Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://groups.yahoo.com/group/GIFT-RECIPE/message/25
Haven’t done this, but what a stunning gift!
Inspiring your culinary creativity ... ~Dori~
Roses in a Jelly Glass
6 c. apple juice
4 c. sugar
7 jelly canning jars
7 rose buds, tiny [cleaned - free of bugs]
Measure 6 c. apple juice into a large kettle;
bring to the boil quickly.
Add sugar, stirring until dissolved. Boil rapidly
until jellying point
is reached.
Quickly place 1 tiny rose bud into each HOT jar.
Skim jelly and pour
into HOT glasses or jars.
Cover with paraffin at once. Let set until cool.
Next day wash and label.
http://groups.yahoo.com/group/GIFT-RECIPE/message/2
Chocolate Zucchini Bread
2 1/2 cups flour
1/2 cup Baking Cocoa
2 1/2 tsp. Baking Powder
1 1/2 tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
3/4 cup Vegetable Oil
2 cups sugar
3 eggs
2 tsp. Vanilla
2 cups ground, or shredded zucchini
1 cup nuts chopped (optional)
1/2 cup milk
Combine dry ingredients. Beat sugar and oil until blended.
Add eggs one at a time. Stir in vanilla and zucchini. Add dry
ingredients alternately with milk.
Add nuts. Pour into greased and floured bread pans. Bake at 350
degrees for 1 hour or until toothpick comes out clean.
Cool in pans 15 minutes, then turn out onto wire racks.
When cool sprinkle tops with powdered sugar. Makes 2 loaves.
Just recieved this neat idea from:
Country Cookin’s Holiday Greetings @
Michelle’s Country Cooking
A big thank you to Treva Key for sharing.
Snowman Soup
1 package hot chocolate mix
3 Hershey Kisses
15 (or so) marshmallows
1 candy cane
“Put items in colored plastic wrap”
The Poem:
Put on paper and give with items in a mug
Was told you’ve been real good this year
Always glad to hear it
With freezing weather drawing near
You’ll need to warm the spirit
So here’s a little Snowman Soup
Complete with stirring stick
Add hot water, sip it slow
It’s sure to do the trick!
http://groups.yahoo.com/group/GIFT-RECIPE/message/4
FIZZY BATH CRYSTALS
Ingredients
8 ounces cornstarch
8 ounces Citric Acid
16 ounces baking soda
up to 1 teaspoon fragrance oil
Instructions
Mix cornstarch and citric acid together thoroughly. Add
fragrance oil as
desired. Blend in baking soda. Package and label.
use 1/4 to 1/2 cup per bath
FIZZING BATH BOMBS
Ingredients
2 tablespoons citric acid
2 tablespoons cornstarch
1/4 cup baking soda
3 tablespoons coconut oil ( or you can use any other
emollient oil like
almond oil, avocado oil, or apricot kernel oil)
1/4 teaspoon fragrance oil or essential oil
3 to 6 drops of liquid coloring if desired
Instructions
Place all dry ingredients ( first three) into a bowl and mix
well.
In a small glass bowl melt oil and fragrance and coloring
Slowly add mixture to dry ingredients and blend well
Take truffle sized scoops of the mixture and shape into
balls. Balls should
be one inch in diameter.
Let the balls rest on a sheet of waxed paper for 2 or 3
hours. Gently
reshape if needed
Let the bombs (balls) dry and harden for 24 to 48 hours.
Pack each bomb into
its own candy cup ( glassine cups) Store the bombs in a
closed container to
keep fresh
To use drop one to three bombs into warm bath water to
release fragrance and
oils
CLEANSING BODY POLISHER
Ingredients
1/2 cup fine sea salt
1/4 cup jojoba oil
1/4 cup liquid soap
1/4 to 1/2 teaspoon essential or fragrance oil
Instructions
Combine all ingredients in a small bowl and mix thoroughly.
Pour into
dispenser or bottle. This recipe a liquidy scrub that
dispenses well from a
bottle with a flip top cap or pump
Note
This scrub works as a cleanser,scrub and moisturizer all in
one.
Do not use this scrub on open cuts, or scrapes, on skin
freshly shaved
ouch) Also if used on the face be careful not to get in
mouth or eyes.
Tip
You can use any light vegetable oil in this recipe with good
results but in
my opinion jojoba is the best.
Virtually any liquid soap that is gentle and has a shampoo
like consistency
will work in this recipe.
BATH SALTS
Ingredients
1 pint Epson salts, sea salt or rock salt
10 drops of essential oil ( any kind)
1/8 teaspoon paste food coloring
1 heavy zip lock bag
Instructions
Put salts, oil, and coloring in ziplock bag, seal with air
out, massage till
well distributed. Place in air tight container, store in a
cool dark place
for 2 days. Place in decorative tin or glass jar. Use 3
tablespoons per bath
Note
Paste coloring is found in any cake decorating shop or craft
store, or you
may use liquid form found in any grocery store.
Do not add baking soda to this mixture, it will explode.
making a bigger
mess than intended.
MILK BATH
Ingredients
4 ounces powdered milk
2 ounces corn starch
2 ounces citric acid
1.5 ml vitamin E
3 ml almond fragrance oil
Instructions
Mix vitamin E and fragrance oil in citric acid, making sure
oils are
thoroughly blended in the citric acid.
Blend powder milk and cornstarch, then sift.
Combine the citric acid and others with the milk/
cornstarch.
Store in air a decorative glass jar
Use 3 tablespoons per bath
http://groups.yahoo.com/group/GIFT-RECIPE/message/5
http://groups.yahoo.com/group/GIFT-RECIPE/message/8
SPICED RED WINE WITH BRANDY AND CITRUS
The French often serve flavored wine as an aperitif. This
one has a base of red wine infused with orange, lemon,
vanilla and cloves; it is later mixed with raspberry brandy
and sugar.
The drink is best at cool room temperature, accompanied by
nibbles such as olives, almonds and crudités. It also makes
an excellent Christmas present — just double or triple the
recipe, and pour the drink into pretty bottles. Be sure to
begin the “winemaking” process at least three weeks before
you plan to have the wine or give it as a gift.
1 orange, sliced
1/2 lemon, sliced
1 vanilla bean
Peel from 1 orange (orange part only, removed with vegetable
peeler)
6 whole cloves
1 750-ml bottle dry red wine (such as Côtes du Rhône or
Merlot)
1/2 cup framboise eau de vie or brandy
6 tablespoons sugar
Combine sliced orange and lemon, vanilla bean, orange peel
and cloves
in large glass jar. Pour wine over.
Cover and place in cool dark area for 2 weeks.
Strain wine through several layers of cheesecloth into 4-cup
measuring cup. Discard solids in cheesecloth. Add framboise
and sugar to wine; stir until sugar dissolves. Pour mixture
into wine bottle or decorative bottle.
Cork bottle and place in cool dark area for at least 1 week.
(Can be made 6 weeks ahead. Store in cool dark area.)
Serve in small wineglasses.
Makes 3 cups
Bon Appétit December 1996
“I have a huge garden planned this year with over 600-Veg-plants within a limited area.
Two Words, “Compost Tea”..”
Have only a few gardening pots by the front door (live in an apartment). Feel very fortunate my landlord lets me have them. Have no place to store a large bag of compost to make the tea. When I had a townhouse with large back yard, had a wonderful garden and used compost tea all the time. Thinking of converting some neighbors from chemical fertilizers to compost. Can share the bag with them. lol
http://groups.yahoo.com/group/GIFT-RECIPE/message/13
FRIENDSHIP FRUITCAKE
Ingredients:
Instructions:
In large mixing bowl of electric mixer, combine dry cake mix
and oil.
Beat in eggs, one at a time, beating well. Add fruit; mix
well.
Fold in nuts. Pour batter into prepared pan.
Bake in a pre-heated 350 degree F oven 40 minutes, then
reduce heat
to 300 degrees and bake 35 to 40 minutes more, or until
cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes.
Lift the center of the pan out and turn cake onto cake
plate.
Remove waxed paper. Turn cake right-side up before
serving.
Sprinkle with confectioners sugar if desired, or top with
cream cheese frosting. This cake tastes better when cold.
Note: You will use from 1 1/2 to 2 cups drained fruit per
cake.
Starter For Friendship Fruitcake:
3/4 C canned sliced peaches with syrup
3/4 C canned pineapple chunks with syrup
4 oz Red maraschino cherries, drained, halved
1 1/2 C Granulated sugar
1 ea Active dry yeast package
For Later Addition:
To Replenish Starter:
Day 1:
Day 10:
Day 20:
Instructions:
Stir two times the first day. Stir once a day afterwards.
Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches
and 1/2 cup
pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of
mixed fruit
and use to make cake as directed in the cake recipe (see
recipe above).
Reserve 1 1/2 cups starter juice and leave in glass gallon
jar.
Count this as Day One, and begin the process for renewing
starter and making cake.
Day 1: To reserved 1 1/2 cups starter juice (or to starter
juice given
you by a friend), add 2 1/2 cups sugar and a 2-lb can of
peaches with
syrup. Stir daily.
Keep loosely covered. Do not refrigerate.
Day 10: Add 2 1/2 cups granulated sugar and pineapple chunks
with juice.
Stir daily. Keep loosely covered. Do not refrigerate.
Day 20: Add 2 1/2 cups granulated sugar and drained and
halved
maraschino cherries. Stir daily.
Keep loosely covered. Do not refrigerate.
Day 30: Drain fruit, reserving 1 1/2 cups juice for renewing
starter.
Use drained fruit to make 3 cakes (see recipe), give excess
starter
juice to friends, and start a new batch of fruit (repeat
aforementioned
process).
Note:
The cakes can be frozen. It is not necessary to bake all
three cakes the same day, but stir the remaining fruit
mixture every day until it
is used (this fruit mixture can be refrigerated until
used). The drained fruit can be frozen until you are ready
to bake the cakes.
Chocolate Fudge Brownies
Easy - Do Ahead - Freeze
INGREDIENTS:
3/4 cup unsweetened apple butter
1 cup sugar
1 cup brown sugar
2 tsp, vanilla
1 cup egg substitute
3/4 cup unsweetened cocoa powder
1 cup flour
1/2 tsp. baking powder
DIRECTIONS:
Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with
nonfat cooking spray. In a large bowl, combine apple butter, sugar, brown
sugar, vanilla and egg substitute and mix until blended smooth. Stir in
cocoa, flour, and baking powder; mix until all ingredients are blended.
Spoon batter into prepared dish and bake 30 to 35 minutes. Cool to room
temperature; sprinkle with powdered sugar, if desired. Serves: 24
Only 112 Calories!
http://groups.yahoo.com/group/GIFT-RECIPE/message/30
Hello and welcome to the thread.
Yes, some recipes do take longer than I want to spend with them, as in the Friendship Cake, 30 days and then you can bake it:
http://www.freerepublic.com/focus/chat/1990507/posts?page=3327#3327
Dig into the recipes, lots of them are simple, and after your post there are a bunch of mixes you can make to speed up the game.
Please, post your favorite recipes, as I am missing a lot of the
ideas that others would like.
Glad you stopped by.
Welcome to the thread for Tob2.
A question to both of you, could one buy ‘worm castings’ and use them for compost tea?
Worm beds is the first thought for me, if one cannot have a compost pile.
And I could be all wrong.
And then I went to google and take a look at this, it says yes:
This is not as exciting:
Another thing I'm going to do this year is buy some nightcrawlers and
set them loose into the garden soil. Everything helps.
[Interesting experiment for the kids]
http://www.michigan.gov/mda/0,1607,7-125-2961_2971-67074—,00.html
Bread in a Bag” Recipe
This recipe makes two large loaves or four small loaves of bread. Enlist a few adult volunteers to help measure and mix, and ask the school cafeteria staff to assist with baking. Before beginning, have students cover desks with clean butcher paper for quick clean up of the work area. Then have students wash their hands. Have volunteers fill large bowls with warm water and warm milk (105-115F) from which students will measure out the amounts needed.
Mix in a two-gallon heavy-duty freezer bag:
1 Cup all-purpose flour
2 packages yeast
1 cup warm water
2 tablespoons sugar
Squeeze upper part of the bag to force any of the air out. Close the top of the bag tightly. Mix well by working the bag with your fingers until all ingredients of the bag are completely blended. Allow mixture to rest for 15 minutes.
Add: 1 ¼ cups warm milk
1 tablespoon salt
2 tablespoons shortening, softened
Mix well by working the bag with your fingers. Gradually add 5-6 cups of all-purpose flour. Add enough flour to make the dough stiff or until it pulls away from the bag. Turn dough onto floured surface. Divide the dough in half. Knead each half for five minutes or until it is smooth and elastic. Add more flour if the dough is too sticky. Cover the dough with a plastic bag, and let it rise for ten minutes.
Flatten dough into a 12X7-inch rectangle. Starting from a narrow end, roll dough toward you. Pinch edges to seal. Tuck the ends under. Press each end to seal.
Place seamed side down in a greased 9X5X3-inch pan. Repeat for other loaf. Cover loosely with plastic bag, and let rise in a warm place until it doubles (about 45-60 minutes). Uncover. Bake in 400 degree oven for 35 to 45 minutes. Remove from pans. Cool on wire racks.
If you prefer, this amount of dough can be flattened into a 7½ X 5-inch rectangle and placed in four 5 ¾ X 3 ¼ X 2-inch baby loaf pans. Baking time is slightly shorter.
As you go through the various processes, lead a discussion about the bread making in which you ask the following questions.
-Why does the bread dough rise? (Yeast is a living fungus that gives off gasses when it is moistened with a warm liquid. Wheat flour has gluten that allows the dough to stretch like a balloon.)
-What kinds of flour are there besides all-purpose? (Whole-wheat flour contains the bran and sometimes the germ of the wheat kernel. Cake flour is fine flour from soft wheat. Rye flour is from the rye plant and must be mixed with wheat flour to form a dough that will rise correctly. Bread flour has a higher gluten content then all-purpose flour and is used specifically for baking breads. Unbleached flour is white flour that has not been artificially whitened.)
-What products besides bread are made from flour? (Rolls, muffins, buns, cereals, crackers, spaghetti, macaroni, cakes, cookies, and much more.)
http://patveretto.com/blog/extremelyfrugal.html
All the apple
Apple peel jelly
Peeling an apple? Save the peels. You can make jelly of them and the cores - no pectin needed.
Save them in a plastic bag for a few days until you have enough.
It won’t matter if they brown a little, but you can sprinkle them with vinegar or lemon juice to stop that.
When you’re ready, cover them with water and boil until they’re soft, adding a tiny pinch of salt.
Strain the liquid or press through a jelly bag.
Return to a boil and add 1 cup of sugar for each pound (approximately) of peelings and cores you started with.
Cook until it sheets off a cold metal spoon, then pour into a jar or bowl and cool.
That’s it.
You might want to skim off the foam. Put that on a cold plate and it will subside into jelly, too.
Store covered in the refrigerator.
Yes the mushroom compost would be rich and make a good tea.
I suspect that is the worm here, they are big and 6 or 8 inches long, I may have lost them now, but they were here in the past.
I am only 25 miles from Lake Mohave, so there are fish in the area and the little store here in the valley, 30 years ago sold nightcrawlers to the fishermen.
http://www.wisebread.com/put-it-in-a-pie-for-fast-frugal-food
Put it in a Pie for Fast, Frugal Food
12 comments
Posted November 13, 2007 - 08:20 by Linsey Knerl
Filed Under: Frugal Living, Food and Drink
Photo: Jeremy Keith
Are you running out of fresh ideas for supper? Are you also running out of meat and fresh veggies? Pie shells are the best trick for putting a new spin on some old ideas. You’d be surprised what you can get away with putting in there!
The cheapest way to make a pie shell is to do it from scratch. Here is my favorite, simple pie crust recipe:
INGREDIENTS
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup shortening
* 1/2 cup water
DIRECTIONS
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don’t over work it. Use as directed in pie recipe.
If that’s too much work, you can use a pie crust mix from Jiffy, which will usually run you no more than 40 cents for a top and bottom crust. If you’re desperate for time and space, however, it is still alright to use a pre-made pie crust from your grocer’s fridge or freezer section. (You will be paying more for this convenience.) Pillsbury is by far my favorite, but it will cost at least $2.50 for the roll-out variety.
Now that you have your crust, you can begin planning on what to put in it! The possibilities truly are endless. Feel free to stray from the traditional chicken or beef pot pie recipes, and think of any meat or veggie combo that would be easily contained in a pie crust.
Here are my favorites:
Cowboy Pie – 1 can of baked beans (brown sugar variety), 2 strips of crisp crumbled bacon, 1/3 pound browned hamburger, ½ cup sautéed onions, ½ cup sautéed green onion
Runza Pie – 1.5 pounds of browned hamburger, ½ cup sautéed onions, 2 cups steamed shredded cabbage, 1 cup shredded cheese of your choosing
Breakfast Pie – 8 eggs scrambled, 3 strips of crisp crumbled bacon, ½ pound browned breakfast sausage, 1 cup shredded cheese of your choosing
Taco Pie – 1 pound browned hamburger (seasoned with taco seasoning), ½ cup sautéed onions, 1 can black or red beans, 1 cup fresh/frozen/canned corn, 1 small can diced green chili peppers, 1 cup shredded cheese or your choosing (This is also great with cornbread mix substituted for the pie crust – add two tablespoons of honey or maple syrup for a great flavor combo!)
Supper pies just need to be filled and baked at 350 degrees until the pie is a nice golden brown and the insides are hot! We have been known to fill pies with leftover stews, chilis, casseroles, or anything seemingly inedible or boring on its own. Recycle all kind of foods in a snazzy new pie shell!
Dinner for one? Avoid waste by snipping off part of the pre-made crust with some kitchen shears and folding it over a small amount of filling for a tasty “pie pocket” for a super single meal. (These are also great for brown bag meals.)
What can you put in a pie? Just about anything. We’d love to hear what you’ve baked up lately!
[The comments are interesting with links to more recipes]
http://webesharin.wordpress.com/2007/06/01/dry-mix-recipes-bulk-low-fat-baking-mix/
Dry Mix Recipes: Bulk Low Fat Baking Mix
June 1, 2007 at 8:33 pm (Bulk and OAMC Recipes)
I believe I found this one on http://www.ChefMom.com. I prefer this to the other baking mix recipes I’ve found online, because it uses half the fat with no noticeable taste and quality difference. Use this recipe with any of the baking mix or “Bisquick” recipes I’ve listed or linked to here on our family blog. It costs pennies to make, is a huge time saver, and provides tons of flexibility with the ways you can use it.
8 cups flour, 2/3 cup dry milk, 1/3 cup baking powder, 2 tsp salt, 1 cup shortening. Mix dry ingredients and cut in shortening. Store in an airtight container. (If you double this recipe, you’ll need a five pound sack of flour.)
I use this most often for dinner and breakfast pies, drop biscuits and dumplings. David uses it to make up waffle and pancake batter, as when we do a big breakfast on the weekends, he’s usually in charge. It’s also great to make a quick coffee cake for unexpected company. No matter how you use it, it’s a serious help to the household budget.
http://webesharin.wordpress.com/2007/06/03/budget-recipe-bulk-homemade-pie-crust/
Budget Recipe: Bulk Homemade Pie Crust
June 3, 2007 at 8:08 pm (Bulk and OAMC Recipes)
This stuff keeps for at least a year in the freezer. Although, if you do a lot of chicken pot pies, quiches and Sunday dinner dessert pies, they may not last that long. When you are finished making the pastry dough, keep dividing into halves until you have 24 equally (more or less) sized patties. Place each patty into an el cheap fold over sandwich bag and then place all 24 patty bags into one or two larger gallon sized freezer bags with a resealable top. Whenever you need a quick pie crust or two, you’re all set.
1 3-poun can of shortening, 1 pound melted margarine, 20 cups flour, 4 cups cold water, 1 tbsp salt, 3 tbsp sugar. Using a very large mixing bowl (my largest stainless steel one just fits this ingredient list inside of it), mix shortening, margarine and flour until well blended. Add cold water, salt and sugar. Use your hands to blend this together, but don’t over mix or you may end up with a tough crust. The dough will be slightly sticky when you are ready to stop.
When you are ready to use one, take it out to thaw and roll it out to the desired size. This bulk batch is also great to make just before the winter holiday season gets on a roll. You will be all set for any last minute pot luck invites, as well as holiday dessert prep.
http://www.wisebread.com/dump-cake-and-other-sweet-easy-treats
Dump Cake and Other Sweet, Easy Treats
12 comments
Posted August 22, 2007 - 13:42 by Linsey Knerl
Filed Under: Food and Drink
Photo: cake
Yellow cake mix goes on sale all the time where I live. For under $10, you can usually score 15 or more boxes! This is great if you’re making cakes, but what if you just don’t have an occasion for frosting a celebration dessert?
Growing up we ate “dump cake” quite often. Ignoring the name for a moment, dump cake is delicious. The best part is that it takes no baking skill or more than 7 minutes to make. And most people have everything they need to make one hiding in their pantry. The main ingredient: Yellow cake mix. Here’s a classic recipe that will aim to please:
INGREDIENTS
* 1 (29 ounce) can sliced peaches, drained, juice reserved
* 1 (6 ounce) package peach flavored gelatin mix
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter
* 1/2 cup water
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
3. Bake in the preheated oven for 60 minutes, or until the top is browned.
Can’t get much more basic than that, can it? For some variety, try a different canned fruit and pudding combo (apples, pears, mandarin orange, cherries or even pumpkin!) You can top it off with whipped topping or ice cream. No one will ever know you didn’t even have to mix it!
There are also some very delicious and easy cookie recipes that use yellow cake mix as the main ingredient. Because you don’t have to mess with sifting flour or melting butter, this is totally the way to go. Check out my favorite cookies made from yellow cake mix:
INGREDIENTS
* ½ cup sugar
* 2 cups quick-cooking oats (or instant oatmeal, same thing)
* 1 (18.25 ounce) package yellow cake mix
* 1 cup vegetable oil
* 3 eggs
* 1 tsp vanilla
* 1 cup yummy stir-ins of your choice (pecans, walnuts, chocolate chips, raisins, etc.)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir together all ingredients. Spoon 1 teaspoon drops of dough onto baking sheet (ungreased).
3. Bake in the preheated oven for 13 minutes, or until golden brown and not gooey in the middles.
Bake a friend some cookies. Take some to your grandma (after all, how many cookies has she made for YOU in your lifetime.) Eat a few yourself. Share the cheap cookie love!
Here are a few good recipes:
http://www.cooks.com/rec/search/0,1-0,pumpkin_dump_cake,FF.html
They all seem to use canned pumpkin, but just like when making pies, you can substitute the fresh pumpkin assuming it isn’t too watery.
My family loves this super easy “black forest” cake
1 box chocolate (or fudge or devil’s food) cake mix
1 can cherry pie filling (I use a low-sugar type)
3 eggs
Mix the whole works together. Place in a 2.5 litre/ 3 qt microwavelable dish.
Put a saucer upside down in the microwave and the dish with the cake batter in it on top of the saucer (the idea is to raise the bottom of the baking dish a bit). Cook at 70% power for 15 minutes. The cake is done when it’s pulled away from hte sides and the centre is no longer sticky (it may look quite wet, though).
You could frost this, but my family loves to eat it warm with ice cream.
http://composting.suite101.com/article.cfm/alternative_ways_to_make_compost
Alternative Ways to Make Compost
How to Compost, Even With Limited Space or Neighborhood Restrictions
Tells how to use the plastic cans and totes, for compost and worms.
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