Feeling nervous about the economy and looking for more ways to save money? Cooking at home, instead of eating out, is one solution.

Not only is it generally less expensive to eat at home than to dine out, but often food that you prepare in your own kitchen is more healthful because you control the amount of fat, sugar and salt used.

It can take more planning to be frugal, but if you can save time and money, that’s a plus. Here’s a way to do both.

This weekend, set aside an hour to prepare baking mixes that can be used for entrees and desserts. This way, you control the ingredients (eliminating some unpronounceable ones) and cut back on packaging for which you pay a premium.

Making a basic dry mix that’s the base for a variety of baked goods is a concept that’s been around for a long time. So have one-skillet meals. But combining the two to create BakeOvers is the idea of Mary Jane Butters, founder of MaryJanesFarm magazine and Web site.

MaryJanesFarm offers a line of organic fast food, including Farmhouse Cuisine mixes, which Butters uses to make BakeOvers. With one nonstick skillet that is rounded and deep (like a wok), you can make a variety of one-dish meals.

Here’s her concept: After you’ve chopped or sliced the vegetables or fruit that you want, you sauté them (3 to 5 minutes) in a skillet and place one of her mixes or “lids” on top like a pie crust. Place the skillet in the oven for 20 minutes, and when it’s done, flip the contents upside down onto a plate and serve the BakeOver.

If you eat dairy or meat, you can add grated or cubed cheese, fish or any boned meat to the vegetables. Tofu can also be added. To the fruit, you can add a layer of cream cheese. Pick your favorite fruits and vegetables and be creative, Butters said, because with her program, they all work.

The proportions are simple. The one-skillet rule is 4 cups vegetables, 2 tablespoons butter or oil, and quick baking mix. For desserts, it’s 4 cups fruit, 2 tablespoons butter or oil, and quick baking mix.

Ideas for one-skillet meals or desserts are endless. We found recipes for baking mixes, then we added a few touches to make them cheaper than buying a ready-made mix.

King Arthur Flour has recipes for making mixes that can be stored for weeks in the pantry. When you’re ready to use it, simply add milk or water.

The mixes can be seasoned with your favorite flavors, including chili, taco or Cajun seasonings; can be sweetened with sugar; or can be combined with nuts, dried fruit and spices. The idea also can be used to make a brownie mix.

Other ideas are available at www.maryjanesfarm.org and www.kingarthurflour.com.

HOW TO PUT BAKING MIX TO GOOD USEWhen ready to use Basic Baking Mix for scones, biscuits or toppings, combine 1/4 cup water with each cup mix.Put mix in mixing bowl and pour cold water over surface.With a fork, blend the two together, taking no more than 20 seconds.Turn the dough onto a floured surface and gently knead about 10 times.This gentle handling keeps the gluten asleep and makes tender biscuits.Cut into biscuits or scones and bake in a preheated 425-degree oven for 20 minutes or until lightly browned.To make BakeOver topping: Shape dough into a flattened round, and with a floured rolling pin (or your fingertips), roll it out until it’s 1/2-inch to 3/4-inch thick.Sauté 4 cups fruit in an ovenproof skillet with 2 tablespoons butter.Place dough atop fruit and put skillet in a preheated 425-degree oven for 20 minutes or until crust is slightly browned.To customize baking mixes: Place 2 cups mix into quart jars or gallon zip-top bags. To each 2-cup container, add seasonings of choice, such as 1/4 cup sugar, 2 teaspoons favorite spice, 1/2 cup dried cranberries, 1/2 cup nuts or sunflower seeds.To make savory scones or biscuits, add 1/3 cup grated cheese, 1 teaspoon fresh herbs (or 1/3 teaspoon dried), and 1/4 cup chopped bacon or other cured meat, to 1 cup mix.

BASIC BROWNIE MIXYield: 8 servings

2 1/4 cups sugar2/3 cups unsweetened cocoa1 1/4 cups flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup chopped pecans1/2 cup chocolate chips

Procedure:1. In large mixing bowl, combine sugar, cocoa, flour, baking powder and salt. Stir to blend. Add pecans and chocolate chips.

2. Store in a quart jar or zip-top plastic bag.

Source: MCCLATCHY NEWSPAPERS

BROWNIE FRUIT DESSERT BAKEOVERYield: 8 servings

4 cups fruit of choice2 tablespoons butter1 recipe basic brownie mix

Procedure:1. Preheat oven to 375 degrees.

2. Sauté 4 cups fruit in ovenproof skillet with 2 tablespoons butter.

3. When fruit is soft, spoon Basic Brownie Mix over and bake 20 minutes. Flip over onto a plate and serve.

Source: MCCLATCHY NEWSPAPERS

BASIC BAKING MIXYield: 1 batch

9 cups unbleached all-purpose flour1 1/2 cups nonfat dry milk or dried buttermilk powder (or use 3/4 cup each dry milk and buttermilk powder)5 tablespoons double-acting baking powder5 teaspoons salt1 1/2 cups vegetable shortening

Procedure:1. In large bowl, combine flour, dry milk, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture looks like coarse cornmeal and shortening is evenly distributed.

2. Store in tightly closed container in dark, cool place.

Source: MCCLATCHY NEWSPAPERS

SAUSAGE CORNBREAD SKILLETYield: 8 servings

1 (12-ounce) package sausage1/2 green pepper, finely chopped5 green onions, sliced2 1/3 cups basic cornmeal mix1 cup buttermilk2 eggs2 tablespoons butter, meltedGreen chiles, chopped (optional) cayenne pepper (optional)

Procedure:1. Preheat oven to 425 degrees.

2. Brown sausage in skillet; drain. Add green pepper and onions and sauté 2-3 minutes.

3. In large bowl, combine cornmeal mix with buttermilk, eggs and melted butter. If desired, season with chiles or cayenne. Pour batter over ingredients in skillet and bake 20 minutes. Flip onto a plate and serve.

Source: MCCLATCHY NEWSPAPERS

PEACH BAKEOVER Yield: 8 servings

4 cups fresh peaches, peeled and sliced2 tablespoons butter2 tablespoons brown sugar1 cup basic baking mix1/4 cup cold water

Procedure:1. Preheat oven to 425 degrees.

2. In ovenproof skillet, sauté peaches in butter and brown sugar 3-5 minutes. Remove from heat.

3. Place baking mix in bowl and pour water over surface. With a fork, blend together, taking no more than 20 seconds. Turn dough onto floured surface and gently knead about 10 times. 4. Place dough over fruit. Place skillet in oven and bake 20 minutes.

Source: MCCLATCHY NEWSPAPERS

BEEFY CORNBREAD CASSEROLEYield: 8 servings

1 pound ground beef1 medium onion, chopped1 medium green pepper, chopped1 package taco (or chili) seasoning mix, divided1/4 cup water2 1/3 cups basic cornmeal mix1 egg1 cup milk

Procedure:1. Preheat oven to 425 degrees.

2. In ovenproof skillet, brown ground beef and drain well. Add chopped onion and green pepper and sauté 1-2 minutes. Stir in 3/4 seasoning mix and water. Stir. Remove from heat.

3. In medium bowl, combine cornmeal mix, egg and milk. Mix and add remaining seasoning mix. Blend.

4. Pour batter over ingredients in skillet and bake 20 minutes. Flip onto a plate and serve.

Source: MCCLATCHY NEWSPAPERS

BASIC CORNMEAL MIXYield: 1 batch

4 1/4 cups all-purpose flour4 cups cornmeal1/4 cup baking powder1-2 teaspoons salt1 cup shortening

Procedure:1. In large bowl, combine dry ingredients; cut in shortening until crumbly.

2. Store in airtight container in cool, dry place, or in freezer up to 6 months.

Source: MCCLATCHY NEWSPAPERS

BROWNIESYield: 8 servings

1 recipe basic brownie mix3/4 cup softened butter4 eggs, slightly beaten

Procedure:1. Preheat oven to 375 degrees.

2. In large bowl, combine Basic Brownie Mix, butter and eggs. Mix until completely blended.3. Bake 25 minutes or until top springs back when touched. Cool and cut into squares.

Source: MCCLATCHY NEWSPAPERS

CORNBREADYield: 8 servings

1 egg1 cup milk2 1/3 cups basic cornmeal Mix

Procedure:1. Preheat oven to 425 degrees.

2. In large bowl, whisk egg and milk. Stir in cornmeal mix just until moistened (batter will be lumpy).

3. Pour into skillet and bake 20 minutes, or until bread tests done.

Source: MCCLATCHY NEWSPAPERS

 

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