THM S biscuit mix

I knew when I saw a keto biscuit recipe going around fb that if I liked it, that I would need it in bulk.  I first saw it on a Youtube video that I not only wanted to make it but If I liked it, I would need to make it in a bigger batch.

The original recipe as stands is:
1/3 c almond flour (or THM baking blend) My favorite homemade ones are HERE.
(For a "nut free baking blend" you can check HERE)
1/3 c + 2 tbsp Oat FIBER
1 tbsp sweetener (I do my own recipe)
1/2 tsp salt
1 tsp baking powder
1 egg

Melt in microwave for 90 seconds:
1 c mozzerella cheese
2 oz cream cheese
3 tbsp butter

Mix with dry ingredients until dough forms.  I know the original recipe says 12 biscuits but I cut it into 9 sections, rolled and baked them in a muffin tin (with silicone liners) and used my slimberry (raspberry) jelly on it.  You bake them at 330 degrees for 12 minutes (depending on your stove.  Mine took more like 15).

Now, I wanted to make it in bulk for easier use.  I used an empty collagen container and did 6 batches.  Here's the breakdown:

For 3 batches (wide mouth quart jar):
1 c almond or baking blend (I did 1/2 and 1/2) (For a nut free baking blend, check HERE)
1 1/3 c +1 tbsp oat fiber
3 tbsp sweetener
1 1/2 tsp salt
1 tbsp salt

For 6 batches (collagen container):
2 c almond flour or baking blend (I did 1/2 and 1/2) (for a nut free baking blend, Check HERE)
2 3/4 c oat fiber
1/3 c + 1 tbsp sweetener
1 tbsp salt
2 tbsp baking powder

To make ONE batch, you need 1 cup of mix and so on and so forth.  You can vary your wet ingredients by the number of batches.

Enjoy!

BLUEBERRY MUFFINS

1/4 c butter
3/4 c sugar (sucanat with honey)
1 egg
1/2 c milk
2 cups soft white wheat
2 tsp baking powder
1/2 tsp salt
2 tsp lemon juice
2 cups blueberries

TOPPING:

1/4 c butter, softened
1/2 c sugar
1/3 c soft white wheat
1 tsp cinnamon

Preheat oven to 350. Cream butter and sugar. Add egg. Stir in milk and add in dry ingredients. FOLD lightly the blueberries. Scoop with an ice cream scoop in sprayed muffin tins. Mix topping and sprinkle on top of muffins. Bake 20-25 minutes.

YIELD 16 large muffins.

Frugal Fridays!

I was reading over at my friends at Kudzu Grows about the uses she has for her Christmas Cards. I love her idea and just saw a fabulous one from a creative mom on my wonderful Yahoo group (SHS), that we will be adapting. You take the old Christmas cards, that have the nativity scene on it and cut off the front of the card. You create a booklet and have the children either dictate, or do a written narration about the Christmas story. Make sure you date it for the future.

Another one, is don't throw out that dried/hard bread! You sprinkle butter on it and put it on a cookie sheet and in the oven on broil (make sure you watch it). With tenders, you can dip them in butter. You take the bread and put it in the blender for crumbs. You then add italian seasoning to the crumbs. Now take the tenders from the butter and roll them in the crumbs and walla! There are many tremendous uses for these crumbs, but this is one that we use all the time.

Also I wrote in THIS post, about using different items in pancakes. We try to have breakast about twice a week for dinner to cut on the budget. We had Carrot Cake Pancakes and they were fabulous! muffins that we used the left over diced apples in muffins from this ebook over at Biblical Womanhood. I also look forward to more recipes from this book. We are using the muffins for our 30 days of Joyor Secret Santa for those around us. We are putting the muffins in a basket and making a "Holiday Muffin in a Jar" to go in there. You can click on the link to learn more.

You can see more Frugal Friday tips over at Biblical Womanhood

I am on a mission to help stretch our budget and be more careful too, although I am pretty frugal anyways. We are trying to be very careful on many things that have a tendency during the month to get out of hand (gas, groceries, out to eat) and one of them is going out to eat. We were at a crossroads. I was about to go grocery shopping and there wasn't really anything appealing here, so my husband allowed us a trip to IHOP. Kids eat Free with every paying adult.

Right now they are having a pankcake specialty focus and we all got different ones. After eating there, I was thinking this could be easily not only done at home but cheaper. Their new pancakes were whole wheat and you had a choice of pumpkin, carrot cake and New York Cheesecake. You can use your favorite recipe and adapt. You can also adapt these to waffles.

Here is what I am going to do:

1. Carrot Cake: chopped apples, carrots, walnuts, raisins and cream cheese frosting (opt) spread on it.
2. Pumpkin-pumpkin, opt nuts with whipped cream on top
3. Cheesecake- Slices of cheescake on top of batter, with powdered sugar and strawberries on top

OF course here are a couple of my favorite recipes:

Whole wheat pancakes/waffles
3 c milled flour
1 tsp salt
1 tsp baking soda
2 1/2 tsp baking powder
1/3 c oil*
4 eggs
3-4 c buttermilk

*for waffles, increase oil to 1/2 c.
** IF you are using sweet milk instead of buttermilk, omit soda and increase powder to 4 tsp.

Pancakes/waffles
2 c milled flour
1 tsp salt
2 1/2 tsp baking powder
1/4 sugar (or honey)
2 eggs
1 1/4 c milk
1/4 c melted butter