Blog Archive

Blog Archive

Subscribe via email

Enter your email address:

Delivered by FeedBurner

Subscribe Now: Feed Icon

PYP on the news!

Friday, April 16, 2010

Cooking From Scratch

One way that I have found to save a bit of money is to cook more from scratch. It takes a little extra time, but the money is worth it. Plus, food made from scratch are usually better for you.

Here are some average cost breakdowns:

Rolls: 40-46 cents per dozen for homemade vs. $2.50 per dozen from the bakery
Brownies: 95 cents a dozen for homemade vs. $4.00 for nine from the bakery
French Bread: 33 cents per loaf homemade vs. $1.50 per loaf from the bakery
Peanut Butter Bars: 96 cents per dozen homemade vs. $4.50 for nine bars from the bakery
Chocolate Chip Cookies: $1.00 per dozen homemade vs. $3.-4.00 per dozen from the bakery
Cake: made from a mix and homemade frosting $1.50 vs. $14-16.00 from the bakery

Another thing that I have done ever since I got married, 15 years ago, is making my own baking mix. Someone gave me a gallon bucket full and of homemade mix and I have kept it full!

Here is the recipe that I am currently using:

Homemade “Bisquick” for Biscuits and Pancakes
  • 8 c. all-purpose flour
  • 1/3 c. baking powder
  • 2 tsp. salt
  • 8 tsp. sugar (optional)
  • 1 c. shortening

Directions: Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store sealed in pantry or refrigerator.
To use with:

  • BISCUITS – add 1/3 cup milk to cup of mix.
  • PANCAKES – 3/4 cup milk to a cup of mix, and I like to add an egg also but the original recipe didn’t do that.

I actually add 3/4 cup powdered milk to the whole batch as I make up the mix; and then I just add water when I use it.

Here also is a muffin mix recipe, found on Taste of Home:


  • 8 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking powder
  • 1 tablespoon salt
  • 1 cup shortening

  • 1 egg
  • 1 cup milk

  • 3/4 cup shredded cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • 2 tablespoons minced chives

  • 1/2 cup raisins
  • 1/4 teaspoon ground cinnamon


  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups).
  • To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack.
  • To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.


Jenny said...

True! Good post! If anyone is interested in any more great mixes, check out the make a mix cookbook. It has been a right hand staple for 12 years in my house and I love it!


PYP Forums State Forums Coupons 101 Register Contact PYP on Facebook Real Mom Kitchen blog

Welcome to PYP - The BEST source for original grocery deals and information. We don't just recirculate second-hand deals from around the blogosphere - PYP is where it all starts! We have oodles of insider info, fabulous deals, ROCKIN' forums, and comprehensive shopping lists created by volunteers and staff. Look around and see what we have for you!