Sure you COULD make them yourself but why WOULD you when it’s easier to run to the store?
- It’s inevitably healthier (and fresher) to make something at home with all natural (and organic, preferably) ingredients than to buy a commercially-packaged item.
- It’s almost always cheaper to make your own, and if it’s not right now, consider that you’re investing in your health so that you don’t have to shell out cash for medical expenses later on.
- Once you build up a bit of a collection of natural products and foods, it becomes easy to make things from scratch.
Here are our top 10 things to make rather than purchase:
Of course, we eat one loaf straight from the oven. Ya just can’t help it.
You can buy bread bags with ties from Walmart for a couple bucks. I let my loaves cool, then go ahead and place each one in a bag with tie, then freeze. Simply set on counter to thaw, then use as normal.
Delicious! You DO have butter, right?
- 1/2 cup warm water
- 3 (.25 ounce) packages active dry yeast (OR 6 3/4 teaspoons active dry yeast)
- 1/4 cup organic, unbleached flour
- 1 tablespoon sugar/sucanat
- 2 cups oats
- 2 cups whole wheat flour
- 4 1/2 cups warm water
- 1 1/2 tablespoons salt
- 2/3 cup brown sugar/sucanat
- 2/3 cup vegetable oil
- 10 cups organic, unbleached flour
- In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
- Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
- Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
- Divide dough into five or six pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour. (No need to cover the bread to let it rise in pans.)
- Bake at 325 for 30 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Now. Time to get your bake on!
Get ready for your kitchen to be invaded! You won’t have to say a word. The wonderful aroma of fresh-baked bread will draw all of your children away from their favorite activities asking for a slice…..and for butter. I really hope you have butter.
Homemade Pancake Mix
- 1 1/2 cups organic unbleached flour
- 1/2 cup organic whole wheat flour
- 4 tablespoons sugar
- 31/2 tablespoons baking powder
- 2 teaspoons salt
- 2 tablespoons wheat germ
- 2 eggs, beaten
- 2 cups milk (add more once mixed if too thick)
- 4 tablespoons unsalted butter, melted
- Mix dry ingredients.
- Add milk, eggs, and melted butter (not hot, though).
- Stir til combined.
- Lightly butter griddle and turn to medium-high/ high heat setting. Once hot, pour 1/2 cup or less onto griddle for each pancake.
- Flip when bubbly.
- Pat your pancakes. (Insert wink here.) If they jiggle when you pat them they need another minute. You don’t want raw in the middle.
- Serve with butter and honey or maple syrup.
This is a regular batch for me, but if your family doesn’t need this much, feel free to cut the recipe in half. I usually have a few pancakes left and I either put them in the fridge for the next morning, or freeze them for whenever. You won’t regret making too many, I promise!
Homemade Cream of Chicken Soup
- 1 1/2 cups chicken broth
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt (or less; taste to test)
- 1/4 teaspoon parsley
- dash of paprika
- 1 1/2 cups milk
- 3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
*This yields the eqivalent of about two cans of store bought condensed Cream of Chicken soup.
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