Thursday, September 9, 2010

My new blog topic - Saving Money on the food you eat

We've been encouraged to store a three-month supply of the food that we eat.  I have a few thoughts on how you can save some money on food your eat and thus build up a three months supply. Besides the more obvious answer that you can save by eating out less often and buying fewer prepared meals I have some other ideas. I’d like to share them with occasional posts to this blog.
How much does a pie cost? About $3.00 or more. You can save money on the food you eat by making your own. I’ve never been very good with pie crust, and I don’t feel the shortening or hydrogenated oil is very good for me. Now is or soon will be a time to buy fresh peaches. Later, apples and other fruit will be in abundance. Save money by making your own fresh fruit desserts.

I’d like to share this recipe that I made for the first time in about ½ hour plus baking time. It won a prize for at our church Chili cook-off and pie contest. It’s a recipe my wife likes but I had never done before. She was watching the bookstore so I was left to finish off the Chili and bake the pie.

In this blog I going to cover the following topicsso if get long winded you might want to skip to the sections that interest you.
  1. The recipe I used
  2. Modifications that made to this recipe
  3. Freezing peaches
  4. Freeze dried peaches
Let’s start with Brigham City Peach Cobbler from the Essential Mormon Cookbook.
As the author says: "This dessert creates a wonderful aroma as it bubbles in the oven."

Green Jell-O, Funeral Potatoes, And Other Secret Combinations

Julie Badger Jensen
Spiral-Bound List Price $21.99

The Essential Mormon Cookbook is a time-honored collection of recipes not found in standard cookbooks- family favorites passed down from generation to generation, traditional potluck dishes served at Church gatherings, and other gifts from the kitchen shared by neighbors and friends. This is the perfect source for these hard-to-find recipes you remember from your childhood, such as Christmas Morning Casserole, Pot Roast with Gravy, and Fresh Peach Cobbler. Also included are recipes to feed a crowd, compassionate service casseroles, and a conference-weekend brunch. More than 200 ... (Read More)

Here’s the recipe as it reads without my adjustments.

Brigham City Peach Cobbler
¼ cup packed brown sugar
1 1/2 tablespoons cornstarch
1/2 cup water
1 teaspoon almond extract
4 cups peeled and sliced fresh peaches
1 tablespoon lemon juice
1 tablespoon butter
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
¼ teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
Ice cream or whipped topping (optional)

For filling. in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubblv. Add almond extract. Stir in peaches. lemon juice. and the 1 tablespoon butter: heat through and keep warm while preparing topping. For topping. stir together flour. sugar. baking powder. and salt. Cut in the 11 cup butter until mixture resembles coarse crumbs. In a separate howl combine egg and milk: add all at once to flour m:xture. stirring just to moisten. Turn hot filling into, greased 1 or 2 - quart casserole. Immediately spoon on topping in 6 mounds. Bake at 4000 F. for approximatelv 20 minutes. Makes 6 servings. This recipe also works well with 4 cups fresh raspberries or blackberries. or a combination of raspberries and peaches.

My Modifications
 We were blessed with a lot of small golf ball sized peaches from my young tree. I first dipped them in boiling water then quickly placed them in cool water. The skins almost peeled themselves.

I like to modify almost every recipe that I do, so I used safflower oil instead of butter in the batter for the topping. And I used “Smart Balance” spread for butter in the sauce with the peaches. I used quick oatmeal and oat bran in place of part of the flour.

I like to use oatmeal in place of about one third of the flour in recipes such as pancakes and waffles, breads and muffins to increase the amount of whole grains.  I found that I do not need to grind it because it just melts in with the flour and liquids but if I use more the batter won't hold together.

Don't forget to prepare an extra cobbler and store in the freezer for those times when you don’t have time or energy to cook. You could cook it in a metal pan then after it is frozen solid, transfer it to a microwavable freezer bag or container.

Don’t forget to keep on hand all the ingredients including the salt, baking powder, almond extract  etc., they may last you years now but if you were using them regularly how much would you need?

Freezing peaches
You can easily freeze those peaches sold at reduced prices this time of year at the farmers market or grocery. If anyone is aware of a group putting together a western slope peach order please comment below or send us an e-mail.

Just get some water boiling on the stove, deep enough to submerge a peach or peaches. Prepare a bowl of cold water. Drop washed peaches into the boiling water, within a few seconds scoop them out and drop into the cold water. Then scoop the peaches out of the water, peel and pit them and drop peach halves or slices into a freezer container. I won’t cover canning peaches, that’s best left to a book such as Ball Blue Books

Paperback List Price $9.98
Both beginners and seasoned canners alike should have this book on-hand for ready reference for all their canning questions and solutions. Includes instructions for preserving food by canning, freezing, and dehydration. Provides easy-to-follow canning instructions, instructional graphics, helpful hints, weight and measure equivalents, problem guide, beautiful photographs, with over 470 recipes. Chapters include pickled foods, low and high-acid foods, and special diets.

Freeze dried peaches. If you learn the recipes now with fresh fruit you can later adjust the recipe to canned, frozen or freeze dried fruit. I suggest you try Freeze Dried Peaches at $19.50. a can they include about 11 pints of roughly $1.78 a pint.  We can save you their basic $6.00 shipping with a group order if you pick them up at our store, and we often have group discounts. Compare to grocery store prices of $1.00 to of $2.50 per pound when out of season. But you won’t have peel and pit, just use water to reconstitute the peaches.

I recommend you buy one can to try, open the can, put the contents into mason jars to keep moisture and pests out. See if your children will eat them right out of the jar instead of candy. Try some in a recipe or two. Then if you like them you can plan for how often you would like peaches in your diet for three months, six months and years supply. Every time you open a can don't forget to replace it.

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