Ice-cold drinks are refreshing during the summer. Whether you’re lounging outside alone or serving them to friends, they’re the perfect way to cool down and quench your thirst. When serving guests, instead of using your typical plastic pitcher, spare milk jug and plastic cups, pick up a two- to five-gallon glass beverage server set. They help create a beautiful display and are practical to dispense drinks because guests can help themselves. They’re easy to refill, too. If you find them too pricey, you don’t have to sacrifice elegance. Look for secondhand vintage or collectible glass pitchers and tumbler sets. They’re frugal luxuries and green, too. Remember: When someone is always looking to save a buck, they’re simply cheap. Frugality isn’t about being the cheapest. It involves maximizing the use of your money and being less wasteful.

If you are used to sipping lemonade and iced tea, you can add homemade fruit-juice-flavored ice cubes to give it zing without diluting the flavor. Think: Frozen orange juice or pineapple cubes with lemonade or frozen lemonade or apple-juice cubes with tea. You can crush fresh basil with sugar and add it to lemonade, or add a dash of cinnamon to your iced tea, too. Or try the following drink recipes for a new spin on old-time favorites.

Strawberry Lemonade

3 cups water, cold
1 quart fresh strawberries
1 cup sugar
3 lemons, squeezed, or 3/4 cup lemon juice
2 cups club soda, cold
lemon slices for garnish

Place water, strawberries and sugar in a blender and blend until smooth. Stir in lemon juice and club soda. Add lemon for garnish. Serve immediately.

Lemon-Berry Punch

1/4 cup sweetened lemonade drink mix
2 cups cold water
1/3 cup cran-raspberry juice
3/4 cup lemon-lime soda

In a pitcher, combine the drink mix, water and cran-raspberry juice. Stir in soda. Serve immediately.

Mint-Chocolate Iced Tea

8 ounces water
1 peppermint tea bag
3 to 4 tablespoons chocolate syrup
sugar, to taste
2 tablespoons nondairy coffee creamer
crushed ice
whipped cream

Heat water on stovetop or in microwave. Place tea bag in hot water and let steep for 2 minutes. Remove tea bag. Stir in chocolate syrup, sugar and creamer. Serve over ice. Top with whipped cream.

Limeade Tea

5 cups boiling water
5 tea bags
1/2 to 3/4 cup sugar
1 (6-ounce) can frozen limeade concentrate, thawed

In a pan, boil water. Add tea bags to pan and remove from heat. Cover and steep 5 minutes. Remove tea bags. Add sugar and stir until dissolved. Stir in limeade concentrate. Pour into pitcher. Refrigerate until chilled. Serve over ice.

Coffee Cooler

2 teaspoons instant-coffee granules
1-1/2 teaspoons pure vanilla extract
sugar, to taste
2 teaspoons cold water
1-1/2 cups cold milk
1 teaspoon chocolate syrup

Put the first four ingredients into a blender. Blend until smooth. Add the milk and syrup and pulse blend until well blended. Serve over ice.
Optional: Use a shaker instead of a blender.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Cool down with summer drinks

ShareThis

DEAR LEIGH: Wow, that’s a lot of cinnamon sugar. Here are a few ideas: cinnamon rolls, snicker-doodle cookies, quick breads, baked apples, French toast, toasted nuts, oatmeal or popcorn. You can make a quick breakfast-biscuit treat, too. Dip cut biscuit dough (refrigerated tube buttermilk biscuits will work) in butter to coat both sides and then dip each biscuit into cinnamon and sugar. Place on a baking sheet. Put an indentation into the top, and fill with your favorite fruit preserves. Bake in a preheated 375 F oven for 15 minutes.

DEAR SARA: Any home remedies for tooth pain? I have a wisdom tooth that needs to be pulled. I have taken uncountable amounts of ibuprofen and Tylenol with codeine. I’m also taking an antibiotic and rinsing with salt water, regular water and a rinse the doctor gave me. I’ve tried ice packs, too. The pain will stop for maybe 20 minutes every now and then but comes right back. I’m living in the sink, rinsing every few minutes because the pain is so bad. Do you have a remedy that might work? — alarosalpn, Connecticut

DEAR ALAROSALPN: I’m not a medical expert, but my pharmacist recommends over-the-counter clove oil. It’s in a tiny bottle that comes with small cotton balls. It costs less than $10. Give your local pharmacist or dentist a call and ask his or her opinion. I would ask about the maximum amount of painkillers you can take safely, too. I’ve had tooth pain and had success simply brushing or rinsing with mouthwash. The mint dulled the ache. I know that sounds sarcastic, but I’m serious. Please seek dental help as soon as possible. Also, check whether there’s a dental school near you. They’ll often offer discounts.

DEAR SARA: Do you have any soft-food ideas? I’m trying to find some things that can be made for my grandparents to eat. They still live on their own, and my aunt helps all that she can with making food for them, but no one else helps. Chemo ruined my grandpa’s teeth, so they had to be pulled. He has dentures, but they do not seem to fit him. My aunt has taken him several times to have them adjusted, but they just seem way too big for his mouth. Needless to say, he does not wear them. What are some things that can be made that he can eat? — Mandy, Ohio

DEAR MANDY: I would ask his doctor or a nutritionist for a balanced soft-meal plan. I can suggest a few ideas to fill in. Try creamed corn; applesauce; well-cooked soft vegetables; baked or mashed white and sweet potatoes; meats ground into soups; pasta meals using small pasta; bananas; scrambled eggs; oatmeal; cottage cheese; egg salad; white rice; and yogurt.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Uses for surplus cinnamon and sugar

ShareThis

Our yard gets a lot of mosquitoes. The city sprays to control them, but it’s a losing battle when we get heavy rain. I burn citronella candles to combat them so family and friends can enjoy our backyard without being attacked by bugs. I’m going to give the first tip a try. It’s great not only for repelling mosquitoes but it makes a great herbal tea, too. It’s much easier and cheaper than mixing water, lemon dish liquid and Listerine in a spray bottle.

BYE BUGS: Plant lemon balm to keep the mosquitoes away. Grab a handful, crush the leaves and rub onto skin, too. — earthymom, Ohio

EXTEND SHOE LIFE: When you get marks on neutral-colored suede shoes that you can’t remove, use any color shoe polish on them. You end up with a pair of smooth leather shoes. — Alice, e-mail

NO-DROOP TULIPS: Whenever I get freshly cut tulips, they reach and grow. To get them to stop, take a knife and cut a little slit right under the bloom vertically. This will keep them as straight as possible and prevents them from reaching. — Natalie, forums

CAKE STENCIL: To decorate the top of a cake, use cookie cutters to make a light impression and fill the outline with icing or decorative candies. — Carrie, e-mail

CRISPY PIZZA: Buy unglazed terra-cotta tiles from a home-improvement store. Look for a 16-inch tile. Place the tile on the bottom rack in the oven, and preheat your oven while you make your dough and assemble the toppings. Roll your dough on parchment paper, add toppings and lift it all onto the tile. Bake as usual. — Sinclairwife, Missouri

ORGANIZE SMALL GIFTS: Hang a shopping bag on a clothes hanger in a closet. Each bag you hang can hold gifts for each family member. You’ll know at a glance who is getting what without having to spread everything out and match up gifts. — Amanda, Georgia

APPLE-PIE SECRETS: Use a few different kinds of apples. When I make it, I use Granny Smiths, Macs and Macouns. The object is to combine sweet and tart, crisp and soft. For piecrusts, the secret is not over-rolling or over-kneading the dough. — Brandy, e-mail

PRETTY AND PRACTICAL: I crocheted some smaller afghans, and every day, I fold them back up on the beds and there they sit, looking out of place. I thought I could put them inside of my spare pillow shams for a practical storage solution that’s pretty, too. — Jilly, e-mail

LONGER-LASTING SUDS: When using dishwashing liquid, pour a drop into the water and use a metal whisk to beat until frothy or sudsy. The bottle lasts much longer, too. — Staceyy, Pennsylvania

SAVE FELT SCRAPS: Use them with your nail-polish remover to get off nail polish. The abrasiveness of the felt works great! — Dee, New York

FROM-SCRATCH SHORTCUT: The secret to making pizzas and hot-pocket-style sandwiches is tortilla flour mix. It’s cheap for a five-pound bag, and it’s packaged like flour. Get the wheat flour and not the instant corn. Mix according to instructions, using 1/2 cup hot water to 2 cups mix, then knead until dough resembles play dough. You can divide the dough into two portions and make two small personal pizzas, or divide it into four portions and make hot pockets. Roll the dough flat, fill one half with fillings of choice and fold dough over to cover. Pinch and twist the edges to seal it. Bake at 425 F for about 15 minutes or until brown. If you put cheese inside, it can form dark spots on top of the dough, so put a layer of filling between cheese and crust. If you make pizza, bake at the same temperature. It might only take 10 minutes, depending on how thin the crust is. — Simon, North Carolina

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

How to repel mosquitoes

ShareThis

What about the water and energy used to manufacture and clean cloth napkins? Is that frugal and/or green? Pablo Paster, a sustainability engineer and vice president at Climate Check, says that 100-percent-recycled paper napkins are better for the environment than cotton napkins. His analysis is based on material intensity and focuses on what appears to be commercial use and not average home use. Paster says that carbon-dioxide emissions and water used during manufacturing are higher for cloth napkins. In his analysis, Paster also included reusing the cloth napkins a mere 50 times, and they were washed after each use, so I disagree with his conclusion.

Cloth napkins last years, not only 50 uses. Many of my readers use terry washcloths or make their own cloth napkins. A reader, Erika, from Florida said: “Got scissors and some old T-shirts? You can go paper-free.” At my home, I often buy secondhand cloth napkins at thrift stores (big surprise, huh), add them to my regular laundry load, sometimes use homemade laundry soap and don’t have to wash and bleach after minimal use. I can choose to hang dry them, too. Please, no lectures on my supposed bacteria-ridden cloth napkins. I’m reusing a cloth napkin with crumbs shaken out and not one covered with chicken-wing sauce or mucus. Another reader, Savannah, said: “When we finish eating, clean napkins go back in each of our napkin holders and the napkins are put in a basket for the next meal.” She continues: “If some or all of the napkins are dirty, the dirty ones are placed in a container in the laundry room to be washed, and a clean napkin is inserted into the holder. Of course, after a couple of days, regardless of how clean the napkins might be, I just go ahead and replace them all with clean napkins.”

That’s an organized way to use cloth. I take it one step further and nix the cute napkin holders. Each family member simply gets a different-colored napkin. I own a set of 24 and rotate them as needed. If I have guests, I break out the nicest cloth napkins.

With the exception of restaurants that often give an excessive amount of loose paper napkins, most purchased napkins come with packaging, and 100-percent-recycled paper napkins are more expensive. I’ve weighed out various research and opinions, and I use both paper and cloth. I use cloth napkins and cleaning cloths entirely, and I supplement with paper. However, I still consider the frugal factor and will divide a paper-towel sheet in half and use only what I need. And no, I don’t ration toilet paper. I could eliminate paper napkins and towels entirely. It would be easy for my family to acclimate, but I like draining fried foods on paper towels. It might be time to give up fried foods. Cloth napkins are frugal, and they make meals seem more special.

Consider the following:
– Avoid excessive packaging when buying paper or cloth.
– Buy secondhand cloth or reuse fabric.
– Avoid virgin-fiber paper towels that are bleached or patterned with dyes — more specifically, those whitened by chlorine gas.
– Try to find paper products that are made with recycled materials and are chlorine-free. One hundred percent is ideal, but even partially recycled and alternative bleaching is beneficial.
– The best option is to use organic cotton, linen or hemp cloth towels and/or napkins.
– Compost your paper towels.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Cloth napkins save money

ShareThis

It’s summer, and I’m surrounded by people going on vacation. I’m receiving automated e-mail replies that tell me so. My community forums are filled with members going on cruises, camping, cross-country trips and luxury vacations. My appointment at the dentist is delayed because he’s on vacation. Heck, even my mail carrier is on vacation. I’ve got a confession: I went on vacations as a kid but not once in my adult life. We go on a lot of day trips, though.

I like to be busy. My time off is generally spent doing productive work such as gardening, decluttering, finally washing those windows or cleaning the garage. I come from a long line of busy women.

My husband is the relaxed type. He can fall asleep sitting up in a chair. He’s always encouraging me to relax. I feel my best when things get accomplished. I pace myself and get by fine until everyone in my house gets sick. Then I realize how much I pack into a day. That’s when I slam on the brakes and care for myself and my family. My husband isn’t a mind reader. I tell him what I need from him, and he does what he can.

I’ve noticed a lot of my female readers aren’t allowed to get sick. Barb said: “If I have a cold, then my husband has the flu; if I have the flu, then he has bronchitis; if I have that, he has pneumonia; if I have pneumonia, then he’s already dead and no one told me!” She added: “He is always much worse than I am, so I still tend to everything.” Basically, the women get sick, but they can’t rest and care for themselves. There’s no such thing as a real sick day for them. They’ve got households to run, and no little elves are going to do it for them.

I’ve heard all about their husbands’ whining and carrying on over sniffles or a cough. Some of you know the drill. They want soup in bed and tissues handed to them, and if only there were a little bell handy so they could ring it for special requests. Lori said: “My husband can be a big wuss. One time, he actually told me, ‘You’re not feeling sufficiently sorry for me!’ I laughed so hard I hurt! And when my boys are sick, I put them to bed and get them a bucket, but I won’t coddle them because I don’t want to make their wives miserable in the future!” She continues: “A few years back, I had a nasty flu bug hit me. I ached so bad that all of my joints hurt and were swollen. He walked in the door and asked, ‘What’s for dinner?’”

It’s time to stop being a martyr. Sometimes your husband isn’t supportive. I understand that. But often it’s the women who overwork themselves and teach their families how to treat them. You know the saying about taking care of yourself first? In this scenario, you’re on an airplane and you’re told to put the oxygen mask on yourself first in order to be able to help others. It’s time to demand more and let go of some tasks. You’re accountable for what is going on. The blame game and victimization has to end. You shouldn’t do everything for your family. It’s OK for you to be the priority. It’s healthy selfishness. There’s no trophy for ignoring yourself. Figure out exactly what you’re trying to prove. People will continue to take whatever you’re willing to give. Take a day off when you need to.

Or like my mom says with an evil laugh that only a mom with years of wisdom can….You married him.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Where’s your oxygen mask?

ShareThis

Sour-Cream Coffee Cake

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 cup sour cream
1 teaspoon baking soda

In a large bowl, cream margarine, sugar, eggs and vanilla. Add flour and baking powder into the egg/margarine mixture. In a separate small bowl, combine sour cream and baking soda. Add sour-cream mixture to the large bowl. Mix until ingredients are combined. Don’t overmix.

Topping:
1/2 cup brown sugar and 1-1/2 tablespoons cinnamon.

Pour half of the cake batter into a greased 8-by-8-inch square pan. Sprinkle with half of the topping, add remaining batter and then remaining topping. Bake at 350 F for 35 to 40 minutes. — submitted by Tina, e-mail

Banana Bars

1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1-1/2 cups mashed, ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
pinch of salt
1 teaspoon baking soda
cream cheese or vanilla frosting
chopped nuts (optional)

Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, salt and baking soda in a separate bowl. Add to creamed mixture and mix until combined. Pour into a greased jellyroll pan. Bake at 350 F for 25 minutes or until bars test done. Cool. Frost with cream cheese or vanilla frosting. Top with nuts. Cut into bars. — submitted by Kim, Alabama

Fruit-Cocktail Cake

1 (18-1/4 ounce) package yellow-cake mix
1 (16 ounce) can fruit cocktail
1-1/2 cups flaked coconut
2 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1 tub whipped topping

Cook’s note: Tastes best made at least 8 hours ahead of serving time. It doesn’t make a pretty presentation, so keep that in mind.

Preheat oven to 325 F. Grease 9-by-13-inch baking pan. Combine cake mix, undrained fruit cocktail, 1 cup coconut and eggs. Pour batter into pan. Sprinkle top of batter with brown sugar and nuts. Bake for 45 minutes. Set cake aside. Bring butter, granulated sugar and evaporated milk to a boil. Boil for 1 minute. Stir in 1/2 cup coconut. With a wooden spoon handle or fork tines, poke holes on top of cake. Spoon boiled mixture evenly over warm cake. Cool. Top with whipped topping. Refrigerate.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Bake your cake and eat it, too

ShareThis

DEAR AUDREY: You can use water and soap, water and garlic or water, soap and garlic. Ingredients: 2 tablespoons liquid soap, 1 quart water, 2 heads chopped garlic and boiling water. Combine soap and 1 quart water in a bucket. Set aside. Put garlic in the bottom of a jar and cover with boiling water. Put a lid on the jar and set it aside overnight. Strain and add garlic water to the soap water. Pour into a spray bottle and apply to plants.

DEAR SARA: I have a question about powdered milk. After it is reconstituted, how long does it last. Does it spoil like regular milk? I just bought some for the first time and mixed up a pitcher last night. It actually tastes pretty good — a pleasant surprise. — P.P., New Jersey

DEAR P.P.: It does spoil. Store it in an airtight container and keep it refrigerated. My experience has been that it doesn’t taste right after three to four days. It’s still good, but it doesn’t taste the same. I haven’t stored it longer than that, so I did some homework. According to Carnation, once mixed, it’s good for five to seven days.

DEAR SARA: Can cooked macaroni be frozen? We love macaroni salad during the summer, but our apartment becomes a humid sardine can once it gets to be about 75 F. I got to thinking about ways to cook ahead for the summer. Have you frozen cooked macaroni successfully to later thaw and use in a salad or for anything else? — L.M.H., Maine

DEAR L.M.H.: Yes, you can freeze cooked macaroni. For salad, I would freeze it plain and not in a prepared recipe. Mayonnaise and salad dressing don’t freeze well. Cook your pasta al dente, drain and let it dry a bit to prevent ice crystals from forming when it’s frozen. Toss a bit of olive oil with it to prevent sticking. Place it into an airtight container or zipper-type bag and freeze it. When you’re ready to use it, you can rinse it under warm tap water or boil it again to reheat it.

Thicker pastas such as penne work best. I don’t like to freeze plain pasta for long periods of time, though. It tends to get mushy. I suggest using it within a couple of weeks after freezing it. For recipes such as spaghetti or lasagna, I prepare the recipe and then freeze it.

DEAR SARA: How do you make fresh creamed corn? My ex’s father had a huge garden, and he grew corn. He would freeze his corn in freezer bags, and it was so good! He says he just scraped it off the ear, but no real whole kernels came off. It was more like creamed corn, and I’ve really been craving some lately. — Jessica, Washington

DEAR JESSICA: You can buy a tool called a corn creamer. They’re not expensive. They run about $10. I’ve seen some on eBay for even less. You can also use a sharp knife, hold the cob vertically and cut downward. You want to cut the tops of the corn kernels off during the first sweep and then cut the remaining part of the kernel in the second sweep. You can use a spoon or the back of your knife for the second sweep to avoid cutting into the cob, so you’re only getting the milk and pulp.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Bug off, pesky critters

ShareThis

In my house, my husband is the master jar and bottle opener. Sometimes, I don’t even have a chance to try to open one. If he sees a jar on the counter that I’m about to use, he’ll just open it for me. I like the first tip for those times he’s not around to be my jar- and bottle-opening hero.

BOTTLE GRIP: I sometimes have trouble opening plastic soft-drink bottles. I’ve found that wrapping a wide rubber band around the bottle cap two or three times makes a good jar wrench. And it’s easy to carry a rubber band in my purse or have one handy in my desk drawer. (It does need to be a wide rubber band; the thin ones don’t work.) — Eileen Hogan, Texas

TRAP DISPOSAL: If you don’t want to deal with a snap trap with a mouse in it, put the mouse trap in a small paper bag to begin with and then toss the bag, trap and dead mouse all together. — Russ, Michigan

NO-SLIP HANGERS: I was looking for a way to fix my hangers so my shirts wouldn’t slide off at the shoulders. I bought a 1/4-inch roll of weatherizing tape that is used to go around doors. The tape is like a gray spongy material with a peel-off sticky side. I proceeded to cut 3-inch pieces and stick them to the outer edges of my hangers. It keeps my clothes from sliding off. — Jackie Frasier, Michigan
Sara’s note: Thick rubber bands will work, too. Just wrap them around the two ends.

CUT GREASE: Cola works wonders to cut grease in the laundry. My ex-husband worked in the oil industry years ago, and I purchased many products for greasy clothes. Someone told me to pour a can of cola in with the detergent, and it cut the crude oil completely. Sounds strange, but it works! — cmitch1961, e-mail

REUSE FORMULA CAN: Keep toilet paper dry when camping by putting it in an empty baby-formula can. It fits perfectly in the can. Maybe not the big rolls, but regular rolls do. — Sarah, Illinois

DRYER MAINTENANCE: Many dryers fail because the heating element burns out due to high temperatures or even fires. I’m sure everyone has cleaned out the lint trap, but you may not have noticed that you should wash it with warm water regularly, too. There is an invisible film (the greasy feeling on your fingers after cleaning out the screen) that blocks the screen and can lead to a less efficient dryer and possible fire. — Devin, forums

FREE WORKSHOPS: Home Depot has great free workshops for kids ages 5 to 12. They’re held on the first Saturday of the month from 9 a.m. to 12 p.m. Some of the projects include making a picture frame and birdhouse. — Claire L., Texas
Sara’s note: They have DIY workshops for adults, too. There are even workshops geared specifically for women. They call them the do-it-herself workshops. Call your local store for details. Lowe’s holds workshops, too. https://www.lowesbuildandgrow.com/

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Get a grip on bottles

ShareThis

You can’t always get what you want. Sometimes you have to make do and be flexible. If you’re cooking and suddenly realize that you’re out of an ingredient, it might be more practical to go without it or to substitute something you have on hand. Why make a special trip to the store when gas prices are through the roof or you’re pressed for time? Or maybe you want to adjust your diet. Here’s a handy reference of common food substitutions. If you’ve made any successful substitutions, let me know.

Pancake Syrup

1 cup sugar
1 cup brown sugar
1 cup corn syrup
1 cup water
1 teaspoon vanilla or maple flavoring

Boil all ingredients together and cook gently for three minutes. — submitted by Barb, New York

CELERY: Cabbage, celery salt or seeds, water chestnuts, snow peas, carrots, asparagus, fennel bulb, green pepper, apples or lettuce hearts.

MUSHROOMS: Eggplant or zucchini.

TOMATOES: Roasted or fresh bell peppers.

CORN SYRUP: Try 1 cup sugar and 1/4 cup water to replace 1 cup corn syrup. It can sometimes replace honey and molasses, too.

EGGS: Substitute half a mashed ripe banana and 1/4 teaspoon baking powder or 3 tablespoons mayonnaise for each egg.

SOUR CREAM: Try 3/4 cup yogurt plus 1 teaspoon of baking soda or 1/4 cup butter to replace 1 cup of sour cream. Or combine 2/3 cup dry milk, 3/4 cup water and 1 teaspoon vinegar.

BUTTERMILK: Add a bit of vinegar or lemon juice to milk.

CHOCOLATE: For 1 square semisweetened chocolate, try 3 tablespoons cocoa and 1 tablespoon butter or margarine.

BEER: Try beef broth in recipes that call for beer.

CHILI SAUCE: Combine 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash allspice

SUGAR: Use light brown sugar or confectioners’ sugar.

BAKING POWDER: 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar replaces 1 teaspoon baking powder.

CORNSTARCH: 2 tablespoons flour or 4 teaspoons quick-cooking tapioca can replace 1 tablespoon of cornstarch.

HEAVY CREAM: To replace 1 cup, use 1/3 cup butter and 2/3 cup milk.

BROWN SUGAR: Substitute 1 cup granulated sugar and 2 tablespoons molasses.

BREADCRUMBS: Cracker crumbs, oatmeal, rice, cereal.

KETCHUP: Try using a mixture of tomato sauce, sugar and vinegar.

FRESH GARLIC: Use 1/8 teaspoon garlic powder to replace 1 clove fresh garlic.

BARBECUE SAUCE: Combine ketchup, brown sugar, lemon juice, onion, vinegar and mustard to taste.

MAYONNAISE: Replace with pureed cottage cheese.

PECANS: Substitute roasted peanuts or walnuts.

ALLSPICE: Combine nutmeg, cloves and cinnamon in equal parts.

ICE CREAM: Combine instant pudding, Cool Whip or Dream Whip and crushed pineapple. Or try the following recipe.

Ice Cream

1-1/2 cups granulated sugar
4 tablespoons cocoa
1 large can evaporated milk
4 cups milk
2 eggs, beaten

In a skillet, put sugar, cocoa, evaporated milk, 1 cup milk and 2 beaten eggs. Cook on low heat, stirring often until it comes to a boil. Remove from heat. Add cold water until mixture is cold. Add remaining milk. Put in a bowl and cover with a lid. Freeze. — submitted by Shelly, Kentucky

Whipped Cream

1/3 cup ice water
1-1/4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup nonfat-dry-milk powder
2 tablespoons granulated sugar

Combine water, lemon juice and vanilla. Stir in milk powder. Beat 5 to 10 minutes or until stiff. Add sugar. Beat for 2 minutes.
– submitted by Amanda, e-mail

Personal note: hmm. I must be craving pancakes. LOL

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

In a cooking pinch? Try frugal substitutes

ShareThis

Hidden Yogurt Dessert

1 small box instant-pistachio-pudding mix
2 (8-ounce) containers vanilla low-fat yogurt
1 (8-ounce) can unsweetened crushed pineapple, undrained
1 cup frozen whipped topping, thawed

In a large bowl, combine pudding mix, yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover and refrigerate until chilled.

Mock Cheesecake

1/2 cup fat-free cottage cheese
1/2 cup vanilla yogurt
1 to 2 teaspoons granulated or brown sugar
1/2 cup fresh strawberries or blueberries

With an electric mixer, combine cottage cheese, yogurt and sugar. Top with berries.

Lemon Cupcakes

1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, melted and cooled
1 egg
1/2 cup plain yogurt
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon lemon extract
glaze, optional, recipe below

Preheat oven to 350 F. Line a muffin pan with cupcake liners. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream together sugar, butter and egg until smooth. Add yogurt, zest, juice and lemon extract. Mix until smooth. Add flour mixture. Beat until smooth.
Divide batter evenly into muffin pan. Bake for 20 to 25 minutes. Cool. Add glaze, if using.

Glaze:
1-3/4 cups confectioners’ sugar
5 tablespoons fresh lemon juice

In a small bowl, whisk powdered sugar and lemon juice until smooth.

Yogurt Pancakes

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons sugar
2 large eggs, beaten
4 tablespoons butter, melted
1 cup strawberry or blueberry yogurt
1-1/2 cups buttermilk
1/2 teaspoon vanilla

In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar. Add eggs, butter, yogurt, buttermilk and vanilla and mix until smooth. Grease pan with nonstick spray, oil or butter. Place pan on medium heat. Pour 1/4 cup of batter onto heated pan. Turn once pancake is bubbly and golden on bottom. Top with berries if desired.

Eggless Cookies

1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter
1/2 cup plain or vanilla yogurt
2 teaspoons vanilla extract
1-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Preheat the oven to 375 F. Grease cookie sheet. In a medium bowl, cream together the brown sugar, granulated sugar and butter until light and fluffy. Stir in yogurt and vanilla. In a medium bowl, combine flour, baking soda and salt. Add flour mixture to creamed mixture and stir to combine. Fold in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes until edges brown.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Use up yogurt before it expires

ShareThis

DEAR SARA: I’m wondering how much of a stockpile you have on hand. For how long do you think you could feed your family? — Sherri, West Virginia

DEAR SHERRI: I don’t stock up like I used to, but I have a fully stocked meat freezer. It contains about 350 pounds of pork and beef. We recently bought a whole hog. We’re getting ready to try a new source for organic free-range chicken, too. That would increase our freezer inventory. I like to have enough meat and poultry stored to feed us for a few months. I don’t like meat, but my family does. As for our pantry, I don’t fill up my cabinets, closets and basement shelves anymore. I’ve discovered that we tend to use more if there is more. When I did stockpile, I liked to have at least three to six months’ worth of food and household items. I’ll still stock up on some items if there’s a sale. I have enough shampoo for the year, for example, but I won’t buy 50 packages of hot dogs just because they’re on sale. However, I do like to buy all of my bread (to last a month) in one trip at the bread outlet. I know what we’ll use in a reasonable amount of time. I like a full pantry, but I don’t hoard.

While the average person might pick up one or two extras if there’s a sale, I will pick up double or triple that amount, but that’s plenty for me. Some people might still find it extreme, but in comparison to most of my Web-site readers, I’m no longer a stockpiling and coupon queen. A simple look at our community stockpile photographs will amaze you.

To begin your stockpile, I suggest you buy a few extras each shopping trip if an item you use is on sale. If you have coupons, you’ll have even greater savings. You can start out by cutting one item from your grocery list or budgeting in a few bucks more for your groceries. With that extra money, you look for a sale item you typically use. Maybe you’ll find a buy-one-get-one-free deal. You can buy four. The following trip, you can use the money you saved from the first sale to use toward the next sale on another product you typically use. You’ll build enough savings so that instead of buying a couple of extra when an item is on sale, you can buy more. Eventually, you won’t be paying full price on much of anything. You’ll have a decent stockpile, too.

DEAR SARA: How do I make mint tea from fresh spearmint? I have a plant, and I would love to make tea as gifts, but I really wouldn’t know what to do. Can it be done? — Tiffany, Arkansas

DEAR TIFFANY: Get 10 mint tea bags, 10 cups of water, a handful of mint leaves, 1 to 1-1/2 cups sugar and 1 small can of frozen concentrate lemonade. Boil the water with the mint leaves. Add sugar and stir until dissolved. Add tea bags. Let steep a few minutes. Add frozen lemonade. Fill the concentrate cans 4-1/2 times with water, and add the water. Serve over ice. For hot tea, pick, shred and dry mint leaves. Boil water and pour over 2 to 3 tablespoons of dried mint leaves. Let steep and strain the leaves out, or use a tea ball if you have one. Add sugar to taste.

DEAR SARA: Do you know a tip on how to clean the inside of an electric kettle? I found a used one that they were going to throw out at school. I would like to clean and disinfect it. — Lucie, e-mail

DEAR LUCIE: Use a fresh lemon. Cut it into pieces, squeeze some juice into the kettle, put the lemon parts into the kettle and add water. Boil. Let it cool and pour it out. If that doesn’t work, try adding vinegar to your kettle. Boil it. Let it cool and pour it out. You can also contact the manufacturer and ask for its recommendation.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

How much stockpiling is enough?

ShareThis

The first frugal tip I’m sharing is a new one for me. I usually let my frozen fruit thaw in the bag, or I use it frozen. I hope there’s a new one today for you, too.

FLAVORED WATER: I buy a lot of frozen fruit to use for smoothies, cobblers or to cook as a compote. I found that if I thaw the fruit in a sieve over a bowl, I can use the water/juice from the defrosted berries to add flavor to drinking water. I make up a pitcher of drinking water and add the fruit juice, and it tastes much like the flavored water sold in bottles for a $1.50. Plus, it’s all-natural and low in sugar. — Nantahala, North Carolina

BROWNED MEAT: I usually buy at least five pounds of ground beef. When I get home, I brown it and put it in the freezer. Even if you forget to lay it out to thaw, you can put it in the skillet, and it’ll break up fast. It doesn’t get freezer burned as badly, either. — Gail, Ohio

EASY CLEANUP: Use a “garbage bowl.” Put a large bowl on the counter next to you when you’re preparing food. Put trash, veggie peels, etc., in it. When you’re done cooking for the night, dump it into the garbage. This will save you from running back and forth to the trash can. Or, before you peel veggies, put a sheet of paper towel or wax paper on the counter. Peel over the sheet of paper. When you’re done, just fold the whole thing up and dump it in the trash. No mess. If you’re grating cheese and it’s sticking to the grater, pop the cheese into the freezer for a few minutes. This firms it up and makes it easier to grate. — hwmabire3, Florida
Note from Sara: Consider using the contents of the garbage bowl as compost, or instead of using paper towel or wax paper, reuse newspaper.

LETTUCE SAVER: I buy whole heads of lettuce, then tear and wash them as soon as I get home. I store them in zipper baggies lined with damp paper towels, and they stay fresh all week. After I do my menu planning and shopping, I prep all of the ingredients I’ll need for the week. If I get out of work late or hit traffic, I don’t have to spend time chopping and slicing. I can start cooking straight away when I get home. I think of it as the frugal alternative to those places where you go to prepackage your meals at ridiculous prices. — The Muse, e-mail
Note from Cheryl in Massachusetts: Consider spinning it, using dry paper towels, and remove as much air as possible from the zipper baggie.

SAVE THAT MEAT: We have a “meat bucket” in the freezer. Whenever we have leftover meat, I cut it into chunks, and we toss it into the freezer container. Then, when it’s full, we make chili with the meat. Because the meat is already cooked, you just have to heat it up and let the flavors mingle. I never have breadcrumbs when the recipe calls for them, so I now take the heels off the store-bought bread (which no one in our house will eat), and I put them in a bread bag in the freezer. Then, when I am making something that needs breadcrumbs, I take out what I need and crumble it. Bread crumbles easily when it is frozen. — Sarah, Illinois

FOREMAN GRILL STAYS CLEAN: After using my Foreman grill, I unplug it, take wet paper towels, lay them on the grill and close it. When I get a minute to clean it up, it’s just a wipe away. — Louise, Georgia

BISCUITS AT THE READY: Whenever I make biscuits, I make at least a double batch. I roll them and cut them and bake only what I need. I freeze the rest and pull them out when they’re needed. — thriftstorequeen, New Jersey

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Shortcuts save time and money

ShareThis

Last week, my daughter needed new summer shoes. Sometimes I’ll buy name brands, and other times, I won’t. I care about how they fit, and whether they’re reasonably priced and of high quality, and I allow for a small amount of input from her because she has to wear them. We went to the store, and she picked shoes she wanted within two minutes. Zoom. She’s a girl who knows exactly what she wants. She picked a pair of comfortable shoes. They had a bit of princess flair in the form of faux jewels. They weren’t expensive, and I didn’t check them for a brand name. Can you see where this is going? I paid for them, and that was that. She was happy with her new shoes and wore them home. I thought she might even go to sleep with them.

The following day, she came to me and wanted to know whether her shoes were Crocs. She told me the girls in school told her they weren’t Crocs. My daughter is 5 years old. They look like Crocs, but they aren’t. I asked her whether she liked them. She does. I asked her whether they were comfortable. They are. But she seemed bothered that her peers pointed out the difference. I stress the importance of being your own person to all of my kids. We’ve had the whole monkey-see, monkey-do and “lemmings” talk. (Yes, I know, it’s a myth.) I won’t cater to their every whim, but my kids know that I’m not so strict with frugality that I’d cause them embarrassment. But shoes for a 5-year-old and the whole social hierarchy? I wasn’t ready for this so soon.

A part of me felt bad. I had the money for name-brand shoes. I almost apologized. I wanted to lie and make her question go away without her feeling hurt. But disappointment is a part of life, and this was an opportunity for me to enforce our values. I told her they weren’t. I was racking my brain for an Aesop’s fable and was coming up empty-handed. I asked her whether she thought it mattered. She said, “No.” I told her the next time someone commented to simply say that she liked them.

I’ll bend to a point for her to fit in. I want her to be liked. I don’t want her to be picked on. But I also want her to stand up for herself and for others. I also know my daughter has to find her own place and sense of belonging. In the end, her identity is her own journey. I told her I understood school was tough sometimes, and that classmates can make you feel like an outsider. I reminded her that not everyone is the same, and that I was a square peg in school. I told her that I sometimes don’t fit in and feel uncomfortable in groups. I assured her that I’d arrange some play dates over the summer. I talked about choosing friends, and doing things for herself and not because of others, and that you can’t please everyone.

After I went on with my message and empathy, I asked her if she was OK. She said, “Mommy, can I go now? I only wanted to know if they were Crocs.” Then she walked away to play. I had a moment of clarity. I’m the one who worries about frugality because I never want it to be viewed as being cheap.

Later that night, as I was falling asleep, I remembered the fable. Can you guess which fable it is?

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Walk a mile in her non-Crocs

ShareThis

Some days, it’s just too hot in the kitchen to use the stove. Salads are for all seasons, but some are the perfect summer side or complete-meal solution. They’re cool, refreshing and easy to toss together. You can even make them ahead at night, when the temperature is cooler. Use fresh, seasonal ingredients to make them sensational enough to bring to picnics and barbecues. What’s your favorite salad recipe?

Here are a few for you to try. Have copies of these ready to pass around.

Mock Potato Salad

1 head fresh or frozen cauliflower
4 hard-boiled eggs, chopped
2 ribs celery, diced
2 slices onion, chopped
1 teaspoon yellow mustard
1/2 cup mayonnaise
1 teaspoon pickle relish
salt, pepper, garlic powder, dill to taste
paprika, to taste
parsley, optional

Cook cauliflower until tender. Drain and pat dry. Let cool and cut into small pieces. Place in a large bowl. Mix in remaining ingredients except paprika and parsley. Chill 2 hours. Before serving, sprinkle on paprika and garnish with parsley.
Serves 8

Red and Green Pasta Salad

16 ounces wagon-wheel pasta
2 bunches fresh asparagus, cut into 1-inch sections
1 pint cherry tomatoes, quartered
1/2 medium onion, chopped
1/2 cup red-wine vinegar
2 cloves garlic, crushed
4 tablespoons olive oil
3 tablespoons Dijon mustard
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper, to taste
parmesan, fresh, grated, optional
mozzarella, shredded, optional

Cook pasta according to instructions. Add asparagus to pot with the pasta for the last 2 to 3 minutes of boiling. Drain and rinse with cold water. Add tomatoes and onion. Chill. Combine the remaining ingredients except cheese, and pour over salad when ready to serve. Sprinkle parmesan and mozzarella on top.
Serves 8

Cucumber Salad

2 cucumbers, sliced thin
1 medium red onion
2 tablespoons lemon juice
2 tablespoons sour cream
salt and pepper, to taste
1/2 teaspoon sugar
1 teaspoon fresh dill, chopped

Mix cucumbers and onion together. Mix remaining ingredients together. Add to cucumber and onion. Chill and serve. — submitted by Kathy, e-mail

Fruit Surprise Salad

2 pounds green seedless grapes
2 pounds red seedless grape
8 ounces cream cheese, softened
1/2 cup granulated sugar
8 ounces sour cream
1 teaspoon pure vanilla extract

Topping:
1 cup brown sugar, packed
1 cup crushed pecans or walnuts

Wash and stem grapes. Pat dry. Set aside. By hand, mix cream cheese and granulated sugar. Mix in sour cream and vanilla until combined. Stir grapes into mixture, and pour into large serving bowl.
For topping: Combine brown sugar and crushed pecans or walnuts. Sprinkle over top of grapes to cover completely. Chill overnight.
Optional: Try fresh blueberries and/or strawberries.
Serves 12

Broccoli and Cauliflower Salad

2 cups broccoli, chopped
2 cups cauliflower, chopped
1 packet dry ranch dressing
2 hard-boiled eggs, chopped
1/2 cup cheddar cheese, grated
3/4 cup salad dressing with 2 tablespoons vinegar

Mix together broccoli, cauliflower and dry ranch dressing. Refrigerate overnight. Before serving, add chopped eggs, cheddar and salad dressing with vinegar. Mix well.
Optional: Add grated carrots. — submitted by Paulette, Tennessee

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Summer salads keep things cool

ShareThis

DEAR SARA: Could you tell me whether you can freeze corn on the cob? I hit a deal today for 12 ears of corn for $1.98! If you can, how? — alarosalpn, forums

DEAR ALAROSALPN: Yes, you can freeze corn on the cob. I use the 5-5-5 method. I husk and remove the silks. Then I place the corn into boiling water and blanch them for five minutes. Remove from the water and plunge the blanched corn into a large bowl of ice water for about five minutes. Remove from ice water. Place into freezer bags and remove as much air as possible. When you’re ready to eat them, remove from the freezer bag and place them into boiling water for five minutes.

DEAR SARA: I have always wanted a beautiful strawberry jar filled with plants on my deck. I try again and again, but I kill anything and everything I plant in it. Any suggestions before I spend more time and money? My husband cringes when he sees me dragging my strawberry jar out every spring. — Hannah, New York

DEAR HANNAH: I planted hens and chicks in my strawberry pot. They’re hardy and resilient. A common problem for plants in strawberry pots is that water doesn’t reach all the plants in the pot. Sometimes people try to water the small pockets on the sides, and the soil gets washed away from the plant. Some of the plants end up overwatered, and some underwatered.

The trick is to use a 1-1/2 inch diameter piece of PVC piping with an end cap. Cut it to the height of your pot. Then drill 1/8-inch holes into the pipe. It’s most helpful if you can drill the holes close to the height of your pot’s pockets. If your strawberry pot is terra cotta, hose down the pot before planting in it so when you water, the clay doesn’t suck up most of your water. Pour some gravel into the bottom of your pot for drainage. Insert the pipe end cap down into the center of your strawberry pot, and fill your pot with soil. Be careful not to let soil fall into the pipe from the top. Water your plants from the opening in the pipe. The pipe helps distribute the water evenly.

Some people fill an empty cardboard paper-towel tube with gravel and build their soil around it. To dazzle your husband, instead of planting plants on the top of your pot, top it with gravel and place a round piece of glass on top. It will make a pretty side table for your deck.

DEAR SARA: My husband finally gave me the green light to get rid of some of his high-school trophies. I’m excited to get these things out of the house. I know he worked hard for them 30 years ago, but they clutter up the closet. It’s not one or two trophies in a box. Picture tons of trophies, ribbons, plaques and medals in boxes that we have moved from house to house. Some are plastic! I want him to keep some of them, but not all of them. He agrees that if the smaller trophies meant anything to him, they wouldn’t have been in boxes all of these years. OK, so now what? I feel guilty throwing them away. — Kathleen H., Montana

DEAR KATHLEEN: You’re not alone. I have received a lot of letters asking what to do with trophies. I’d gather them together and take a picture of them so your husband has a memento. You can keep a few to give to your kids or grandkids for a job well done. You can contact local schools and see whether they need any. Consider organizations that might normally buy them, or seek trophy sponsors such as scouts, dance schools, sports teams, 4-H, garden clubs and boys and girls clubs. You might ask local trophy shops whether they can find them new homes, donate them to your local thrift store or place a classified ad. With so many bought new each year, someone will appreciate the donation.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Freeze corn bounty

ShareThis

We had our gas meter moved from inside the garage to outside, so the service technician checked for leaks. If our meter hadn’t been moved, I probably wouldn’t have thought to have anyone check it. It’s one of those things I take for granted. The service technician told me to keep ice and snow away from the meter, and because I do a lot of gardening, to call them before I dig in my yard. Our meter had always been inside, so I never gave ice and snow much thought. The first reader tip is a great reminder to compare your bills to your meter, check for inconsistencies and call your gas company to see whether they offer preventative/routine maintenance for piping up to the meter and the meter itself. If you’re moving to a new home, call and find out the last time the meter was exchanged for a new one.

METER MAINTENANCE: The gas company came out because we were having a problem with our gas. He asked when I had last called for meter maintenance, and I said never. Our gas meter was old, rusty and nasty-looking. He told me that they will come out, free of charge, every other year to do regular maintenance on the meter. He got the rust off and repainted it. There was a problem with one of the valves, so he fixed that. He also checked for gas leaks. We had one! It was a tiny pinhole leak on the pipe behind the meter. Lesson learned. I will be calling every other summer now to get them out here to check things out. He also told me that if you see a sudden spike in your usage to always call and have them check for leaks. — Sarah, forums

BUY LARGE QUANTITIES: I found this interesting, especially if you want to stockpile some things. Visit Dollar Tree Direct (www.dollartreedirect.com). You can buy things by the case at Dollar Tree prices. If you ship it to the store to pick up, then it’s free shipping. I thought this would be great for teachers, weddings, graduations, parties and for stockpiling cleaners and candles. Just a thought. — Bonnie, Oregon

MAKE YOUR OWN FOAM DISH SOAP: If you look on the back of the Dawn Direct Foam dish-liquid bottle, it says to replace only with more of their soap. Yeah, right! At almost $7 a bottle, there is no way. When my bottle was empty, I took a regular bottle of dish liquid and tried half soap and half water, and the soap still seemed a little thick. Right now, I’m up to one part soap to four or five parts water, and it works great! Great way to stretch a bottle of dish liquid. — hippietreehugger4ever, e-mail

CLEAN FAN BLADES: Take a towel and get it pretty damp, not dripping wet, but very damp. Then hang it on the back of the fan. Then put your blow-dryer on the highest setting and blow the dirt off the blades. It should blow back, and the dust should stick to the damp cloth. I’m sure that you would probably have to do this on both sides. — Sarah, Illinois

BUDGET CONDITIONER: Try this every so often: Mash half a banana with about 1 tablespoon of olive oil. Apply to dry hair, wrap in cling film or a shower cap and leave for half an hour and wash out. Lovely, soft hair for pennies! — Pooky83, e-mail

MULTIPURPOSE CUTTER: My husband likes spaghetti, but it’s messy for the kids. Cutting it with a knife and fork is tedious. I started using my pizza cutter. It’s much faster. Works great for toast, sandwiches, fudge, cake and pancakes, too. — Sharon, e-mail

REPURPOSE ICE-CUBE TRAYS: I see these often at yard sales, and they are dirt-cheap. They’re great for holding small items in drawers. My daughter had a lot of costume jewelry when she was younger. We lined a drawer in her dresser with them and then stacked more on top to use for jewelry storage for her. It worked great, and she could see all of her things. — heartofmine, Tennessee
Note: Pour leftover gravy, coffee, soup or tomato sauce into the ice tray for later use. Or make a batch of cookie dough: Place dough into each tray cubby and freeze. Pop dough cubes out when ready to use.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Be a meter reader

ShareThis

Frugal people know how to make things. It’s not just a way of combating costs. For many, these are basic life skills and a way of life. A little self-reliance goes a long way. It’s easier to start out small and build your way up. This sets you up for success instead of burning out from trying to do or learn too many things at once. Take a look at what you buy on a regular basis. Consider which items you can comfortably make yourself.

Here are a few ideas to get you started. You’ll notice that once you master one skill, it often overlaps and helps you master another.

GARDENING: It isn’t for everyone, but it’s well worth giving it a try. If you’re limited on space, grow in containers. Try a simple tomato plant and see how well you do. You can save seeds and learn to propagate, too.

PRESERVING: You’ll waste less and be able to enjoy your garden food throughout the year by home canning, dehydrating, freezing and knowing how to store your food. It’s nutritious and makes great gift items, too. To get started, I recommend “Ball Blue Book of Preserving” (Alltrista Consumer Products, 2004). It contains recipes for condiments, syrups, sauces, pickles, etc.

CLEANING SOLUTIONS: Simple supplies, such as vinegar and baking soda, can clean most of your home. Using them not only saves money, it’s gentler on the environment, too.

SEWING AND NEEDLEWORK: Being able to create is a valuable skill. Mending and repairing gives your clothing and linens an extended life.

MIXES: Making homemade baked goods tops the list of must-know frugal skills. They can be frozen for future use, and nothing beats the aroma of baked goods in your home. There are master mixes to make pancakes and waffles and starters to make breads and cakes. Here’s an Amish friendship starter recipe.

Amish Friendship Bread

Starter:
1 tablespoon active dry yeast
1/2 cup warm water
1 cup milk
1 cup flour
1 cup sugar

Bread:
1 cup vegetable oil
1 cup sugar
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs
1/2 cup milk
1 small box instant-vanilla-pudding mix
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins, chocolate chips or nuts, optional

Cinnamon sugar:
1 cup sugar
2 tablespoons cinnamon

For starter:
Dissolve yeast in warm water in a deep glass, plastic container or half-gallon zipper-type bag. Stir in milk, flour and sugar. Beat until smooth. Cover. Your first batch of starter has fresh yeast, so skip 10-day directions and go directly to splitting your starter. Don’t refrigerate or use a metal spoon.

Day 1: begin or receive starter
Day 2: stir with wooden spoon (or squish baggie)
Day 3: repeat day 2
Day 4: repeat day 3
Day 5: add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6: stir with wooden spoon (or squish baggie)
Day 7: repeat day 6
Day 8: do nothing
Day 9: do nothing
Day 10: add 1 cup sugar, 1 cup flour and 1 cup milk

Put 1 cup of starter in each of three containers. Give two away and keep one. This will begin their day 1.

For bread:
To the remaining batter, add vegetable oil, sugar, flour, baking powder, baking soda, eggs, milk, vanilla-pudding mix, cinnamon and salt. Beat until well blended. Add 1 cup raisins, chocolate chips or nuts if desired. Grease two loaf pans well, and sprinkle with cinnamon sugar, coating bottom well. Pour batter into bread pans, and sprinkle remaining cinnamon sugar onto tops of loaves. Bake at 325 F for 1 hour. — submitted by Jeannie, Kansas

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Make it yourself to save money

ShareThis

It’s interesting what people will give up when they have to. Equally interesting are the things people don’t give up even when they probably should. I see a lot of parents spending an enormous amount of money on summer camp for their kids. I get numerous fliers from my children’s school for the many day camps available in our city. Every year, for a moment or two, I consider signing up my kids for a summer of organized fun. Then I snap out of it. Was I actually considering sending my kids to science camp? After a long school year, do they really want to spend their summer vacation doing that?

If you send your kids to camp, don’t hate me. To each his own. I’m not against kids learning more, being leaders, being part of a team, meeting new friends, experiencing independence or enrichment opportunities. I know many families have both parents working full time, so day camps make perfect sense for them. Camps have a lot to offer. Some aren’t terribly costly or offer scholarships and financial aid. And then some camps are outrageous in cost but are important to families, such as sports, theater, scouts or dance camps. Many kids can raise funds to cover camp costs, too.

I believe strongly in fostering natural talent, nurturing development and keeping kids active to boost self-confidence. However, I simply won’t shell out a few hundred dollars for Hollywood camp, arts and crafts, woodworking, scrapbooking, jewelry, fishing and my favorite — CSI camp. These are a sampling of the camp options available for my kids. The cost is $100 for two hours per child. Don’t even get me started on the price of overnight camps.

My kids will be going to Camp Mom. Again. Maybe you’ve heard of it. Some days are relaxed and they sleep in, and other days are more structured and packed with fun. No, I’m not letting my kids sit around watching television, eating ice cream all day and getting fat. Our tents are made from blankets pulled off the beds and draped over tables and chairs. We play a lot of outdoor family games that I consider “disorganized” sports, such as obstacle courses, hopscotch, hula hoops, Frisbee, jump-rope, tag, hide-and-seek and I Spy. They have play dates, many fun outings, summer reading lists, crafts, photography and gardening, too. Sound familiar?

My point is that summer camp isn’t for everyone. There’s absolutely nothing wrong with Camp Mom. It’s not a badge that tells the world you can’t afford your kids. You get to serve nutritious meals that your kids will remember fondly. Your local community offers many of the same activities that day camps offer, and they’re free or low-cost. Your kids aren’t the only people with cherished summer memories. You’ll have them, too.

I realize that if money needs to be cut from the budget, most parents won’t skimp on their kids. But if you can’t or shouldn’t fit camp tuition into your budget, don’t feel bad. You’re fortunate if you’re able to spend the summer with your children. You’re not skimping on anything! Whatever happened to the “lazy days of summer”? Giving kids a chance to do their own thing can boost creativity, and many kids are completely overscheduled during the school year. Do what’s right for your family and don’t feel guilty. Camp Mom is a lot of fun. You’re lucky if summer fun isn’t something you have to pay for. Sometimes, nothing is everything.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Price is right at Camp Mom

ShareThis

High food prices have more people planting produce gardens. Many have decided to skip adding their usual annuals and perennials to save on costs. Instead, some people are planting fruit-bearing shrubs and trees, or they’re buying from U-pick farms, roadside stands or local farmer’s markets. Early in the growing season, rhubarb, blueberry and raspberry recipes are often requested by readers who have an abundance of fruit. Here are a few tried-and-true recipes.

Cinnamon Rhubarb Cake

1 box yellow cake mix
3 cups rhubarb, chopped
1 cup sugar
dash of cinnamon
2 cups whipping cream

Mix cake as directed on box, using a 9-by-13-inch pan. Mix rhubarb, sugar and cinnamon together and place on top of prepared cake. Pour whipping cream over the top of cake. Bake 40 to 45 minutes at 350 F. — submitted by Startingover, e-mail

Blueberry Bars

1-1/2 cup granulated sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup butter
1 egg
1/4 teaspoon vanilla
3 teaspoons cornstarch
4 cups blueberries

Cook’s note: After patting the dough into the pan, I sprinkle it with a little water mixed with lemon juice and prebake for 5 minutes. This is good with a glaze and works fine with strawberries, too.

Preheat oven to 375 F. Grease a 9-by-13-inch pan. Stir together 1 cup sugar, flour and baking powder. Mix in salt and cinnamon. Cut in butter, egg and vanilla. Dough will be crumbly. Pat half into pan. In a separate bowl, stir together remaining sugar and cornstarch. Mix in berries. Sprinkle berry mixture over crust. Crumble remaining dough over top, pressing lightly if it seems too crumbly. Bake in oven for 45 minutes or until slightly browned. Cool in refrigerator. Cut and serve with vanilla ice cream. — Kimberly, New York

Fruit Cobbler

6 tablespoons butter
1-1/4 cups sugar
3/4 cup flour
2 teaspoons baking powder
dash of salt
3/4 cup milk
2 cups prepared fruit (washed, peeled, pitted and sliced)

Cook’s note: Originally, I used this for peach cobbler, but it works wonderfully with any cobbler-suitable fruit, such as peaches, blackberries, blueberries, cherries, etc.

Melt butter in a 2-quart baking dish. Combine 3/4 cup sugar, flour, baking powder and salt in a medium bowl. Add milk and whisk until smooth. Pour batter over butter. Don’t stir together. Mix fruit with remaining 1/2 cup sugar. Spoon fruit over batter. Don’t stir. Bake at 350 F for 45 to 55 minutes. Serve warm with cream or ice cream.
Serves 6 to 8 — submitted by Sinclairwife, Missouri

White-Chocolate Raspberry Brownies

6 ounces high-quality white chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup white-chocolate chips
1 cup fresh raspberries

Preheat oven to 325 F. Butter 8-inch square baking pan. Melt 6 ounces white chocolate. Set aside. In a small bowl, combine flour and salt. Set aside. Using an electric mixer, beat sugar and butter in large bowl to combine. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended. Don’t overmix. Stir in white-chocolate chips. Gently fold in raspberries just until distributed evenly. Spread batter evenly in pan. Bake 40 minutes or until top is golden. Cool in pan. Cut and serve. — Linda, e-mail

If you enjoyed this post, make sure you subscribe to my RSS feed!

Post from: Frugal Village

Enjoy the fruits of your labor

ShareThis

DEAR SARA: How long will chicken last in the fridge after it has been cooked? I pressure-cooked a package of boneless, skinless chicken breasts five nights ago and used some of them. I planned to use the rest the next night, so I put the leftovers and the chicken broth from the pressure cooker into a large bowl in the fridge. Would they still be OK to use for dinner tonight? — scrap candles, e-mail

DEAR SCRAP CANDLES: Some will argue this point, but I wouldn’t eat cooked chicken after three days in the refrigerator. Many people forget about their leftovers. Years ago, I started a habit of immediately cutting my leftover chicken and mixing it with mayonnaise for sandwiches to eat the following day. With other leftovers, I sometimes wrap them for the freezer, so they don’t go to waste.

DEAR SARA: I need ideas for frosting. I made a cake for my sister’s birthday, and I made too much frosting. I didn’t read the package of powdered sugar, so I put double the amount. Then I had to add more chocolate and butter. Now I have