Scratch it

A major way to save money is to make as much as you can from scratch.

This means using raw ingredients (things without labels for the most part. You know, apples, veggies, meat, milk...) to create you meals. For example, I can make a loaf of whole wheat bread for about a dollar that would cost $4 or more in the store.

Now, the biggest reason I began to learn scratch cooking was for health. Have you read the labels out there? Horrifying!

Cooking by scratch allows me to use the best, healthiest ingredients I can afford. I do have a belief in God's design, so when cooking I favor those foods that could be grown on a home farm; simple, easily available foods.

The next thing I discovered about scratch cooking was the artistic fulfillment of the very act of cooking. It is the same fulfillment I get from painting a pretty picture, but a lot more useful (well, when it comes out good, anyway, lol).

It turns out scratch cooking also (usually) tastes better. It allows me to customize the ingredients to my families particular likes. For example, Hubby doesn't like garlic or tomatoes, so in recipes that call for those ingredients, I lessen what is called for. Perfect!

So, it's a win-win-win situation.

But the nicest side affect? Scratch cooking is cheaper (usually).

When we buy convenience foods it turns out that is exactly what we are paying for; someone else to do your work for you. So you are not paying for the food as much as for the salary of the worker. And really, many of these work savings are not all that much. Bisquick, for example, says you the whole three minutes of mixing your own flour, sugar, and baking soda.

There are a few things that the economy of scale does cause the pre-made item to come out less (i.e.butter), but for the most part the raw ingredients are cheaper, more versatile, and better tasting.

Learning to Scratch

Begin with one item you usually buy already made. Search the internet or your cookbooks for a recipe. 

My experience is that the simpler the recipe, the fewer steps and ingredients, the better the taste and the lower the cost. At least, to my family. They really don't like complicated foods.

One thing I have discovered, is that it helps if you are trying a radically new recipe, have a spare meal on hand just in case (i.e. hamburgers, spaghetti, both of which could be thrown together in about 20 minutes if need be). Yes, this is more expensive at first, but it will give you confidence that your family can still eat even if you mess it up. In the long run, it's worth the expense. 

Be patient with yourself. Mistakes will be made, but you can learn from each one. Cook, taste, evaluate, make notes, and go on.

After mastering one recipe, pick another. 

Start slow and add one type of food, one recipe, at a time.

Over time I have gone from all my meals being from boxes and cans to almost everything being from scratch. It has taken several years, but has been well worth it. The feeling of putting a beautiful, delicious meal on the table that I assembled with my own hands, and my family loving it is wonderful! 

I when I figure the cost- pennies on the dollar- it just makes it better. 

So, just to help you get started:

Bread

• 3 cups of warm water (later, experiment with other liquids such as milk, but master water first)
• 1 Tablespoon yeast
• 1 Tablespoon salt
• 5-7 cups of flour (master white first before tackling 50% whole wheat, then 100% wheat. The amount of flour will vary depending on the brand of flour and humidity in the air.)

Add the yeast to the water and let sit for 5 minutes to wake the yeast up. Then add about half the flour and mix. Add the salt. Then add flour a little at a time, constantly mixing, until it is too stiff to stir with a spoon. Turn out on a floured counter. Knead (roll and massage), constantly adding flour until it is the texture of Play Dough. 

Butter a bowl. Put your dough in the bowl and turn it over. Cover with a wet towel and let sit in a draft free spot until it has doubled in size (1-2 hours). 

Punch down and briefly knead. Put back in the bowl until it doubles again (1 hour-ish). 

Punch down and briefly knead. Shape into two loaves and put into buttered bread pans. Let sit until doubled half an hour-ish). 

Bake at 450 for 20 minutes (some add a pan of water to the bottom of the oven to make a moister crust). Reduce the heat to 400 and bake for 15-25 more minutes, until the crust is golden brown. Rub with butter and let cool for 20 minutes. Slice and eat. 

Biscuits

• 4 cups flour
• 2 cups milk
• 6 Tablespoons butter
• 5 tea Baking Soda
• 1 tea Baking Powder
• 1 tea salt

Mix the dries. Add to the liquids and mix. Either roll out on a floured surface and cut into circles or just form circles with your hands, placing each biscuit on a buttered cookie sheet. Bake at 350 for 30 minutes. 

Chicken Nuggets

(I can't tell you how well these keep in the fridge compared with store bought because these never last long enough in my house to make it to the fridge. The kids eat them as soon as they are done.)

• 2-3 pounds boneless, skinless chicken breast
• 1 egg
• 1/2 cup flour (I use whole wheat or half whole wheat)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon onion powder

Mix the dries. Cut the chicken into "nugget" sized pieces. Lightly beat the egg. Dip the chicken in the egg, then roll it in the dries. Lay on a cookie sheet and bake for 15-20 minutes at 400. Take out and stand back so you don't get trampled in the mob.



Enjoy!

Next time: The Second Biggest Savings Tip