The Eat Food NOT Money Cookbook

Holiday nut cake

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This is a great cake to take along to a holiday party this year.

What you’ll need:

1 lb. cake flour
2 tsp. baking powder
1 lb. sugar
1/2 lb. (2 sticks) butter, softened
1 wine glass of white wine
1 1/2 lbs. raisins
6 eggs, separated*
1 tsp. nutmeg
1 qt. (4 cups) pecan pieces
Powdered sugar

Preheat oven to 275 degrees. Grease and flour a bundt pan (tube pan) and set aside. Cream the butter and the sugar until the sugar is dissolved (this takes about 20 minutes of mixing and the mixture is no longer white). Sift flour and baking powder together. Beat in egg yolks, one at a time, alternating with flour/baking powder mixture. Add wine. Fold in pecan pieces and raisins. Beat egg whites until stiff peaks form and then gently fold them into the batter using a rubber spatula. Pour into prepared pan and bake 4 hours. Remove from pan when completely cooled. Sprinkle with powdered sugar.

*Allow the egg whites to come to room temperature to get better results.

Cost:
flour – $2.12/5 pound bag
baking powder – $2.38
sugar – $1.99/4 lb bag
butter – $1.79/lb
wine – $3.50/bottle
raisins – $1.12/box
eggs – $1.09/ dozen
pecans – $3.00
Total – $8.36

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November 18, 2009 Posted by | -cakes/cupcakes, -contains alcohol, -party ideas, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , , | 1 Comment

Simple cheesecake

I thought I’d post a cheesecake recipe today since I posted tips on successful cheesecakes yesterday. I realized I have MOST my price list right here on my cookbook (duh Kathy…I know). Be sure to use the tips I gave yesterday to ensure this cheesecake is creamy.

What you’ll need:

1 1/4 c. graham cracker crumbs
1 Tbl. butter
1 (8 oz) pkg cream cheese
1/2 c. milk
2 eggs, separated
1/2 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract

Mix together graham cracker crumbs and butter and press into a 9″ pan (you can use a springform pan or a pie plate); set aside. Preheat the oven to 325 degrees. Beat the egg yolks and set them aside; allow the egg whites to come to room temperature while mixing the remaining ingredients. Beat the cream cheese well. Add the milk, beaten egg yolks, sugar, salt and extracts; mixing well after each addition. Beat the egg white until stiff and gently fold into cheese mixture. Pour into pan and bake 45 minutes. Makes 1 cheesecake.

Cost:
graham crackers – $1.09
butter – $1.79/lb
sugar – $1.99/4 lb bag
milk – $3.99/gallon
cream cheese – $2.06
eggs – $1.09/dozen
vanilla extract – $2.25
lemon extract – $2.25
Total – $4.13

August 27, 2009 Posted by | -cheesecake, DELICIOUS DESSERTS | , , , , , , | 1 Comment

Simple strawberry shortcake

What you’ll need:

1 ½ c flour
2 Tbl granulated sugar
1 Tbl baking powder
½ tsp grated orange zest
3 Tbl unsalted butter or margarine, cut into pieces
¾ c skim milk

For filling:

2 pints fresh strawberries, sliced
1 Tbl orange juice
1 Tbl granulated sugar

For garnish:

Vanilla yogurt or whipped cream
Mint leaves

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside. In a large bowl, sift together flour, sugar and baking powder. Stir in orange zest. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. Quickly stir in milk until a soft dough forms. On a lightly floured surface, roll out dough to ½” thickness. Using a 2 ½” biscuit cutter, cut out biscuits, gathering and re-rolling until all the dough is used. Place on prepared pan and bake until golden, usually 12 – 15 minutes. Place on a wire rack and cool slightly. Combine strawberries, orange juice and sugar and mix well. Split warm biscuits in half. Top each bottom with filling. Place top on and place a spoonful of filling over that. Garnish with a dollop of yogurt or whipped cream and a sprig of mint. Serves 8.

Cost:
flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
baking powder – $2.38
oranges – $2.25/bag
butter – $1.75/pound
milk – $3.99/gallon
strawberries – $3.50
whipped topping – $0.99
Total – $7.16

August 12, 2009 Posted by | -cakes/cupcakes, -fruit dishes | , , , , , , , , , | 1 Comment

Tomato-oyster bisque

What you’ll need:

4 Tbl butter, divided into 3 Tbl & 1 Tbl
3 Tbl flour
3 c milk, scalded (brought to a boil then removed from heat)
1 tsp salt
¼ tsp pepper
1 pint oysters with liquid
¼ tsp celery salt
1 egg, separated
¾ c condensed tomato soup, undiluted and heated

Melt the 3 Tbl butter in a deep pot. Whisk in the flour and blend well. Gradually add the milk, stirring constantly. Stir until smooth. Add the salt & pepper and set aside. In a separate pan, melt remaining butter with the oysters, oyster juice and celery salt. When the edges of the oysters start to curl, remove from heat and beat in the egg yolk with a wire whisk. Add the oyster mixture to the milk mixture stirring well. Reduce heat to low. Stir in tomato soup and heat through. In a mixing bowl, beat egg white until stiff. Place the beaten egg white in a soup tureen or large serving bowl. Pour the oyster mixture over the top of the beaten egg white and gently fold the two together. Serve with oyster crackers. Feeds 4 – 5.

Cost:
butter – $1.75/pound
flour – $2.12/5 pound bag
milk – $3.99/gallon
oysters – $3.00
eggs – $1.09/ dozen
condensed tomato soup – $0.89
Total – $5.36

August 4, 2009 Posted by | -oyster, MAIN DISHES, SEAFOOD/FISH | , , , , , , | 1 Comment