  • 1 teaspoon dry lemon peel
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • Pinch Turmeric, for color (optional)

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Lemon Herb Rice Mix
  • 2 cups waterIn a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. Good with fish or chicken.
Filed Under: Rice Tagged With: , , ,

Yellow Rice Mix

  • 1 cup long grain brown rice
  • 1/4 teaspoon turmeric
  • small speck cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon dried green pepper
  • 3 chicken flavored bouillon cubes

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2-1/2 cups tap water
  • 2 tablespoon margarine

Melt the margarine in a 3-quart saucepan. Add the package of mix. Sauté the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.

Filed Under: Rice Tagged With: , ,

Buttery Parmesan Rice Mix

  • 1 cup long grain brown rice or white rice
  • 2 teaspoons vegetable or chicken flavored bouillon
  • 2 tablespoons dry milk powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated parmesan cheese (from a can)

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store in the refrigerator or freezer because of the cheese. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Buttery Parmesan Rice Mix
  • 2 cups waterIn a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.
Filed Under: Rice Tagged With:

Creamy Garden Vegetable Rice Mix

  • 1 cup long grain brown rice
  • 1/4 cup freeze dried mixed vegetables (see variation)
  • 1 tablespoon dry green pepper
  • 1 teaspoon dry parsley
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 2 vegetable or chicken bouillon cubes
  • 1 teaspoon brown sugar
  • Pinch Turmeric (for color)
  • 3 tablespoon dry milk powder

Choose one of the varieties of rice suggested above. Combine it and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Creamy Garden Vegetable Rice Mix
  • 2-1/2 cups water

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2 tablespoons olive oil
  • 1 package of Red Rice Mix
  • 14 or 15 oz can of tomatoes
  • 1-1/2 cups water

In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Cook the mixture for 45 minutes over low heat. Serve hot.

Variation: Freeze Dried Mixed Vegetables are available at my local health food store in the spice section. If they aren’t available to you, then you can use an 8 oz can of mixed vegetables instead. Prepare the dry mix above, omitting the freeze dried vegetables. Place the package of dry mix in a paper bag with an 8 oz can of mixed vegetables. When you prepare the cooked rice, reduce the water to 2 cups and add the undrained can of mixed vegetables along with the margarine. Using the canned vegetables will give you more vegetables than if you used the freeze dried. Many people prefer it this way.

White Bean and Garden Rice: Cook the Creamy Garden Vegetable Rice as directed. Add a well drained 15 oz can of navy beans with the margarine and rice mix. Cook as directed. Makes a lovely main dish.

Filed Under: Rice Tagged With:

Red Rice Mix

  • 1 cup long grain white or brown rice
  • 2 tablespoons dry onion flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons olive oil
  • 1 package of Red Rice Mix
  • 14 or 15 oz can of tomatoes
  • 1-1/2 cups water

Heat the olive oil in a 3-quart saucepan. Add the package of mix. Saut� the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the tomatoes and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. White rice will cook in 20 minutes and brown rice will be done in 45 minutes. Remember to keep the heat low and leave the lid on the pot.

If desired, you can put a package of the mix in a brown paper lunch bag, and then place a can of tomatoes in the bag beside it. This would keep the mix and the tomatoes together in one place, so you don’t have to hunt for canned tomatoes when you are ready to prepare it. Be sure to label the paper bag if you go this route. Any type of canned tomatoes will do. Mexican, Stewed, or Italian tomatoes add variety, especially if you usually make this with plain canned tomatoes.

Filed Under: Rice Tagged With: , , ,

Dirty Rice

  • 1/2 to 1 pound ground beef or turkey
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 stalks of celery, chopped
  • 3 cloves of garlic, minced
  • 1 cup long grain white rice
  • 4 beef flavored bouillon cubes
  • 1 teaspoon paprika
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 3 to 4 cups tap water
  • 1-1/2 tablespoon soy sauce

I like to make this in a 12″ skillet because the rice expands a lot. You could use a 3-quart or larger saucepan, if you don’t have a skillet that’s big enough. Fry up your meat until it is all broken up and brown. Drain off the fat if necessary. Add the vegetables and garlic and saute until the onions are tender and fragrant. Add the rice, bouillon, paprika, red pepper flakes, 3 cups of tap water and the soy sauce. Bring the mixture to a boil. Reduce the heat to very low and put a good lid on the skillet or saucepan. Simmer for about 30 minutes. If you think you need it, then add more water while it cooks, to keep things moist. Makes 4 to 6 servings. Serve hot with fresh or canned fruit on the side.
Note: When I don’t have green pepper I use frozen peas or mixed veggies instead. Usually about 1 to 2 cups of veggies is enough.

Filed Under: Ground Beef and Ground Turkey, Rice Tagged With: , ,

Savory Onion Rice

  • 2 tablespoons olive oil
  • 1 cup dry, long-grain brown rice
  • 1 teaspoon onion powder
  • 2 tablespoons dry onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
    3 beef bouillon cubes or 1 tablespoon bullion granules with no MSG
  • 2 cups tap water

Get out a 2 quart saucepan with a good lid. Heat the oil in it over medium high heat. Add the rice, and sautè it for a few minutes, until it turns opaque, and begins to smell toasty. Add the onion powder, dry onions, garlic powder, salt, bullion and water. Stir it all up and bring it to a boil. Reduce the heat to very low and cover the pot. Allow it to simmer over very low heat for 45 minutes. Remove from heat and serve. This is quite savory as rice dishes go. To make a Rice ‘a’ Roni type of dish, replace 1/4 cup of rice with broken bits of whole wheat spaghetti. Add it with the rice above and continue as directed. This recipe is easily doubled.

Filed Under: Rice Tagged With: ,

Hamburger Rice Skillet

  • 1/2 to 1 pound ground beef or ground turkey
  • 1 onion, sliced
  • 2 cups cooked rice (leftover)
  • 8 ounce can tomato sauce, or 1 cup chopped tomatoes (canned or fresh)
  • 1/2 cup water
  • Salt and Pepper to taste
  • 1/2 cup shredded cheese

In a large skillet fry the hamburger or turkey and onion until the meat is uniformly grey and brown, and the onion is tender and fragrant. Drain off any fat if necessary. Add the brown rice, tomato, water, salt and pepper. Mix it all up, breaking the rice into small pieces if it clumps. Cover the skillet and simmer for 10 minutes. Add a little more water if necessary. Sprinkle the cheese over top and serve. As written, this recipe serves 4 folks of medium appetites. I double the recipe to feed my family, who eat like starving people on a desert island.

If you like, you can add a chopped green pepper or 2 stalks of chopped celery along with the onion at the beginning. Another idea is to add a cup of frozen mixed vegetables, or pretty much any vegetable you have sitting around that you would like to use up. This is a very sturdy dish, and difficult to ruin. If you double the recipe, use a full pound of ground beef or turkey, and add a 16 ounce bag of frozen vegetables. Easy skillet meal. Add some fruit and a salad and the family will smile.

Filed Under: Ground Beef and Ground Turkey, Rice Tagged With: , , ,

Tomato Rice Pilaf

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 cup dry, long-grain brown rice
  • 14 oz can chopped tomatoes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups water

To make this dish, you will need a sauce pan with a tightly fitting lid. Heat the olive oil in a skillet. Add the onion and sautè it until it becomes fragrant, and translucent (see-through). Add the rice and continue to sautè until the rice toasts a little bit. This should only take a couple of minutes. Next add the tomatoes, salt, pepper and water. Stir it all up and bring it to a boil. Reduce the heat to low and put the lid on. Simmer over low heat for about 45 minutes, or until the rice is tender. This makes a great side dish or even a main dish for lunch or supper. If you are using it as a main dish, serve it topped with a fried egg, whole grain muffins and a tall glass of milk. This is a simple dish, but is tastes very good, especially when the cook is tired, and the wind is howling outside. Serves 6 as a side dish, or 4 as a main dish. When I make this as the main supper dish for the whole family, I double the recipe so no one leaves the table hungry.

Filed Under: Rice, Vegetables Tagged With: ,

Hot Rice Cereal

  • 2 cups leftover cooked rice
  • 1 cup milk
  • 1 tablespoon margarine
  • 1/4 cup raisins or dates (optional)
  • dash salt
  • dash cinnamon

In a medium sized saucepan combine the rice, milk, margarine, raisins or dates and salt. Add the raisins too, if you are using them. Stir the mixture over medium heat until it is heated through, and the margarine is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot.

This recipe is a great way to reheat leftover rice, especially if you don’t have a microwave. The rice will absorb some of the milk as it heats. If you like, you can pass a pitcher of cold milk or cream at the table to thin it out some. This recipe will serve 4 moderately hungry people, or 2 starving adults. It is easily doubled for more servings.

Cooked wheat or bulgur may replace the rice if desired.

Filed Under: Breakfast, Rice Tagged With: ,

Perfect Brown Rice

  • 2 cups hot water
  • 1 cup dry long-grain brown rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add 1/4 to 1/2-teaspoon of salt if desired. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 45 minutes. Do not peak! The rice will cook; you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Brown Rice. This makes enough for 4 servings, or about 3 cups.

This recipe is easily doubled. In this case use 4 cups hot water and 2 cups of brown rice. Prepare just as directed. This makes enough for about 8 people, or it will serve 4 to 6 with leftovers.
Brown rice is what white rice used to be, before it was stripped of all of it’s nutrition and dignity by modern man. Brown rice is higher in vitamins, minerals, protein and soluble fiber than white rice. It takes longer to cook because it still has it’s outer hull or bran intact. Brown rice can be frozen once it is cooked, so you could keep some in the freezer for quick meals. Brown rice tastes almost the same as white rice. When it cooks it lightens up considerably too. Brown rice can be used almost anywhere that white rice is called for. Cooking times may need to be adjusted somewhat, but otherwise cooking results will be very similar.

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Peanut Butter Granola Bars

  • 3 cups of homemade granola
  • 3 tablespoons margarine
  • 1/2 cup peanut butter
  • 2 medium eggs
  • 1 teaspoon vanilla
  • Optional:  1/2 cup raisins, or peanuts, or chocolate chips, or coconut, or sunflower seeds, or chopped apricots, or dates, or whatever strikes your fancy

You may use any recipe for granola that you like. If it already has peanuts and raisins added then you probably won’t want to add more, but you could if you wanted to. The end results wouldn’t be affected that much either way.

In a 2 quart sized saucepan melt the margarine and peanut butter together. Make sure the heat is low and stir it a lot to melt it evenly. Meanwhile crack both eggs into a cereal bowl and beat them up with a fork. When the margarine and peanut butter are completely melted together remove the pan from the heat. Whisk in the eggs. You have to do this quickly so the eggs won’t cook into scrambled eggs and peanut butter mess. The mixture will thicken and emulsify making a nice dough like texture. Beat in the vanilla. Stir in the prepared homemade granola. Add any optional ingredients to suit your taste. Turn the mixture into an oiled 8-inch square pan. Chill the bars in the fridge until hard. Cut into 16 squares. Serve with milk for a good snack, or pack in lunch boxes as a (relatively) healthy treat.

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Preacher Cookies

  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup milk
  • 1/2 cup margarine (1 stick) or 1/2 cup solid vegetable shortening
  • Dash salt
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 2 cups rolled oats

First take out a nice 2-quart saucepan. In it combine the sugar, cocoa, milk and margarine. Cook and stir the mixture over medium heat until the margarine melts, and the sugar dissolves. Bring the pot to a boil, and reduce the heat slightly. Simmer the mixture for several minutes, until the chocolate forms a soft ball when dropped into a bowl of cold water. This is about 234° on a candy thermometer. Remove the pan from the heat when it reaches the soft ball stage. Add the salt, peanut butter and vanilla. Stir until the peanut butter is dissolved. Finally stir in the oatmeal. The mixture may seem a little runny, but will thicken up as it cools. Drop the mixture from a tablespoon onto a sheet of waxed paper. It should form medium sized cookies. Depending on the size of the cookie, you may end up with as few as 15 or as many as 24.

This is my favorite recipe in the whole wide world. It got it’s name because it could be prepared quickly when a housewife looked out her window and saw the preacher riding up the mountain on his horse. By the time the preacher arrived, the cookies were cooling. I remember family members making them for me as a kid, and I still have people calling me just to request this recipe over the phone. This one recipe could make the reputation of a good cook.

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Oatmeal Raisin Scones

  • 1-1/2 cups flour
  • 1 cup oatmeal
  • 1/3 cup brown sugar
  • 3 teaspoons baking powder (1 tablespoon)
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened (1 stick)
  • 1/2 cup raisins
  • 1/3 cup milk
  • 1 medium egg
  • Sugar for sprinkling (optional)

First soak the raisins in hot tap water in a cereal bowl, to plump them up. This makes them soft and juicy in the scones, instead of hard nasty nuggets that the children pick out with the precision of a brain surgeon. Next, find your best big bowl. In it combine the flour, oatmeal, brown sugar, baking powder and salt. Unwrap the margarine into the bowl with the dry ingredients. Use your hands to mash the mixture together, the same as for biscuits. Don’t over mix. The mixture should be lumpy. Measure the milk in a measuring cup. Crack in the egg and mix well. Dump this milk and egg mixture into the bowl with the flour and oatmeal mixture in it. Mix well, like for biscuits. Make a soft dough. Place the dough on a sheet of waxed paper that has a few spoonfuls of flour scattered about it. Knead the scone dough 8 or 10 times. Do not knead it any more than that, or your scones will be tough. Place the dough on a well-oiled pizza pan, or cookie sheet. Pat the dough into a large circle, about 1/2-inch thick. Cut the dough into 8 or 12 pie shaped wedges. Bake at 400° for about 15 minutes. The scones will be golden brown. If you want to be fancy, you can sprinkle a little sugar on the scones before baking. This gives them a pretty appearance when they come from the oven. Serves 8.

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Honey Oatmeal Pie

  • 1 unbaked 9″ pie crust (half of the recipe for Easy Pie Crust)
  • 1/3 cup honey
  • 1/3 cup margarine, melted
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup dry oatmeal
  • 1/4 teaspoon salt

Prepare half the recipe for Easy Pie Crust, and fit it into a 9″ pie plate. Flute or crimp the edges, and set it aside.

In a medium sized bowl combine the honey, margarine, sugar, and eggs. Beat very well. Add the oatmeal and salt. Mix again. Turn the filling into the prepared pie crust. Bake at 375° for 45 minutes. It should be sort of solid when you give it a good shake on the oven rack. Remove from the oven and allow it to cool some. Serve warm (or rewarmed in the microwave) with ice cream or Whipped Topping.

This is an old fashioned southern recipe that resembles pecan pie, although it is much (MUCH!) cheaper to make. Some cooks add coconut to the recipe along with the oatmeal. Half a cup is enough for this recipe. This amount of filling makes a somewhat shallow pie, so there is plenty of room for the coconut and maybe 1/2 cup of raisins too.

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Quick Microwave Oatmeal

I was slow to understand and apply the timesaving which microwaving oatmeal offers an over-burdened mother in the morning. The only time I had microwaved oatmeal was in the mid 1980’s during a home economics course which made more use of the microwave than anyone has ever dreamed of doing since. To my recollection, the microwaved oatmeal was a pasty goop, which spilled over the bowl and exploded into a nasty mess that I ended up cleaning, because my cooking partner was cleverer than I at weaseling out of it was. For years I eschewed microwaved oatmeal because of this one bad experience.

Turns out, I deprived myself of a wonderful time and energy saving method. The key to microwaving oatmeal is to cook it in a larger bowl than you think it needs. For the recipes included in this book, I use a 3-quart glass casserole dish. This gives the oatmeal plenty of room to boil, without tempting it to bathe the inside of the microwave with its hearty goodness.

To begin, combine all of the ingredients called for in the recipe in your large glass bowl or casserole. This includes the water, the oatmeal and all of the various seasonings. Place the bowl in the microwave and cook it on High for about 8 minutes, or until the mixture boils really big and aggressively all over the dish. For old-fashioned oatmeal you want it to continue this rumbling boil for a minute or so. For quick oatmeal, you just need it to boil all the way through to the center of the dish, and then let it sit for a few minutes before serving. Depending on your microwave wattage the cooking time may be more than 8 minutes, or it may be less. Watch the oatmeal the first time you make it, and take note of how much time it takes to cook.

The beauty of this method is that the oatmeal can be left to tend itself. Meanwhile you can run off to find lost socks; scavenge up field trip money; and pack the lunches for hungry heathens hell bent on making the morning rush take as long as possible so they miss the bus and you have to drive them to school. Other hot cereals can also be microwaved. Read the package to find out how, and be sure to use a big enough bowl for the cooking.

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Raw Brown Sugar Granola

  • 1/2 cup margarine (1 stick)
  • 1 cup raw brown sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried fruit (optional)
  • 1/2 cup nuts or seeds (optional)

In a large 4 quart saucepan melt the margarine, sugar and water together. Stir it well and let it simmer for a few minutes (2 or 3 minutes should be enough). Add the salt, oatmeal and cinnamon to the big pot. Remove the pot from the stove and stir up the granola. You want to coat the oats with the brown sugar and margarine, so keep stirring until everything is moistened. Put the granola onto a cookie sheet, the kind with sides. Bake it at 375° for 10 minutes. It should be a nice golden brown. Remove the pan from the oven and allow the granola to cool right there in the pan. When it is cool, break it up into small pieces and transfer it to clean coffee can, or other type of canister. Add the nuts and/or dried fruit when you put it into the canister. Serve for breakfast in a bowl with milk or yogurt. Very tasty.

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Applesauce Oatmeal

  • 3 cups tap water
  • 1-1/2 cups dry quick cooking oatmeal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup apple juice concentrate
  • 1/4 teaspoon ginger
  • 1 cup applesauce

Bring the water to a boil in a 2-quart saucepan. When it is boiling briskly, gradually stir in the oatmeal. Add the cinnamon, salt, sugar, and ginger. Boil this for a minute or two and remove it from the heat. Cover the oatmeal and allow it to stand for 5 to 10 minutes. This is to thicken everything up to the right consistency. Stir in the applesauce right before serving. Bring it to the table hot and pour on the milk (or cream or soymilk). Especially good on cold winter mornings. Makes 4 servings depending on appetite.

To replace the quick cooking oatmeal with old-fashioned oats use the following directions:
Use 1-1/2 cups old-fashioned oatmeal instead of the quick oats. All of the other measurements remain the same. Cook the mixture on the stove for 5 full minutes. Remove from heat, stir in the applesauce and serve immediately. Old-fashioned oatmeal is actually a little quicker to prepare than quick oats if you add in the standing time. Such is the nature of the modern world.

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Peanut Butter Oatmeal Cookies

  • 1/2 cup margarine (1 stick) softened
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/4 cups rolled oats
  • 3/4 cup whole wheat flour

In a large bow combine the softened margarine and peanut butter. I measure the peanut butter by packing it tightly into a metal measuring cup. Then I scrape it out with my fingers. Add the sugar or Sucanat and the egg to the bowl. Mix it up really good until it is smooth, fluffy and glossy. I do this with a wire whisk. You could use a big spoon if you preferred. Add the vanilla and stir it in a little. Add the salt, baking soda, oatmeal, and flour. Stir it all up really well. You need a spoon to stir in the dry ingredients. A whisk just won’t work for this part because the batter is so thick.

Drop the dough by spoonfuls onto an ungreased cookie sheet. These cookies don’t spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour. Bake at 350° for about 12 minutes. This recipe makes about 2 dozen cookies.

Half a cup of chocolate chips may be added to the batter if desired. I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don’t tell anyone. ;-)

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Five Grain Hot Cereal

  • 1 cup dry oatmeal
  • 1/2 cup quick barley
  • 1/2 cup dry brown rice
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal

You need a blender to make this recipe. Get out your blender. Measure the dry oatmeal into it. Whirl the oatmeal until it is powdery, like flour. Dump the oatmeal into a mixing bowl. Measure the barley into the blender. Process it until powdery. Dump it into the bowl with the oatmeal. Measure the brown rice into the blender. Process it until powdery. The rice will take longer processing than the oatmeal or barley. It will be a tiny bit coarser after blending too, that is alright. When it is as powdery as you can get it, dump it into the bowl with the other grains. Add the whole wheat flour and the cornmeal. Stir the mixture up to combine it thoroughly. Transfer the mixture to a resealable container and label. Store on the pantry shelf. Makes 3 cups

To Cook:

  • 1/3 cup 5 Grain Cereal
  • 1 cup cold tap water
  • Dash Salt
  • 2 tablespoons apple juice concentrate or honey

In a small saucepan combine the cereal and cold water. You use cold water because it prevents lumps. Add the salt and juice concentrate. Bring to a boil over high heat. Reduce the heat to medium low and simmer for about 3 to 5 minutes. Serve with milk. Makes 1 serving.

To make 4 servings: use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup apple juice concentrate.

This is a very healthy and hearty way to start the morning. I like this cereal much better than most other mixed grain cereals I have tried. The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal. If you don’t have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran. I’ve also thought that Rye Flour &/or Ground Flax Seeds might make nice additions. By adding 1/2-cup of each, you would come up with a 7-Grain Hot Cereal. The measurements of cereal to liquid for cooking would remain the same. This cereal is an excellent source of B vitamins and fiber.

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Peanut Butter Granola

  • 2 tablespoons margarine
  • 1/3 cup natural peanut butter
  • 1/3 cup honey
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 cups rolled oats
  • 1/2 cup raisins (optional)

Begin by melting the margarine and peanut butter together in a 3-quart saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.

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Honey Granola

  • 3 cups dry oatmeal
  • 1/2 cup margarine (1 stick)
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 1/2 cup each nuts and dried fruit (optional)

First melt the margarine in a 3-quart saucepan over medium heat. Add the honey and salt. Honey is easiest to measure in a well oiled measuring cup. Otherwise, just scoop the last of it out of the cup with a clean finger or spoon. Heat the honey briefly with the margarine and then add the oatmeal. Stir it up nicely. It smells really good. Turn the mixture onto an ungreased cookie sheet, the kind with shallow sides; a large 9 by 13-inch pan works well too. Spread the granola out evenly and bake it at 375° for 10 minutes. It should be a toasty brown. Now remove it from the oven and allow it to cool and crisp up right there in the pan. Store it in a clean coffee can or sealed canister. Add the nuts and dried fruit, if you are using them, when the granola is cool. Serve it with milk like regular cereal, or if you are hankering for a divinely inspired treat, get a big bowl of plain yogurt, and sprinkle a large handful of granola on top of it. Mmmmmmmm, very tasty. Sliced bananas are good with this too.

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Apple Crisp

  • 6 cups of sliced, peeled, & cored apples (or peaches or pears)
  • 1 tablespoon lemon juice
  • 1 cup rolled oats
  • 1/3 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/3 cup soft margarine

Get out a two quart casserole dish and oil it well. Place the prepared apples or peaches into the dish and sprinkle the lemon juice over them. Set them aside. In a medium sized bowl, combine the oatmeal, flour, brown sugar, cinnamon and cloves. Add the margarine. If the margarine is soft, it will be an easy matter to mix it in with a fork. If the margarine is hard, you can melt it in the microwave or in a small pan on the stove. The topping will be a little less crumbly, but still very good. After the oatmeal mixture is well mixed and crumbly, scatter it over the apples in the casserole. It will cover them thickly. Now put the casserole in the oven and bake it at 350° for about 40 minutes. Remove from the oven and serve hot with whipped cream or Whipped Topping. Serves 6. This is really good made with peaches or pears too. Choose which ever fruit is most abundant. Peaches in the summertime, apples and pears in the fall and winter.

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Corn Chowder

  • 2 tablespoons margarine
  • 1 onion, small, minced
  • 1/2 cup celery, minced
  • 1 tablespoon flour, all-purpose
  • 2 1/4 cups milk, skim
  • 2 8-10 ounce bags frozen corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon white peppers, ground
  • 1/8 teaspoon thyme, ground
  • Paprika

Melt margarine in a heavy 2 quart saucepan over medium heat. Add the onion and celery and saut� 5 minutes or until tender. Stir in the flour and cook it for 1 minute. Be sure to stir the mixture the whole time or the flour will burn.

Slowly add the milk and keep stirring until the mixture is thick and bubbly. Add the corn, salt, pepper and thyme and simmer the soup for 20 minutes.

Just before serving, puree half the soup in blender or food processor. Or you can use your whisk to mash some of it up right in the pot. Return the mixture to saucepan and mix with remaining soup. Sprinkle some paprika in each bowl of soup when you serve it.

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Cornmeal Mush

  • 1 cup cornmeal
  • 1 cup cold tap water
  • 1 teaspoon salt
  • 3 cups hot tap water

In a small bowl, combine the cornmeal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter. This is very hearty for breakfast, and also makes a nice snack in the middle of the day. I like it with a little margarine and shredded cheese, but it is equally good with sugar or molasses and milk. This recipe serves 4 to 6 people depending on how hungry they are. Of all the breakfast cereals you can buy, this one is the least expensive. We try to have it at least twice a week, sometimes more often because it is so cheap.

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Bacon, Eggs & Cheese Grits

  • 1 cup grits
  • 1/4 cup margarine (half a stick)
  • 4 cups water
  • 1 teaspoon salt
  • 2 cups shredded cheese
  • 6 to 8 ounces bacon
  • 4 medium eggs
  • 1 cup milk

Take out a 3 or 4 quart sized saucepan. In it, combine the grits, margarine, water and salt. Bring it to a boil over high heat. Reduce the heat to medium and simmer the grits for about 10 minutes. They will be thick and a little creamy. Immediately stir in the cheese until it melts.

While the grits are cooking, fry up your bacon until it is nice and crispy. Allow it to drain a little bit on some paper towels or a brown paper bag. Then crumble it up. Stir it into the grits after stirring in the cheese. While the grits and bacon are cooking, combine the eggs and milk in a bowl. Mix them up until the eggs are completely emulsified with the milk. Stir this mixture into the grits mixture last. Beat it quickly so the eggs aren’t tempted to cook in the hot environment of the cooked grits. I use a whisk to be sure everything gets mixed up just right.

Turn the grits, bacon, eggs and cheese into a well oiled 9 by 13-inch pan. Bake at 350F for 20 to 30 minutes. Serve hot with fresh fruit and plenty of coffee. This can be served for breakfast or for lunch. Either way it serves 8 folks heartily.

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Cooked Grits

  • 1 cup quick cooking grits
  • 4 cups water
  • 1 teaspoons salt

Grits are a little easier to cook than cornmeal. They don’t have the same tendency to stick to the bottom of the pan, or lump together in a large mass. They are very inexpensive, especially when purchased in 5 pound bags, and cook quickly too. Get out a 2 quart saucepan. In it combine the grits, water and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes. The instructions will tell you to cook them for 5 minutes, but the grits are better after 10 minutes. Serve hot with eggs and sausage for breakfast.

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Caramel Corn

  • 8 cups popped popcorn
  • 1 cup peanuts (optional)
  • 3/4 cup brown sugar
  • 1/4 cup margarine
  • 3 tablespoons corn syrup
  • 1/4 teaspoon each salt & baking soda
  • 1/2 teaspoon vanilla

Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat. After the margarine melts, cook without stirring for 3 minutes. It should be bubbling gently during the 3 minutes. Stir in the baking soda and vanilla. Quickly pour this over the pan of popcorn. Mix gently to coat the popcorn evenly. Bake the pan at 300 degrees for about 15 minutes. Break it up into pieces and serve. This stuff is so good that it doesn’t last long, but if you do end up with leftovers, store them in a sealed container, or bag. It is good tucked into lunch boxes too.

This is similar to Cracker Jack, except the prize is that it costs so little and is so easy to make. Besides that, the flavor is soooo much better, you will always look on the boxed stuff as inferior after tasting this recipe.

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Easy Corn Fritters

  • 15 oz can corn (drain and reserve juice)
  • 2 medium eggs
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • Bacon grease or margarine for frying

Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest. In a medium sized bowl combine the corn juice you’ve just measured and the eggs. Use a whisk to beat them smooth. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps. Add the drained corn and mix again. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, it’s time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker. After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary. This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.

I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!

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Kettle Corn

  • 1/3 cup corn oil
  • 1/2 cup sugar
  • 1/2 cup popcorn kernels
  • Salt to taste

Over a medium-high flame, heat the corn oil in the bottom of a heavy 3-quart saucepan. Sprinkle in 2 or 3 popcorn kernels. When the kernels pop add the sugar, and then the remaining popcorn. Cover with a good lid. Shake the pan over the heat while the popcorn pops. When the popping stops, remove the pan from the heat. Immediately pour the hot popcorn into a bowl. Try to remove any oldmaids with a spoon or fork. The popcorn will be hot and sticky so be very careful not to burn yourself. The popcorn should be lightly coated with a beautiful amber caramel. Salt the kettle corn to taste and serve to thankful recipients. Makes a large bowlful. Tastes best late at night while watching a scary movie with friends and family.

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Cornmeal Pancakes

  • 1 cup cornmeal
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 medium egg
  • oil for frying

In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That’s alright, don’t worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned.

Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.

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Your First Loaf of Machine Made Bread

  • 1-1/2 cups warm tap water
  • 2 tablespoons oil or margarine
  • 4 cups of bread flour, or all-purpose flour
  • 1-1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1-1/2 teaspoons active dry yeast

Measure all of the ingredients as accurately as possible. Accurate measuring is very important in the bread machine, especially if you are using the delay cycle.

Begin by removing the bread bucket from the machine. Make sure the kneading paddle is in place. Measure 1-1/2 cups of warm water into the bucket. Add the oil, or margarine. Sprinkle the flour over the water to sort of “seal” it off. Add the salt and sugar. Use your finger to make a small indentation in the center of the flour. Carefully place the yeast into the indentation.

Snap the bread bucket into place inside the bread machine. Close the lid. Select the Basic Cycle. Press the Start Button. You can walk away and leave it now, or you can check it out as it processes, to see how it works.

The machine will begin kneading the dough right away. After about 10 minutes, you should see a nice cohesive ball of dough inside the bread pan. Open the lid and carefully touch the dough with clean hands. It should feel exactly the way good bread dough feels, with a slight clay-like texture, or like a baby’s bottom. If the dough seems dry you can add a little bit of water: a teaspoonful at a time. If the dough seems too moist you can add a little bit of flour: a teaspoonful at a time. This recipe is very well tested, and doesn’t really need water or flour to be added. You can add a teaspoon of each though, if you want the practice.

Watch the dough for as long as you like. When you are bored, make sure the lid is down, and let the machine do it’s business. The dough will mix, then rise, and finally bake. It’s a good idea not to open the lid while the bread is actually baking. The heat loss, may make the bread under cook a little. When the machine beeps, signaling it is done, turn the machine off by pressing the Start/Stop button.

Use potholders to remove the hot bread bucket from the machine. Be careful not to burn yourself. Turn the bread bucket upside down and the dough should fall out easily. If it doesn’t, then tap it gently to get the bread to release itself. If the kneading paddle is stuck inside the loaf you can remove it with a chopstick or the end of a wooden spoon. Do not use a metal tool to remove the kneading blade. Use a plastic or wooden tool, so you don’t mar the non-stick surface of the blade.

Allow the bread to cool down some before you slice it. Use a serrated (bumpy-edged) knife to slice the bread. This recipe makes a 2 pound loaf of bread.

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Bread Machine Pizza Crust

  • 1-1/4 cups water (plus 1 or 2 more tablespoons if necessary)
  • 3 tablespoons olive or other vegetable oil
  • 1 teaspoon salt
  • 4 cups  bread flour or all purpose flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 – 14″ or 16″ pizza pans. I oil the pans a little first, but you don’t have to if you don’t want to.

Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.

Filed Under: Bread Machine Tagged With: ,

Pumpernickel Bread

  • 1-3/4 cups warm tap water
  • 2 tablespoons margarine
  • 1/2 cup molasses
  • 2 cups bread flour or all purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 cups rye flour
  • 2 tablespoons instant nonfat dry milk powder
  • 2 teaspoons salt
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon instant coffee powder
  • 2 teaspoon caraway seeds
  • 3 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic or Whole Wheat Cycle. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This is a dark rich loaf with a flavor which is out of this world. I love turkey sandwiches made with this bread. It tastes so good fresh that it doesn’t usually last more than one day.

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Honey Wheat Bread

  • 1-1/2 cups warm tap water
  • 1/2 cup honey
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 4 cups whole wheat flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Whole Wheat Cycle. On my machine this lasts for 3 hours and 40 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing. Makes a 2 lb loaf.

This is my kids favorite whole wheat bread. The honey makes it very sweet, and soft. This bread lasts longer than some machine made breads before going stale. The honey acts as a natural preservative.

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Machine Baked French Bread

  • 1-1/3 cups warm tap water
  • 1-1/2 teaspoons salt
  • 4 cups bread flour or all purpose flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s French Bread or Whole Wheat Cycle. On my machine the French Bread Cycle lasts for 3 hours and 50 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

The French Bread Cycle kneads and cooks the bread an extra long time, so it rises properly and has an extra crispy crust. If you don’t have a French Bread Cycle, then use the Wheat Cycle which lasts for almost as long, giving the dough the extra kneading it needs. If you don’t have a Wheat Cycle, then cook it on the Basic Cycle. It will still be good.

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Bread Machine Corn Bread

  • 1-1/2 cups water
  • 2 teaspoons salt
  • 2 tablespoons margarine
  • 1/3 cup sugar
  • 1/2 cup dry milk powder
  • 1 cup yellow cornmeal
  • 3-1/2 cups bread flour or all purpose flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

Folks who prefer their cornbread sweet, will love this recipe. Hearty enough to accompany spicy foods like Chili, this bread is still refined enough to serve to the Preacher and his wife when they come for Saturday night Supper. My boys love this bread with meals, although they don’t always like it for sandwiches. Personally, I think it makes fine sandwiches, serving especially well as a base for Sloppy Joes.

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Oatmeal Bread

  • 1-1/2 cups warm tap water
  • 2 tablespoon margarine
  • 2 tablespoons brown sugar or honey
  • 3-1/2 cups bread flour or all purpose flour
  • 2 tablespoon instant nonfat dry milk powder
  • 2 teaspoons salt
  • 1 cup dry oatmeal
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

The top of this bread will sometimes cave in a little during baking. That is all right. The bread still tastes very good. It has a moist, chewy texture which I like with salads. The oats act as a natural preservative, giving this loaf better keeping qualities than plain white bread.

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Rice Bread

  • 1-1/4 cups warm tap water
  • 1 medium egg
  • 4 cups bread flour or all purpose flour
  • 1 cup cooked rice (white or brown)
  • 1-1/2 teaspoons salt
  • 2 tablespoons instant nonfat dry milk powder
  • 1 tablespoon sugar
  • 1 tablespoon oil
  • 1-1/2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This is a high rising, fluffy bread. The kneading action of the machine breaks up the rice and incorporates it into the dough giving it a silken texture. Excellent way to use up the last bit of cooked rice. Makes a 2 lb loaf.

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Rapid Cycle Raisin Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon vegetable oil
  • 4 1/2 cups bread flour or all-purpose flour
  • 2 tablespoons dry milk powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons cinnamon
  • 1/3  cup sugar
  • 2 teaspoons bread machine yeast
  • 1 cup raisins

Measure the ingredients (except the raisins) into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. After the dough has kneaded for 10 minutes, add the raisins. I use my kitchen timer to tell me when ten minutes is up. Let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe is very soft when it is first baked. I especially like it with ricotta or neufchatel cheese spread on it. It also toasts very nicely, and makes excellent French Toast. I find that Apple Butter has a special affinity for most types of raisin bread. Try it, and you’ll probably agree. Makes a 2 lb loaf.

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Rapid Cycle Buttermilk Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon margarine
  • 4-1/2 cups bread flour
  • 1/3 cup buttermilk powder
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 2 teaspoons bread machine yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe has a texture very close to hand-made bread. It stays fresher longer than other machine made bread because of the buttermilk. Buttermilk Powder is available in larger grocery stores in the baking section with the other powder milk products.

Makes one 2 pound loaf.

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Rapid Cycle White Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon vegetable oil
  • 4-1/2 cups bread flour or regular white flour
  • 2 tablespoons dry milk powder
  • 1-1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons bread machine yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1 1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe has a texture very close to hand-made bread. It is the recipe my family eats most often, every day, in fact. It won’t rise up as high and fluffy as bread mixed and cooked on the Standard Cycle. This “lack” of kneading and rising is what makes it’s texture closer to hand-made. A very good bread.

Makes a 2 pound loaf.

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Whole Wheat Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoons oil
  • 1/3 cup sugar
  • 2 teaspoon salt
  • 4-2/3 cups whole wheat flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Whole Wheat Cycle. On my machine this lasts for 3 hours and 40 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe makes a Basic Whole Wheat Bread, just sweet enough to taste good, but not too sweet. If you prefer whole wheat bread over white, this is the recipe you’ll find yourself eating day in and day out. I like this in peanut butter jelly sandwiches, and grilled cheese sandwiches. Great for lunchboxes.

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Rapid Cycle Potato Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoons margarine
  • 4 cups unbleached bread flour or whole wheat flour
  • 2 teaspoons salt
  • 2 tablespoons Honey or brown sugar
  • 1/2 cup instant mashed potato flakes
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

If you like a fluffier, higher rising loaf, then you make bake this on the Basic Cycle instead of the Rapid Cycle. The bread will be fluffier, and rise much higher. It will still taste very good too.

The texture of this bread reminds me of the crusty homemade loaves you can still find baked in old fashioned wood burning stoves in some hidden portions of the deep south. I like this bread best with margarine and jelly, but it is an excellent all purpose bread. It stays soft a little longer than some machine baked breads. Perfect for lunchbox sandwiches. Makes a 2 lb loaf.

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Fred’s Favorite Rolls

  • 1-1/2 cups water
  • 1/4 cup oil
  • 2 tablespoons Honey or brown sugar
  • 2 teaspoons salt
  • 4 cups unbleached bread flour or whole wheat flour
  • 2 teaspoons active dry yeast

Layer the ingredients into the bread machine pan in the order given. Set the bread machine onto the Dough Cycle. Press Start. When the dough is done mixing and rising, divide it into 16 equal pieces. Roll the pieces of dough into balls and flatten slightly. Arrange them on an oiled cookie sheet sprayed. Let them rise for about 30 minutes, or until doubled in size. Bake at 400° for about 20 minutes. Serve hot, or allow to cool and use as burger buns. I usually brush the tops of the buns with a little oil, to keep them soft. These are Fred’s absolutely favorite rolls in the whole wide world. Very soft, and very good. By using this recipe to make your own burger buns, you save at least $2 per batch. Add the quality, improved flavor, and convenience of not having to go to the store, and you’ve got a real winner of a recipe. Makes 16 rolls.

Filed Under: Bread Machine

How To Freeze Muffins

Freezing muffins is a pretty simple process. There are two ways to freeze muffins. Neither is complicated and personal circumstances and preferences will determine which way works best for you.

The first way to freeze your muffins is to bake them as directed in the recipe. Allow the muffins to cool completely. Place the muffins in a large freezer bag. Be sure to remove as much air as possible before sealing the bag. Place the bag in the freezer. The muffins can stay in the freezer for up to 3 months. To reheat – just pop them out of the freezer and place them back in the muffin tin. Place them in a 350 degree oven until heated through. You can also allow them to thaw completely and reheat them in the microwave at 20 second intervals until they are as warm as you like. My favorite way to do it is to thaw them completely and then heat them in a little toaster oven just enough to warm them up. It gives them that same little crispy exterior that they have when you first take them out of the oven.

The second way to freeze muffins is by mixing the batter as directed in the recipe. Place the batter in the muffin tin just like you would if baking them right away. Place the muffin tin in the freezer and allow the batter to freeze solid. If you have a flexible muffin tin you can simply twist the tin and pop the muffins out. If your muffin tin is not flexible, use a butter knife and break the muffin lose from the sides. Slide the knife up under the muffin and work it back and forth until the muffin comes lose. Place the frozen muffin batter into a large freezer bag releasing as much air as possible before sealing.

Muffin batter frozen in a tin can be kept for up to 4 months before going bad. When ready to bake, just remove them from the freezer and place them back in the muffin tin. Allow the batter to thaw completely and bake as directed on the recipe.

Either way you choose, freezing muffins can save tons of time and money. Buy ingredients when they go on sale and make a couple dozen muffins at once. Freeze them and enjoy a yummy muffin for breakfast or as an afternoon snack anytime.

Ready to give it a try? Here’s a collection of my best freezer muffin recipes.

Filed Under: Cooking Tagged With: ,

Corn Dog Muffins

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
4 hot dogs, chop into pieces

Preheat oven to 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.

18 Muffins

I alter this recipe on whatever I have at the time… hotdogs, bacon, and ham. These freeze well.

Submitted by HBHW reader Vickie G.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. For even more freezer muffin variety, take a look at this basic freezer muffin recipe and start adding your own favorite add-0ns like fruit, nuts and spices.

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Chicken Mini Muffin

  • 3/4 Cup shredded Swiss cheese
  • 1/4 Cup shredded mozzarella cheese
  • 1 3/4 Cup baking mix
  • 1 Cup skim milk
  • 1/4 tsp salt
  • 1/2 Cup chicken breast meat, cooked and chopped fine

In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the salt and chicken and mix well.
Preheat the oven to 400 degrees.
Spray the mini muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 10 minutes or until the tops are golden brown and a toothpick inserted in the center come out clean.

These make a great appetizer for that special party. Kids even like them for lunch or as an evening snack.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. If you are enjoying these mini freezer muffins, you’ll also like these corn dog muffins. They are always a big hit with the kids.

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Ham and Cheese Muffin

  • 3/4 C low fat Cheddar cheese
  • 1/4 C grated Parmesan cheese
  • 1 3/4 C baking mix
  • 1 C skim milk
  • 1/4 tsp pepper
  • 1/4 C low fat ham, chopped fine

In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the pepper and ham and continue to mix until the pepper is mixed in well.
Preheat the oven to 400 degrees.
Spray the muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 12 minutes or until a golden brown on top,

These muffins are great for a quick lunch. Add a salad or even a fruit and you have a lunch that’s fast, easy and really yummy.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Ready for another hardy freezer muffin recipe? Make a batch of these chicken muffins next.

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Ginger Muffin

  • 1 C boiling water
  • 2 tsp baking soda
  • 1 1/4 C whole wheat flour
  • 1 1/4 C all purpose flour
  • 2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 canola oil
  • 1/4 C light cream cheese
  • 1/2 C brown sugar, firmly packed
  • 1 egg
  • 1/4 C molasses
  • Powdered sugar

Place the baking soda in a bowl.
Add the boiling water and stir until the baking soda is just dissolved.
Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.
In a separate bowl place the canola, cream cheese and brown sugar.
Beat with an electric mixer on medium speed until well combined.
Place the mixer speed on low and slowly add the molasses while beating.
Add the baking soda paste and the flour mixture.
Beat on low until just combined.
Add the egg substitute and beat until all the ingredients are moistened through.
Preheat the oven to 350 degrees.
Prepare a muffin tin by spraying lightly with a non stick cooking spray.
Fill the muffin cups 2/3 full of the batter.
Bake 20 minutes or until the top of the muffins spring back when lightly touched.
Remove from the oven and sprinkle the tops of the hot muffins with powdered sugar.

Topping muffins with powdered sugar, cinnamon sugar, colored sugars or even regular sugar can give the muffins a sweet taste that appeal to children of all ages.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Another great freezer muffin is this Ham and Cheese Muffin recipe. Perfect for lunch boxes.

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Cinnamon Raisin Muffin

  • 2 C flour
  • 1/3 C sugar
  • 1 T baking powder
  • 3/4 tsp salt
  • 1/4 C canola oil
  • 2 egg whites or 1 whole egg
  • 1 C skim milk
  • 1/2 tsp cinnamon
  • 1 C raisins
  • 1/2 C powdered sugar
  • 2 tsp skim milk

Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
In a small mixing bowl combine well the oil, egg whites and milk mixing well.
Pour the liquid into the dry ingredients.
Mix with a wooden spoon just until moistened.
Gently fold in the cinnamon and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
Pour the batter into the prepared muffin cups filling them 3/4 full.
Bake 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
In a small bowl mix the powdered sugar and milk until smooth.
Allow the glaze to thicken slightly.
Drizzle the glaze over the tops of the cooled muffins.

Raisins, dates and figs are a great addition to muffins.Play around with some add-ons to these freezer muffins to make one that’s just perfect for you. You may also want to try this ginger muffin recipe.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Filed Under: Freezer Muffins Tagged With: ,

Cherry Muffin

  • 1 C sugar
  • 1/2 C margarine
  • 3 egg whites
  • 1 1/4 C all purpose flour
  • 1/2 C soy flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 T and 1 tsp almond extract
  • 3/4 C skim milk
  • 1 tsp vanilla
  • 1 bag (3.5 oz) dried cherries

Place the sugar in a large mixing bowl.
Add the margarine and using an electric mixer beat on low speed until the ingredients are creamed together and fluffy.
Add the eggs and continue beating until the eggs are mixed in well.
Sift the flours, baking powder, baking soda and salt together in a large mixing bowl.
Place 1/3 of the dry mixture into the liquid mixture.
Add the almond extract and stir.
Place another 1/3 of the dry mixture into the liquid.
Add the skim milk and stir.
Add the last of the dry mixture to the liquid mixture.
Add the vanilla extract and stir until all the dry ingredients are moist.
Fold in the cherries.
Preheat oven to 375 degrees.
Spray a muffin tin with a non stick cooking spray.
Fill each muffin cup 2/3 full of batter.
Bake 22 minutes or until a toothpick inserted in the center comes out clean.

Save some time and work by using paper muffin cups when baking your muffins.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Here’s another one of my favorite freezer muffins. Try this cinnamon raisin muffin recipe.

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Peanut Butter Muffin

  • 1 C all purpose flour
  • 1 C quick oats
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C skim milk
  • 1/3 C honey
  • 1/4 C canola oil
  • 1/3 C peanut butter
  • 1 egg white, slightly beaten

Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
Mix together the flour, oats, baking powder and salt.
In a separate bowl stir together well the milk, honey, oil and egg white.
Fold in the peanut butter.
Add the milk mixture to the dry ingredients and mix until just moistened.
Fill each muffin cup 3/4 full of batter.
Bake 23 minutes or until a toothpick inserted in the center comes out clean.

Be careful when baking muffins not to open the oven any more than necessary. Releasing the heat can affect the way the center of the muffins cook.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. And here’s another freezer muffin recipe for you. Make up a batch of these cherry muffins.

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Cowboy Caviar

This wonderful bean snack recipe was submitted by HBHW reader Neita.

  • 2 (15oz) cans black beans, rinsed
  • 1 (17oz) can whole kernel corn, drained
  • 2 large tomatoes,chopped
  • 1 large avocado, diced
  • 1/2 red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • Dressing:
  • 1 Tablespoon red wine vinegar
  • 3-4 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Combine all ingredients in bowl. Cover and chill. Garnish with avocado slices or cilantro sprigs. Serve with tortilla chips. Serves 24

Filed Under: Snacks

Emergency Preparedness – Are You Ready For A Pandemic or Other Disaster?

I am writing this article while we are waiting to see if a few cases of swine flu will develop into a full-blown pandemic, but the topic certainly applies to any type of other emergency (whether it’s some sort of natural disaster like a hurricane, another medical / epidemic outbreak or anything else that might confine you to your home for a certain period).

I’ve been following the news closely and my first reaction was one of helplessness… after all, what can we do to protect ourselves and our loved ones from a potential flu pandemic. We can’t close the borders, suspend school or quarantine the sick. The more I got to thinking, the more I realized there was quite a bit I could do and taking action made me less fearful. In this article I want to share some of the steps my family and I are taking to make sure we are prepared.

Some of the information I’m going to share with yo came from the CDC (Center of Disease Control). They have an entire section of their website dedicated to swine flu which is worth checking out.

Back to being prepared…

The first part is something your mom has been saying all along (and you probably heard it on the news the past few days as well): Wash your hands frequently. Cover your mouth when you cough or sneeze and stay home when you’re sick.

In addition to washing our hands, I also picked up a couple of travel size hand sanitizers (as well as a large container to refill the small bottles). We are using those whenever washing our hands isn’t an option. I am using the sanitizer while grocery shopping for example if we are at the park.

I looked into making homemade hand sanitizer to see if it would be a less expensive option. While I found a few recipes online, I also came across some information that apparently these homemade sanitizers aren’t as effective since they do not have as much alcohol in them as their store-bought counterparts. The cost of the ingredients for the homemade kind also wasn’t all that far off from what I was able to get at the store. My decision was to buy the hand sanitizer at the store just to be safe.

Let’s talk about what else you should keep in your  pantry. I am starting with what the CDC recommends and then add a few items to it.

Foods and Non-Perishables:

CDC recommendation:

  • Ready-to-eat canned meats, fish, fruits, vegetables, beans, and soups
  • Protein or fruit bars
  • Dry cereal or granola
  • Peanut butter or nuts
  • Dried fruit
  • Crackers
  • Canned juices
  • Bottled water
  • Canned or jarred baby food and formula
  • Pet food

My Add-ons to this list

  • Flour, yeast and whatever else you may need for your favorite homemade bread recipe
  • Quick Cooking Oats for oatmeal
  • Beans
  • Bullion to season soups and beans
  • Canned Meat and Fish
  • Homemade Freezer meals *
  • Lemons, Oranges, apples and other fruit that will keep for a while.
  • Lemon Juice and frozen orange juice concentrate for (both fruit and juices are for extra boosts of vitamin c)
  • Tea and Coffee
  • Plenty of powdered milk (to drink, and cook with … you can make yogurt with it)

* You don’t want to rely stricktly on freezer meals since there is also the potential for losing power with many emergencies, but with a health related one like this potential pandemic outbreak they will come in very handy.

Medical, Health and Emergency Supplies (recommended by the CDC)

  • Prescribed medical supplies such as glucose and blood-pressure monitoring equipment
  • Soap and water, or alcohol-based (60-95%) hand wash
  • Medicines for fever, such as acetaminophen or ibuprofen
  • Thermometer
  • Anti-diarrheal medication
  • Vitamins
  • Fluids with electrolytes
  • Cleansing agent/soap
  • Flashlight
  • Batteries

I don’t really have anything to add to this other than speak to your health care professional about anything else you should keep on hand. If you have kids, give your prediatrician a call. He can advise you on what over the counter medications you should keep on hand for your child.

Filed Under: Frugal Living

Carrot Muffin

  • 1 1/2 C whole wheat flour
  • 3/4 C whole wheat pastry flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 C carrot puree
  • 1/4 C maple syrup
  • 1/3 C skim milk
  • 1/4 C canola oil
  • 2 tsp vanilla
  • 1/2 C sunflower seeds
  • 1/2 C raisins

Sift together in large mixing bowl the flours, baking powder and salt.
In a separate bowl place the carrot puree.
Add the maple syrup and stir well.
Pour in the milk, oil and vanilla being sure to stir well to incorporate all the ingredients.
Pour the liquid into the dry ingredients and mix until just moistened.
Gently fold in the sunflower seeds and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin generously with a non stick cooking spray.
Pour the batter into the muffin cups filling them 3/4 full.
Bake 18 minutes or until brown on top and a toothpick inserted in the center comes out clean.

Use the blender or food processor to make the carrot puree. Start with a couple of medium size carrots and then add one carrot at a time until you have 2 C. If the carrot puree is runny decrease the liquid ingredients by half.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.Looking for a kid-friendly freezer muffin recipe? Try these peanut butter muffins. Every child I’ve made them for loved them.

Filed Under: Freezer Muffins Tagged With: , , ,

Almond Mini Muffin

  • 2/3 C all purpose flour
  • 2/3 C whole wheat flour
  • 1/4 C almonds, chopped and toasted
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1 egg, slightly beaten
  • 1/3 C skim milk
  • 3 T brown sugar, firmly packed
  • 3 T canola oil

Place both types of flour into a large mixing bowl.
Toss to mix together.
Add the almonds, baking powder, baking soda, salt and nutmeg and mix well.
In a separate bowl mix the egg and milk together.
Add the brown sugar and oil and mix until all the ingredients are incorporated together.
Pour the egg mixture into the dry ingredients.
Stir with a wooden spoon until just moist.
Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick cooking spray.
Pour the batter into each muffin cup filling it 3/4 full.
Bake 10 minutes or until a golden brown.

To ensure a perfect muffin always stir the batter with a wooden spoon and be sure to stir gently. Over stirring or using a metal spoon can cause the muffins to become hard while baking.

This is a great freezer muffin recipe, as are these carrot muffins. Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

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Spiced Mini Muffin

  • 1 1/2 C all purpose flour
  • 1/2 C sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • Enough egg substitute to equal 1 egg
  • 1/2 C skim milk
  • 1/4 C canola oil
  • 2 T sugar
  • 1/2 tsp cinnamon
  • 1/4 C margarine, melted

Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick cooking spray.
In a large bowl sift together the flour, 1/2 C sugar, baking powder, salt, nutmeg and allspice.
In a small bowl blend together the egg substitute, milk and oil, being sure to blend well.
Pour the egg mixture into the dry ingredients.
Mix with a wooden spoon just until moistened.
Bake 12 minutes or until a toothpick inserted in the muffin center comes out clean.
Remove muffins from the oven.
Mix together the 2 T sugar and the 1/2 tsp cinnamon.
Brush the muffins with the melted butter and sprinkle with the sugar cinnamon topping.

These little muffins make a great after school snack. Kids love to pop them in their mouth and follow it with a drink of cold milk.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Here’s another mini muffin recipe for you…this time for almond mini muffins. Enjoy!

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Lemon Blueberry Muffin

  • 2 C all purpose flour
  • 3/4 C sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 C skim milk (from powder is fine)
  • 1/4 C canola oil
  • 2 T lemon juice
  • 1 egg white
  • 1 tsp grated lemon rind
  • 1 tsp vanilla extract
  • 1 1/3 C frozen blueberries, unthawed

Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.
In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.
In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.

Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Another great freezer muffin recipe are these spiced mini muffins.

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Raspberry Muffin

  • 3/4 C skim milk
  • 1/2 C canola oil
  • 1 T orange peel
  • 1 egg or 2 egg whites
  • 2 C all purpose flour
  • 1 C raspberries, fresh or frozen, chopped
  • 1/3 C sugar
  • 1 T baking powder
  • 1/4 tsp salt
  • 1/2 C pecans, chopped fine
  • 1/2 C brown sugar
  • 1/4 C all purpose flour
  • 2 T melted margarine

Mix the milk, oil, orange peel and eggs together in a large mixing bowl being sure that all ingredients are blended together well.
With a wooden spoon stir in the flour, sugar, baking powder, and salt.
Be careful to not over stir the batter it will be slightly lumpy.
Fold in the raspberries.
In a small bowl mix together the pecans, brown sugar, flour and margarine until it becomes crumbly.
Preheat oven to 400 degrees.
Spray muffin tin cups with a non stick cooking spray.
Fill each muffin cup 3/4 full of batter.
Sprinkle the top of each with the crumbly mixture.
Bake 20 minutes or until when tested with a toothpick it comes out clean.

These muffins are great when served right out of the oven. If using frozen raspberries do not thaw them before mixing them into the batter. If thawed they become mushy during baking.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Ready for another freezer muffin recipe that includes fruit? Try these delicious lemon blueberry muffins next.

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Banana Muffin

  • 1/4 C and 2 T canola oil
  • 1 C sugar
  • 2 eggs or 4 egg whites
  • 2 large very ripe bananas, mashed
  • 2 C all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 C buttermilk or yogurt

Place the oil and sugar in a large mixing bowl.
Beat with an electric mixer on low speed until fluffy.
Add the eggs and mix until thoroughly mixed in.
Add the bananas and mix until batter is smooth.
In a large bowl blend together the flour, salt, baking powder and baking soda.
Alternating back and forth add the egg mixture and the buttermilk being sure to stir after each addition.
Dry ingredients need to just be moistened so be careful not to over stir.
Add the vanilla and stir slightly.
Preheat oven to 400 degrees.
Spray muffin cups with a non stick cooking spray.
Pour each muffin cup 3/4 full.
Bake 17 minutes or until the tops of the muffins are a golden brown.

For a little spice you can add 1/2 tsp each of cinnamon and nutmeg. This gives these muffins a wonderful taste but also that fresh baked aroma to the kitchen.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Muffins are a great way to get the kids to eat more fruit. Here’s another delicious recipe for you to try: raspberry muffins.

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Mocha Muffin

  • 1 C all purpose flour
  • 3 T cocoa, unsweetened
  • 1/3 C and 1 T sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 C buttermilk
  • 1 tsp freeze dried coffee powder
  • 3 T canola oil
  • 2 egg whites
  • 1/2 tsp vanilla
  • 3/4 C bittersweet chocolate, chopped
  • 1/2 C powdered sugar
  • 2 tsp brewed coffee

Spray muffin tin cups with a non stick cooking spray.
In a small mixing bowl blend together the buttermilk and coffee powder until all the powder has completely dissolved.
Add the oil, egg substitute and vanilla being sure to stir well.
Sift the flour, cocoa powder, sugar, baking soda, baking powder and salt together in a large mixing bowl.
Pour the liquid into the flour mixture.
Stir with a wooden spoon to just moisten.
Fold in the chopped chocolate.
Preheat the oven to 375 degrees.
Pour each muffin cup 2/3 full of batter.
Bake 23 minutes or until a toothpick inserted comes out clean.
Remove muffins to a wire rack and allow to cool completely.
Mix together the powdered sugar and brewed coffee until smooth and thick.
Drizzle the glaze over the top of the cooled muffins.

These muffins are heaven. They are great when the time comes to relax and just enjoy a few me moments. They also make a nice gift if you put them in a small basket.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Got some overripe bananas on the counter? Make these banana muffins with them. This is another great freezer muffin.

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Fruit and Soy Muffin

  • 1 C soybean flour
  • 1 C graham flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 T sugar
  • 3/4 C skim milk (from powdered milk is fine)
  • 1 egg
  • 1 T canola oil
  • 1/2 any type of dried fruit, chopped

Prepare a muffin tin by spraying the individual cups with a non stick cooking spray.
Preheat oven to 425 degrees.
Sift the two flours, salt and baking powder together in a mixing bowl.
Add the sugar and blend together.
In a separate bowl beat together the milk, egg and oil.
Add to the flour mixture.
Mix just until blended.
Fold in the dried fruit
Fill each muffin cup 2/3 full of batter.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Using dried fruit will give your muffin a less sweet taste. You can use any type of dried fruit but be sure to chop it well before folding it into the batter.

The kids in our family don’t really care much for these even when I use some of their favorite dried fruit, but I love them. Since I can’t eat all of them before they start going stale I usually end up popping half of them in the freezer. Here are some tips on how to freeze these muffins.

Ready for another delicious freezer muffin? Try this mocha muffin recipe next for a delicious grown up taste.

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Cinnamon Soy Muffin

  • 1 C soybean flour
  • 1 C all purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 T sugar
  • 3/4 C skim milk (reconstituted powdered milk is fine)
  • Enough egg substitute to equal 1 egg (or one whole egg)
  • 1 T canola oil
  • 1 tsp cinnamon
  • 1 C pecans, chopped

Preheat oven to 425 degrees.
Spray each muffin cup with a non stick cooking spray.
Sift both flours, the salt, baking powder and sugar together in a large mixing bowl.
In a separate bowl whisk together the milk, egg substitute and oil.
Pour the liquid into the flour mixture.
Beat together just enough to moisten the dry ingredients the batter should be slightly lumpy.
Fold in the cinnamon and nuts with a wooden spoon just until mixed in.
Pour the batter into the muffin cups to fill each 3/4 full.
Bake 18 minutes or until a toothpick inserted comes out clean.

After baking the muffins they come out tough and slightly soggy the batter has been over stirred. By over mixing the finished product will become tough or have a rubbery texture. Only mix muffin batter until any dry ingredients are just moistened.

The kids in our family don’t really care much for these, but I love them. Since I can’t eat all of them before they start going stale I usually end up popping half of them in the freezer. Here are some tips on how to freeze these muffins.

Here’s another healthy soy muffin recipe for you. Try these fruit and soy muffins next.

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Bran Muffin

  • 2 eggs
  • 1/2 C sugar
  • 1/4 C molasses
  • 1 1/2 C buttermilk
  • 1/4 C canola oil
  • 1 1/2 C all purpose flour
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/2 C bran

Preheat oven to 400 degrees.
Spray the cups of a muffin tin generously with a non stick cooking spray.
Place the eggs in a large mixing bowl and whisk them with a fork.
Add the sugar, molasses, buttermilk and canola oil.
Beat together well.
Place the flour, salt and baking soda into the liquid mixture.
Add the bran and mix well.
Pour the batter into the prepared muffin tin filling each cut 3/4 full.
Bake 20 minutes or until light brown on top.

When tasting your muffins if they seem to have a coarse texture it probably means you didn’t stir the batter quite enough or you may have baked your muffins at too low of an oven temperature.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Here’s another delicious and healthy muffin recipe. This one also includes the benefits of soy. Give this cinnamon soy muffin recipe a try.

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Cornbread Muffin

  • 2 C white corn meal
  • 1 tsp salt
  • 2 C boiling water
  • 2 C skim milk (reconstituted is fine)
  • 4 egg whites or 2 eggs
  • 4 tsp baking powder
  • 1 T margarine, melted

Preheat the oven to 425 degrees.
Spray a muffin tin well with a non stick cooking spray.
Place the corn meal and salt in the large mixing bowl and blend together.
Pour the boiling water over the cornmeal and quickly stir until the corn meal is moistened well.
Add the milk and again stir quickly or the corn meal will ball up.
With an electric mixer on low speed, beat in the egg whites until mixed in well.
Add the baking powder and continue to beat for 1 minute.
Add the melted margarine and mix with a rubber spatula until incorporated into the mix well.
Pour each muffin cup 3/4 full of the batter.
Bake 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

These muffins set off a great pork roast or pork chop meal. And they turn a soup or stew into a filling meal. We also love them with any type of chili. Spread a little margarine on the top of each muffin before serving.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Looking for a healthy freezer muffin recipe? Bake up a batch of these bran muffins.

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Peach Muffin

  • 1/3 C plus 1 T olive oil
  • 1 C sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/4 C all purpose flour
  • 2 T poppy seeds
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 (6 oz) jar of peach baby food (or make your own)

Preheat the oven to 350 degrees.
Prepare a muffin tin with paper cups.
Cream together the oil, sugar, egg and vanilla.
In a separate bowl mix well the flour, poppy seeds, baking soda and salt.
Place 1/3 of the flour mixture into the creamed mixture.
Add 1/3 of the baby food and mix well.
Continue with 1/3 of each mixing after each baby food addition until all is used.
Pour the batter into each of the paper cups.
Bake 22 minutes or until muffins indent slightly and bounce back when touched.

Give these muffins a little different taste by using a different fruit type baby food. They are moist and so wonderfully delicious.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Here’s another wonderful freezer muffin recipe for you. This is for cornbread muffins. Make them ahead of time and then pull them out when you have soup, stew or chili for dinner.

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Orange Muffin

  • 1 1/2 C all purpose flour
  • 1 C wheat flour
  • 1 2/3 C sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C canola oil
  • 3 eggs
  • 2/3 C orange juice
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 1 T orange marmalade
  • 1/2 C walnuts, chopped (optional)

Prepare a muffin tin by spraying each cup with a non stick cooking spray.
Preheat oven to 350 degrees.
Sift together the flour, wheat flour, sugar, baking powder and salt.
Blend in the oil and egg.
Carefully pour in the orange juice, vanilla extract and orange extract.
Add the marmalade and blend well.
Fold in the walnuts.
Fill each muffin cut 3/4 full of batter.
Bake 15 minutes or until lightly brown and a toothpick comes out clean.

These are great served with a little marmalade on the side. Any type of marmalade will work just leave out the orange extract if not using the orange marmalade.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Don’t like this particular freezer muffin recipe? Try these peach muffins instead.

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Apricot Muffin

  • 2 C all purpose flour (or 1 cup white and 1 cup whole wheat flour)
  • 1/3 C sugar
  • 1 T baking powder
  • 3/4 tsp salt
  • 1/4 C canola oil
  • 2 egg whites or 1 egg
  • 1 C skim milk (from milk powder is fine)
  • 1 C apricot preserves

Place the flour, sugar, baking powder and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl blend the oil, egg whites and milk until blended completely together.
Pour into the dry mixture.
Mix just until everything is moistened.
Preheat the oven to 400 degrees.
Prepare a muffin tin with a non stick cooking spray.
Fill each muffin cup 1/2 full of batter.
Place a tsp of apricot preserves on the top of the batter.
Add the remaining batter to the top of each muffin.
Bake 20 to 25 minutes or until a golden brown.

Any type of preserves can be used for these muffins. Use a low sugar preserve for an even healthier muffin.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. And you don’t have to stop at just one freezer muffin recipe. Here’s another one for you to try: Orange Muffins.

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Thanksgiving Muffin

  • 1 1/2 C all purpose flour
  • 1/2 C quick oats
  • 1/2 C pecans, chopped
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C canned pumpkin
  • 4 egg whites or 2 whole eggs
  • 1/2 C honey
  • 1/3 C apple juice
  • 1/4 C canola oil
  • 2 T quick oats

Spray a muffin tin with a non stick cooking spray.
Preheat oven to 375 degrees.
Sift together the flour, baking powder, pumpkin pie spice, baking soda and salt.
Add 1/2 C oats and the pecans and blend together.
In a separate bowl blend the pumpkin and egg whites being sure they are mixed together well.
Add the honey, apple juice and oil and continue mixing until well combined.
Pour the pumpkin mixture into the flour mixture.
Mix until just moistened.
Pour the batter into the muffin cups.
Sprinkle the tops with the 2 T oats.
Bake 25 minutes or golden brown.

This muffin is perfect for Thanksgiving morning. Make them ahead of time and just pop them in the microwave for all your holiday guests. Your guests will be satisfied but not too full to eat that wonderful turkey in a few hours.

Here are some tips on how to freeze these muffins. And here is another great freezer muffin recipe. Give these apricot muffins a try.

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Apple Spice Muffin

  • 2 1/2 C all purpose flour
  • 2 C sugars
  • 1 T pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 egg whites
  • 1 C canned pumpkin
  • 1/2 C canola oil
  • 2 C apples, peeled and chopped fine
  • 1 C sugar
  • 1 tsp cinnamon

Preheat the oven to 350 degrees.
Lightly coat the muffin cups with a non stick cooking spray.
Place the flour, sugar, pie spice, baking soda and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl combine the egg whites, pumpkin and oil being sure to mix well.
Add the pumpkin mixture to the flour mixture.
Mix well to moisten but don’t over mix.
Fold in the apple pieces.
Bake 30 minutes or until a golden brown and a toothpick tests clean.
Mix the 1 C sugar and 1 tsp cinnamon together in a small bowl being sure it is mixed together well.
Remove from pan while still hot.
Rub the top of the muffins in the cinnamon mixture.
Cool slightly before serving.

These make great treats for those ghosts and goblins to take home for a Halloween treat. You can even make them a few week’s ahead of time, pop the muffins in the freezer, and then just thaw the day of the party.

Try making these Thanksgiving muffins next. This is another muffin that freezes well.

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Pumpkin Streusel Muffin

  • 1/2 C canned pumpkin
  • 1/2 C skim milk
  • 2 eggs whites or enough egg substitute to equal 1 egg
  • 2 C reduced fat baking mix
  • 1/4 C sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 T sugar
  • 1 T reduced fat baking mix
  • 1/4 tsp cinnamon
  • 2 tsp butter, cold

Preheat the oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
In a large mixing bowl stir together the pumpkin, milk and egg until smooth.
In a separate mixing bowl sift together the 2 C baking mix and 1/4 C sugar.
Add in the cinnamon, ginger and nutmeg and blend well.
Pour the batter into each muffin cup.
In a small bowl mix together the 2 T sugar, 1 T of baking mix and the 1/4 tsp of cinnamon.
Cut in the butter until mixture becomes crumbly.
Sprinkle the mixture over the top of the muffin batter.
Bake 15 minutes or until a toothpick inserted comes out clean, be sure not to overcook.

Stirring the batter too long can make for hard muffins. Only stir long enough to moisten any dry ingredients. Lumps are just fine when it comes to muffin batter.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Ready to make some more freezer muffins? Try this apple spice muffin recipe next.

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Chocolate Chip Coffee Muffin

  • 2 C all purpose flour
  • 3/4 C sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 C skim milk
  • 2 T instant coffee
  • 1/4 C canola oil
  • 2 T canola oil
  • 2 egg whites or 1 egg
  • 1 tsp vanilla
  • 1/2 C miniature semisweet chocolate chips

Preheat oven to 375 degrees.
Spray a muffin tin with a non stick cooking spray.
Mix together the flour, sugar and baking powder in a large mixing bowl.
Add in the cinnamon and salt and mix well.
Place the milk and coffee in a separate bowl.
Stir until the coffee is completely dissolved.
Stir in the oil, eggs and vanilla.
Continue stirring until the ingredients are mixed together completely.
Pour into the flour mixture and stir until just moistened.
Add the chocolate chips and stir well.
Fill each muffin cup 3/4 full of the batter.
Bake 15 minutes or until a toothpick inserted in the center of the center muffin comes out clean.

These muffins are a great addition to any lazy time. Be sure to have that cup of coffee also to help you relax and enjoy your few minutes of Mom time. Make a double batch next time and keep the extras muffins in the freezer. Or mix things up by also making a different batch like these pumpkin streusel muffins. Then just pop one or two out and reheat for your special morning treat.

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Cinnamon Muffin

  • 1/4 C canola oil
  • 1/2 C sugar
  • 1 egg or 2 egg whites
  • 1 1/2 C cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 C skim milk
  • 1/2 C sugar
  • 1 tsp cinnamon

Preheat oven 325 degrees.
Coat the muffin tin cups with a non stick cooking spray.
Cream the oil, 1/2 C sugar and eggs together in a large mixing bowl.
Place the flour, baking powder, salt and nutmeg together in a separate bowl.
Alternate between the dry ingredients and the milk and place into the creamed mixture.
Stir until just combined with each addition.
Fill the muffin cups about 3/4 full.
Bake 20 minutes or until lightly brown and toothpick inserted in the center comes out clean.
Mix the 1/2 C sugar and cinnamon together well in a small bowl.
While still hot turn the muffins upside down and coat the tops with the sugar mixture.

One of the lightest muffins ever made. With the cinnamon and sugar mixture as a topping these muffins please even the pickiest of eaters.

If you love these, make a double batch next time and keep the extra muffins in the freezer.

Of course you don’t have to stick to just one muffin recipe. Make up and freeze a batch of these chocolate chip coffee muffins as well.

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Cranberry Muffin

  • 2 egg whites or 1 egg
  • 1 C skim milk
  • 1 C fresh cranberries, cutup
  • 1/4 C canola oil
  • 2 C all purpose flour
  • 1/4 C sugar
  • 1 T orange peel, grated
  • 3 tsp baking powder
  • 1 tsp salt

Place the eggs in a large mixing bowl and slightly beat.
Add in the milk, cranberries and oil and stir well.
Add the flour, sugar, orange peel, baking powder and salt.
Mix until just moistened.
Preheat oven to 400 degrees.
Spray the muffin cups with a non stick cooking spray.
Fill each cup 3/4 full of batter.
Bake 25 minutes or until muffins a light brown.

When mixing muffins remember that the batter will be slightly lumpy. This helps to keep the muffins moist while baking.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Here’s another delicious muffin recipe for you. Take a look at these cinnamon muffins.

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Moist Oatmeal Muffin

  • 1 C oats, quick cooking or instant
  • 1 C buttermilk
  • 1 egg or 2 egg whites
  • 1/2 C brown sugar, packed
  • 1/4 C canola oil
  • 1 C all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.

If you like a moist muffin these will be sure to please.

You can easily make an extra batch of these muffins and then freeze them.

Here’s another muffin that freezes well – Cranberry Muffin Recipe.

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Chocolate Chip Muffin Recipe

  • 1 1/2 C all purpose flour
  • 1 C sugar
  • 1/4 C baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 ripe bananas, mashed
  • 1/3 C canola oil
  • 1 egg
  • 1/2 C miniature semisweet chocolate chips

Preheat oven to 350 degrees.
Spray the muffin cups with a non stick cooking spray.
Place the flour, sugar, cocoa, baking soda, salt and baking powder in a large mixing bowl.
Stir to combine.
In a small mixing bowl mix together the oil and bananas.
Add the egg substitute and stir well.
Carefully pour the mixture into the dry ingredients.
Mix to combine just until the dry mixture is moistened completely.
Carefully stir in the chocolate chips.
Fill each cup 2/3 full.
Bake 22 minutes or until toothpick inserted in the center comes out clean.

These muffins make a great after school snack with a large glass of milk.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Freezer muffins make for a quick and easy breakfast. If chocolate chips aren’t your thing, make these moist oatmeal muffins isntead.

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Apple Muffins

  • 3/4 C canola oil
  • 2 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 C unsweetened applesauce
  • 4 C all purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cloves

Preheat oven to 350 degrees.
Place the sugar in a large mixing bowl.
Pour in the canola oil and stir until creamy.
Add the egg substitute and the vanilla.
Stir until mixed well.
Gently fold in the applesauce.
In another large mixing bowl sift together the flour, baking soda, cinnamon, allspice and cloves.
Slowly add them to the sugar mixture and mix just until moistened.
Spray the muffin tin with a non stick cooking spray.
Pour each cup 3/4 full of batter.
Bake 20 minutes and test with a toothpick before removing.

Muffins are a great fast breakfast. Serve them with a glass of milk or juice.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Ready for another freezer muffin recipe? Try these chocolate chip muffins next.

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Basic Freezer Muffins

  • 2 C all purpose flour
  • 1/3 C sugar
  • 1 T baking powder
  • 3/4 tsp salt
  • 1/4 C canola oil
  • 2 egg whites
  • 1 C skim milk (from milk powder is fine)

Place the flour, sugar, baking powder and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl blend the oil, egg whites and milk until blended completely together.
Pour into the dry mixture.
Mix just until everything is moistened.
Preheat the oven to 400 degrees.
Prepare a muffin tin with a non stick cooking spray.
Fill each muffin cup 2/3 full of batter.
Bake 20 to 25 minutes or until a toothpick inserted in the center of a couple of muffins comes out clean.

This is just a basic muffin recipe. You can anything you like to make these your own special muffins such as fresh or frozen berries, baking chips, nuts or even finely chopped vegetables. All muffins will be mixed together the same way just add your additions once the batter is completely mixed together. Bake as directed in this recipe.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

These is a great basic freezer muffin recipe. When you’re ready for a little more variation, try these apple muffins.

Filed Under: Freezer Muffins

Brandy’s Dinner Rolls

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 5 rolls
Oven temperature: 350 degrees Fahrenheit
Price per batch: $0.35
Price per roll: $0.07

Dinner Rolls
1c all-purpose flour
1t baking powder
½ t salt
½ c milk
2T mayonnaise

Preheat oven to 350. Grease or put paper cups in a muffin tin. Mix ingredients in a bowl and spoon into muffin tin. Bake for 15 minutes or until puffed and browned.

I compared the price of this recipe to Pillsbury Buttermilk Biscuits – 36ct (frozen) from Sam’s Club for $5.46 per bag.

My recipe costs approximately $2.52 for 36 rolls. That is a savings of $2.94.

All ingredients are priced from pre-packaged bulk ingredients from Sam’s Club. All prices/ costs are approximate.

This recipe came from my family cookbook. I am not certain who in my family contributed the recipe, where they got it from, or how long it has been in my family cookbook.

If you have any questions about this recipe or are looking for more recipes please email me at mamakays@gmail.com. This is my business address for my at home bakery. Thank you!

Brandy R.

Here’s another frugal bread recipe for you. This one is for homemade american indian fry bread.

Filed Under: Breads Tagged With: , , ,

Carrot Banana Bread

  • 2 cups whole wheat flour
  • 2 t cinnamon
  • 2 t ginger
  • 2 t aluminum free baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 2/3 c rapadura or sucanat
  • 1/2 c coconut oil or melted butter
  • 1 8 oz can crushed pineapple, drained with juice reserved
  • 1/2 c carrot juice
  • 1 t all natural vanilla extract
  • 1 c carrots, finely grated
  • 1/2 c raisins
  • 1/2 c pecans, coarsely chopped (optional – may use walnuts)

Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.

Mix dry ingredients in a large bowl. In another bowl, mix sugar, oil, 1/4 c pineapple juice , carrot juice and vanilla. Then mix into dry ingredients. Add crushed pineapple, carrots, raisins, and nuts.

Pour batter into loaf pan and bake 60 minutes (for muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.

Here is another simple bread recipe. This recipe for dinner rolls was submitted by a HBHW reader.

Filed Under: Breads Tagged With: ,

Quick & Easy Garlic Bread Sticks

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon dry parsley (optional, for decoration)
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/2 cup margarine (1 stick)
  • 1 more teaspoon garlic powder
  • 1/2 teaspoon salt (optional)

These are good and easy and they get eaten up so fast that you may have to make a double batch.

Begin with your favorite big bowl. Measure your flour, salt, garlic powder, parsley and baking powder into it. Stir the dry ingredients together so that the salt, garlic powder, parsley and baking powder are evenly distributed throughout the flour. Now pour in your milk. Stir with a big spoon until you get a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl about 5 or 6 times. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. If the edges get all scraggly then use your hands to press them back up into main rectangle. It doesn’t have to be perfect. You are aiming for a rectangle that will fit into a 9 by 13-inch pan. When you get the dough the right size, set it aside.

Meanwhile place the margarine in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the margarine to melt. When the margarine is melted, carefully remove the pan from the oven. It will be very hot, so don’t burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2-teaspon of salt into the pan. You do not have to use the extra salt. My crew likes their bread sticks salty so I always use it, but it isn’t vital. Now, very carefully lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. I use a pizza cutter for this because it seems to work the best. A sharp knife will work too though, so use what you have available. My method of cutting is to cut the dough in half and then cut each half in half and then each quarter in half, going on and on until I have a lot of narrow strips of dough. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done. If desired you may serve them with small cups or bowls of spaghetti sauce or seasoned tomato sauce as a dip. Alternatively, they make a great hot bread with any Italian style meal like lasagna, spaghetti or anything of that ilk.

The parsley is simply for decoration. It makes the bread sticks look more “gourmet” but it adds little to the flavor or the texture. Leave it out if you don’t have any or are running low. If desired you may sprinkle the bread sticks with a little bit of parmesan cheese before or after baking. This tastes good, but once again, it is optional. This recipe is one of my most often requested one here at home. Family and friends alike have all fallen in love with it and beg me to make it for pot lucks and for regular family dinners. Essentially it is based on my recipe for Buttery Bread Sticks.

Here’s another great bread recipe. It’s a carrot banana bread recipe that’s as healthy as it is delicious.

Filed Under: Breads Tagged With: , ,

Plain Muffins

  • 1/4 cup oil
  • 1 medium egg
  • 1 cup milk
  • 1/4 to 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder (3 teaspoons)
  • 2 cups flour

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

This is the basic recipe. I used to make it every night when I was young and poor. It is so easy and so cheap and so down right good to eat, that it almost seems a shame to expand on it. Notice I say almost, because one of the glorious things about muffins is that this recipe, is only the starting point. I will list several easy variations now, and you can go from here in any direction you like.

Cereal Muffins: After preparing the above recipe using 1/4-cup of sugar, add 1-cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have left over. This makes about 18 muffins. Rice is my favorite.

Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3-cup brown sugar for the sweetener.

Rye Muffins: Replace 1/2-cup of white flour with Rye flour. Add 1-teaspoon caraway seeds to the batter. Use 1/4-cup of brown sugar for the sweetener.

Cornmeal Muffins: Replace 1-cup of white flour with cornmeal. Use 1/3-cup of white sugar for the sweetener.

Here’s another frugal bread recipe for you: Quick and easy garlic bread sticks.

Filed Under: Breads Tagged With: ,

Cornmeal Muffins

  • 1/2 cup oil, or melted shortening
  • 2 medium eggs
  • 1 cup buttermilk, or yogurt, or sour milk (powdered buttermilk is fine)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 cup cornmeal
  • 1 cup flour

Into your favorite big bowl, measure the oil or melted shortening. Crack in the eggs and add the buttermilk (or other milk product). Beat with a whisk until thoroughly combined. Add the salt, sugar, soda, cornmeal and flour. Stir casually, but not too aggressively. When mixed, but still lumpy stop stirring. Oil up a dozen muffin cups. Divide the batter evenly amongst the muffin cups. Bake at 400F for about 20 minutes. Remove from the oven and cool slightly before eating. These are very very good. Perfect for company meals with a nice pot of homemade chili.

Of course that’s not the only muffin recipe in  the bread section. You may also want to try making the plain muffins.

Filed Under: Breads, Corn and Cornmeal Tagged With: ,

My Best Cornbread

  • 1/2 cup margarine (1 stick)
  • 1-1/2 cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk would work)
  • 2 medium eggs
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda

You really need an iron skillet to make this, but if you just don’t have one, a nine inch square or round cake pan will do. Get your large iron skillet, or 9″ pan and put the margarine in it. Put the pan into the oven at 400° allowing the margarine to melt, and the pan to heat.

In a large bowl combine the buttermilk, eggs, sugar and salt. Use a whisk to mix it up really well. Pour in the melted margarine, leaving about a tablespoon of it left in the hot pan. Be careful pouring so you don’t get burned. Beat everything up again. Finally add the cornmeal, flour and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot skillet or pan, on top of the little bit of margarine you saved in it. Carefully put the skillet back into the oven. Bake the cornbread at 400° for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan. Remove the pan from the oven and let it cool a little while before slicing into 8 or 12 wedges.

The iron skillet gives this cornbread the traditional crispy hillbilly crust. Another pan will still cook it, but it will not be quite the same. The buttermilk and sugar make the cornbread very tender and sweet. A perfect accompaniment for spicy dishes like Chili and stew. This is the best cornbread I have ever eaten, there is another recipe though, of a heartier and coarser nature, which is a little easier to make, Plain Cornbread.

If you’re not in the mood to make a whole bread, try this cornmeal muffin recipe instead

Filed Under: Breads, Corn and Cornmeal Tagged With: ,

Oatmeal Muffins

  • 1 cup dry oatmeal
  • 1 cup sour milk or yogurt or buttermilk (powdered buttermilk is fine)
  • 1 medium egg
  • 1/2 cup brown or white sugar
  • 1/3 cup oil
  • 1-1/4 cups flour
  • 1/2 teaspoon each baking soda & salt
  • 1 teaspoon baking powder

In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 20 minutes. Serve hot.

This recipe is one of the first I ever made on my own, while babysitting at a neighbors house. After I got home, I remembered it and wrote it down the next day. The original copy of this recipe survives, in my childish handwriting among my file of favorite recipes. If you like, you may add 1/2-cup of raisins or a cup of chopped apple to the batter, right after mixing in the flour. I really like it with the raisins, but the kids don’t, so I don’t add them as often as I’d like. This is a very good breakfast muffin and also nice in lunch boxes, especially with the apple added.

Ready to try something else from my bread recipe collection? Try  my best cornbread recipe.

Filed Under: Breads, Oat and Barley Tagged With: ,

Hush Puppies

  • 1 cup yellow cornmeal
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 2 tablespoons dry onion
  • 1 medium egg
  • 1 cup buttermilk or sour milk or yogurt (powdered buttermilk is fine)

In a medium sized mixing bowl combine the cornmeal, flour, sugar, salt, baking soda, and dry onion. When everything is well distributed, stir in the egg and buttermilk. Stir it up until everything is evenly moistened. The batter will be thick like muffin batter. Drop the batter by smallish spoonfuls into deep hot fat, about 375°. Try not to crowd the pan as you fry them. Turn when the underside is done, and continue frying until both sides are golden brown. Drain on paper towels and serve hot. These are traditionally served with fish, but they are good with casseroles too, and also with salmon loaf. This amount is enough for a family of 6.

Why are they called Hush Puppies? The way I’ve heard it goes like this…

In the old days, the kitchen was often located in a small side building detached from the main house (to reduce the chance of the main house going up in flames). Servents would carry plates and bows of food from the kitchen building to the main house. Of course the dogs roaming around would smell the food and demand their share by barking loudly. Cooks would cook up little fried balls of cornmeal batter and those would then be given to the dogs to “hush” them while the food made it’s way to the main house. Thus the name “Hush Puppies”

Here’s another popular bread recipe. This one is for oatmeal muffins. They are perfect for breakfast.

Filed Under: Breads, Corn and Cornmeal Tagged With: , ,

Cranberry Bread

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 medium eggs
  • 1/4 cup melted margarine or oil
  • 1 1/3 cups milk
  • 1 teaspoon vanilla
  • 1 to 1-1/2 cups cranberries, fresh or frozen

This is Tommy’s favorite tea bread. To prepare it you will need to get out your favorite large mixing bowl. Measure the flour, baking powder, salt and sugar into it. Mix the dry ingredients up with a fork or a whisk, to distribute the baking powder and salt evenly. Make a well in the center of the dry ingredients. Crack in the eggs. Add the margarine, milk and vanilla. Combine all of these ingredients until the batter is well mixed, but still a little lumpy, sort of like muffin batter, but a little smoother. Dump in the cranberries. If they are frozen, don’t bother thawing them; they will thaw as they cook. Stir the batter well. Divide the mixture between two well oiled 8″ by 4″ loaf pans. 350 degrees for 45 minutes. You can tell they are done when a knife inserted into the center of the largest one, comes out clean. If they aren’t done, but are very brown on top, then reduce the heat and continue cooking until the centers are cooked through. Allow the bread to sit a few minutes before removing from the pan. Serve with cream cheese, or margarine, or even plain, as a snack or dessert. I often include thick slices in the kids lunches as a dessert. Very good with a tall glass of cold milk.

When cranberries are reduced to half price after the winter holidays, I stock up on bags of cranberries and store them in my freezer at home. Then we have cranberries all year long. When the Holidays come around again, I use the last of the frozen cranberries for the festivities. Then I restock my freezer supply at the end of December, and start the process all over again.

Ready for another frugal bread recipe? Try making these homemade hush puppies.

Filed Under: Breads, Fruit, Holiday Recipes Tagged With: ,

Cornmeal Popovers

  • 1 cup milk
  • 2 medium eggs
  • 2/3 cup flour
  • 1/3 cup cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

First set your oven to 450°. Then get out a muffin tin. A heavy muffin tin is best (I use cast iron), but any kind will do. Oil or grease the muffin cups liberally. Put the pan into the oven to preheat while you prepare the batter.

In a medium sized bowl, beat together the milk and eggs. Use a whisk or electric beaters for the best results. Add the flour, cornmeal, sugar and salt. Beat very well, making a nice thick, smooth batter. Take the hot muffin tins out of the oven and distribute the batter evenly among the hot oiled cups. Be careful not to burn yourself. I use about 3 tablespoons of batter for each cup, pouring it in with a quarter cup measure, that isn’t quite full of batter. Return the pan to the oven and cook for 15 minutes. The heat of the oven will puff up the batter nicely, making nice showy popovers. Then turn the oven down to 350° and cook for about 20 more minutes. Take the pan out of the oven and let it cool down for a few minutes. Remove the popovers from the muffin tin, and serve right away. These are good with creamed dishes, or with roast beef. Makes about a dozen.

Here’s another frugal bread recipe that’s quite impressive (and makes a great holiday gift) – Cranberry Bread.

Filed Under: Breads, Corn and Cornmeal Tagged With: , ,

Buttery Bread Sticks

  • 1/2 cup margarine (1 stick)
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk (approximately)

Place the margarine in a 9 by 13-inch rectangular pan. Put this into the oven at 425 F Leave the pan in the oven until the margarine melts. Meanwhile take out your favorite mixing bowl. In it combine the flour, sugar, baking powder and salt. Using a fork to stir, gradually mix in the milk. You may need a little more. Stir up the dough until it is cohesive, and forms a soft ball. Coat the ball with flour if it seems sticky. Rip off a sheet of waxed paper and pat or roll the dough out on top of the waxed paper. You should make a roughly rectangular shape which will fit into the hot pan.

Remove the hot pan from the oven when the margarine is melted. Gently place the large sheet of dough into the pan, overtop of the hot margarine. Be very careful not to burn yourself. Next use a pizza cutter or a sharp knife to cut the dough into thin strips. I cut it once down the middle too, but you don’t have to do it that way. The margarine will ooze up between the sticks. This is supposed to happen. If desired, you may sprinkle the bread sticks with Parmesan cheese at this time. I seldom do, although it does taste good. Now bake the bread sticks at 425 F for about 15 to 20 minutes. They will bake up golden brown, crunchy on the outside and soft in the center. Good with spaghetti. You can sprinkle 1/2-teaspoon of dry garlic powder into the melted margarine before adding the dough to the pan if you like. This makes garlic bread sticks. The best part about this recipe is how quickly it cooks, not to mention the spectacular impact it makes at the table.

Cinnamon Dips: Combine 1/4-cup of sugar, and 1 teaspoon cinnamon. Sprinkle this liberally about the bread sticks right before baking. This makes a very nice and quick treat for the kids right after school. You could even let a couple of older children prepare this recipe themselves, especially when a good friend spends the night.

Here’s another great bread recipe – Cornmeal Popovers.

Filed Under: Breads Tagged With: , , ,

Family Bread

  • 4 cups warm tap water (not hot)
  • 2/3 cup non-fat dry milk powder (instant powdered milk)
  • 1/3 cup sugar or 1/4 cup honey
  • 2 packets or 4 teaspoons dry yeast
  • 1 tablespoon salt
  • 1/3 cup melted margarine or oil
  • 12 cups (approximately) white or whole wheat flour or a combination

The first thing you need is a big bowl or clean dish pan to mix this up in. I use a huge metal bowl that is made of stainless steel. But I used to use the same plastic dish tub I washed the dishes in. I would wash it with a little bit of bleach, rinse it really well, and then dry it completely. In some ways it worked better because it fit on my lap more conveniently due to the rectangular shape. But the shiny stainless steel one does look more like I know what I’m doing. So much for appearances.

So anyway mix the water, dry milk powder and sugar in the dishpan or bowl. Add the yeast, sort of sprinkled on top. Allow the mixture to sit until the yeast dissolves some, this will only take a couple of minutes. Add the salt, margarine or oil, and flour. Mix with a wooden spoon until it gets too stiff and then dig in with your hands. When the dough is in a nice cohesive ball, turn it out onto a floured kitchen table or counter. Or if you are using a dish pan, you can just leave it in there.

Now start kneading the dough with all of the love you have for your family. Press the dough and send big love vibes into it. Stretch the dough and impress all of your compassion and generosity into it. Remember why you love your kids, and your spouse and your mom or you dad, and just put it all into the dough. Knead it like this for a full ten minutes. Add more flour if you need to as you go along.

Coat the dough with oil, about 2 tablespoons of it, and put it into the bowl or dishpan. Cover it with a towel or plastic wrap and let it set in a warm place to rise for about an hour or so. It should double in bulk. It may take up to two hours on cool days, or in the air conditioning, so be patient.

Punch down the dough by literally pressing your fist into the center of it. Divide the dough into 4 equal lumps. Coax them into loaf shapes and place them into large (9 by 5-inch) well oiled loaf pans. If you don’t have enough loaf pans, use casserole pans or cake pans, or whatever. Cover the dough with a cloth or more plastic wrap and let it rise again. It should take less time for the second rising. When the dough is risen up enough, bake the loaves at 350° for 40 minutes.

You can tell the dough is done if you turn it out of the pan and thump the bottom with your finger. It should make a dull hollow sound. If it doesn’t sound hollow, put it back into the pan and cook it some more. Makes four loaves.

Old-Fashioned Low-Yeast Bread:

This variation is similar to sourdough bread and it has 2 benefits. The first is economical. You only need a single packet of yeast to make 4 loaves of bread. The second is that the work can be done the day before and finished when you have more time the next day. The process is simple.

Reduce the yeast to 1 packet, or approximately 2-1/4 teaspoons of active dry yeast. Mix and knead the dough as directed. When you tuck it away to rise, put it in a spot that is safe from nocturnal critters (like in the oven or the drier) and let it sit for 12 to 18 hours. The yeast has to have a long time to work because there isn’t much of it in there. As it sits in the dough, it will reproduce itself and gradually raise the entire batch of dough. Do not refrigerate it during this time; let it sit at room temperature.

The next day check your dough to see how it’s doing. If it has doubled in bulk, then you can punch it down and shape it into loaves. If it hasn’t doubled yet then let it sit a while longer.

Don’t worry about the dough. Don’t worry about it going bad, or getting contaminated or anything like that. Remember, our foremothers always made their dough this way and they produced healthy, hearty offspring that could withstand all sorts of trouble. Eating this kind of bread didn’t make anyone sick back then when their sanitary methods were questionable at best and it won’t hurt you or your crew either.

After the dough has doubled, you can proceed with the recipe as written. The second rise may take 2 or 3 hours, or it may take less than that. Bake the bread like you normally do. When it’s done you’ll notice that the texture may seem a tiny bit chewier than usual, but for the most part it will be perfectly normal bread.

Here’s another homemade bread recipe I use almost every single week. This one is for buttery bread sticks that go perfect with lasana or spaghetti.

Filed Under: Breads Tagged With: , , , ,

Whole Wheat Flat-Bread

  • 2-1/4 cups whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon oil or melted fat
  • 1 cup tap water

Mixing by Hand: Get out a large bowl. In it combine the whole wheat flour and salt. Add the oil and water. Combine everything together to form a stiff dough. Mix it with your hands when it gets too stiff to mix with a spoon. If the dough seems dry, add a little more water, if it seems too wet, add a little more flour. Work and knead the dough for 10 minutes by the clock. All of this kneading is what makes a tender finished product. After kneading the dough, cover it with a dish towel or plastic wrap. Allow it to rest for at least 30 minutes. This will make it easier to roll out. You may allow it to rest over night if desired.

Mixing by Bread Machine: Measure all of the ingredients into the machine’s bread pan. Start the machine and allow it to mix and knead the dough for you. Set your timer for 10 minutes, or watch the clock. When the time is up, turn off the machine. You should have a nice stiff ball of dough inside of it with a clay-like consistency. Allow the dough to rest inside the machine for at least 30 minutes, or as long as overnight. It won’t rise because it doesn’t have yeast in it.

Rolling & Shaping the Dough: After the dough has rested, divide it into 8 or 10 pieces. Roll out each piece into a large thin circle. I roll mine out on waxed paper dusted with flour, or a square piece of clean muslin cloth dusted with flour. Make the flat-bread as thin as possible. Roll out all of the flat-bread before you begin to cook them if possible. This makes the work go faster. The thinner you can roll the dough, the more tender the finished product will be.

To Make Chapatis: After rolling out the dough, heat a dry iron skillet over medium-high heat. When it is hot, place one of the prepared flat-bread on it. Let it cook for about 10 seconds and then flip to the other side. Cook the second side for about a minute, or until it is brown and puffy. Flip the flat-bread again and cook the first side for about another minute. It will be light brown, tender and puffed with little bubbles all over.

To Make Fry-Bread: After rolling out the dough, heat about 1/2 an inch of oil in a large skillet. Get the oil very hot, almost smoking, or about 375°. Carefully slip a prepared flat-bread into the hot oil. Press it down gently with a pair of tongs so that it is submerged in the hot oil. The bread will bubble up and puff all over. Use tongs to turn it and brown the other side. Remove it and place it on a paper towel covered plate, or a brown paper bag to drain. Continue with the rest of the flat-bread, until all are cooked.

Here is another one of my best bread recipes… a family yeast bread. This is the bread I make every week for our everyday consumption.

Filed Under: Breads, Whole Wheat Tagged With: , , ,

Homemade Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder (3 teaspoons)
  • 1 teaspoon salt
  • 1/4 to 1/3 cup shortening
  • 2/3 cup milk or buttermilk or yogurt

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.

Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna.

Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmother’s day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper.

Biscuits are one of my favorite breads. For a little change, try this whole wheat flat bread recipe.

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Filed Under: Breads Tagged With: , ,

Blueberry Muffins

  • 1/2 cup apple juice concentrate
  • 1/2 cup sugar-free applesauce
  • 2 large eggs
  • 1/4 cup oil
  • 1/2 teaspoon salt
  • 1-3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 cup frozen or fresh blueberries

Begin by getting out a large bowl. In it combine the wet ingredients. This would be the apple juice concentrate, applesauce, eggs, and oil. You could also add the salt if desired. Beat this mixture until it is smooth and creamy. I use a whisk for this part, but a sturdy fork or large spoon would work too. Add the flour and baking soda. Mix again, stirring until all of the batter particles are well moistened. Try not to overmix. A few lumps are good. They give muffins their characteristic texture. Next stir in the blueberries.

If you are using fresh blueberries, be sure you rinse them in cool water before adding them to the batter. They often carry small debris from packing. If you use frozen blueberries, use them straight from the bag. Don’t thaw them and don’t wash them. That would turn your batter purple. The muffins would still turn out, they would just be purple muffins instead of golden brown. This doesn’t affect the flavor, just the color.

Anyway, oil up 12 muffin cups. Divide the batter evenly between the cups. Bake at 400° for 20 minutes. Remove the muffins and serve hot with margarine.

These muffins are the perfect quickbread for breakfast, as are these homemade biscuits.

Filed Under: Breads, Fruit Tagged With: ,

Orange Juice Muffins

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 teaspoon grated orange rind (optional)
  • 1 cup orange juice
  • 1 medium egg
  • 1/3 cup oil

In a large bowl combine the flour, baking soda, salt, sugar and the orange rind, if you choose to use it. Mix these together with a fork or a whisk to make sure the ingredients are evenly distributed. Pour in the orange juice, crack in the egg, and measure in the oil. Stir the mixture up so that all the flour is moistened by the wet ingredients. Don’t over mix it; the batter should still be lumpy. Turn the batter into 16 or 18 well oiled muffin cups and bake at 400° for about 20 minutes. When they are nicely browned on top, remove them from the oven and allow to cool slightly. They may be eaten right away for breakfast or a snack, or you may frost them with the following concoction:

Simple Frosting:

  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract (optional)

Combine everything in a small bowl and drizzle over baked muffins. My kids prefer them with the frosting, so this is how we usually eat them. These also make excellent lunch box snacks.

Ready for another baked goods recipe? Here’s another family favorite… blueberry muffins.

Filed Under: Breads Tagged With: ,

Paula’s Purty Nearly Instant Biscuits

  • 6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)
  • 1 cup shortening
  • 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water

This recipe is inspired from a very dear friend named Paula. It involves preparing biscuits from scratch and then freezing the unbaked biscuits. Paula created the idea because her family always wanted her good biscuits for supper, and she needed a way to make them hot, and fresh, even on days when she didn’t feel like baking. The results are divinely inspired.

First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don’t have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.

These biscuits are better tasting, and much cheaper than canned whack-’em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).

If you enjoyed this simple bread recipe, try making orange juice muffins next. They are delicious.

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Peanut Butter Bread

  • 3/4 cup peanut butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1-3/4 cup milk
  • 2-1/4 cups whole wheat flour
  • 4 teaspoons baking powder

This is one of my favorite breads for gift giving. Get out your trusty big bowl. In it cream together the peanut butter and sugar. Add the vanilla and salt and mix well. Now add half the milk and half the flour, and all of the baking powder. Mix very well. Add the remaining milk and flour, and mix again until the batter is nice and smooth. Turn the mixture into a well oiled 9 by 5-inch loaf pan, or two smaller loaf pans. Bake at 350° for about an hour. Remove from the oven, and allow to cool for about 10 minutes before removing from the pan. If you use two smaller loaf pans, 45 minutes will probably be long enough to cook them through. Cool completely before wrapping and storing. These loaves freeze well. I have doubled the recipe with good results, but the one time I tripled it, it didn’t taste quite as good as I expected. I especially like this bread toasted and spread with home made strawberry jelly.

This is a wonderful and frugal bread recipe, as is this one for nearly instant biscuits.

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Plain Cornbread

  • 2 medium eggs
  • 1-1/4 cups milk
  • 1/4 cup oil or melted margarine
  • 1-1/2 cups cornmeal
  • 3/4 cup flour
  • 1 tablespoon baking powder (3 teaspoons)
  • 1 teaspoon salt
  • 2 tablespoons sugar

First get out your favorite large bowl. Crack the eggs into it. Pour in the milk and the oil or margarine. Mix this up until it is emulsified nicely (that means blended up really well). Dump in the cornmeal, flour, baking powder, salt and sugar. Use a whisk or a spoon and a strong arm to mix this all up until it is quite smooth. Turn the batter into a round, oiled 9-inch pan, or an oiled 8-inch square pan. You could also use a large iron skillet if you liked. Bake the cornbread at 400� for about 30 minutes, maybe a smidgen more. Remove it from the oven and allow it to cool for a few minutes before cutting it into wedges. I usually cut 12 wedges, but you could cut 8 just as easily. This is a sturdy southern cornbread. The flavor is hearty and delicious. Serve with chili and stews or cooked beans for a nice meal.

This is part of my frugal bread recipe collection, as is this peanut butter bread recipe.

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Filed Under: Breads, Corn and Cornmeal Tagged With: ,

Pumpkin Muffins

  • 1 cup pumpkin puree (or canned pumpkin)
  • 1/3 cup buttermilk or yogurt
  • 1/3 cup melted margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 2 medium eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 cups whole wheat flour

Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl. Add the buttermilk, margarine, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled muffin cups. Bake at 350° for about 25 minutes. This recipe makes about 18 muffins. I serve these with cream cheese for breakfast, and with a little Vanilla Frosting in the lunch box. They make a nice holiday gift too.

If you buy pumpkin in large cans, you can divide it into cup size portions and freeze it until you need it again. This prevents waste, because you don’t have to use the whole can up right away. I usually buy pumpkin in 28 ounce cans, because it is cheaper this way. Although sometimes the 16 ounce cans go on sale around the holidays.

Ready for another homemade bread recipe? Here’s one for plain cornbread.

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Southern Batter Bread

  • 1-1/2 cups tap water
  • 3 tablespoons margarine
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1-1/3 cups milk
  • 2 medium eggs

This is a very old recipe. It has been around for at least a hundred years, probably longer. Bring the tap water and margarine to a boil on the stove, or in the microwave. While it is heating, combine the cornmeal, salt and baking powder in a large bowl. Pour the boiling water into the cornmeal mixture. Stir it up quickly with a whisk to prevent lumps. The cornmeal will swell up and absorb the water. Slowly add the milk to the hot cornmeal. If you add it too fast it will wind up lumpy, which is not real bad, but it’s better if you try to keep it smooth. So slowly stir in the milk, a little at a time. When all the milk is added, break the eggs into the bowl too. You don’t add the eggs before the milk because the hot cornmeal will cook them. Trust me, this is sort of an icky thing and difficult to rescue. The time it happened to me, I had to toss out the whole mess for the dogs. The milk cools down the cornmeal, making it the perfect temperature for adding eggs. So beat up the batter until the eggs are well incorporated. Then turn the batter into a well oiled 2-quart casserole, or 8-inch square pan, or even a ten inch iron skillet. Bake the bread at 375° for about 40 minutes. The top will be nicely browned and the mixture will jiggle a little bit when you shake the pan. Take it out of the oven and serve it hot. I like this with Butter Beans especially. Add a cherry pie and you have a supper fit for a Hillbilly King.

There’s just something about making your own bread. Ready to try another recipe? How about these pumpkin muffins?

Filed Under: Breads, Corn and Cornmeal Tagged With: ,

Tender Cornmeal Muffins

  • 2 cups yellow corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon margarine
  • 2 cups boiling water
  • 1 cup milk
  • 2 medium eggs

Bring 2-cups of water to a boil on the stove or in the microwave. While the water is heating, combine the cornmeal, baking powder, and salt. Have the margarine close by. Pour the boiling water into the cornmeal mixture. Stir and stir and stir. The mixture will lump up some, but if you keep stirring it will smooth out. Add the margarine and stir until it melts. I use a whisk to mix this up because it is best for getting rid of the lumps. Next add the milk. Once again, stir until the mixture is smooth. Now add the eggs and continue mixing until the whole thing is smooth. Turn the batter into well oiled muffin pans. Bake at 475° for about 17 minutes. They will be golden brown and puffed when they are done. Remove them from the pan after cooling a little. Makes about 24 muffins. These are very tender and are best served slathered in margarine and eaten hot. Excellent for breakfast, or as a hot bread with lunch or supper. Spicy dishes make a superb foil to these delicate morsels of goodness.

Here’s another frugal bread for your family to enjoy – the southern batter bread recipe. It’s a true hilbilly recipe.

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Yeast Pan Bread – Quick and Easy

  • 2 cups whole wheat or white flour or a combination
  • 1/4 cup sugar or honey
  • 1 teaspoon salt
  • 1-1/2 teaspoons yeast or 1 packet of yeast
  • 1/3 cup dry milk powder
  • 1/4 cup oil
  • 1 medium egg
  • 1 cup warm tap water

In a mixing bowl combine the flour, sugar, salt, yeast and dry milk powder. Mix it up with a whisk or a fork until it is well blended. Add the oil, egg and warm tap water. Stir again, making a nice smooth mixture, along the consistency of cake batter. Turn the batter into a well oiled 8 or 9-inch, square or round pan. Set the pan aside in a warm place and allow the yeast to work for about 30 minutes. It won’t look like it has risen very much. That is alright. Bake the bread at 400° for about 20 minutes. It will rise up golden brown and very pretty. Remove it from the oven when the top is medium dark brown. A knife inserted in the center should come out clean. Cut the bread into 12 pieces and serve hot with margarine. This yeast bread has a texture similar to muffins. You could even bake it in a muffin pan if you were so inclined. The flavor is so heavenly, your guests will beg for the recipe and never believe how easy it is to prepare. Excellent with any meal calling for a simple hot bread.

Here is another excellent hot bread recipe that’s fast … cornmeal muffins. They are excellent with soups, stews and of course chili.

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Yeast Rolls

  • 1 cup warm tap water
  • 1/4 cup dry milk powder
  • 1/4 cup sugar or honey
  • 1/4 cup oil
  • 1 medium egg
  • 2 teaspoons salt
  • 3-1/2 to 4 cups whole wheat or white flour
  • 2 teaspoons or 1 packet yeast

In a large bowl combine the water, dry milk, sugar, oil, egg and salt. Stir it all together, until the egg and oil are mixed with everything else. Add 3-1/2 cups flour and the yeast. Stir and stir until the dough is too stiff to stir any more, then dig in with your hands. Add more flour if necessary. Knead the mixture lovingly with your hands. Press and fold, and smash and poke. Knead and Knead and Knead. After 10 minutes stop. Cover the dough and let it rest for 20 minutes. This relaxes the gluten, and allows it to rise slightly.

After resting the dough, form it into small balls. Arrange the balls on a well oiled cookie sheet, or in well oiled muffin cups. Cover them with a cloth and allow them to rise in a warm place for about an hour. Bake at 375° for 20 minutes.

Other Shapes:

Here’s another frugal homemade bread recipe: My quick and easy yeast pan bread. Enjoy!

Filed Under: Breads Tagged With: , , ,

My Best Banana Bread

  • 3 ripe bananas, mashed (about 1 cup)
  • 1 cup sugar
  • 1/4 cup melted margarine or corn oil
  • grated peel of one orange (optional)
  • 3/4 cup orange juice
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder(1 tablespoon)
  • 2-1/2 cups unbleached white flour or whole wheat flour
  • 1 cup chopped nuts (optional)

Use a whisk to mash the bananas in a big bowl. A fork would work too, but a whisk is my favorite. Try to get out most of the banana lumps. Add the sugar and margarine or oil. Mix every thing together until it is smooth and satiny.

Next, shred the orange peel with a cheese grater. Try to get mostly the orange colored peel and not too much of the white or cream colored part. The orange part, or zest, is very tasty, but the white part, or pith, is bitter. Put the orange peel into the bowl with the banana mixture. Squeeze the orange into a measuring cup. Add additional juice or water or milk to make up 3/4-cup. Pour this in with the banana mixture. Beat the batter until it is good and smooth. Next add the salt and baking powder. Mix them in and then add the flour. You may need to use a big spoon to mix the flour in, because the batter may be kind of stiff by now. Add a little more water or milk if you think you need it. Trust your own eye. Finally stir in the nuts if you’re using them.

Turn the batter into a well oiled 9″ by 5″ loaf pan, or two 8″ by 4″ loaf pans. Bake at 350° for a whole hour. If you are using the smaller loaf pans, check it after 45 minutes. It cooks a little faster in the smaller pans. The loaf should be brown, crusty and fragrant when it is done. If you aren’t sure, then jab a clean margarine knife down into the center of it. If the knife comes out clean, it is done. Remove from the pan(s) and cool.

To store it, double wrap it, first in plastic wrap, and then in tin foil. It freezes very well and makes a nice gift for unexpected guests.

This is my best recipe for banana bread. The citrus flavor adds a dimension that raises this recipe from ordinary to extraordinary.

Another one of my favorite homeamde bread recipes is this one for yeast rolls. They are great with sunday supper.

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Banana Muffins

  • 2 big bananas, mashed
  • 1/2 cup sugar
  • 1/4 cup oil
  • 1 cup sour milk or yogurt or buttermilk (powdered is fine)
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 cups all-purpose or whole wheat flour or a combination

Peel the bananas and plop them into a big bowl. Use a whisk to mash them until they are almost liquid. Add the sugar and oil. Beat until the mixture is somewhat smooth and fluffy. Add the yogurt or buttermilk and salt, mixing again. Finally measure in the baking powder and flour. Stir it all up until all of the dry particles are nicely moistened, but the batter is still lumpy. Don’t mix it smooth, muffins need lumps to give them their characteristic texture. Oil up a dozen muffin cups. Drop the batter into the cups, filling them up about 2/3 full. This recipe makes a few more than a dozen, maybe 15 grand total. Usually I use a 12-cup muffin pan and the make a couple of extra big muffins in custard cups. Use the resources available to you to figure this out best for your own circumstances. Bake the muffins at 400° for about 20 minutes. Remove from the oven and cool for a few minutes before removing from the pans. Serve with margarine or peanut butter or red jelly.

If desired, you may add a 1/3 to 1/2-cup of chopped nuts during the final mixing. Pecans and Walnuts are traditional.

I made these for breakfast with whole milk yogurt thinned out with a bit of milk. Didn’t have any nuts in the house, so I added some oats to the batter instead. I sprinkled a few more oats on top of each filled muffin cup and then sprinkled a little sugar on top which gave them a nice crunchy top. Don’t use paper muffin cups for these. The paper really sticks and you lose about 1/3 of the muffin when you try to unwrap it.

Ready for another delicious breakfast bread recipe? Try this banana bread recipe next. It’s great for breakfast, an afternoon snack or a homewarming gift.

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Biscuit Mix Recipes

Biscuits:

  • 2 1/2 cups Biscuit Mix
  • 2/3 cup milk or buttermilk

Combine the ingredients in a bowl. Mix to a soft dough. Knead 10 times. Roll out the dough to 1/2 or 3/4 inch thickness. Cut the dough into rounds and bake at 425 degrees for 10 to 15 minutes.

Emergency or Drop Biscuits:

Prepare the above recipe, increasing the milk to 1 full cup. Stir the batter to make a soft, sticky dough. Drop the dough by spoonfuls onto an oiled cookie sheet and bake as directed. These are lumpy and irregularly shaped, they are also easy and taste quite good.

Pancakes:

  • 2 cups Biscuit Mix
  • 1 1/3 cups milk or buttermilk
  • Fat for frying

Combine the biscuit mix and milk in a large bowl. Stir well, the batter will be lumpy. Drop by 1/4 cupfuls onto a well oiled skillet or griddle. Brown on both sides and serve hot with syrup or applesauce.

Muffins:

  • 2 1/4 cups Biscuit Mix
  • 1/4 cup sugar
  • 2 tablespoons oil
  • 1 egg
  • 1 cup milk

In a bowl combine the biscuit mix and sugar. In a large measuring cup combine the oil, egg and milk. Quickly whisk the liquid ingredients into the dry ingredients. Leave the batter lumpy, don’t overmix. Fill a dozen well oiled muffin cups and bake at 400 degrees for 20 minutes.

All of these are great breakfast bread recipes, as is my personal favorite – this banana muffin recipe. I love the fact that it doesn’t use egg and it’s a great way to use up overripe bananas.

Filed Under: Breads Tagged With:

Sweet Wheat Muffin Mix Recipes

Half A Dozen Sweet Wheat Muffins

Measure the muffin mix into a medium sized bowl. Add the egg and water. Use a fork or whisk to mix the batter until it is evenly moistened, but still lumpy. Oil a 6 cup muffin pan. Using about 1/4 cup of batter for each muffin (I use an ice cream scoop to measure it), fill the muffin cups evenly. Bake at 400� for 20 minutes. Makes 6 muffins.

A Dozen Sweet Wheat Muffins

Measure the muffin mix into a large bowl. Add the egg and water. Use a whisk to mix the batter up until it is evenly moistened, but still lumpy. Oil a 12 cup muffin tin. Using about 1/4 cup of batter for each muffin, fill the muffin cups evenly. Bake at 400� for 20 minutes. Makes 12 muffins.

Muffin Variations

1. Cereal Muffins: Prepare the batter for a dozen muffins as directed above. Stir in a cup of cooked, leftover cereal. Use oatmeal, or grits, or rice, or farina, or bulgur or whatever you have handy. Bake as directed. This makes about 18 muffins. Adding rice is my favorite variation.

2. Cinnamon Raisin Muffins: Prepare the batter for a dozen muffins as described above. Add 1/2 cup of raisins and 2 teaspoons cinnamon to the batter. Bake as directed. Makes a Baker’s Dozen or 13. Bake the extra muffin in a well oiled custard cup.

3. Blueberry Muffins: Add 1 cup of fresh or frozen blueberries to the batter for a dozen muffins. If you like, you can add 1/4 cup of sugar or honey, to make the muffins sweeter. Bake as directed; serve with margarine or cream. Makes 14 or 15 muffins. I bake the extra muffins in well oiled custard cups.

If you are enjoying baking with these simple bread mixes, take a look at my biscuit mix recipes next. They are just as easy as these.

Filed Under: Breads, Whole Wheat Tagged With: ,

Sweet Wheat Muffin Mix

  • 8 cups whole wheat flour
  • 1 cup brown sugar
  • 1-1/2 cups instant nonfat dry milk powder
  • 1 tablespoon salt
  • 1/4 cup baking powder
  • 1 cup solid vegetable shortening

For this recipe you will need a very large bowl. I have a huge metal one with a few dents that the children borrow for a top spinning game. It is nearly indestructible, although, as I remember it cost over $7 brand new, so it should be.

Measure eight level cups of whole wheat flour into the bowl. Add the sugar, dry milk powder, salt and baking powder. Stir the mixture with clean hands, so that the salt and baking powder are evenly mixed in with the other ingredients.

Next get a one-cup sized measure. Pack shortening into it until it reaches the top. Use a spoon or your fingers to make sure the shortening is firmly packed into the cup without any air pockets. Now use your index finger to level off the top. Your fingers will be very greasy. That is alright, you can wash them later. When you get the top level, use your fingers to scrape the shortening out of the measuring cup, into the bowl of flour. Try to get as much of the fat out of the cup as you can without being obsessive about it.

Now you should have a bowl of dry ingredients with a big glob of white shortening on top. Mash the shortening with your hands. Yes, with your hands (don’t panic :) . Use your fingers to mush the flour mixture with the fat until it is very crumbly. This part is fun, like you’re a kid again. Mash and mix and mix and mash; contemplate the textures between your fingers. Reminisce about squeezing mud between your toes as a kid. Sigh and relax and enjoy yourself. When the mixture is evenly crumbly, with a few small chunks the size of peas, or dried beans, you are done. Phew, now you can wash your hands.

Scoop the Muffin Mix into a clean coffee can. It will make 12-1/2 cups, or enough to fill a large coffee can all the way full. If necessary, shake or tap the can gently, to pack down the mix, so there is enough room for all of it. The mix may now be stored in the fridge, if you will be slow to use it, or on the shelf in the pantry, if you will be using it within the next 6 weeks or so.

Here is a Sweet Wheat Muffin recipe that uses this mix. Feel free to browse the rest of my frugal bread recipe collection for even more delicious baked good.

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Light Wheat Biscuit Mix

  • 5 cups unbleached white flour
  • 4 cups whole wheat flour
  • 1-1/2 tablespoons salt
  • 4 tablespoons baking powder
  • 2 cups solid vegetable shortening

You need a very large bowl to make this mix, and also a clean container to put it in when it’s done. I usually use a large, clean coffee can.

So, measure your flours into your large bowl. Add the salt and baking powder. Mix it all up with your fingers and hands. Be sure you wash them before you dig in. After the salt and baking powder are evenly distributed throughout the flour, add the shortening. Firmly pack solid shortening into a cup-size measure. Make sure there aren’t any air pockets, as you pack it full. Level off the top with your finger so you have exactly one cupful. Scrape the shortening out of the cup into a big blob on top of the flour. Use your fingers to get out as much of the shortening as you can without being unduly obsessive about it. Now, measure another cupful of shortening and plop it on next to the first blob in the bowl of flour.

Using your hands, mash the flour and fat together until the entire mixture is light and crumbly. Try not to overmix. You will want small lumps to remain, about the size of peas or dried beans. When the mixture is evenly mashed together, and it actually resembles biscuit mix (only darker because of the whole wheat flour) you can stop. Transfer the biscuit mix to a clean coffee can, or other resealable container. Label and seal the can. You should have about 10-1/2 cups of biscuit mix.

This recipe can be used in any recipe calling for biscuit mix or Bisquick baking mix. This mix is better for you because of the whole grain flour, and reduced amounts of salt. Also, you can use trans-fatty-acid-free shortening in your own mix, to make it as healthy as possible. Spectrum is a brand name available in my neck of the woods.

I have tried a lot of whole wheat biscuit mixes to find the best one. All of the others turned out heavy and dense baked products. This one though, is perfect. Biscuits made with it are light and flaky the way biscuits are supposed to be, and impossible pies taste like they were made with store-bought biscuit mix, only they weren’t. They were made with good, hearty, whole grains instead.

If you enjoyed this biscuit recipe, you may also want to try making my sweet wheat muffin mix. It’s just as convenient and healthy as my wheat biscuit mix.

Filed Under: Breads, Whole Wheat Tagged With: , ,

White Flour Biscuit Mix

Recipe using all-purpose flour:

  • 9 cups all-purpose flour
  • 1 1/2 tablespoons salt
  • 1/4 cup baking powder
  • 2 cups solid vegetable shortening

Recipe using self-rising flour:

  • 10 cups self-rising flour (this already has salt and baking powder added to it)
  • 2 cups solid vegetable shortening

You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best.

Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; it’s alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasn’t it?

Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for.

Do you prefer your breads to include whole wheat flour? Then try my light wheat biscuit mix instead. It’s just as delicious, but with the added health benefits of using whole grain.

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Hoe Cakes

  • 2 cups corn meal
  • 1 teaspoon salt
  • 2 cups boiling water
  • oil for frying

Put the tea kettle on to boil. In a large bowl combine the corn meal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup. Pour the boiling water over the cornmeal and stir it up. The cornmeal will swell up, absorbing the water, and making a very thick mash.

Heat some oil in a large skillet over medium high heat. You can use as little as two tablespoon of oil per panful, but it is a little easier to use 4 or 5 tablespoons of oil for each panful. Use your waistline and frying skill as the final judge. Now scoop up a little of the cornmeal mush (about 1/4-cup) and shape it into a patty. It will still be warm from the boiling water, so be careful not to burn yourself. You can let it cool down some more first if you like. Plop the patty into the hot fat, and get it to frying. Make some more, until you have a whole pan full. I usually cook about 4 or 5 at a time. When the underside is crispy brown, turn them and cook the other side. When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch. This recipe makes about 12 hoe cakes.

Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. This is where they get the name, “Hoe Cakes”. Of all the recipes in my collection, this one is the oldest, the cheapest, and just about the tastiest of all. Serve Hoe Cakes with as a bread, or by themselves for breakfast with maple syrup or molasses. They also make a nice accompaniment to main meals, especially when fried in margarine. In the summertime, when you want a hot bread, but don’t want to heat up the oven, this is the best choice. They cook right on top of the stove, without heating up the entire house. Good for camping and back packing too.

Another favorite southern bread recipe are biscuits. My biscuit mix made from white flour makes it easy to bake up a batch of them for breakfast or dinner.

Filed Under: Breads, Corn and Cornmeal Tagged With: , ,

Flour Tortillas

  • 4 cups white or whole wheat flour or half each
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder (optional)
  • 1/3 cup shortening
  • 1 to 1-1/4 cups water
  • Waxed paper
  • oil (optional)

In a large bowl combine the flour, salt and baking powder. I prefer to use the baking powder because it makes the tortillas lighter, even if you roll them a little thick. The baking powder is not an authentic addition though, rather it is a southern mutation. Next cut in the shortening with a fork. When the flour is crumbly, add the water. Stir the dough with your fork until it makes a cohesive ball of dough. You may need to add an extra small spoonful of water if the dough is too dry. Be careful not to add too much though. When the dough forms a ball, knead it about 20 times. Then let it rest in the bowl for about 10 minutes. After it has rested, form it into 10 or 12 equal balls. Roll each ball in a little flour, to coat the outside of it evenly. Place a ball of dough on a sheet of waxed paper, or a clean, well floured surface. Roll the dough out into a a 6 or 7-inch circle. Try to get it as thin as you can. Loosen the tortilla from the rolling surface. Flop it onto a dry, hot skillet. Cook about 30 seconds, until the under side is dry, with a few brown spots. Flip it and cook the other side the same way. Transfer the cooked tortilla to a plate, and cook the next one. This goes pretty fast after you get the hang of it. You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage. After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are sooo good. Use them the same way you would store-bought tortillas: burritos, soft tacos, etc.

The first few times you make these, you will need 30 to 40 minutes for the whole procedure. It takes time and practice to get the hang of rolling them out quickly and into a roughly circular shape. Please persevere. This recipe will save you $1 to $1.50 every time you make them. Also, if you don’t have access to the store, you can still have lovely Mexican dishes all the same.

Homemade tortillas are not as flexible as store-bought tortillas. To make them more flexible, place them in a plastic bag while still warm, and let them cool right there in the bag. The steam will make them more pliable, and easier to roll up into fancy burrito shapes. This recipe makes about a dozen tortillas.

Making your own homemade breads is pretty easy… here’s another simple one. This is an old southern recipe for hoe cakes.

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Doodle Bugs

  • 1 cup instant potato flakes
  • 1-1/2 cups boiling water
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 cup flour
  • 1-1/2 teaspoons baking powder
  • fat for frying

In a large bowl combine the instant potatoes and the boiling water. The potatoes will swell up and absorb the water. Add the oil and salt. Stir until well combined. Add the flour and baking powder. Stir the mixture making a soft dough. Allow it to cool slightly, so it won’t burn you when you make patties out of it.

Heat a skillet or griddle over medium-high heat. Oil it lightly, so the Doodle-Bugs won’t stick when you cook’ em. Shape the cooled potato mixture into patties about 3 inches wide, and 1/2 an inch thick. Place them on the hot skillet and let them cook until they are well browned on the underside. Flip the Doodle-Bugs and brown the remaining side. This recipe makes about 10 or 12 Doodle-Bugs.

I don’t know exactly where this recipe got it’s name, but it is an old Southern favorite. Originally Doodle-Bugs were made with freshly cooked potatoes, or leftover mashed potatoes. I have altered the recipe to use instant potato flakes. These are best served with very spicy main dishes, especially those including cooked beans or lentils. Doodle-Bugs are filling. With a tall glass of milk or soy milk and a little butter or margarine, they make a good hearty snack for hungry children coming in from the yard after an afternoon of hard play.

Here’s another inexpensive bread recipe for you: Flour Tortillas – now you can make your own any time you need this versative flat bread.

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Crepes

  • 1 cup unbleached white or whole wheat flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • Vegetable oil for frying

Crepes are a little bit tricky the first time you make them, but they become quite easy after a little practice. To start off, you need a small skillet. I use a 7-inch iron skillet. You can use a larger skillet if that is all you have available, but a small skillet makes them the traditional size. To prepare the batter, combine everything in a medium bowl and mix well with a whisk. You could also mix everything together in the blender if you liked. After mixing, allow the mixture to sit for a few minutes to relax the batter.

Heat about a teaspoon of oil in your small skillet. Swirl it around to cover the bottom of the pan. Scoop up about 3 or 4 tablespoons of batter into the pan. Tilt and jiggle the pan to cover the bottom completely with the crepe batter.

Cook for about a minute, until the bottom is browned. The top should be dry and a little puffy. Now you can flip the crepe and brown the other side if you like. I don’t do this part though. I just take the crepe, browned on only one side, and place it in a nearby plate and go on to the next crepe. These are so thin that the top is always cooked through by the time the bottom is browned. Since crepes are rolled around a filling it is easy to keep the brown part on the outside, where it will be seen. The light colored side is next to the filling, so no one can tell you skipped a step.

Continue cooking the crepes until all of the batter is used. Roll the crepes around the desired filling and serve topped with a sauce of some sort.

For a quick snack, fill the crepes with strawberry preserves, and top with a drizzle of honey, or sweetened yogurt. Absolutely sublime, and good for an after school snack.

Now that you’ve mastered this frugal bread recipe, it’s time to try something new like this Doodle Bug recipe. They are delicious potato pancakes.

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Cornmeal Tortillas

  • 3/4 cup cornmeal
  • 1-1/4 cups flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable shortening or oil
  • 1 cup boiling water
  • Waxed paper

In a bowl, combine the cornmeal, flour and salt. Stir it up while the water is coming to a boil. Use a metal measuring cup to measure the water, if possible. Plastic melts, and glass sometimes shatters, so a metal measuring cup is the safest type when you measure boiling water. To continue, place the shortening in the bowl with the cornmeal and flour. Pour the boiling water over everything and stir it up with a fork. Stir and stir because it will lump up quite a bit before it turns into dough. Allow the mixture to cool. Divide the dough into 10 lumps about the size of golf balls. Roll each ball out very thinly between sheets of waxed paper. Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet, with the bottom sheet of waxed paper still attached, and now on top. After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side.

I usually roll out two tortillas at a time, and continue rolling as the prepared ones cook. This recipe makes 10 corn tortillas. This is just enough to prepare my Enchiladas recipe.

This recipe is not really authentic. It has been adjusted to make use of ingredients available in most supermarkets. You would have to use Masa Harina cornmeal to make real tortillas (and you would probably need a tortilla press too). This recipe uses plain cornmeal which is readily available to most people.

Here is another delicious and international bread recipe – homemamde crepes. These tender, think pancakes are just plain delicious.

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Beginner’s Bread

  • 3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)
  • 1 teaspoon salt
  • 1 packet, or about 2 teaspoons yeast
  • 1 tablespoon sugar or brown sugar or honey
  • 2 tablespoons oil
  • 1 cup warm water (not hot, just warm)

When you need a recipe to practice making bread with, this is the one to turn to. First you need a big bowl. If you don’t have a big bowl, then a large pot will work just as well. Measure the flour into the bowl (or pot). White flour is easier to use to make your first batch of dough. Whole Wheat flour makes a simple variation though, when you decide to branch out a little. Make sure your flour measurements are level with the top of the measuring cup. Don’t pack the flour down into the cup. Just scoop it in lightly, and even off the top of it with your finger by brushing off the excess. After you put your flour into the bowl, add the salt, sugar and yeast. One of the packets of yeast from the store will work just fine. If you have a jar or bag of yeast, then use about 2 teaspoons of it. Using your hands or a spoon or fork, stir the yeast, salt, sugar and flour all together. These are the dry ingredients. They are called dry ingredients because they aren’t wet or sticky. They are dry and light. Now measure in your oil. Add a cup of warm water. Do not use hot tap water. Hot tap water is too hot and will kill the yeast. Use warm tap water instead. Warm enough to feel warm to your finger, but not warm enough to scald you. Try to measure the water accurately.

Stir the dough with a fork or spoon until it gets sticky and stiff. Next look at your hands, are they clean? If not then wash them. Remove any rings or watches you may have on and put them in a safe place. Dig into the dough with your clean hands. It will be gooey, and warm. Work the dough with your hands, right there in the bowl. Scrape the dough off of your fingers as necessary and try to get the dough to all work together into a nice ball. If it is too sticky then add more flour. You may need to add up to 1/2 cup more flour, or even more sometimes. If it is too dry, then add a little bit of water at a time, to get it right. Usually a teaspoon of water at a time, is a good way to go. Mix and mash; Mix and mash. When you get a ball of dough, turn the dough out onto your counter or kitchen table. Scatter a bit of flour about the dough, and around the counter. Knead the dough. Press it, fold it, stretch it, turn it. Keep kneading the dough for a full 5 minutes by the clock. Set the timer if need be. Kneading makes the dough soft and fluffy. Be sure to knead it enough.

Then let the dough sit on the counter for a few minutes while you wash out the bowl you used to mix it in. Dry the bowl and pour a little bit of oil into it. A spoonful (teaspoon or tablespoon) will be just enough. Place the ball of dough into the clean bowl, on top of the oil. Roll the dough around in the oil, to coat it evenly. Place the dough in a warm spot, or on the counter near the stove. Cover the top of the bowl with plastic wrap or a tea towel. Allow the dough to sit and rise. It may take the dough up to 2 hours to rise. You will want it to double in size. Be patient and give the dough enough time to get as big as it can. Sometimes this happens in as quickly as an hour, but usually it takes longer, especially if the kitchen is cold.

When it is well risen, punch the dough down. Put your fist into the dough and smash down to force all the air out of it. Knead the dough again. This time, just knead it for a minute or so. Long enough to get all the air out of it. Let the dough rest for a minute or two while you oil or grease a loaf pan. A large loaf pan either 9″ by 5″ or 8½” by 4½” is the perfect size. If you don’t have a loaf pan, then use a casserole pan, or a round cake pan. The dough doesn’t know what shape it is supposed to be. You have to give it shape. Round bread is sometimes easier to make as a first loaf, so if you don’t have a bread pan, use what ever you do have. Just make sure to grease the pan well. Coax the dough into the shape of the pan you are going to bake it in. Cover it with a dish towel or plastic wrap again. Set it aside and let it rise for about an hour to an hour and a half. It should double in bulk again. After it has risen enough, it is time to bake it. Set the oven to 350° or 375°. Place the bread into the oven. You do not need to preheat the oven. Let the bread bake for 30 to 40 minutes. When it is done the top will be golden brown. It will be well risen, and crusty. Carefully turn the hot bread out of the pan and onto a dishtowel on the counter. Be careful not to burn yourself. Thump the bottom with your finger. If it sounds hollow then it is done. If it doesn’t sound hollow, then put it back into the pan and bake it some more. Allow the bread to cool down for a few minutes before slicing it.

When you slice it be sure to use a serrated (bumpy) edged knife. Saw back and forth across the bread like you are sawing a log. Do not press too hard, just saw gently. When you get your first slice of bread, spread a little margarine or jam on it and take a bite. Succumb to the pleasure which only a bite of your own homemade bread can create. Grin decadently and plan your next loaf.

Or, if this loaf of bread fails, check the recipe and try again. Keep trying until you are satisfied with your results. I didn’t make it perfectly the first time; I made bricks. Big heavy, chewy, undercooked bricks. It takes practice to get the hang of it, so don’t give up. Just keep at it, and before you know it, you will be very pleased with what a little flour and yeast can make up for less than twenty-five cents.

Ready to give another frugal bread recipe a try? How about making your very own cornmeal tortillas. It’s easier than you think.

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American Indian Fry-Bread

  • 2 cups whole wheat flour or white flour, or 1 cup of each
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 3/4 cup tap water
  • vegetable oil for frying

In a large bowl combine the flour, baking powder and salt. Add the oil and tap water. Combine everything together and mix it with a fork or your hands. Dust the dough with flour if it seems sticky. Add a spoonful or two of more water if the mixture seems dry. Continue mixing until you have a cohesive ball of dough. Divide the dough into 6 pieces. Roll out each piece on a sheet of flour covered waxed paper or a clean piece of cotton fabric. Roll them out about the thickness of pie crust. They are pretty easy to manage with a rolling pin because of the baking powder and oil in the dough.

While you are rolling out the breads, heat about 1/2 an inch of oil in a large skillet. You want it to be 375° or almost smoking hot. Carefully slip a circle of dough into the hot oil. Gently press it down with a fork or a chopstick so it is submerged in the oil. The bread will bubble up impressively as it cooks. When the first side is browned, turn and brown the second side. Using tongs or chop sticks, remove the cooked bread from the oil and place it on paper towels or a brown paper bag to drain. Continue frying and rolling out the dough until all your fry-breads are cooked. Serve hot with bean dishes. If you want something sweet, you may sprinkle the cooked bread with sugar and a dash of cinnamon. This is a great snack on cold winter days. Makes 6 fry-breads.

Here’s another good homemade bread recipe. It’s a beginners bread recipe that allows anyone to make a delicious loaf of homemade bread.

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Chai Tea Mix or Spiced Milk Tea

  • 1/2 cup instant tea
  • 1/2 cup nonfat dry milk
  • 1/4 cup powdered coffee creamer
  • 1/2 cup white or (better) brown sugar
  • 1 tablespoon instant vanilla pudding mix
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon black pepper

In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf.

To Prepare: Combine 3 tablespoons Chai Tea Mix with 1 cup boiling water. Stir well to dissolve. Sip and savor.

Cardamom is the ingredient that gives this recipe an authentic Indian flavor. To tell the truth though, it can be expensive and hard to find. If desired you can omit it completely or replace it with an equal amount of allspice. It will not be authentic Chai at that point, but it will be authentic Spiced Milk Tea, which is pretty much what Chai means. Some people add ground fennel or lemon peel to their Chai. I prefer this recipe made with brown sugar, but white sugar is cheaper and makes a prettier mix. Feel free to experiment with the flavors as you see fit.

If you are enjoying this frugal drink recipe, try my honey lemonade recipe next. It’s delicious on a hot summer day.

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Magic Milk Shakes

  • 1-1/2 to 2 cups ice water
  • 1-1/2 cups nonfat dry milk powder
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 1 to 1-1/2 trays of ice cubes, as much as you can spare
  • 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick s