Name Them Different

Cookies are my favorite baked good.  I doubt that's a surprise if you've looked at the recipe categories.  They are just easy, it's a dessert in serving size and they are an easy conversion for me.  But, one thing I've learned over the years of converting recipes and altering ingredients.  Sometimes it doesn't come out tasting exactly like the original, but that doesn't mean it isn't good.  

Choosing Fruits

Fruit is best in season and the bonus is they are also less expensive in season.  My friend Andrea asked me to add a note to the blog about what's in season when.  This list is based on my personal experience living in Northern Utah. It may vary where you live. I am also not addressing the organic issue much here, just availability.

Coconuts:  I don't know if they have a season but I can get the freshest, least expensive coconuts in the January to June months.

Whole Grain Pastry, Cookie, Muffin Flour

When I am converting a cookie, muffin or pie recipe to whole grain I have found this combination to yield fabulous results. I've tried soft white wheat alone but it's just better with the oat flour.

Finely grind in equal parts: Oat groats and soft white wheat.

Replace white flour with this mix. We call it cookie flour at our house.

How much to grind?

1 cup of wheat will yield approximately 1 1/2 c. flour.

Bread Crumbs

I often find recipes that call for bread crumbs.  I'm sure you can buy them, but why?  When our loaves of bread get down to just the heel, or the last few pieces somehow the kids think it's time to slice a new loaf so those last, lonely slices are abandoned in the bread drawer.

Chicken - cooking to use later

I love shredded chicken and lately it's been less expensive than ground beef.  I cook chicken in big batches that I freeze, which makes it easy to pull out for chicken tacos, haystacks or any dish I want to use cooked chicken in.

I place raw, or frozen chicken in the crockpot and cover with water.  Turn on low and let cook 6-8 hours. You can put it in at night and package in the morning or put it in the morning and package that evening, whichever works best for you.

Food Storage Spices

Seriously, do you have spices in your food storage? Because if we're all eating beans and wheat and rice we are really going to want something to spice it up!! The only problem is that spices lose their flavor over time. The solution? Plant herbs. Really. There are lots of perennial herbs, which means you plant them once and enjoy them for years. You can incorporate them into your regular flower beds or plant an herb garden. A nice potted herb will cost around $5, which is the same cost as a single bottle of most spices.

Cooking Beans in Bulk

Several years ago I started buying dry beans in 25 lb bags.  I'm cheap and when I figured the cost of canned versus dry it was ridiculous.  Plus I'm not a fan of cans because of the BPA coating inside the cans (another post for another day).  So I began cooking my own beans.

Egg Substitute with Ground Flax Seed

I use this in lowfat cookies.  Love the texture, but also love that kids can eat the dough.

For each egg, in separate bowl, mix 1 Tbl. ground flax seed with 3 Tbl. hot water.  Let sit 10 minutes until it gels a big than add to recipe.

I also use ground flax seed in my bread recipe.  I add the ground flax to the water and let it sit while I grind.  It makes for a very soft, spongy, wonder bread-ish texture.

Homemade Condensed Cream of Mushroom soup

Use this in place of canned cream soups in your recipes.

Homemade Salad Supreme

The original is pricey and has ingredients I don't want to feed my family, and besides I couldn't find it anywhere today.