What all do you make from scratch/homemade - Mothering Forums

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Old 06-18-2009, 06:54 PM - Thread Starter
 
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I am planning to have a stock up and bake weekend soon where I make lots and lots from scratch then freeze it and use it throughout the month. I need some more ideas for stuff I can make at home rather then buy. So far I am planning to make
Homemade:
granola
cookies
muffins
pancakes
granola bars
bread
apple sauce

I would love some more recipies for ideas for things to make. Also I welcome any easy healthy feed the freezer recipes. I would really love a good spaghetti sauce recipe, or homemade tortilla..
Thanks!
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Old 06-18-2009, 10:10 PM
 
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I make almost everything on your list, but would love your granola bar recipe please!!!

I also make:

Stuffed buns, with pizza filling, creamy chicken filling, and ham cheese and peas filling.

Calzones

Waffles instead of pancakes for stocking up cooking. I find they do better being reheated in the toaster.

Graham crackers

cheese straws

pizza crust

I also make all of our salad dressings, dips, sauces and marinades.

Pretty much all I buy prepackaged is dijon mustard ketchup and some asian sauces (soya sauce, oyster sauce etc.)

My basic tomato sauce recipe:

4 tablespoons olive oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1 cup stock
1 cup red wine
1 (6 ounce) can tomato paste
3 leaves fresh basil leaves
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons of maple syrup

In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper and maple syrup. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

Things I like to do to mix it up:

Add a couple tbsp of balsamic vinegar to the oil while sauteing onions, fresh oregano, skip the maple syrup as the balsamic carmalizes and sweetens the dish.

Add cream instead of stock for a rose sauce.

:

I am not crunchy enough for this forum. Everyday I get a little crunchier though! :
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Old 06-18-2009, 10:23 PM - Thread Starter
 
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I use the granola bar recipie from allrecipies.com-just type in the search bar "playdate granola bars". It calls for wheat germ but I used flax seed instead and added some applesauce which made them very moist..and yummy. Do you make calzones then freeze them? How do you freeze something that you cant make flat? Also may I please have your grahm cracker recipie. Thanks
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Old 06-19-2009, 01:10 PM
 
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pizza
hot pockets
muffins
cookies
granola bars
pancake/waffles
soup
bread

I don't make spaghetti sauce. My dh makes great sauce, but its always a little different since he just kind of throws stuff in there. Mine always come out a little strange.
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Old 06-21-2009, 01:42 AM
 
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Quote:
Originally Posted by happy_momma View Post
I use the granola bar recipie from allrecipies.com-just type in the search bar "playdate granola bars". It calls for wheat germ but I used flax seed instead and added some applesauce which made them very moist..and yummy. Do you make calzones then freeze them? How do you freeze something that you cant make flat? Also may I please have your grahm cracker recipie. Thanks
I could swear I replied to this a couple days ago! hhhhmmmmmmm...

For the calzones I just cool them on the counter, pop them in the freezer over night, and then vaccume seal them and put them into an open container labeled "calzones" for easy grab and heat meals!

My graham cracker recipe:

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

It's from this website: http://smittenkitchen.com/2009/05/gr...ers/#more-3189

You will find the directions there.

I am not crunchy enough for this forum. Everyday I get a little crunchier though! :
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Old 06-25-2009, 07:15 PM
 
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We make huge batches of this marinara sauce and freeze in small portions.

Saute garlic (about 6 cloves) in several tablespoons olive oil. Add 1 T dry basil and 1 T oregano and 1/2 - 1 t. dried red pepper flakes. Stir until fragrant. Add 1/2-1 cup of wine (we usually use a dry white wine, although red is good too). Add 2 26 ounce cans of chopped tomatoes. Let simmer until saucy.

We'll typically double or triple this recipe for the freezer.

I also make and freeze this peanut sauce recipe: http://www.cookusinterruptus.com/index.php?video_id=49

Big batches of chili, dahl, or lentil soup freeze and reheat well.
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Old 07-01-2009, 06:43 AM
 
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Bags of separated pizza dough that just has to be thawed and rise, cupcakes, icings, muffins, cookies, already made no bake cheesecake filling (I make it and stick it in a bag), rolls separated into amounts for one meal and frozen only needing to be reheated. You can premake puddings and freeze them, one batch per bag, defrost over night in the fridge.

I just pretty much stick everything in ziplock bags. As long as they are used within the month, they are fine.
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