RECIPES
Don't miss the useful notes at the bottom of this page.

~Recipe Chart Below The Following Notes~
 

Below you will find many basic recipes from scratch. Click the links below to go to your choice of printable recipes :) 

When cooking or baking I like to use “real” ingredients; that means I use butter instead of margarine.  I use organic flour, cane sugar; not white, Himalayan pink salt, baking powder without aluminum, etc.  I think you get the point.

Today’s foods are, it would seem, are overly processed and lack proper nutritional value.  I have a hard time believing that food chemically made can be as good as its naturally occurring or less processed counterpart.

KISS…Keep it simple, sweetie is my motto.  If a product doesn’t need the added chemicals to perform then why use the chemical one?  In this case, less is better.  And, if something can be made with real ingredients, ingredients that don’t require you to be a chemists, then why not make it from scratch?  I know we are a busy people and all but do you really have time to be sick?  But what about the cost, right?  There are a series of books called, Eat This, Not That by David ZinczenkoS.  Mr. Zinczenko illustrates simple food swaps that can save you pounds.  I’m advocating the same principle; but instead of pounds we are swapping our dollars.  As an example, in my home right now I have all the ingredients to make pancakes, gravy, iced tea, cakes, and even laundry soap, to name a few.  Yet for years I bought these very things plus the ingredients to make these things.  I have simply taken the dollars that I would have spent on processed, in the box or package, items and put that money towards the less processed flour, sugar, or organic produce. 

I came across a couple of videos a few years back and believe it is well worth the 5 minutes each it takes to watch the one and the 20 minutes it takes to watch the other.  Enjoy.

http://www.ted.com/talks/birke_baehr_what_s_wrong_with_our_food_system.html

http://www.ted.com/talks/ann_cooper_talks_school_lunches.html

* Click Here For A Printable Equivalents Conversion Chart
* A Look At  Ingredients (The truth and hidden secrets about our food)
  Baking Substitutes (check it out!)

(for some great basic recipes)

  • Biscuits - A wonderful drop biscuit recipe with storable mix
  • Cake Recipes Page 3 - Vanilla Sour-Cream Pound Cake With Citrus Topping
    *Citrus Topping Recipe Included

All our recipes are for your personal use and may be printed for your enjoyment!

WHY THESE RECIPES:
T
he recipes provided are what I consider to be good, standard recipes and some will probably be made several, several times throughout the year.  I no longer buy boxed pancake mix, cake mixes, and biscuit mix.  It doesn’t make sense to me to pay extra for dry ingredients that are already mixed.  I also don’t like the “added” ingredients to make it shelf stable.  I use butter and coconut oil where I can and real vanilla.  When a recipe calls for oil I will substitute coconut oil if possible.   My cooking utensils are stainless steel as are my pots and pans.  When buying stainless steel cooking utensils; measuring spoons and cups look for ones that are all ONE piece so that there are no crevices for junk to hide.  The wooden spoons and spatulas I use are from Pampered Chef.

 

BAKING TIPS:
I was told by a friend who made wedding cakes NOT to grease and flour the bottom of my round cake pans; only the sides.  Instead, she said, place your pan on a large enough piece of waxed paper and with a pencil outline the pan.  Then cut out the circle and place in the bottom of the pan.  The cake will rise more evenly and the waxed paper peels right off.  It is a little extra work but worth it. 

It is not specified in each recipe but I use butter; not margarine.  I use organic flour and sugar.  If I think it will be a good trade I use coconut oil in place of corn, canola, or vegetable oil.  I use only real vanilla.  I was always perplexed as to why the cap on the imitation vanilla bottle was always stuck.  It was no longer a mystery when I read that corn syrup was an ingredient in the vanilla.  I have not bought imitation vanilla since.  I DO NOT buy store bought eggs.  I buy farm fresh eggs; locally.  Yes, there is a huge difference in the color of the yolks.

My goal here is to give you basic cakes; white, yellow, chocolate, and spice so that you don’t have to buy cake mixes at the store.  It may take a little longer but it is well worth not consuming the chemicals found in box mixes.

A couple of cakes worth mentioning are the White Butter Cake which can be found at Joyofbaking.com and a Rich Butter cake from the site delish.com.  Both of these cakes received favorable reviews from friends.

The great thing about making layer cakes is that you can experiment with fillings.  Depending on the cake you can use a jam filling or possibility a curd filling.  Use your imagination to make your cakes as unique as yourself.

Most people probably have their personal favorite Zucchini cake, carrot cake, and apple cake recipes so I will not include any here.  Some people like coconut, nuts, and raisins in their carrot and apple cakes.  My kids just like a straight forward recipe.  One can spice up their banana bread or zucchini cake/bread by adding ˝ cup chocolate chips to the batter.  I don’t do this often because I will eat slice after slice until it is gone; after all, I have to save everybody else from the calories.

 

ABOUT GOODIES:
Most people probably have their personal favorite Zucchini cake, carrot cake, and apple cake recipes so I will not include any here.  Some people like coconut, nuts, and raisins in their carrot and apple cakes.  My kids just like a straight forward recipe.  One can spice up their banana bread or zucchini cake/bread by adding ˝ cup chocolate chips to the batter.  I don’t do this often because I will eat slice after slice until it is gone; after all, I have to save everybody else from the calories.

Cookies are too numerous to do and everyone has their own favorites.  Whenever I make cookies I use butter.  A slice of bread will help to soften cookies that have got a little too hard but if the bread slice is left in the bag for an extended period of time the cookies will fall apart.

The only “cookie” I will provide here are two “no bake” cookies and my personal favorites.  I don’t make the chocolate ones very often because I will not stop eating them until they are gone and that goes against my advice of moderation.

The other “no bake” cookie is a corn flake, peanut butter cookie.  The only time I eat these are Christmas morning.  These are an easy cookie to make and include with a cookie plate that would be handed out as a gift.