Baking Mix for Cookies, Quiche, and Coffee Cake

This is from the Make-A-Mix cookbook, and it can be used to make at least 32 other recipes, including desserts, appetizers, and pancakes. I’m not going to give all the recipes for all thirty-plus things it will make, but I will share a couple of them.

The Mix:

8 1/2 cups flour (I would use whole wheat pastry flour more often than not)
1 Tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups shortening (I would use lard)

In a large bowl sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place Use within 10 to 12 weeks. Makes about 13 cups of quick mix.
If you use whole wheat, especially freshly ground whole wheat,  you should store this in your freezer.

Variation
According to the book, you can cut it so you have half whole wheat and half white flour. But if you use freshly ground whole wheat pastry flour, you don’t need to cut it in half. They do say to add an extra tablespoon of baking powder if using whole wheat flour.

Some recipes to use with this:

A cheese quiche that makes its own crust:
Paprika
1 cup grated swiss cheese
4 strips of bacon, cooked and crumbled
3 eggs
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
1 teaspoon instant minced onion
1/3 cup quick mix (above)

Preheat oven to 325F. Butter a 9 inch pie pan. Sprinkle bottom and sides of prepared pie plate lightly with paprika. Layer grated swiss cheese and bacon on bottom of pie plate. Combine eggs, salt, nutmeg, milk, onion, and quick mix in a blender. Blend about a minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake 30 to 40 minutes, until toothpick inserted in center comes out clean. Serve hot. Makes 6 servings.

Molasses Cookies
2 cups of the quick mix
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 egg yolk
1/2 cup molasses
sugar

In a medium bowl, combine quick mix, 1/4 cup sugar, cinnamon, ginger and cloves. Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture. Blend well. Refrigerate at least one hour. Preheat oven to 375F. Lightly grease baking sheets, shape dough into 1 1/2 inch balls and roll in sugar. Place on prepared baking sheets. Flatten balls with the bottom of a glass dipped in sugar. Bake 8 to ten minutes. Makes about 30 cookies.

Cinnamon Thins
the thinner the better
3 cups of quick mix
2 tablespoons sugar
1/4 cup butter or margarine, melted
1/2 cup milk or water
1 egg, well beaten
1 1/3 cup cups sugar
3 tablespoons cinnamon

Preheat oven to 450F. Grease baking sheets. In a medium bown, combine quick mix and 2 tablespoons sugar. Stir until well-blended. In a small bowl, combine melted butter or margarine, milk or water and egg. Add to dry ingredients. Stir with a fork until mixture is moistened. On a lightly floured surface, knead 8 to 10 times, until dough is smooth. Form dough into forty 1 inch balls. Mix together 1 1/3 cups sugar and cinnamon and sprinke generously on wax paper. Coat each ball with sugar-cinnamon mixture. Pace another sheet of wax paper on top of ball. Roll with a rolling pin, turning dough over several times unti well-coated and paper thin. Place on prepared baking sheets. Bake about 4 to 5 minutes, until light brown and crisp. Makes 40 thins.

Crescent Butter Cookies
2 cups mix
1/4 cup granuated sugar
1/2 cup butter
1 teaspoon vanila
1/2 cup chopped pecans or walnuts
powdered sugar

Preheat oven to 350 degrees. Combine quick mix and granulated sugar. Mix well. Cut in butter until evenly mixed in. Add vanilla and nuts, blend well. Roll teaspoons of dough to thin, 2 1/2 inch lengths. Shape into crescents on unbuttered baking sheets. Bake 8 to 10 minutes until light brown. Cool slighty. Roll warm cookies in powdered sugar.
Makes 36 to 48 cookies

Apple Nut Cake

2 1/3 cups Quick Mix,
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon coves
2 eggs, slightly beaten
1/4 cup milk or water
2 cups pared, cored, and grated apples
1/2 cup raisins
1/2 cup chopped nuts

Preheat oven to 375 lightly grease an 8 inch square pan. In a medium bowl, combine quick mix, brown sugar, cinnamon, and cloves. Mix well. Add eggs and milk or water. Blend with eectric mixer 1 minute. Add apples and blend 2 more minutes. Stir in raisins and nuts. pour into prepared pan. Bake 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool in pan ten minutes, then cool on a wire rack. makes one 8 inch cake.

Variation: omit raisins, substitute one cup mashed banana or other fruit for apples

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Ginger Sesame Slaw

Ginger-Sesame Slaw for Twelve
8 cups thinly sliced bok choy (we put it through the grater of our food processor)
4 cups carrot ribbons (use the vegetable peeler)
1 or 2 shredded turnips, or if you prefer a milder flavor, jicama
2 tablespoons diced pickled ginger OR 4 teastpoons grated fresh ginger

Oriental Sesame salad dressing (we used a prepared Asian Vinaigrette, but really, you can just make a basic oil and vinegar dressing using sesame oil for the oil, adding a bit of anise or Chinese Five Spice if you have it)

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Baked Butternut Squash with Cheese

  Butternut squash baked with tomatoes and cheese
feeds six, comes from the Hollyhocks and Radishes cookbook:

Ingredients:
2 pounds butternut squash
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste
8-10 green peppers, sliced
4 tomatoes, peeled, seeded, and chopped (I would just use canned)
1/2 teaspoon thyme
1 cup grated sharp cheddar cheese

Preheat your oven to 325 (actually, I almost never preheat)
Peel squash, cut in half, scrape out seeds and strings (I use a grapefruit spoon for this job- the serrated tip is very helpful. Slice the squash into bite sized chunks.

Saute them in butter and oil until lightly browned, season to taste, then move them to a buttered baking dish (not too deep). Saute the onions in the same skillet, season again, spoon them over the squash.
If you are using raw tomatoes, you have to go through the nonsense of peeling them, seeding them, chopping them, and cooking them until soft and the liquid is partially evaporated.
OR you can just open a can and pour it over the onions and squash.

Top with cheese if you are using cheese. Many people who have dairy allergies can tolerate raw organic cheese made from cows fed on grasses rather than grains. That is not a frugal solution, but it is a delicious and healthy one.

Bake this for half an hour, then increase the heat to 425 and bake another few minutes, just to brown the cheese.

Easier variation
: toss the chopped squash and onion in oil, season to taste, put in a shallow jelly roll pan in as single layer and roast. When the squash is nearly done, top with tomatoes and cheese and bake until squash is done, cheese is browning, and all is heated through.

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Pumpkin Corn Stew

Corn and pumpkin Stew

  Recipe comes from The Frugal Gourmet Cooks American– I really like his cookbooks. The HG says she found several of them at Goodwill recently, but wasn’t in the mood to spend two dollars on cookbooks, not even hardbacks. Ouch.

This feeds six

3 ears of corn or a ten ounce package of frozen corn
1 small pumpkin, about 3 pounds
1 diced onion
1 cup water
salt and pepper to taste

Shuck the corn and mash to a pulp- The Frugal Gourmet just slices it off and runs it through the food processor. Do the same if you have frozen corn- don’t even bother with defrosting. You could also put the water and corn through the blender or run an immersion blender in the pot.
Peel and seed the pumpkin and cut into small pieces.Pumpkin is a hard squash, so make sure you have a sharp knife. Place all ingredients in a covered saucepan and simmer until pumpkin is soft. Depending on the size of your pumpkin chunks, this should take about half an hour.

You could substitute any hard winter squash for the pumpkin.
You could cook the pumpkin in water until soft, then puree it with corn, heat, and stir in some cream for a really rich creamy soup.
You could top with some cheese or salted and roasted pumpkin seeds.

Posted in frugal, soup, vegetable, vegetarian | 1 Response

Rice Pudding Receipts

Rice pudding is good for breakfast, and it’s also a nice, homey dessert, good during cooler fall nights or frosty winters. You can dress it up with extra cinnamon, nutmeg, vanilla, or lemon extract, and additional dried fruits. Raisins are traditional, as are currants. Pie fillings, diced apples, and dots of jam are all tasty additions (choose one or two, not all of them). It may be eaten hot or cold, and you can top with maple syrup or molasses if you like, or just eat it as given in one of the recipes below.

I have never had a Japanese friend who can stomach it, though, so don’t serve it to anybody who grew up in Japan.=)

Rice Pudding Made of Cold Cooked Rice.

Put one teacupful of cold rice into one pint of hot milk. Separate the grains. Add two-thirds of a cupful of raisins, if you like, a quarter of a teaspoonful of salt, a quarter of a teaspoonful of cinnamon and one-third of a cupful of sugar. After cooking about twenty minutes add the yolks of two eggs well beaten. Pour into the pudding dish and cover with the whites, beaten with two tablespoonfuls of sugar. Brown. Serve cold.

Maria E. Chandler in an 1896 issue of Good Housekeeping


From the Young Woman’s Journal, 1917


Mulled Rice.

(By Mary Green.)
1/2 cup rice.
2 C. hot milk.
1 Tb. butter.
2 Tb. sugar. 
1/2 T. salt.
1 egg
1/2 Tb nutmeg
2 Tb. grape juice.
Wash rice and cook with milk, sugar, and salt in double boiler until tender: beat egg. add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk. 
From the Wyethville Cookbook, published in  1921 :
Chocolate Rice Pudding—2 cups milk, yolks 3 eggs, 1-2 cup sugar, 1 tbsp. butter, 1 sq. Baker’s Chocolate, vanilla,1 or 2 tbsp, . cooked rice. Cook in double boiler like custard; pour in baking dish, cover with 1-2 cup or less of chopped almonds, the meringue of 3 eggs. Set in oven to brown. Serve cold with cream. Mrs. A. A. Campbell.
From Fruit Grower Magazine, published in 1909:
Cranberry rice pudding:
…three eggs, half a cupful of cream and half a cupful of sugar to nearly three pints of the cooked rice. I put a layer of the rice in the pudding dish, then a thick layer of the stewed cranberries, then another layer of rice, and let it bake half an hour in a quick oven. I dot it all over with cranberry jelly, just before serving it.
 From the 1917 cookbook, Better meals for less money By Mrs. Marietta McPherson Greenough
555.—BAKED RICE CUSTARD
1 cup cooked rice
Pinch of salt
2 eggs
1/2  cups milk
1/2 cup sugar
1/2 teaspoon lemon extract
Mix in order given and bake [in a greased pan] about twenty minutes in a moderate oven. Serve hot or cold with cream or rich milk.

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Links for Leftovers, or Creative Cooking

Leftover poultry (chicken or turkey)

Leftover BBQ Chicken (you can also use these recipes with BBQ pork or beef)

Leftover Beef

Leftover ham

Leftover Rice

Leftover Corned Beef

Leftovers from Thanksgiving Dinner

Not leftovers, but here’s how to massage your budget so you can stock your pantry.

Delicious ways to use stale bread

Other ways to stretch grocery dollars

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Ten Ways With Day-Old Bread

Things to do with stale bread:

1.  Toast it, serve with cheese or pizza fondues

2.  french toast or french toast casserole

3.  bulls’ eyes (use a biscuit cutter to cut a hole in the center of the bread, butter the bread, put it in a skillet and drop an egg in the center of the hole and fry until done)

4. Bread pudding

5. apple charlotte

6. Bread crumbs (freeze, grate while frozen, toast ’til golden in a dry skillet, adding herbs and spices if desired, then freeze the crumbs and use as needed)

7. Welsh Rarebit (otherwise known as Welsh Rabbits to those with small children)

8. croutons

9. Strata casserole

10. Breakfast in a muffin cup

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Welsh Rarebit

(many small children call this Welsh Rabbits, and one wonders if they think Welsh Rabbits are, like the moon, made of cheese)

Grate one pint of cheese [about two cups]; sprinkle on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt, and a speck of cayenne. Heap this on slices of buttered toast. Put in the hot oven for a few moments, and when the cheese begins to melt, serve at once. — New Cook-book: Miss Parloa. Estes & Lauriat, Pubs. (By per.)

The dairy was certainly worth looking at; it was a scene to sicken for with a sort of calenture in hot and dusty streets, — such coolness, such purity, such fresh fragrance of new-pressed cheese, of firm butter, of wooden vessels perpetually bathed in pure water; such soft coloring of red earthenware and creamy surfaces, brown wood and polished tin, gray limestone and rich orange-red rust on the iron weights and hooks and hinges. But one gets only a confused notion of these details when they surround a distractingly pretty girl of seventeen, standing on her little pattens, and rounding her dimpled arm to lift a pound of butter out of the scale. — Adam Beds: George Eliot.

From
The universal cookery book: Practical recipes for household use, published in 1887

Another vintage cookbook,
Queen of the household: a carefully classified and alphabetically arranged … written By Mary Wolcott Janvrin and published in 1900, has this recipe:
WELSH RAREBIT.

Cut 1/2 pound fresh cream cheese into small pieces, and put it in the chafing-dish before lighting the lamp. Stir it and, as soon as it begins to melt, add 1 tablespoon butter. When it begins to look smooth add 2 eggs, beaten light, and 1/2 cup cream. Cook, stirring all the while, until it is smooth and of the desired consistency. Season with salt, a little white pepper and a dash of cayenne, or use no pepper and season with Tabasco. Serve on crackers or on toast. If salted wafers are used, be careful about the amount of salt used.

Welsh Rarebit No. 2.—Melt a lump of butter the size of a walnut in the chafing dish, then add 1 pound of cheese, cut in small pieces, with 1 teaspoon of dry mustard. When melted, pour in slowly 1/2 cup milk or cream, being careful not to curdle. Season with salt and cayenne pepper, and pour on hot buttered toast.

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French Toast Casserole

French Toast Casserole

Butter for greasing the pan
The equivilant of a loaf of leftover bread- any kind, mix and match- home-made, rolls, store-bought, even hamburger buns, slightly stale. Toast it slightly in the oven if desired.

2-3 cups milk (we only use whole, and usually raw)- the extra is for if you are sitting this out overnight
3 eggs
2 tbsp sweetener (honey, molasses, brown sugar)
1/2 teaspoon salt
1 tsp vanilla
3 tbsp brandy (optional)
1/2 cup each dried fruit or nuts, entirely optional
1/2 tsp each nutmeg and cinnamon
1 Tablespoons butter or coconut oil- you’ll probably want more of the spices and fats before you’re through.

Generously grease a 9×13-inch baking dish with butter or coconut oil.

Stuff the bread in the pan in a single layer, sprinkle with 1/2 the fruit and nuts if using, otherwise, dot with butter, nutmeg, cinnamon, and then top with another layer of bread if you have it and top with remaining fruit and nuts, or sprinkle again with a dash of spices and dot with butter.

Whisk milk, eggs, sweetener, salt, vanilla and brandy (if using) and drizzle evenly over the bread. Sprinkle with more cinnamon and sugar and dot with butter.

Cover tightly or it will absorb nasty odors, refrigerate overnight (you can bake it immediately, but it will be better if you don’t.

Bake at 425 for 30 minutes, or until puffed and golden.

Cut into squares, drizzle with molasses, dot with jam, add maple syrup, whatever sounds delish to you.

You can also add diced fresh apples to the bread, or whisk some apple butter in with the milk.

Posted in breakfast, frugal, leftovers | 1 Response

Raspberry Slush

3/4 cup of sugar (or substitute a natural sweetener of your choice. If using Stevia, you don’t need to heat it)
2 cups water, divided
1 cup fresh or frozen raspberries, thawed, if frozen
1/2 cup lime juice
3 cups ginger ale, chilled, OR your own home-made Jamaican Ginger Beer, MMM.

Make a syrup by combining the sugar and 1/2 cup of water and heating until sugar is completely dissolved (you’ll need to keep stirring).
Press Raspberries through a sieve or use a Food Mill
( save the seeds and grind with flax seed for your morning oatmeal or for extra fiber in some muffin batter).
Combine all ingredients except the ginger ale (raspberry puree, sugar syrup, lime juice, and remaining water. Mix well. Transfer to a 1 quart freezer container. Cover and freeze for 12 hours, stir occasionally. Will freeze for up to three months.

To serve, mix the raspberry mixture and ginger ale in a 2 quart pitcher.
If you just want one serving, mix 1/2 cup each raspberry mixture and ginger ale in a glass and stir.

Serves six

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