What’s worth making from scratch: bread, sauce, fruit rolls?
I recently saw an article in a Martha Stewart publication about how to make your own dehydrated fruit rolls. I would bet they are healthier than what you can find at the store but is it really worth your time to make it from scratch? (Can’t I just give them a piece of fruit for a healthy snack that requires no preparation?)
What products, if any, are worth creating for your family completely from scratch?
Bread – have never made other than banana bread
Pasta – have never made
Pasta Sauce – used to make frequently, not so much now
Jams – never (Although I would love to learn to make tomato jam.)
Fruit rolls – never
Cakes, brownies, icing – I will pretty much always make baked goods from scratch or at the least from a mix. Homemade icing especially is 1,000 times better than the icing from a can.
Pizza dough – I would love to do this but I am afraid of using yeast. My friend tells me it’s very easy, and Michael still raves about the homemade pizza dough his mother used to make.
So what are you willing to put time into making from scratch? Where is the taste or health of the product considerably different and worth your time to do?
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85 comments Add your comment
Dennis
August 24th, 2011
9:11 pm
@Becky – Here’s the recipe I used. I did get a very fine mesh strainer at Cooks Warehouse to strain the yogurt instead of cheese cloth. Buy an expensive strainer – it needs to be really fine…
http://www.happysimpleliving.com/2011/03/06/make-your-own-homemade-greek-yogurt/
HB
August 24th, 2011
9:38 pm
Yeah, that’s the best. Either fresh off the cob from the farmers market or from the jar, cooked in a mix of corn oil and butter on the stove…
DB
August 25th, 2011
1:32 am
Anything is better made from scratch! Even homemade pasta (although it’s been a while, might be time to drag the recipe out again!) I love to experiment with homemade ice cream, too. I was making some surinam cherry jelly when we lived in South Florida, and while i was making it, the strainer slipped — hot, bright red cherry liquid all OVER the kitchen. I screamed in frustration (and was burned just a little, but not much), and when my husband came running into the kitchen, he turned white, seeing all that red stuff all over the kitchen . . . he thought I had cut myself! I had to explain it was jelly before he passed out!
JJ
August 25th, 2011
8:19 am
I’ve never grilled asparagus, but we roast it in the oven, with olive oil, salt, pepper & some lime juice….it goes fast!!!!
Becky
August 25th, 2011
8:44 am
@djs_NC..I remember that popcorn..I haven’t popped any in years though..I might get some this year for the kids..They would love it..
@Dennis..Thanks for the recipe..I will be trying it..My two are different, they actually like yogurt..So looking forward to this..
For homemade ice cream..Has anyone ever put cinnamom (sp) or crushed red peppers in vanilla ice cream?
T-Square
August 25th, 2011
8:54 am
Kat – I might not have been being clear in my original post, thought I was, but maybe not. My wife doesn’t have the patience to wait for ME to make dinner from scratch every night. She can’t cook, and I love it, so I’ll pretend like you apologized and you can go on feeling like you’re scoring a point for the feminists of the world.
motherjanegoose – Couple of pounds of beef, cut into 1″ cubes, 1 or 2 chopped onions, 4 or 5 potatoes, large can of diced tomatoes, paprika (maybe 1-1/2 teaspoon), Worcestershire sauce, a little brown sugar, some dried mustard (maybe a 1/2 – 2/3 teaspoon), salt, pepper, water (cup or 2), a little bit of white vinegar, and some egg noodles (I typically make spaetzle for it, but packaged works well too). Brown the meat with the spices, add the onions and cook it down some, then mix in the potatoes, water, tomatoes and vinegar and cook for a couple of hours until the beef is tender. Serve it over the noodles or mix them in, your choice. I’ve always found that if you mix them in, it is more of a stew, if you serve it over them, it is a little closer to a soup. Enjoy.
GoldenLocks
August 25th, 2011
10:38 am
T-Square–not too many German restaurants in ATL. We ate at the one in Stone Mountain a while back. It was okay. We usually stick to making the German recipes at home…..even found a meat market that has the rouladen already sliced thin at about $2.99 lb (Patak Meat Products in Austell)
Weekend suggestion: 8th Annual GERMAN BIERFEST in Woodruff Park, Sat Aug 27th 2-7pm.
GoldenLocks
August 25th, 2011
10:47 am
Theresa–pizza dough is super easy. I follow the recipe from Southern Living cookbooks….turns out perfect everytime.
For your children, divide some of the dough into smaller portions and let them ‘help’ make their own personal pizza. A 8-9 inch cast iron skillet is great for the smaller size pizzas.
I noticed yesterday at the store, Fleischmann’s now has a yeast specifically for pizza dough. Supposed to be easy, I haven’t tried it yet though.
Do a homemade pizza night this weekend, the kids will love it.
I make/bake almost everything from scratch here except sandwich bread and tomato pasta sauce. Alfredo sauce is super easy to make and the jar stuff is disgusting.
I have found it does not really take any or much longer to cook stuff from scratch. Bake or grill some meat, steam or cook veggies, add salad.
I like to cook from scratch so I can control how much salt, sugar, butter, etc is in the meal.
Kathy
August 25th, 2011
12:25 pm
Here is what I LOVE to make from scratch…..chocolate chip cookies, potato salad (HATE store bought), chicken salad, pound cake (Paula Deen baby) and macaroni and cheese. HMMMMMMMM
motherjanegoose
August 25th, 2011
12:44 pm
I hate to make potato salad but I did make it on M. I am TERRIBLE at peeling boiled eggs. Any tips? I love the red skinned potato salad at Costco but my husband likes the yellow kind…so there you have it.
I made chicken salad with the Rotisserie chicken we at from Kroger on M. Wonderful! Then I boiled the carcus ( sp/) and added rice, peas, and carrots for the dog. I strained the bones and she loved it. Must be better than Alpo?
I have never made mac and cheese but my daughter one time tried an exotic recipe, with different cheeses. It cost almost $20 for the pan…it was good but expensive! I do NOT eat the kind from the box, so we almost never have it here!
Patrick
August 25th, 2011
1:20 pm
Yeast is nothing to be afraid of. I have made many a loaf of homemade bread or pan of yeast rolls. I have a recipe for yeast rolls that would rival those of O’Charley’s or Ryan’s. Just as long as you remember to dissolve the yeast in lukewarm water AND a teaspoon or two of sugar (gives the yeast something to “feed” on) for about 15 minutes, you’ll be fine.
I’ve never used a bread machine. Never will. There’s just something satisfying about kneading dough by hand and letting it sit for a couple of hours. Kneading is a GREAT stress reliever.
On the holidays we do homemade cookies. Nothing less will do. Chocolate chip and my special Christmas Spice cookies tend to dominate the house. The latter is really popular with people at work and a few friends.
T-Square
August 25th, 2011
2:17 pm
Golden Locks – A trip to Patak’s was my Christmas present from my wife last year. BEST. PRESENT. EVER. Seriously. Might have to visit Woodruff Park this weekend, thanks for the tip. Also, I’m going to be looking into the restaurant in Stone Mountain.
MJG – Peel them under cold water, not sure why, but it helps.
T-Square
August 25th, 2011
2:22 pm
MJG – Goulash –
2 pounds stew meat or roast cut into 1″ chunks
1 or 2 onions chopped
4 or 5 potatoes chopped
1 big can of diced tomatoes
1 small can of tomato paste
1.5 teaspoons of paprika
.5 teaspoon of dry mustard
Little salt
Little pepper
Little brown sugar (careful not to loose too much, add with wet ingredients)
Little plain flour (for a roux)
Worcestershire Sauce
1.5 cups water
1 tablespoon of white vinegar
Brown the meat with the spices
Add the onion and cook them down (sometimes I add butter here, sometimes not)
Add the flour and make a roux
Add everything else and cook on low for a couple of hours until the beef is tender (covered)
Serve over egg noodles
T-Square
August 25th, 2011
2:23 pm
MJG – not sure why, but it won’t let me post a recipe for my goulash. :(
T-Square
August 25th, 2011
2:25 pm
Also, as far as Mac and Cheese – alternately layer in cooked mac with shredded cheddar. Add one beaten egg per cup of milk and fill to top of mac. Sprinkle top with more cheddar and bake for about 45 or so at 350.
mystery poster
August 25th, 2011
2:34 pm
@T-Square
Similar recipe for mac and cheese. Not quite as good as making the cheese sauce separately on the stove, but do-able on a weeknight:
1 box elbows, cooked about halfway
1 pkg shredded cheddar (I like sharp and sometimes add some additional cheese, asiago, parmesan, etc)
1 c milk
2 eggs
salt and pepper to taste
Mix the milk, eggs, s&p and cheese, stir in the pasta
Bake at 350 for 40 – 45 mins ( usually stir it once halfway through).
mystery poster
August 25th, 2011
2:35 pm
@Correction: 2 cups milk
JJ
August 25th, 2011
2:37 pm
I’m getting hungry….
T-Square
August 25th, 2011
2:41 pm
Ah, that is something I forgot, salt and pepper.
T-Square
August 25th, 2011
2:43 pm
I’m going to try this one last time…
2 pounds beef, cut into 1″ cubes
1 or 2 onions
4 or 5 potatoes
1 big can diced tomatoes
1 small can tomato paste
1.5 tsp paprika
.5 tsp dry mustard
Salt
Pepper
Brown sugar
Flour (couple of tablespoons)
Worcestershire sauce
1 tbsp white vinegar
1.5 cups water
T-Square
August 25th, 2011
2:48 pm
And for some reason it won’t let me post the cooking directions.
T-Square
August 25th, 2011
2:49 pm
Brown the meat, with the spices.
T-Square
August 25th, 2011
2:50 pm
1 – Beef and spices
2 – Onions
3 – Flour (roux)
4 – Everything else
5 – Serve over noodles about 2 hours later
Really?
August 25th, 2011
2:54 pm
Brown the beef with the spices. Add the onions and cook them down. Add the flour to make a roux. Add everything else and mix it up real well. Simmer for about 2.5 or 3 hours until it is nice and tender. Serve it over egg noodles.
T-Square
August 25th, 2011
2:54 pm
Anyone know a reason for that?
motherjanegoose
August 25th, 2011
3:13 pm
HOORAH…I was pretty sure about the paprika! I typically tap my hard boiled eggs on the counter and then let them sit in cool water. Also, fresh eggs do not peel as easy as older ones. I do not know why. I hungrily await the directions…thanks! I will try the mac and cheese too…thanks friends!
My husband is so proud that he can make Kraft mac and cheese. I will see if I can get him to try this recipe, which will be a huge step up.
GoldenLocks
August 25th, 2011
3:32 pm
MJG–Boiling eggs–use older eggs, after cookin, put in ice cold water…it stops the cooking process and you will not have the ‘green’ ring around the yolk. It really works.
Search on the web for tips for boiling eggs….lots of good suggestions
T-Square
August 25th, 2011
3:35 pm
Brown the beef with the spices. Add the onions and cook down. Add the flour for a roux (maybe butter if you need some extra) add everything else (save the brown sugar til now). Cover and simmer for a couple hours until the beef is tender. Serve over noodles.
Becky
August 25th, 2011
4:57 pm
@Kathy..Im with you on potato salad, none from the store for me..It has to be homemade or I don’t eat it..Period..
@MJG..We love potato salad at my house and the boy used to want it cooked every week..As for peeling eggs, once they are boild, pour all the hot water out, fill the pan up with cold water, sprinkle a little bit of salt in the pan, let sit for about 10 minutes..I learned this from Rachel Ray..Has worked every time that I have tried it.
@mystery poster..Your recipe sounds good..I like mac & cheese, but not out of a box..I will have to try either you way or T-Square’s recipe..
@T-Square..Can’t wait for the cooking directions for your goulash..
djs_NC
August 25th, 2011
8:49 pm
@MJG-you are right…and there is a scientific reason that fresh eggs do not peel as easily…would take way too long to explain it here but it has to do with the membrane…that white ’skin’ like stuff that peels off being fresh or someting…. the best trick is to pour salt in the water while ithe eggs are boiling…makes em peel easy every time.
i hate store bought potato salad too..and i like to use the red potatoes to make it.
Kathy
August 26th, 2011
6:24 am
Sorry but I can’t for the life of me figure out why anyone would want to put eggs in mac and cheese. When I have eaten it that way all I taste is scrambled eggs.
T-Square
August 26th, 2011
8:22 am
MJG – I looked last night at home, and discovered that I said wrong on the ingredients for the goulash. Either cut the beef in half or double the spices. Otherwise, it could be a bit bland.
Brown the beef with the spices
Add the onion and cook it down
Add the flour (and if you need a bit more fat some butter) to make a roux
Add everything else, cover and simmer for about 2.5 or 3 hours until the beef is nice and tender
Serve over egg noodles
T-Square
August 26th, 2011
8:22 am
MJG – I misled you on the goulash ingredients, double the spices or cut the beef in half. I had to look at my book when I got home last night.
Still isn’t letting me post the instructions.
mystery poster
August 26th, 2011
11:22 am
@Kathy
I thought the same thing when I first read the recipe for mac and cheese calling for eggs. The only thing that I can figure out is that they act as a thickener for the sauce (since this recipe does not call for cooking the milk into a sauce first). I have never been able to taste the egg in the finished product. Since the eggs are beaten into the milk, they do not have the taste or texture as regular scrambled eggs.
T-Square
August 26th, 2011
1:04 pm
So, it went back and posted all the different times I tried to post the directions. Enjoy. :)