by admin, on October 31st, 2011
Pear Butter
Ingredients
¼ bushel pears
½ cup honey
¼ tsp cinnamon
¼ tsp clove
⅛ tsp allspice
Directions
1. Follow steps 1-7 in How to Make Pearsauce.
OR
Peal and core pears and place in crock pot on low with 1 cup of water. |
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| 2. Cook pears down until they are reduced by ½ the volume and desired consistency. |
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| 3. Add honey, cinnamon, clove, and allspice. |
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| 4. Process jars using boiling water bath method. |
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TIP: If you don’t want to peal the pears you can leave the skin, slice in half, core and cook down and then use an immersion blender to blend pears and skins together. You’ll never know the skins are in the pear butter!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on October 24th, 2011
TIP: I had some nice ripe sweet pears and therefore did not need any additional sweetener. You can add sugar or honey to your pearsauce if you desire some added sweetness.
Next time I make this I think I will just peal the pears and cook them down in a crock pot. It seemed like the strainer disposed of a lot of good fruit and I just don’t like to waste anything!
This has been such a hit that I am going to make double or triple the amount next year! My family now prefers pearsauce over applesauce!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on October 17th, 2011
Canning Pears
Cold Pack Method
Ingredients
1/2 bushel pears = 13 quarts
Very Light Syrup
12 cups water
4 cups sugar or honey
Directions
TIP: You can replace sugar with honey! Use 3/4 cup of honey to 1 cup of sugar. The canned pears in these pictures were processed with honey and that gives them the rich golden color!
If you are new to canning please be sure to read your instruction manuals carefully before beginning. Canning can seem intimidating at first but once you’ve done it a few times you will begin to love it!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on October 10th, 2011
Pressure Can
Whole Tomatoes
without liquid
TIP: Tomato products can be canned using the pressure canning or boiling water canning method. However it is suggest for tomato products to have the best taste that they be processed using the pressure canning method. You decide which works best for you.
If you are new to canning please be sure to read your instruction manuals carefully before beginning. Canning can seem intimidating at first but once you’ve done it a few times you will begin to love it!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on October 3rd, 2011
Pizza Sauce
Ingredients
8-10 lbs Roma Tomatoes
olive oil
salt
pepper
desired seasonings
Directions
TIP: Tomato products can be canned using the pressure canning or boiling water canning method. However it is suggest for tomato products to have the best taste that they be processed using the pressure canning method. You decide which works best for you.
When it comes to seasoning your sauce, I find that when I just add ingredients on the fly it tastes so much better! The only problem is that I have no idea how much I am using of an ingredient and therefore can not tell you what seasonings and measurements to use. I have tried the recommendations from Simple Bites for Simple Pizza Sauce formula and it wasn’t bad but I have made tastier batches using on the fly recipes.
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on September 26th, 2011
Apple Oatmeal
Ingredients
1 cup Golden Delicious Apple, diced
2/3 cup Apple Juice
2/3 cup Water
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2/3 cup Quick Cooking Rolled Oats (uncooked)
salt to taste (optional)
Directions
- In a medium pot bring apples, juice, water & seasonings to a boil.
- Stir in rolled oats and cook for about one minute.
- Cover and let stand for several minutes before serving.
TIP: For this recipe I only needed about ½ of a large apple, so I chop the other ½ and store it in the freezer. Next time I make the recipe I simply pull the chopped apples out of the freezer and plop them into the pot, with the juice, water & seasonings and follow directions as normal.
I am always looking for healthy recipes that my kids will actually eat. Believe it or not my EXTREMELY picking 6 year old actually liked this oatmeal and ate it all! I think I can say that this recipe is “kid tested”! 
*The recipe called for Golden Delicious, however I only had Red Delicious on hand and it turn out great!
Source: Simple Recipes for Fresh Fruits
by admin, on September 19th, 2011
Canning Peaches
Cold Pack Method
Ingredients
1/2 bushel peaches = 13 quarts
Very Light Syrup
12 cups water
4 cups sugar
Directions
TIP: You can replace sugar with honey! Use 3/4 cup of honey to 1 cup of sugar. The canned peaches in these pictures were processed with honey and that gives them the rich golden color!
If you are new to canning please be sure to read your instruction manuals carefully before beginning. Canning can seem intimidating at first but once you’ve done it a few times you will begin to love it!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on September 12th, 2011
Easy Peasy Pizza
Ingredients
Whole Wheat Tortillas
Pizza Sauce
Pepporoni
Mozzarella Cheese
any additional toppings you like
Directions
- Place tortillas on a cookie sheet.
- Cover tortillas with pizza sauce, toppings & top with cheese.
- Bake at 350° for 10 minutes or until cheese is golden brown.
- Cool for several minutes, cut and enjoy!
TIP: This Easy Peasy Pizza would make a great quick and easy after school treat! Use vegetables such as olives & peppers to make a smiley face!
My daughter and I wiped these together one night when the girls where craving pizza (which seems to be all the time!). These are so easy that younger children can help. My 2 year old made her very own pizza and she was so proud of herself! My husband liked them so much that he asked me to make more and they were done in just 10 minutes!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
by admin, on September 5th, 2011
With harvest season in full swing you may be wondering what to do with all that summer squash?! I like to freeze some of my summer squash to use during the winter. Here are step by step instructions on how I blanch and prepare my summer squash for the freezer.
1. Slice summer squash into ½ inch thick slices.
2. Throw several handfuls of sliced squash in a pot of bowling water. Wait for the water to return to a boil. (It should reboil within one minute, if not you are using to many vegetables for the amount of water.) Do not start timing your vegetables until the water begins to boil again. Let summer squash boil for 3 minutes.
3. Immediately remove squash from boiling water. I just use a slotted spoon or whatever is handy to remove the veggies. (This is where a blanching basket would come in handy, but I don’t have one.) I put the veggies in a pot of ice until I have removed all of them. I reuse the water by placing the lid back on the pot of hot water and let it come to a boil again and start the process over again.
4. Once all the veggies are removed from the boiling water, I then dump the veggies and the pot of ice into the sink with ice cold water for 3 minutes. While I am waiting for the veggies to cool, I go ahead and throw some more veggies in the pot of boiling water and put more ice in my second pot.
5. Once the veggies have completed their time in the ice cold water, I put them in a strainer to drain. Check the sink water to see if you need to run more cold water. I usually don’t have to because the ice keeps the water temp down. While the veggies are draining you will need to gather your next batch of veggies from the boiling water and dump those along with ice into the sink with the cold water. (repeating steps 3 & 4)
6. Once veggies have drained, place in a freezer safe container. Drain excess water and freeze!
To Use: Thaw in refrigerator for 24 hours and stem, stir fry or use in vegetable lasagna!
Do you have any tips or tricks for preserving summer’s harvest? We would love to hear about them in the comments below!
Visit ecoMomical Me Kitchen Tips for more great frugal tips & tricks!
Source: National Center for Home Food Preservation
by admin, on August 29th, 2011
I have been trying to make bread for several years and I could never get the bread to be light and fluffy like store bought bread, even when I followed the recipe! This is the first recipe that I was able to make that is light & fluffy as well as nutritious and delicious! Enjoy this bread fresh with butter or honey or use it to make sandwiches or french toast! Yummy!
Making your own bread is a great way to go green not only are you saving money but you are also cutting out the packaging used as well as the fossil fuels used to transport the bread to the store!
Oatmeal Honey Wheat Bread
Ingredients
1½ cups water
½ cup honey
½ cup butter or margarine
1 cup quick cooking oats
3 cups whole wheat flour
2½ – 3 cups of bread flour
2 Tablespoons salt
2 packets active dry yeast
2 eggs
1 egg white
1 Tablespoon water
Oatmeal
Directions
- In a small pot heat water, honey and butter until very warm.
- In your mixing bowl add oats, wheat flour, 2 cups bread floor, salt & yeast. Mix on Speed 2 (Kitchen Aid mixer) about 15 seconds.
- Continuing mixing and slowly add the warm mixture, mix about 1 minute.
- Continuing mixing and add eggs, mix about 1 minute.
- Continuing mixing and add remaining flour (½ cup at a time), until dough no longer sticks to the mixing bowl.
- Put dough in greased bowl, cover and place in warm place for 1 hour.
- After 1 hour dough should have doubled.
- Punch down the dough and divide in half.
- Roll dough and shape into loaf. (Make 2 loafs)
- Place in greased baking pans.
- Cover and place pans in a warm place for 1 hour.
- After 1 hour dough should have doubled.
- Beat egg and water together, brush the top of the loaves with the mixture and sprinkle with oatmeal.
- Bake at 375° for 30-40 minutes.
- Immediately remove loaves from pans and place on cooling racks.
TIP:
- Save the egg yoke not used at the end of this recipe in a freezer container and add it to your next breakfast casserole or quiche.
- Don’t have cooling racks, use the rack from a roasting pan instead!
Try this recipe and let us know what you think in the comments below. Do you have any favorite recipes you’d like to share? We’d love to hear about it in the comments below!
Want more frugal recipes? Visit the ecoMomical Me Recipe page for a listing of all our recipes!
This is an adaptation from KitchenAid.
I shared this recipe on Make Ahead Meals for Busy Moms.
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