In today’s society, food purchases at the grocery store are often taken for granted. My personal journey into homesteading began with a passion for creating delicious meals from scratch. The simplicity and satisfaction of making marshmallows from scratch still excite me to this day. This experience got me thinking – what other everyday foods can we easily prepare ourselves, yet opt to buy at the store instead?
As I explored this question, I compiled a list of beginner-friendly alternatives that showcase just how easy it is to get started.
Easy to Make Recipes
Yogurt
Imagine being able to enjoy homemade yogurt without dedicating hours of hands-on time. That’s exactly what this slow-cooker method offers – the perfect blend of convenience and simplicity. With just a few straightforward steps, you can transform milk into creamy, tangy goodness that’s ready when you are. Simply add your preferred milk, set the crockpot to low, and let it work its magic while you attend to other tasks.
When the time is up, turn off the cooker and proceed with adding the yogurt starter in a specific manner. Then, let the mixture incubate overnight before waking up to a delicious, homemade yogurt that’s just begging to be devoured. I’ve found this recipe to be surprisingly addictive, even when enjoyed plain – a far cry from the store-bought Greek yogurt I don’t particularly care for.
My girls have taken it upon themselves to get creative with flavored yogurts and frequently add their favorite mix-ins to their lunchboxes.
Cool Whip/Whipping Cream
The introduction to whipping cream was a pivotal moment in my life, marking the beginning of a sweet obsession with homemade marshmallows. My affinity for cool whip over traditional pie filling was well-established, and this discovery only solidified my love. What’s more, making whipping cream is astonishingly easy. The process involves combining the cream with any desired additives and whipping until stiff peaks form – a crucial step that prevents the mixture from turning into butter.
This newfound skill led me to incorporate whipped cream into my daily routine, thanks in part to my trusty kitchen aid. For those seeking an authentic experience akin to spraying whipped cream from a can, I highly recommend investing in a whip cream canister. Not only are they enjoyable and versatile, but they’re also essential for specialty coffee enthusiasts.
In addition to its primary use, I utilize the liquid form of whipping cream in various applications, making it a staple in my home economics classroom.
Butter and Buttermilk
Experience the versatility of this recipe, which offers a range of preparation options. In fact, we’ve already crafted an in-depth guide that’s sure to inspire your creativity. Once you try making it yourself, I’m confident you’ll never settle for store-bought butter again – its rich flavor and tender texture will have you hooked!
Fruit Roll-Ups and Gummies
To create homemade fruit roll-ups, begin by blending your preferred fruits with sugar, if desired, and a hint of water until smooth. Next, spread the mixture onto a parchment paper-lined baking sheet or dehydrator tray. Place it in a low-temperature oven set to 170° Celsius (or utilize a dehydrator) for approximately three hours, or until the roll-ups are no longer sticky but still adhere slightly to the paper.
Be cautious not to overcook them, as this will result in fruit chips – not an unpleasant outcome, but potentially not what you had intended. If the mixture remains too wet and does not peel properly, it may also affect its taste. Once the roll-ups have reached the desired consistency, cut them into strips using kitchen scissors and then roll them up to mimic store-bought versions. The best part?
These homemade treats boast a far more appealing flavor profile compared to commercially available fruit-flavored sugar products. Additionally, you can discreetly incorporate vegetables that will likely go unnoticed by most children due to the dominant fruit flavors. The process for creating gummies is similar, except you’ll need to add more water and gelatin to the mixture. This recipe serves as an excellent starting point for exploring the world of homemade snacks.
Noodles
As I reflect on my freshman year in college, one experience stands out – the first time I savored fresh noodles. It was love at first bite! My grandmother’s homemade noodles for Thanksgiving became a staple from then on. I never looked back after that culinary epiphany.
The art of pasta-making is rooted in Italian tradition. The term ‘pasta’ literally means ‘paste’, and it’s no surprise, given the simplicity of the ingredients: flour, water, and salt combined to create a dough.
This recipe delves deeper into the process, providing a comprehensive guide on crafting the perfect pasta dough. Once you’ve got that down, the easiest way to shape your noodles is by rolling them out to desired thickness and then cutting them into strips using a pizza cutter. For those seeking more intricate designs, consider investing in a Kitchenaid mixer attachment capable of producing seven distinct styles, from macaroni to rigatoni.
But the possibilities don’t stop there!
You can also use this noodle recipe as a foundation for making your own ravioli. Simply stuff them with your desired filling, add an additional layer of dough, and cut out shapes using a round cookie cutter. Don’t forget to press the edges together to seal in the goodness.
Ice Cream
In our household, ice cream is a beloved treat that brings everyone together. To churn our creamy concoctions, we rely on a trusty Kitchenaid attachment. The recipe is straightforward: combine 1 cup of milk with 2 cups of heavy cream and half a cup of sugar, stirring until well combined. Feel free to add in any additional liquid ingredients you desire for unique flavor profiles. Once the mixture is prepared, turn on the churner and pour in the cream base.
Continue churning until you reach your desired consistency. If you prefer a rock-solid texture, simply place the finished ice cream in the freezer for about an hour. For those without a churner, don’t worry – there are numerous no-churn ice cream recipes available online, such as the Pioneer Woman’s simple recipe. For inspiration and creative flavor ideas, check out our comprehensive Ice Cream Recipe guide.
Coffee Creamer
While I wasn’t a daily coffee drinker until my early twenties, my mother’s influence introduced me to the world of creamy coffee delights. Her go-to creamers became a staple in my morning routine, as I no longer needed added sugar to satisfy my taste buds. However, when I delved deeper into the ingredients list, I was taken aback by the unexpected presence of vegetable oil.
The revelation prompted me to take matters into my own hands and create my own creamer recipes, often substituting half-and-half for a rich and velvety texture or experimenting with innovative concoctions.
Bread
As someone who enjoys experimenting with kitchen appliances, I’ve found that buying used can be a great way to go – especially when it comes to small appliances. For me, this philosophy started with a bread machine that I stumbled upon at a yard sale for a fraction of the cost of a new one. While the ease of simply adding ingredients and letting the machine do its thing was convenient, I realized that my stand mixer was capable of similar feats without requiring the oven.
Plus, the shape the machine produced wasn’t exactly what I was looking for. However, I do appreciate the simplicity of bread-making: just combine yeast and water, let it sit, add flour and other ingredients, knead with the dough hook, and let it rest for an hour. Then, shape the dough into a loaf, let it rise again, and bake or freeze it – voila! Many artisan bread recipes are even more straightforward, requiring minimal kneading and rising time. Overall, I’d say this recipe is a winner.
Applesauce
When I compared store-bought applesauce to homemade, I was surprised by the significant taste difference. The most notable distinction was the depth of cinnamon flavor in the homemade version and the brightness of the fresh apple. There’s nothing quite like the real deal. However, one of the biggest challenges of making applesauce is peeling and coring the apples. If you’re planning to make a large batch, I highly recommend investing in a peeler/corer or enlisting some help.
This game-changing tool makes quick work of what can be a tedious task. The resulting skins are perfect for composting or sharing with friends. Once the prep work is out of the way, simply cut the apples into chunks, add your desired spices, a squeeze of lemon juice, and water, then let the crockpot do its magic for four hours.
Sour Dough
Living in San Diego, I’m sure you’re already spoiled by your freshly baked sourdough. The city’s unique chemical composition has a direct impact on the taste of your sourdough, making it truly exceptional. Another crucial factor is your water-to-flour ratio – get this wrong and your sourdough can be either delightfully tangy or sweetly indulgent, depending on whether you opt for equal parts or a 2:1 flour-to-water ratio.
But the possibilities don’t stop at bread; with your trusty sourdough starter, you can create an array of delicious treats, from crispy pretzels to fluffy pancakes and beyond! If I were you, I’d be experimenting with recipes like this one.
Beef Jerky
The unexpected rise of beef jerky as a staple food among students was a phenomenon I had the privilege to be a part of. They would entrust me with their hard-earned cash, eager to exchange it for a batch of my signature snack. What amazed them was the attention to detail and control I exercised in crafting each piece to perfection, from its texture to its flavor. It all boiled down to mastering the art of timing, allowing me to tailor the jerky’s consistency to their exact specifications.
As an added bonus, having this level of control over a simple yet satisfying food was incredibly fulfilling. Moreover, I’m grateful that with the same budget as store-bought options, I can procure the necessary ingredients for homemade beef jerky and yield almost twice the quantity. And if you’re lucky enough to have wild game lying around, making jerky from it essentially becomes a cost-free endeavor.
Marshmallows
It was only a matter of time before marshmallows made their way into this post! At their core, marshmallows are essentially sugar gelatin – but what sets them apart is the art of whipping air into them at an incredible pace. You guessed it: a trusty Kitchenaid mixer is the key to achieving this feat. In our early experiments, we encountered some… interesting results.
My husband even attempted to improvise with a fork attached to a drill, but alas, this led to marshmallows with a filmy top and liquid bottom (not exactly what we were going for!). Fast forward six months, and I had the opportunity to test drive a friend’s mixer – and let me tell you, it was a game-changer.
The process is relatively straightforward: combine cooled gelatin with water, heat up the sugar mixture, and then slowly introduce it into the mixer, gradually increasing the speed until the machine starts to struggle. At that point, it’s time to pour the mixture into a mold. The hardest part? Waiting patiently for 2 hours or so before cutting your marshmallow masterpieces.
So Many Recipes
While exploring the world of DIY projects, I’ve stumbled upon a plethora of recipes waiting to be attempted. The thrill of creating something unique and impressive is what drives me – there’s no greater joy than receiving an astonished ‘Wow, you made that?!’ from those around me.
