ThriftyFun Recipes
Volume Two, Number 78, April 24, 2006
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Hello,
Thank you Marnita, Patti and Robin for today's recipes.
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Today's Recipes
Fruit Buckle
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. pumpkin pie spice
- 1/2 cup milk
- 3 cups blueberries, raspberries and/or chopped, peeled peaches, nectarines, or pears
- Nut topper
Directions
Beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar. Add egg; beat until fluffy. Combine flour, baking powder, and pumpkin pie spice; add alternately with milk to sugar mixture. Spread in a greased and floured 9x13 inch baking pan. Sprinkle with fruit and Nut Topping. Bake in 350 degrees oven for 30-35 minutes. Cool for 1 hour. Serve warm with whipped cream, if desired. Makes 15 servings.
Nut Topper
Ingredients
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp. pumpkin pie spice
Directions
Combine flour sugar and brown sugar. Cut in 1/4 cup margarine or butter until crumbly. Stir in 1/2 cup toasted, chopped nuts.
By Robin from Washington, IA
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Fresh Peach-Blueberry Pie
Ingredients
- 4 cups sliced, peeled peaches
- 1 cup blueberries
- 3/4-1 cup sugar
- 3 Tbsp. quick cooking tapioca
- 2 Tbsp. lemon juice
- 2 Tbsp. margarine or butter
- Pastry for Double-Crust pie
- 1 egg yolk
- 1 Tbsp. water
Directions
Combine peaches, blueberries, sugar, tapioca, and lemon juice in a large bowl. Let stand for 15-30 minutes. Transfer to a pastry-lined 9 inch pie plate. Dot with margarine or butter. Cut slits in the top crust. Adjust top crust. Seal and flute edge. Combine egg yolk and water. Brush over top crust. Cover edge with foil. Bake, on a baking sheet, in a 375 degrees F oven for 25 minutes. Remove foil. Bake for 20-25 minutes more or until the top is golden and fruit is tender. Serves 8.
By Robin from Washington, IA
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Quick Breakfasts for Busy Moms
By Patti McKenna About twelve years ago, I was on a mission to find the easiest and most convenient way to satisfy my children's hungry appetites. At that time, my fourth child was born, and she was only 15 months younger than the next in line. I had a newborn, a toddler, a five year old, and a nine year old. Looking back, I'm sure I would have given my front tooth for the simplest, most convenient way to feed my family. Sure, we took advantage of frozen and fast food; but that became old very quickly. My husband longed for "real" food, and, frankly, it gets expensive eating burgers and fries with a family of our size. Necessity mandated that I find ways to cheaply and quickly feed an army of six!
First, I tackled breakfast. The first meal of the day was the most frantic, with everyone getting ready for work or school and babies demanding attention. Although boxed cereal was convenient, it was also becoming expensive. As an alternate, I decided to make our own cereal. Every Sunday, I would make a large batch of the cereal and keep it in a plastic container for use throughout the week. The extra bonus of the cereal is that it doubled as a granola snack if eaten dry (without milk). I also made and refrigerated enough pancake mix for hot breakfasts throughout the week - sometimes I cooked the pancakes and froze them for quick microwave zapping. I also microwave a bowl of jam, and my kids prefer warm jam on their pancakes over maple syrup. This has been such a success that a decade later my children still prefer our cereal and pancakes to any others! Try the recipes below and see if you agree!
Granola
- 3 cups quick cooking oats
- 1/4 cup packed brown sugar
- 1/4 cup wheat germ
- 1/2 cup flaked coconut
- 1/4 cup light vegetable oil
- 1/4 cup honey
- 1 - 1/2 teaspoon vanilla
- 1/2 cup raisins
- 1/2 cup chopped nuts
Combine oats, brown sugar, wheat germ, and coconut in a large baking dish.
Stir together oil, honey, and vanilla. Pour over oat mixture and mix together.
Microwave for 7 to 8 minutes, stirring every 3 minutes. After cooking, stir in raisins and nuts and store in a tightly covered container. Eat plain or serve with milk as a breakfast cereal.
Homemade Pancake Mix
- 1 egg
- 1 Tablespoon sugar or brown sugar
- 1 cup milk
- 2 Tablespoons light vegetable oil
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
Preheat griddle. Lightly beat together egg and sugar with a fork. Add remaining ingredients in the order listed, and stir until mixed (batter will be lumpy). Pour 1/4 batter onto hot griddle for each pancake. Cook until bubbles form on top, turn and cook the other side until lightly brown. If desired, wrap and freeze pancakes for microwaving at a later time.
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Frozen Cream Pudding
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup margarine or butter, melted
- 1/4 cup toasted finely chopped nuts (opt.)
- 2 packages instant pudding mix (your favorite flavor)
- 2 cups milk
- 1/2 gallon vanilla ice cream
- 1 carton frozen whipped topping, thawed
Directions
Combine crackers and melted margarine. Press 1 1/2 cup of mixture into bottom of a 9x13 inch baking pan. Set aside. Stir nuts, if desired, into remaining crumbs; set aside. Beat together pudding mix and milk in a medium bowl for about 2 minutes or until thickened and smooth. Set aside. Quickly soften ice cream in a large chilled bowl. Stir in pudding mixture. Spread over crumbs in pan. Freeze for 30 minutes. Spread whipped topping over frozen mixture; sprinkle with remaining crumb mixture. Cover and freeze until firm. Let stand at room temperature for 10-15 minutes before serving. Makes 12 servings.
By Robin from Washington, IA
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Chicken Cutlet Hero
Ingredients
- 1 long loaf Italian bread
- 1 medium tomato
- 1 package refrigerated fully cooked, breaded chicken cutlets (4 cutlets)
- 1 cup spaghetti sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup large pitted ripe black olives, sliced
- parsley sprigs for garnish
Directions
Preheat oven to 400 degrees F. Slice loaf of Italian bread horizontally in half. Wrap loaf in foil. Cut center part of tomato into thin slices; dice end pieces. Place chicken cutlets on ungreased cookie sheet. Bake chicken and Italian bread 15 minutes. Remove chicken to plate. Unwrap Italian bread and return both halves to cookie sheet. Spread 1/2 cup spaghetti sauce on bottom half of bread. Alternately arrange tomato slices and chicken cutlets, overlapping, over spaghetti sauce, spooning 2 Tbsp. spaghetti sauce on each chicken cutlet. Sprinkle cheese over hero; bake 5 minutes or until cheese melts. Sprinkle with sliced olives and diced tomato. Garnish with parsley sprigs. Replace top half of bread. Cut hero into 4 pieces to serve. Makes 4 main-dish servings.
By Robin from Washington, IA
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Kool-Aid Sherbet
Here is a frugal recipe for Kool-Aid Sherbet the kids will love:
Ingredients
- 1 cup sugar
- 1 envelope of any flavor unsweetened Kool-Aid
- 3 cups milk
Directions
Blend above ingredients and freeze for 1 hour. Remove from freezer and blend until smooth. Refreeze. YUMMY!
By Marnita from Cumming GA
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