Sunday, March 2, 2014

Baking treats on a budget-suggestions?

I have a pretty well stocked kitchen/pantry. Here's my recent inventory of baking supplies:

Baking supplies
8 canned milk + 3 aeseptic boxes + 1/2 large box instant milk
4 angel food cake mix
1 pound cake mix
3 brownie mix
18 assorted pudding mixes
5 Jello mixes
1 gingerbread mix
2/3 box grahams
several pkgs fzn pecans
1/6th jar walnuts
2 canisters baking cocoa
3 pkgs mini choc chips
brown sugar, white sugar, XXX sugar
rolled oats
solid shortening, Canola oil, butter, stick margarine
spices, extracts
AP and SR flour, wheat flour, cake flour
assorted canisters of colored sugar, sprinkles
4 pkgs white chips
3 pkgs peanut butter chips
2 pkgs toffee chips
1 pkg choc and mint chips
1 jar butterscotch chips
4 pkgs cinnamon chips
1 1/2 bags shredded cocount
tons of assorted, homemade jams (thinking bar cookies made with oats)

I am starting to run out of items: regular chocolate chips, sweetened condensed milk were both recently depleted. Gotta stick with what's on hand, I'm really limited in what I can buy this month
Suggestions for cheap bar or drop cookies? a simple, unfrosted cake?



Kelly Campbell said...

I've never tried it, but, I have heard that if you take 1-cup of peanut butter, 1-cup of sugar and 1 egg, you can make peanut butter cookies. I would assume you'd bake them at 350 for 8-10 minutes.

Marcia in rural WNY said...

Gingerbread is easy from scratch if you have molasses on hand. I love it with lemon sauce, but powdered sugar or Cool Whip or whipped cream is good too.

I go back to the old tried and true--a simple cinnamon topped coffee cake can be breakfast or dessert in my book, and if you have a handful of nuts, so much the better. The same with pineapple upside down cake. Simple and it doesn't even have to be pineapple--other fruit or preserves would work as well. I prefer homemade pudding to the packaged kind, but I keep the packages on hand to use in THE CAKE MIX DOCTOR COOK BOOK recipes. There are several books but I only have the first of them and there are some good cakes in it.

I have a recipe from grade school called Peach Cup pudding, which is basically canned peaches on the bottom, and then a cinnamon flavored bread pudding on top. Use the liquid from the canned peaches, add sugar, cinnamon and cornstarch and a little butter to make a hot sauce to go over the individual servings. One of my favorites, and quick.
Also quick if you have a Betty Crocker cookbook is their Hot Fudge Pudding and also Lemon Cake Pudding (from the early 60's edition)-- you can sub lime or orange for the lemon--it's one you stir up and it comes out of the oven as cake on top and sauce on the bottom, best served warm.
These are all inexpensive and pretty fast to make and would be appropriate for your small tabletop oven. If you need recipes I will post them--you may already have the books somewhere.
I know you already make brownies and muffins frequently--chocolate chip cookies can be made as bar cookies too. I like Snickerdoodles too, and oatmeal/raisin cookies. More of a time investment, but ingredients are mostly "on hand."
Hope this helps.

CTMOM said...

I also have maple syrup (the real stuff in gallons, no lie), molasses. For canned fruit: apple sauce, peaches, pears,mandarins, pineapple tid bits and chunks. I do have one can of crushed (used in a Jello recipe) and one of sliced (reserved for a ham that i have in the freezer). Do you have the exact measurements/recipe, Marcia for the Peach cup pudding? I intend to make Bisquick (using my homemade version) streusel topped, classic coffee cakes later this week, with one using fzn blueberries, the other plain. The boys aren't fruit fans, so just DD and I, as well as college boy when he's around, would eat fruit based desserts.

I need to keep treats on hand, esp. for underweight kid, and keeping my non existent food budget in mind, using cheaper ingredients, items on hand. With the exception of eggs this Tues, I will later on buy more butter, stick margarine for baking. I think I have a Betty C cookbook (I have a huge collection), and will look for the hot fudge pudding and lemon pudding cake recipes. Those sound like something everyone would like.

I made pumpkin spice choc chip muffins tonight, using up our regular choc chips, although mini ones remain (use those in pancakes). That's bfst and snacks for a few days as it makes 24. I am now making some oatmeal raisin cookies, as I wanted them, knowing the boys won't eat them. : )

CTMOM said...

DD just checked and as I suspected, I DO have a BC cookbook circa 1978 (love these era cookbooks as they tend to be economy minded with the energy crisis, inflation, etc). We have both pudding cake recipes. Thanks for the suggestions!

its me, sam said...

What about drop molasses cookies with cinnamon chips? Ranger cookies?

Bargain Mom said...

Oatmeal cookies - I would mix nuts and white chips.

Lili said...

Carol, I made gingersnaps this weekend, the Joy of Cooking recipe. The cookies come out much like store bought, but more flavor. It's a basic ingredient recipe -- butter, white sugar, molasses, egg, baking soda, ginger and flour. The whole recipe makes more than I wanted around the house, so I made a half recipe and it made 60 gingersnaps.
I also made "dirt cups" to use up a couple of getting-old chocolate cupcakes. Basically, crumbled cupcake at bottom of custard dish (saving some of the crumbs for topping), a layer of scratch chocolate pudding (blanc mange), then sprinkled with the last of the cupcake crumbs. I didn't have any gummy worms to add to the top, but no one minded.

NAN said...

I have many cookie recipes. You do realize you have several hundred dollars worth of ingredients? I'm sure you paid much less but that is quite an inventory. A good tip is to make the dough but not bake it all at once. You can even freeze it in balls. I don't use packaged pudding- it tastes awful to me- but cream puffs with just butter and flour are easy and fun to make and you can fill with your pudding. Personally I'd rather 'fatten' my kid up with whole grains- oatmeal, cheerios and milk/fruit than sweets. Maybe bake oatmeal cookies and add fruit/nuts to them?

CTMOM said...

Sam, I have a really good, molasses cookie recipe that the kids love. It's reigns from the 1930's using only one egg, shortening, molasses etc and makes 5 dozen! I need to make some of those

CTMOM said...

I mixed up a smaller batch of oatmeal raisin last night, knowing that the twins won't touch them with a ten foot pole as neither like dried fruit. They came out so good!

CTMOM said...

Yes, I have a good supply to start out with, intend to eat it down these upcoming months as we ride out this income drop. I long ago stopped buying the occassional pkg of cookies, except for 99 cent fig bars @ Aldi's. Most of my ingredients were bought super cheap-the pecans, for example, are gifted to me from SC relatives. : )

Diane Cooper said...

I made this on Friday and it made a huge cake that was all gone by Sunday night. It was a seriously good, sticky cake that would keep well if given the chance. I made buttermilk by adding 1 tablespoon of white vinegar to a cup of milk.

I can find the measurements in cups if you need them.

CTMOM said...

Thanks, that looks really good! A spice, tea loaf. WOuld be good to serve for bfst, alongside peaches with a dollop of yogurt for dessert. THanks for heading me in that direction.

mmgreenough said...

Check Hershey's website for recipes using those different varieties of chips that you have. You specifically can search for recipes using the product you have. Try Toll House website too, maybe! I have made Hershey's Oatmeal Cinnamon Chip Cookies (YUM!!!) and the Cinnamon Chip Applesauce Coffee Cake (in muffin form as they bake fast) both were very good!

Marcia in rural WNY said...

6 peach halves )(or sliced)
2 eggs
3/4 c sugar
1/2 tsp cinnamon
2 cups soft bread crumbs
2 TBSP butter
Place peach halves cut side up in well buttered custard cup (or 8 x 8 pan) Beat eggs, add sugar and beat. Add remaining ingredients and mx well. Pour over peach halves. Bake at 400 degrees for 25 minutes. Remove from cups.
Serve warm with sauce.

Combine 1 cup peach syrup, 1/4 c sugar, fg salt, 2 TBSP corn starch, 1/4 tsp cinnamon, and 2 Tbsp butter. Stir to blend. Heat to boiling point and cook until thickened, stirring constantly. Serve over peach cup pudding.

Christine McGee said...

Have you tried the pineapple angelfood cake. You take a box of angelfood cake mix, add a 20 oz. can of crushed pineapple and bake in a 9 x 13 pan. I think it is a 350 oven. I got the recipe on It is very good.

DW said...

Do you have any pumpkin puree left? If so, combine it with the angel food cake mix