2/3 cup butter, softened $0.60
1 cup packed brown sugar $0.20
1 egg $0.17
2 teaspoons vanilla extract $0.44
1 1/2 cups rolled oats $0.48
1 cup all-purpose flour $0.22
1/2 teaspoon baking powder $0.02
1/2 teaspoon baking soda $0.02
1/4 teaspoon salt $0.01
1 1/2 cups chocolate chips $1.32

Total Cost   $3.48

1.) Line rimless baking sheets with parchment paper, set aside.

2.) In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda, and salt. Stir into butter mixture until well combined. Stir in chocolate chips.

3.) Drop by heaping one tablespoon about two inches apart, onto prepared pans. Bake in top and bottom thirds of 375 degrees Fahrenheit, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool.

4.) Serve and enjoy!

Read the review here

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5 tablespoons butter $0.30
1/2 cup granulated sugar $0.09
1/2 cup firmly packed brown sugar $0.10
1 large egg $0.17
2 egg whites $0.34
1 teaspoon vanilla extract $0.22
1 1/2 cups mashed, very ripe bananas (about 2) $.61
1 3/4 cups all-purpose flour $0.37
1 teaspoon baking soda $0.05
1/2 teaspoon salt $0.01
1/4 teaspoon baking powder $0.02
1/2 cup heavy cream $0.44
1/3 cup chopped pecans $0.70
Zest of one lemon $0.65

Total Cost  $4.07

1.) Preheat oven to 350 degrees. Spray bottom only of loaf pan with non-stick cooking spray.

2.) Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites, and vanilla. Beat until well blended. Add mashed banana and beat on high for 30 seconds.

3.) Combine flour, baking soda, salt, baking powder, and lemon zest in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add pecans to batter; mix well.

4.) Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near centre comes out clean, about 1 hour and 15 minutes.

5.) Cool bread in pan on wire rack for 10 minutes. Remove bread from pan; cool completely on wire rack.

6.) Serve and enjoy!

Read the review here

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Recipe for Flaky Pie Crust $0.89
5 cups peach slices, peeled and pitted $1.65
1 1/4 cup white sugar $0.24
1/2 cup flour $0.11
1/2 – 3/4 teaspoon cinnamon and/or nutmeg to taste $.24
1 teaspoon lemon juice $0.02
2 tablespoons cold butter, cut into small pieces $0.12
1 tablespoon milk or cream for brushing the top crust $0.02
1 tablespoon sugar for the top crust $0.01
1/4 teaspoon nutmeg for dusting the top crust $0.04

Total Cost  $3.34

1.) Preheat oven to 375 degrees F.

2.) Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

3.)Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.

4.) Fold into prepared pie crust and dot with cold butter.

5.) Fold other pie crust over the top of the pie and cut small slits in it to create steam vents. These will also help you know when the pie is done cooking because the ooey gooey fillings will start to bubble and ooze out of them!

6.) Bake for 45-60 minutes or until crust is golden brown. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

7.) Remove to cooling rack and let cool for 30-60 minutes.

8.) Serve and enjoy!

Read the review here

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3 1/2 cups all-purpose flour $0.44
1 teaspoon salt $0.01
1 cup solid vegetable shortening $0.44
3/4 cup cool water (not cold) Free

Total Cost  $0.89

1.) Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.

2.) Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks. This is an important step. Do not allow the heat from your hands to touch the shortening. Try to have as little contact with the shortening as possible.

3.) With both hands, work the flour into the shortening using a circular, rubbing motion, always keeping contact with the flour, not the shortening. Continue to pick up more flour as you go and continue to incorporate it into the shortening.

4.) Continue until the dough starts to look like small peas and the shortening is completely incorporated into the flour (there should be no large chunks of shortening still left.)

5.) Pour half of the water in, gathering the dough into a small ball. Continue adding the water very slowly until the dough just comes together and is soft enough to form a ball and hold its shape. Do not knead the dough as you would with bread dough.

6.) Once the dough can be shaped into a ball, divide it up into 3 or 4 equal portions. Cover the dough and refrigerate for later, freeze, or use now.

Read the review here

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For the Cake:
12 tablespoons unsalted butter, room temperature, plus more for the pan $0.72
2 1/2 cups all-purpose flour, plus more for the pans $0.55
3/4 cup cocoa powder $3.00
1 teaspoon baking soda $0.02
1/4 teaspoon salt $.01
1 cup granulated sugar $0.19
1 cup brown sugar $0.20
3 large eggs $0.51
2 teaspoons vanilla extract $0.44
1 1/2 cups buttermilk $1.31

For the Buttercream:
1 cup unsalted butter, room temperature $0.89
2 jars marshmallow cream $5.98
2/3 cup cocoa powder $2.66
2/3 cup semisweet chocolate chips, melted and cooled $1.32
1 tablespoon vanilla extract $0.66

Total Cost: $18.46

1.) Make the cake: Preheat oven to 350 degrees Fahrenheit. Butter and lightly flour two 9″ round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.

2.) In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Blend in vanilla.

3.) Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrapes the sides as needed along the way.

4.) Pour batter into pans. Bake until toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.

5.) Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and one tablespoon water. If too thin, refrigerate for about 5 minutes.

6.) Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream and sprinkle with decorations, if desired.

7.) Serve and enjoy!

Read the review here

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9 medium-sized pears, washed, halved, and with the core removed $4.50
1/2 cup butter, melted $0.45
1/4 cup vegetable or olive oil $0.28
1/2 teaspoon nutmeg $0.09
1/2 teaspoon cinnamon $0.08
1 cup brown sugar $0.10

Total Cost   $5.50

1.) Preheat the oven to 375 degrees Fahrenheit. Spray a 9″ x 13″ casserole dish with non-stick cooking spray. Layer the pear halves in the casserole dish, side by side in a single layer, skin side down.

2.) Mix together the melted butter and the canola oil. Slowly pour over the pears so all the pears are coated with butter and oil.

3.) Sprinkle the nutmeg and the cinnamon over the pears. Then crumble the brown sugar over top. Put the pears in the oven for about 35-40 minutes or until the pears can be easily pierced with a fork.

4.) Serve and enjoy!

Read the review here

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