Wow!! What an awesome list of things you can make yourself instead of buying.
I counted 14 that I do on a regular basis :-)) That doesn’t count the spice blends I make.
Next up is pie crust for your chicken pot pie and I have apricot preserves that I got for a recipe I never tried-so BBQ sauce is on the agenda when we run out of what we have.
In these uncertain times I am not comfortable using foods that I have no control over.
Thank you for all you do!!
Jessica Fisher
Thanks for your encouragement! Can’t wait to hear how it goes for you, Pat!
Pat
I finally ate at 9:15pm–the verdict is the filling was excellent but my pie crust needs some work .Maybe I should say more practice because I can count the number of crusts on one hand and the total is not 5. Lol! I know I didn’t roll. it thin enough.
It was edible and no one complained so it was probably better right out of the oven.
Jessica Fisher
If it was too thick, did it cover the entire pan? That’s what I use as a gauge. If it covers, chances are it was fine.
Pat
It must have just been because I ate so late. My husband and son said it was perfect and delicious right out of the oven.
I only did one crust and it did cover the pan I used. They said to make it again. Hurray!
Jessica Fisher
So glad it was a keeper!
Noelle
I have been making pancakes from scratch for a few months now, and I have to say, I find them much tastier than the ones from the box! I have been struggling with the fact that it’s a lot slower to mix everything together than it is to measure from a box… so I am definitely going to use your tips for making the mixes, and make them in bulk!
Meagan
I make my own Bisquick for pancakes & waffles. Though, I made the last batch with coconut oil instead of shortening and it tastes very bland. Next time I will sub butter and see if that’s better.
MH
OK, I want to be on board with this, and I do make my own red sauce and some of these other things, but just last night we tried pancakes from scratch instead of Aunt Jemima – and they tasted like flour – not better than the sum of the parts we put in them, not light and fluffy. They were redeemed by the peach blueberry topping I made from frozen fruit. So I just clicked over to your pancake mix and read the comments – I will try again, maybe the whole wheat pastry flour will help?
Jessica Fisher
I hope it wasn’t my pancakes that tasted bad! lol. If you’re used to commercial mixes, there may be a transition period. My girls just baked a cake mix that they got with a Christmas baking kit. There are all kinds of additives put in mixes to help them turn out “perfect” while baking from scratch does require good measuring and a little finesse in the technique. Not sure why your pancakes tasted like flour, but I’d be tempted to sift the ingredients together next time and see if you like the texture better. It’s not necessary, but may help.
sylvie
Allrecipes dot com have a great easy recipe for pancakes…this ones called fluffy pancakes …..posted by kris…so you don’t grab the wrong one. By far the best.
Janet
You failed to mention your tasty recipes for homemade rice blends. I have not bought a dirty rice mix at the store since I tried your recipe. My kids love it.
I have a half dozen different spice mixes ready to go in the cupboard such as cinnamon sugar, Cajun blend and what we refer to as our pita chip blend. Measure and blend once and then store in a spice jar for dozens of uses later.
I used to think I had to have store bought tortilla strips. I usually make my own these days. Slice a few tortillas and fry the strips in a 1/4 cup oil for a minute or two and sprinkle with seasonings of my choice– quick, easy and economical tortilla strips. An added bonus is being able to select a healthier oil for the frying.
Jessica Fisher
Well, that’s fun! I’m so glad you like it!
Vanessa B
I’ll be making my own biscuit mix tonight for dinner. I’m sick of the weird taste of the preservatives in the can.
AmyG
I make my own cream of chicken soup when recipes call for it. Sometimes it is simply reduced chicken stock and milk thickened with a butter and flour roux. I usually add a little cream at the end and season with salt and pepper and fresh parsley. Sometimes I saute onion, carrot and celery and then add the vegetables and finely chopped chicken when the stock is reducing. This also makes a nice meal if you add some wild rice or serve with hot bread. In fact, it is what we are having for dinner tonight!
Pat
Wow!! What an awesome list of things you can make yourself instead of buying.
I counted 14 that I do on a regular basis :-)) That doesn’t count the spice blends I make.
Next up is pie crust for your chicken pot pie and I have apricot preserves that I got for a recipe I never tried-so BBQ sauce is on the agenda when we run out of what we have.
In these uncertain times I am not comfortable using foods that I have no control over.
Thank you for all you do!!
Jessica Fisher
Thanks for your encouragement! Can’t wait to hear how it goes for you, Pat!
Pat
I finally ate at 9:15pm–the verdict is the filling was excellent but my pie crust needs some work .Maybe I should say more practice because I can count the number of crusts on one hand and the total is not 5. Lol! I know I didn’t roll. it thin enough.
It was edible and no one complained so it was probably better right out of the oven.
Jessica Fisher
If it was too thick, did it cover the entire pan? That’s what I use as a gauge. If it covers, chances are it was fine.
Pat
It must have just been because I ate so late. My husband and son said it was perfect and delicious right out of the oven.
I only did one crust and it did cover the pan I used. They said to make it again. Hurray!
Jessica Fisher
So glad it was a keeper!
Noelle
I have been making pancakes from scratch for a few months now, and I have to say, I find them much tastier than the ones from the box! I have been struggling with the fact that it’s a lot slower to mix everything together than it is to measure from a box… so I am definitely going to use your tips for making the mixes, and make them in bulk!
Meagan
I make my own Bisquick for pancakes & waffles. Though, I made the last batch with coconut oil instead of shortening and it tastes very bland. Next time I will sub butter and see if that’s better.
MH
OK, I want to be on board with this, and I do make my own red sauce and some of these other things, but just last night we tried pancakes from scratch instead of Aunt Jemima – and they tasted like flour – not better than the sum of the parts we put in them, not light and fluffy. They were redeemed by the peach blueberry topping I made from frozen fruit. So I just clicked over to your pancake mix and read the comments – I will try again, maybe the whole wheat pastry flour will help?
Jessica Fisher
I hope it wasn’t my pancakes that tasted bad! lol. If you’re used to commercial mixes, there may be a transition period. My girls just baked a cake mix that they got with a Christmas baking kit. There are all kinds of additives put in mixes to help them turn out “perfect” while baking from scratch does require good measuring and a little finesse in the technique. Not sure why your pancakes tasted like flour, but I’d be tempted to sift the ingredients together next time and see if you like the texture better. It’s not necessary, but may help.
sylvie
Allrecipes dot com have a great easy recipe for pancakes…this ones called fluffy pancakes …..posted by kris…so you don’t grab the wrong one. By far the best.
Janet
You failed to mention your tasty recipes for homemade rice blends. I have not bought a dirty rice mix at the store since I tried your recipe. My kids love it.
I have a half dozen different spice mixes ready to go in the cupboard such as cinnamon sugar, Cajun blend and what we refer to as our pita chip blend. Measure and blend once and then store in a spice jar for dozens of uses later.
I used to think I had to have store bought tortilla strips. I usually make my own these days. Slice a few tortillas and fry the strips in a 1/4 cup oil for a minute or two and sprinkle with seasonings of my choice– quick, easy and economical tortilla strips. An added bonus is being able to select a healthier oil for the frying.
Jessica Fisher
Well, that’s fun! I’m so glad you like it!
Vanessa B
I’ll be making my own biscuit mix tonight for dinner. I’m sick of the weird taste of the preservatives in the can.
AmyG
I make my own cream of chicken soup when recipes call for it. Sometimes it is simply reduced chicken stock and milk thickened with a butter and flour roux. I usually add a little cream at the end and season with salt and pepper and fresh parsley. Sometimes I saute onion, carrot and celery and then add the vegetables and finely chopped chicken when the stock is reducing. This also makes a nice meal if you add some wild rice or serve with hot bread. In fact, it is what we are having for dinner tonight!
Jessica Fisher
Yes, me, too! I have a recipe for Cream of Celery that we love. So for any readers wanting exact measurements, here it is: http://lifeasmom.com/2011/03/homemade-cream-of-celery-soup-freezer-friendly-recipes.html