Budget Stretching Recipes

Submitted by member Deanna Mitchell

Maple Syrup
(I usually make 4 times this recipe and store it in the refrigerator in quart jars)

Combine in saucepan:

1 3/4 c. white sugar (I use evaporated cane juice)
1/4 c. brown sugar 
(I have also combined the two amounts and used all [2 c.] turbinado sugar)
1 c. water

Bring to a boil, cover and cook 1 minute. Cool slightly.

1/2 t. vanilla
1/2 t. maple flavoring (Frontier)

Cover saucepan for a few minutes as syrup cools to melt down crystals; helps prevent syrup from crystallizing later in storage.


And one more:

Submitted previously by member Debie Smith


from foodnetwork

alton brown




3 cups rolled oats (#464917, 25# bulk)

1 cup sliced/slivered almonds (#465658, 5# bulk)

1 cup cashews (#271023, 25# bulk or #778753, 5#)

3/4 cup shredded coconut (#316026, 25# bulk or #651281 8/8oz)

6 tbls. dark brown sugar (#571653, 6/24oz whlsom)

6 tbls. maple syrup (504738 1gal bulk)

1/4 cup vegetable oil

1 tsp. Salt, scant (kosher works well)

1 cup raisins (#463711, 5#, bulk)


In a large bowl, combine oats, nuts, coconut and brown sugar.  In a separate bowl, combine maple syrup, oil and salt.  Combine both mixtures and pour onto 2 sheet pans.  Bake at 250 degrees for 1 hour 15 minutes, stirring every 15 minutes to achieve an even color.  Remove from oven, transfer to a large bowl and mix in raisins.


This recipe is so good, I triple it.  It takes longer to bake, but it’s worth the effort.  It’s the best granola I’ve had, and have had several friends say the same thing.  Try it — it’s easy!


One thought on “Budget Stretching Recipes

  1. I made up a batch of the ‘maple’ syrup w/sucanat a while ago. It has a nice molassess flavor to it from the sucanat. Although we wouldn’t really prefer to use it straight, I have been mixing it half & half with real maple syrup and we all like it that way. It has been a real budget stretcher for us, making our one quart of maple syrup last twice as long. Great idea, thanks for sharing Deanna.

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