ThriftyFun Recipes

[Guest guest]

ThriftyFun Recipes

Volume Two, Number 78, April 24, 2006

http://www.ThriftyFun.com

----------------------

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

 

----------------------

 

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

 

----------------------

 

Quick Breakfasts for Busy Moms

 

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 out 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.

 

By Patti

 

----------------------

 

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

 

----------------------

 

 

The world is a dangerous place, not because of those who do evil, but

because of those who look on and do nothing.

~ Albert Einstein ~