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Oatmeal Raisin Cookies

Want to see four dozen cookies disappear almost instantly? Craft this recipe, sit back and enjoy the rave reviews. Oh, and as a bonus, this recipe is particularly frugal. Buy your oatmeal in bulk, and each four dozen batch will cost less than one small package of cookies at the store. Everyone loves oatmeal raisin cookies, and the bulk baking makes it perfect for your next cookie swap. For a festive variation, make larger cookies, and when they cool, scoop softened ice cream between two cookies to make an ice cream sandwich. Roll the ends in cinnamon sugar if you … Continue reading →

Using Flour for Savings

I had some serious sticker shock the other day when I went to buy some oatmeal bread from Target. The price on the bread was a whopping $4! I think that the reason it shocked me so much is that I am used to making my own bread, for about $1.50 a loaf. Plus the homemade bread contains no preservatives, artificial ingredients or coloring added. It also doesn’t last very long at our house, so we might actually eat more of it than we would if it were store bought. I know that I could get bread for less than … Continue reading →

Make Mine Without A Bun, Please

It isn’t always easy to eat gluten-free when you are at a restaurant or buffet. Fast food places are extra challenging, at least for me. Very few places are prepared to accommodate the needs of people who have an allergy to gluten, (or to other foods, for that matter). Fortunately, there are some things you can do to make your lunch or dinner a bit safer. When I first discovered that I had a gluten allergy, it made me very aware of how many gluten filled foods can be found in a typical restaurant setting. It doesn’t seem to matter … Continue reading →

Strawberry Rhubarb Pie with Oat Crumble Topping

Our CSA farm provided us with 12 ounces of rhubarb this week, so I turned it into this wonderful pie. You can serve this pie warm or cold with a scoop of ice cream or a dollop of whipped cream. It was my first time making this type of pie from scratch, and it got rave reviews. Take this basic recipe and make it your own. Ingredients Pie: 1 unbaked 9-inch pie shell. Use your favorite recipe or a prepared refrigerated one from the store. 12 ounces rhubarb stalks 12 ounces frozen strawberries slightly thawed and sliced 1/3 cup water … Continue reading →

Low Fat Oatmeal Chocolate Chip Cookies

A few years ago I found a recipe for low-fat oatmeal raisin cookies. I prefer chocolate chips over raisins so if you want to save a few more grams of fat and calories you may not want to use chocolate chips. This recipe is so good that even my kids gobbled them up! Normally my kids will complain that low fat options for baked goods are not as good as the full fat. However, this recipe will not make you miss full fat cookies one bit. Keep in mind this recipe is low in fat for an oatmeal cookie but … Continue reading →

More About Gluten Free Flours

Rice flour is probably the most commonly used flour for the person on a gluten free diet. However, white rice flour is not particularly nutritious. So if you’re looking for a more nutritious alternative try brown rice flour, which as its name suggests is made from brown rice. I always use brown rice instead of white rice for meals, so it makes sense to use brown rice flour as well as it has higher fiber content because it includes the bran of the rice and hit has not been over processed. It is however heaver than white rice flour so … Continue reading →

Experiment with Different Flours

For the person who is gluten free, you can tend initially to stick to using either rice flour or a general all purpose gluten free flour. For self raising flour this is usually a combination of rice flour, soy flour, maize starch and tapioca starch. Gluten free flours don’t rise as well in cakes and bread as wheat flours so I often add a little baking powder as well. Recently though while shopping, instead of just reaching for the rice flour and the self raising flour, I had a little more of a browse. I ended up coming home with … Continue reading →

How to Make Oat Flour

Oats are still pretty inexpensive around here, especially when you consider all of the nutritional value that they contain. Oat flour is also gluten free in and of itself. Buying oat flour at the grocery store or specialty store can be quite expensive. This is because there isn’t as much demand of oat flour, making it a specialty item. You are much better off making it yourself. While oat flour won’t behave like wheat flour, you can use it in baking when you combine it with wheat flour (white or whole wheat). If flour prices are getting a bit to … Continue reading →

How to Make Healthy Corn Dogs at Home

It’s not everyday that you see the words “healthy” and “corn dog” in the same sentence. Okay, so maybe these dogs are not “healthy,” but they are healthier than the ones you find at the state fair. Then again, who goes to a carnival to eat health food? Cotton candy, corn dogs and fried coke are what most folks are chowing down on at summer festivals, but now you can get a taste of fair food in your own home. In your own kitchen you can modify fatty recipes (such as corn dogs) to make them less artery clogging. Let’s … Continue reading →

Oat and Toffee Shortbread

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I have always been a big fan of shortbread. Good shortbread is a combination of creamed butter and sugar with enough flour to make it into a dough. The trick to great tasting shortbread though is the quality of butter and vanilla that you use. When you are looking for vanilla, get pure extract as opposed to imitation. Likewise, buy unsalted butter rather than using a butter substitute. This recipe makes a fantastic after school treat, in part, because it goes together so easily. However, it’s tasty enough to serve to guests. For the shortbread you will need: 2 cups … Continue reading →