Tuesday, February 3, 2015

Whole Wheat Buttermilk Waffles ($0.11 per serving)

$2.21 per recipe          $0.11 per serving          61% savings

So, last week I gave you recipe that taught you to make some killer homemade buttermilk

And I figure... if you have awesome homemade buttermilk on hand... you'll need an equally awesome recipe to go with it. 

Growing up, waffles were probably my favorite breakfast food. Especially, if they were served with whipped cream and strawberries. (I mean... it's like eating dessert for breakfast... what kid doesn't love that concept?)

My mom was basically wonder-woman, and made breakfast from scratch nearly every morning of my childhood. Pancakes, waffles, scrambled eggs, oatmeal... stick-to-your-ribs stuff. And she was great at it! (Thanks for being wonderful, Mom!)

I'd wait at my seat in anticipation of another hot waffle fresh from the press. Once I had a section of one on my plate, I immediately slathered it in butter and homemade syrup. Of course if fresh berries and cream were on hand, I went that route.

Today, my family loves waffles as well. Although, I typically make them for dinner along with scrambled eggs, bacon, and fresh fruit. Leftovers are re-heated in the toaster for breakfast or snack time.

These particular waffles have a healthier take on things than the typical waffle. The recipe calls for  whole wheat flour instead of all-purpose. They are not like Belgian waffles that disintegrate the moment they enter your mouth. The whole wheat makes them heartier, more flavorful, and filling. The Belgian-style waffles have their place for sure... but in all honesty, they are more like a treat.

My kids... and ESPECIALLY my husband... adore these waffles. I generally make two batches at a time, and freeze the left-overs for later.

How do they compare to the store-bought version? Well... They are healthier, cost less than half as much to make, and taste infinitely better.

If you've got 20 minutes, it's really a no-brainer. These waffles win, hands-down!

Whole Wheat Buttermilk Waffles
Printable Version

*Makes 5 large waffles

1 3/4 cups whole white wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups buttermilk (homemade here)
1/2 cup melted butter (I generally use vegetable oil to cut costs)
2 eggs (beaten)
1 Tbsp. vanilla extract

In a large bowl, mix together the buttermilk, melted butter, beaten eggs, and vanilla extract, thoroughly combined.

Add the flour, sugar, baking powder, and baking soda. Mix until just incorporated. Do not over-mix.

Pour desired amount of batter into the waffle maker. Cook until the waffle maker indicates it is done.

Serve immediately. Store completely cooled leftovers in a ziplock bag. Freezes well.

1 3/4 cups whole white wheat flour - $0.15
2 Tbsp. sugar - $0.03
2 tsp. baking powder - $0.14
1 tsp. baking  soda - $0.01
1 1/2 cups buttermilk - $1.31
1/2 cup vegetable oil - $0.21
2 eggs - $0.30
1 Tbsp. vanilla - $0.06
Total Cost = $2.21
Cost per waffle "square" = $0.11

Eggo Frozen Buttermilk Waffles (10 count)= $2.79
Cost per waffles = $0.28


Tuesday, January 27, 2015

10-Minute Butter {and Buttermilk} in a Blender

$4.47 per recipe          >1% savings

Question: Did you know that you can make fresh, delicious, butter in the comfort of your kitchen in under 10 minutes?

It's true!

And it's AWESOME... and AMAZING... and DELICIOUS... and impossibly EASY... and so, so, so FUN!

All of the above, and it comes with bragging rights.

My kids have a ball helping me with this, and watching the butter take form. It's magical to witness white liquid turn into a yellow solid before their very eyes.

But wait... there's more. Not only are you making your own fresh butter; you are also making fresh buttermilk!

Buttermilk... that can be used for pancakes, waffles, quick breads, muffins, or cakes. Think of it as a two-for-one deal. All the liquid you'll pour off of your freshly made butter is, in fact, buttermilk. Pretty cool, right?

And since this homemade butter and buttermilk ends up costing the same as the store-bought variety, you are unlikely to make it on a regular basis unless you live on a dairy farm, or have access to cheap or free cream.

However... if creativity is your thing, you are going to LOVE this! When you make your own butter, you can flavor it to fit your tastes!

What a garlic-herb spread for your french bread?

How about strawberry-butter to spread on fresh whole wheat bread?

Need a new idea for an inexpensive (yet thoughtful, creative, and gourmet) neighbor gift? Cinnamon-honey butter is a guaranteed winner.

Sure, making your own butter isn't going to save any money... But it's not going to cost you extra money either.

And nothing can quite beat the taste of fresh homemade butter. The taste-difference from the kind in the store is significant.

As a butter snob, I have to say... this stuff is divine!

Homemade Butter & Buttermilk
Printable Version

*Makes 1 1/2 cups butter, and 2 cups buttermilk

1 pint heavy cream
1 cup sour cream
1/2 tsp. salt (opt.)

*You may choose to add other herbs spices, or flavorings to the butter after it has been made.

Place the heavy cream and the sour cream in the blender. Blend. After about 5 minutes, you'll start to see yellow flakes separating from the liquid. Continue blending until the solids have completely separated from the liquid.

Pour the buttermilk into a container. Store in the refrigerator for later use.

Place the butter solids in a bowl. Rinse with cold water, and drain, pressing all the liquid out. Repeat this step till no more buttermilk expels from the butter. (Skipping this step will result in your butter spoiling faster.)

Thoroughly mix in the salt (or other flavorings) if desired. Press into mold lined with wax paper. Refrigerate until ready to use.

1 pint heavy cream - $3.68
1 cup sour cream - $0.79
1/2 tsp. salt - essentially free
TOTAL COST = $4.47

1 quart Marburger Buttermilk = $3.48 ($1.74/pint)
4 sticks (2 cups) Great Value Butter = $3.68 ($2.76/ 1.5 cups)
TOTAL = $4.50

Savings = <1%

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