Tuesday, July 1, 2008


I recently purchased this book (oops--just updated as I forgot the link earlier!) for 50 cents at a local thrift store. Like Frugal Luxuries, I found much of the information to be outdated, but I did appreciate the chapters on "Getting the most for your food dollar" and "Nutrition powers the family." Here are a couple tidbits I gleaned from those sections:

To make your own instant compost: put table scraps in a blender, add a pinch of yeast, fill with water and liquefy. Anyone tried this? I thought that was an interesting method.

To increase nutrients in cake, bread and cookie recipes, add 1 T. soy flour, 1 T. nonfat dry milk powder, 1 T. wheat germ and fill the rest of the cup with flour. I almost always use at least partial wheat flour and sometimes add wheat germ or ground flax seed to various recipes, but hadn't thought of adding soy flour. How do you increase the nutrients in baked goods?

A little recipe I got from the book that I'd like to try soon: peanut butter candy. Mix 1 c. crunchy peanut butter with 1 c. honey. Slowly add 1 1/2. dry milk. Shape into balls and roll in coconut. Chill. Sounds yummy!

The book also talked about making homemade bread exclusively, rather than buying it. When I do make homemade bread, it's usually to accompany the entree at dinner, instead of the main attraction. If you have a bread recipe (non bread machine, and preferably wheat) that you use for sandwiches, I'd love a copy of the recipe.

Another thing this book reminded me of is the many ways you can use a food dehydrator. I thought I might try making some kind of fruit leather as a snack for our upcoming travels, and wondered if anyone has a good recipe to share?

I love hearing your ideas--thanks for sharing your input!


mom said...

Was Gleaning the name of the book? I've used the soy flour/dry milk/wheat germ addition to flour for years -- especially for things like banana bread. Thanks for sharing these tips -- love you, Mom

Katie said...

Sounds like a neat book. As far as bread ~ I too have made bread to accompany the meals and don't have any tried and true recipes for you. I'll ask around though. We do not have a food dehydrator either, but I found a link for you online that looked like it had some good snack recipes. Here it is:


I hope you find one that makes a yummy treat for your travels ahead! :-)

Katie said...

I don't know if the entire link showed up ~ sorry ~ I'll email it to you. :-)

Lisa said...

Hello! I got a dehydrator last year and love it! Mine came with a book with lots of recipes but the one that stood out was that you can make fruit leather by simply using applesauce! Anytime you make fruit leather you need to have one of the special insets/screens, one usually comes with the dehydrator and I'm sure you can easily get another at a store that sells dehydrators. I know that you don't have a trader joes by your house but they make delicious berry and pear applesauces that would be great for making fruit leather...if you are near one on your travels you should pick up a jar or two :)

Erica said...

Mom used to make all our own bread when I was younger, everything from rolls to bagels and english muffins. here's her bread recipe:

Robin’s Bread (makes 5 loaves)

6 C Warm Water
2 T Yeast
Mix well and Add:
2/3 C Honey
2/3 C Oil
1 T Salt
8 C Flour (Wheat)
Mix and let rise till double.

Stir down and add flour till you can knead it. Knead for 20 minutes by hand, or 10 minutes by machine. Let rise again till double. Punch down and shape into loaves. Let rise in pans then bake at 350 degrees.

Originally the recipe had some soy lectisin (sp? lol) and wheat germ, tho I don't remember the amounts. You could always try putting some in and seeing how you like it.

Amy said...

Great tips! I don't make our own bread for sandwiches, but maybe someday! I prefer to make it to go with our meals.

Jan said...

Hi Carrie! I use soy flour pretty often. There's a lot in the freezer from a great clearance sale when a local store went out of business. What I like about it is that it's an egg substitute when used in baking. For every egg in a recipe, use a tablespoon of soy powder and a little over a tablespoon of water.

With eggs costing what they do, or if cholesterol is a problem, this is great if you can get soy flour at a decent price. If I am baking something calling for two eggs I routinely use one egg and use soy flour for the other. Using soy flour for both eggs gives the same results, no one will know the difference.

Nicol said...

The peanut butter candy sounds great! With the fruit leather, I am also trying to find a good recipe. I purchased a dehydrater last year to dry fresh herbs from my garden. Fruit Leather would be a welcomed addition.

mer@lifeat7000feet said...

Hi Carrie.

Can't help you out with the recipes...but wanted to add that I use whole wheat flour and flax and bran to bolster nutrition when I bake. I often substitute applesauce for oil as well, and I like to put oats or bran flakes in my cookies to boost things a bit too.

Interesting compost recipe! So what is the book you read?

Ewokgirl said...

If you have the More-with-Less Cookbook, that's where I get the majority of my bread recipes. I like the white bread recipe, which makes 4 loaves at a time. I usually substitute half the all-purpose flour with wheat flour.

I enjoy making homemade bread, but my husband complains about the density when it comes to sandwiches. He really prefers store-bought bread for that. *sigh* The homemade stuff makes the best French toast!

I've made the peanut butter balls before, but I use creamy PB and no coconut. They're very good.

I have not tried that compost thing, nor would I ever. I have an easily-triggered gag reflex, and just reading that made me feel a little ill. I have some major food issues, and things mixed together is the worst of them all. I wouldn't be able to look at that blended mess. I mean, yesterday I gagged while handling a banana that got too ripe!

jody said...

The bread recipes I use are in the More With Less cookbook. My favorite is the basic white bread although I add wheat flour, flax and wheat germ to it. It just seems to raise better than the honey wheat bread recipe that I've also used.
The french bread recipe is also good to make and put into loaves - it doesn't have as much sugar in it!
Happy baking!

Rally said...

Hello Carrie,

I make my own bread every week. We usually go through 2 loafs in a week and a half... and the cost used to be 6 cents for a loaf of bread. I have not recalculated the cost since the price of wheat has gone up.

I grind my own wheat for flour using a nutrimill (the nutritional value is amazing by grinidng your own wheat). A 50 lb bag of wheat kernels cost me $29 and will last me a good 6 months. Time? 25 minutes and the bread is rising on the stove and everything is cleaned up. (I have this down to a science). The mill can also grind spelt, kamut, corn (for corn meal) and many other grains. I love having a mill!

Here is the website for the nutrimill and the receipe book I use: http://www.breadbakingsupplies.com/

Phyllis Stanley wrote some material for 5 aspects. She is a local here.

"The Master Recipe" by: Phyllis & Shirly

Preheat oven to 375

Place in Bosch mixer: (I use my kitchen aid)

5 cups of warm water (95-110 degrees)
1/2 cup oil (you can use as liitle as 2 tbsp. or replace completely with applesauce)
3/4 cup honey, maple syrup or other sweetener
1 heaping Tbsp salt
1 heaping Tbsp dough enhancer
1 tbsp lemon juice (optional)
10 cups of ground wheat flour
3 Tbsp. SAF instant yeast (yeast should always be added after the flour)
a couple cups of additional flour

Turn on Bosch, knead on speed 1. Quickly add as much additional flour as you need for dough to pull away from side of bowl, turning off Bosch each time you add flour. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Add back in 2-4 tbsp. of water (more if needed) to keep your dough soft. Oil your hands and counter well. Divide dough into 5 loaves and let rise in loaf pans, sprayed with a non-stick spray. Let rise for approximately 30 minutes in well- oiled pans, until they have doubled in size. Turn oven down to 350.

Bake at 350 for 30-35 minutes, depending on your oven.

If you use a read thermometer, 200 degrees is the ideal temperature.

I cut this recipe in half... 1. The dough is too heavy for my kitchen aid making all 5 loaves.
2. We can't eat 5 loaves in a week or two... and I was told you shouldn't freeze it. (Haven't done the research on why yet).