Low-Cost Tips for Christmas Baking

The first low-cost tip for baking whether it is for Christmas or a craving, is to buy things that will be used several times. Specialty items are great for special occasions, however, if you're never going to use them again, I say skip it...what's the point. I have a few simple recipes that will give you the kind of examples you need to understand the low-cost portion of this article. Here is my first example, I don't know about you but, I love "apple tarts". Besides the taste they are so low in cost its unreal. All the ingredients for this recipe, you already have lying about. Apples get eaten all the time, so I really don't include this in my cost. This particular recipe is slightly different.

This recipe calls for:

1-1/2 sticks chilled unsalted butter, plus additional for pan

4 ounces chilled sharp cheddar

2-2/3 cups all-purpose flour, plus additional for rolling

1/4 cup granulated sugar

3/4 teaspoon salt

8 to 12 tablespoons chilled water

2-1/2 pounds assorted apples (Rome, Granny Smith, and Gala), peeled, cored and cut into 1/2-inch-thick wedges, leaving 1 green and 1 red apple unpeeled

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon cinnamon

1/4 cup granulated sugar

1 tablespoon all-purpose flour

1 large egg, lightly beaten

1 tablespoon sanding sugar

for garnish 1/4 cup apricot preserves (optional)

The different apples I think make it a bit more festive. But it's totally up to you on what you already have. Directions:

1. Make pastry dough: Grate butter and cheese in a food processor fitted with large-hole grate disk or through the shredder side of a box grater. Transfer mixture to a bowl. Replace grater disk of food processor with a blade. Add flour, granulated sugar, salt, butter, and cheese to food processor; pulse until mixture resembles coarse crumbs. Add 8 tablespoons chilled water, pulsing until mixture just forms a dough, adding additional water, 1 tablespoon at a time, if dough is too dry (test by pressing some dough between fingertips to see if it holds together). Transfer dough to a lightly floured surface and knead slightly until dough just comes together. Form dough into a flat disk and wrap well in plastic wrap. Chill until firm, at least 1 hour or overnight (if chilling overnight, let stand at room temperature 10 minutes before rolling).

2. Preheat oven to 350 degree F. Butter sheet pan. Roll out dough on a lightly floured surface with a floured rolling pin into a 16-inch round. Brush excess flour from dough and transfer to prepared pan. Chill dough until firm, about 15 minutes.

3. Make filling: Meanwhile, toss apples with juice, cinnamon, granulated sugar, and flour in a large bowl until combined well.

4. Mound apple mixture in center of dough and bring up edges toward center, pleating dough to create a round tart. Brush top of dough with egg and sprinkle with anding sugar. Bake tart in middle of oven until apples are tender and crust is golden brown, about 45 minutes.

5. In a small saucepan over moderately low heat, melt apricot preserves with 1 teaspoon water. Strain through a sieve into a bowl (discard solids). Brush apricot glaze over apples.

6. Cut tart into wedges and serve with vanilla ice cream. Makes 8 servings.

Servings Per Recipe 8 servings

Calories 535

Here is my son's favorite absolutely low cost Christmas dessert of all times. Ok, you ready for this one...Chocolate pudding. The serving size if four. Ingredients needed:

2 egg whites

2/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

2 1/4 cups nonfat milk or low-fat milk

1/2 cup Splenda granular or sugar (I use splenda - you really can't tell)

1/8 teaspoon salt

1 teaspoon vanilla extract

fresh strawberries, for garnish

mint leaf (to garnish)

unsweetened cocoa powder (to garnish)

Directions for putting the pudding together (inside humor)

Lightly beat egg whites in a small bowl.

In a large bowl, mix together cocoa and cornstarch.

Add 3/4 cups of the milk and whisk mixture until its smooth.

In a large saucepan, mix together the rest of the milk, the Splenda and the salt.

Bring to a boil over high heat, whisking continuously.

Remove from heat.

Whisk the cocoa mixture into the milk mixture.

Bring to a boil over medium-high heat.

Boil for 2 minutes while whisking continuously.

Remove from heat.

Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.

Pour this mixture back into the pan and cook over medium-high heat, whisking continuously, being careful not to allow the mixture to boil.

Remove from heat.

add vanilla.

Mix well.

Pour into 4 serving dishes.

Cool to room temperature.

Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).

Refrigerate for 1 hour.

Garnish with berries, mint leaves and cocoa.

With this recipe you can't go wrong. Especially if you have kids around.

Ok the next Low-Cost Tips for Christmas Baking is the cobbler. It could be peach (my favorite) or any fruit you like. All you have to buy for this one is the fruit if, you don't already have it. Recipe calls for:

1/2 cup butter, melted

1 cup sugar

1 cup self-rising flour

1 cup fruit

Directions - by the way this serves 4-6, I guess it depends on how much people like it.

Combine all but the fruit in a blender or with a whisk; blend.

Pour into buttered casserole.

Add fruit; do not stir.

Bake at 350 until golden brown, approximately 1 hour

So pretty much the best tips I can give you are to use the same ingredients over to get the most out of them. Try just changing one fruit or add something special. This will definitely keep your cost down to around $0.72 per serving.

The easiest best tasting cookies I ever ate and make were these.

1 cake mix (2.00 - by generic or Jiffy)

1/2 c. choc chips (.50)

1/2 c. applesauce or 1/4 cup of oil (.50)

2 eggs (.20)

Water (amount will depend - add by the tablespoon until mix is cookie dough consistency). Mix ingredients together and drop dough by spoonfuls onto ungreased baking sheet. Bake at 350 degrees for 10-15 minutes. Cool on wire racks, and you have cookies.

Ok last but not least what would I be if I didn't tell you about the last recipe for us folks on a budget or as others call it low-cost tips for Christmas baking. The Monkey Cake

4 packs of biscuits (.79 x 4)

1 1/2 c. sugar or splenda substitute (.80 or more for splenda)

1 1/2 sticks margarine (.45)

5 tsp. cinnamon (.40)

Preheat oven to 350. Grease Bundt pan. Mix sugar and cinnamon in large bowl with lid. Open 1 pack biscuits; quarter the biscuits, roll in sugar mixture and place in pan. Repeat until 4 packs are finished.

Melt margarine in pan with remaining sugar mixture. Bring to a boil. Pour over biscuits. Bake for 45 minutes. Turn cake over onto a plate (do this before cake cools completely).

Christmas baking doesn't get any better than these recipes, not to mention any budget can enjoy these delicious desserts warmed up a bit.