More Savings From The Farm
by Gramma Schneider
Mealtime Magic with Molasses
Increasing the Nutrition Factor
Fast, Nutritious Breakfast Ideas
Let us look at some of the things that you can do to save a ton of money on some of the meals you cook or not cook for that matter.
We buy a 50# bag of oats at least once a year. We grind our own oats through coarse in the grinder. From this, I sift and get flour for adding to pancake batter, bread and my soaps and bath teas. The courser part of the oats are then bagged up and used to make oatmeal every morning.
OK, I understand you just can't think of a place to put 50# of oats, but you can buy smaller amounts inexpensively in health food stores. If you don't want to do the grinding, you can get them "stone ground".
Now this type of oatmeal may seem like a lot of work, but it is quite simple. Just place the oats in a large, very large bowl, say one cup and add 2-1/2 times the water, or 2-1/2 cups of water. Pop it into the microwave for 10 minutes on high. You can shower while your healthy, cholesterol lowering breakfast cooks.
If you grind your own oats, some of the finer oats can be mixed with a little sugar, cinnamon or any other flavor the kids might like and put into baggies for "instant oatmeal". It will have no artificial things in it and they can enjoy making it themselves. Who says independence need not be fun.
We make our own pancakes and freeze them. When the grandkids come they just pop some in the microwave, get some wild blueberry syrup or pie filling off the shelf and top it with that.
We make our own inexpensive syrup that is very tasty. It is just one cup each of dark brown sugar, one cup sugar and one cup water. You can increase these amounts as I do, but it is a 1-1-1 ratio. You just boil it all together and store in the refrigerator. If you want it flavored, you can use pure vanilla or get a pure maple flavoring. Inexpensive and no one will ever know you made it yourself.
Now for a real treat, my family recipe for French Toast. We crack a dozen eggs, add one quart of milk, about 1/4 cup sugar and nutmeg. See, the nutmeg is the thing that will give your French toast the taste to die for. It is the classic mixture for custard and if you soak the bread really good in this mixture, you will never want another French toast. Then we make a ton of it, hey the griddle is already hot, and we sure want to conserve energy. Then I freeze the leftover just like I do the pancakes and waffles.
I love cooking only once in a while and having good, home cooked food anytime we want it.
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