Saturday, February 14, 2009

Have your cake and save money too!

Desserts are probably my favorite part about being frugal. Usually I can make something really tasty for practically no money, but it still seems like I'm having a treat. It's not so hard being frugal if you know you can still have those little "extras." Here are my favorite desserts.

Pumpkin pudding

1 can solid pack pumpkin

2 apples, cored, peeled and cut into chunks

1/2C fresh or frozen cranberries (optional)

1 1/2 tsp cinnamon

2 eggs

1 1/2C maple syrup

1 3/4C rolled oats (NOT quick oats)

1/3C ground flax seed or wheat germ

1Tbsp butter, melted

1/4C finely chopped walnuts (optional)

In a medium bowl, combine pumpkin and eggs and beat well. Add the apples, cranberries 3/4 tsp cinnamon and 3/4C maple syrup. In another bowl, combine oats, remaining cinnamon and maple syrup, melted butter, flax seed and walnuts (if using). Stir until combined and crumbly. Mix half of oat mixture in with the pumpkin mixture. Transfer pumpkin mixture to a greased, square 9x9 cake pan. Sprinkle remaining oat mixture on top. Bake @350 for 35 minutes. Serve warm or chilled with cool whip on top!

Oatmeal cookies

4C rolled oats (NOT quick oats)

3/4C dry milk

1Tbsp cinnamon

1/2C ground flax seed

3/4C butter, melted

2 eggs

3/4C brown sugar

1/2C almond milk(or cow or soy)

1/2C raisins

1/2C chocolate chips

preheat oven to 325

In a large bowl, combine melted butter, brown sugar, almond milk and eggs. Beat well to combine. Add oats, cinnamon, flax, and dry milk. Stir until almost combined and then add raisins and chocolate chips. Stir until well combined. If dough seems too dry, add a little more milk and stir again. Bake in batches on ungreased cookie sheets for 10-12 minutes. These cookies really hit the spot as dessert or an afternoon snack. I like to serve them with hot tea in the winter and cold milk in the summer.

Fudge I (maybe this one isn't especially healthy!)

3C sugar

1 5oz can evaporated milk

2C semi-sweet chocolate chips

1 7oz jar marshmallow fluff

12Tbsp unsalted butter

1tsp vanilla

Combine evaporated milk, sugar and butter in a medium saucepan. Heat to a rolling boil, stirring constantly. Reduce heat to medium and boil for 4 minutes, stirring constantly. Remove from heat and stir in chocolate chips, marshmallow fluff and vanilla. Stir mixture until well combined. Pour fudge into a 9x9 inch square pan lined with aluminum foil. Let sit for 4 hours undisturbed. Cut into squares and enjoy! Fudge makes a great frugal gift. People love it and it costs very little money to make. Chocolate chips can be purchased in bulk at sams club to make this recipe even less expensive.

Fudge II(This fudge doesn't firm up as well as the other one, but man is it tasty!)

1C unsalted butter

4 1/2C sugar

1 12oz can evaporated milk

2 1/4C semi-sweet chocolate chips

1 7oz jar marshmallow fluff

2 tsp vanilla

4C chopped pecans (optional)

Cook sugar and evaporated milk in a medium sauce pan for exactly 11 minutes, stirring constantly. Remove from heat and add the butter, chocolate, marshmallow fluff and vanilla and stir until well combined. Add pecans (if using) and stir to mix well. Pour into a greased 9x13 pan and allow to cool completely. Chill overnight before cutting into squares. Store in the fridge.

Chess Pie

1 unbaked pie shell

1/2C melted and cooled butter

1C sugar

3Tbsp flour

4 beaten eggs

1C buttermilk

1Tbsp fresh lemon juice

1tsp vanilla

dash of salt

Preheat oven to 400.

Roll out pie shell and fit into pie pan.(Or use a premade pie shell) Mix sugar and flour together in a large bowl. Add the beaten eggs, butter and buttermilk and mix well. Stir in the lemon juice, vanilla and salt. Pour into pie shell and bake for 15 minutes. Turn the oven down to 350 and continue baking for 35 minutes, or until browned on top. Remove pie from oven and cool completely before serving.

1 comment:

Mary said...

The pumpkin pudding sounds wonderful. Maybe I'll make it for my party next month!