Easy Soft Flatbread (No Yeast)

Easy Soft Flatbread (No Yeast)
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Think wraps filled with whatever you like, or even as naan for Indian curries. The Vegan version is in the Recipes Notes section.
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Easy Soft Flatbread (No Yeast)
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Think wraps filled with whatever you like, or even as naan for Indian curries. The Vegan version is in the Recipes Notes section.
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Servings Prep Time
4 pieces 35 minutes
Cook Time
10 minutes
Ingredients
Servings: pieces
Instructions
  1. In a saucepan or in the microwave, combine the milk and butter is just melted.
  2. Add the flour to a mixing bowl, add the salt, and pour in the milk and butter mixture. Mix with a wooden spoon until the dough comes together in a ball.
  3. Flour your work surface and turn out the dough, knead for a few minutes to make a smooth dough, add a bit of flour if the dough is too sticky. Wrap in plastic film and let rest at room temperature for 30 minutes.
  4. Flour the work surface, cut dough into 4 pieces, roll into balls, then roll each one out to about 1/8 inch thick.
  5. Heat 1/2 tablespoon of cooking oil in a non stick pan on medium heat or low for a heavy bottomed pan.
  6. When the pan is hot, place 1 flatbread in and cook for about 1 to 1 1/2 minutes, it should puff up, just press those down with the spatula. Flip and cook the other side, there should be golden brown spots on both sides.
  7. Remove from the pan and place on a plate and cover with a towel. Repeat the steps cooking the rest, staking each on on the same plate.
  8. Use with fillings of your choice for a lunch or light dinner.
Recipe Notes

Low cost.

Variants: Brush each flatbread with olive oil or melted butter. Or with melted butter mixed with minced garlic and parsley for a garlic butter version. Higher heat and thinner dough (say cut the dough into 5 or 6 pieces) will result in crispier bread, which is compatible as a naan type of bread.

Vegan Version: Replace the butter with olive oil, replace the milk with almond milk.

Adapted from an internet recipe.

Middle Eastern Pita Bread

Middle Eastern Pita Bread
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As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Middle Eastern Pita Bread
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As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Ingredients
Servings: pita breads
Instructions
  1. Dissolve yeast in 1/2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 to15 minutes until water is frothy.
  2. Combine flour and salt in a large bowl. Make a small depression in the middle of the flour and pour yeast water mixture into it.
  3. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  4. Place dough on a floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it is done.
  5. Coat a large bowl with vegetable oil and place dough into the bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
  6. Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces, just smaller than a tennis ball. Place balls on floured surface. Let sit covered with a towel for 10 minutes.
  7. Heat oven to 500 F and make sure rack is at the very bottom of the oven, and heat the your baking sheet as well.
  8. Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and 1/4 inch thick.
  9. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.
  10. Remove each pita with a spatula from the baking sheet and place on a wire rack.
  11. While still warm, take a spatula and gently push down on each puff. When they are thoroughly cool, place in storage bags.
  12. Pita bread can be stored for up to 1 week in a pantry or bread box or up to a month in the freezer.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Banana Bread II

Banana Bread II
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This recipe uses a yellow cake mix, and I even have a shortcut to make a yellow cake mix. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 loaves 5 minutes
Cook Time
40-45 minutes
Servings Prep Time
2 loaves 5 minutes
Cook Time
40-45 minutes
Banana Bread II
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This recipe uses a yellow cake mix, and I even have a shortcut to make a yellow cake mix. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 loaves 5 minutes
Cook Time
40-45 minutes
Servings Prep Time
2 loaves 5 minutes
Cook Time
40-45 minutes
Ingredients
Servings: loaves
Instructions
  1. Preheat your oven to 180 C. Grease two medium loaf pans or one large loaf pan with butter.
  2. Mix all ingredients in a large bowl, pour batter into two medium loaf pans or one large loaf pan. Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Recipe Notes

Low cost.

Shortcut: Yellow Cake Mix.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Amish Cinnamon Bread

Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Ingredients
For the Batter
For the Cinnamon Sugar Mix
Servings: loaves
Instructions
  1. Preheat your oven to 180 C. Grease two bread pans with butter.
  2. In a small bowl, mix together the 2/3 cup sugar and the cinnamon, set aside.
  3. In a large bowl, cream together the butter and the 2 cups of sugar, then mix in the eggs, then mix in the flour and baking soda to make the batter.
  4. Pour 1/4 of the batter into each bread pan, leaving half the batter in the large bowl. Now using only 3/4 of the sugar cinnamon mixture, sprinkle this onto the batter in each bread pan, use a butter knife to make some swirls in the batter.
  5. Pour the remain batter into each bread pan and sprinkle each pan with the remaining sugar cinnamon mix, and make the swirly thing again with the knife. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. and the top is golden brown. Remove from the oven and let cool for 20-30 minutes before turning out from the pans.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Bacon Cheese Biscuits

Bacon Cheese Biscuits
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Sounds tasty! On my to cook list. I have never seen crescent rolls in a tube anywhere in Thailand (maybe Villa Market carries them) so there is a bread maker recipe for crescent rolls listed as a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
12-15 minutes
Prep Time
15 minutes
Cook Time
12-15 minutes
Bacon Cheese Biscuits
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Sounds tasty! On my to cook list. I have never seen crescent rolls in a tube anywhere in Thailand (maybe Villa Market carries them) so there is a bread maker recipe for crescent rolls listed as a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
12-15 minutes
Prep Time
15 minutes
Cook Time
12-15 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C. Lightly grease a baking sheet with butter.
  2. Lightly flour your work surface. Unroll one can of crescent rolls on your work surface (if using the shortcut, roll out one half). Using your hands, press the seams together and lightly press and stretch a little into a nice rectangle.
  3. Add a layer of cheese, can be sliced or shredded, then then add your layer of cooked bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around the edges.
  4. Using a pizza cutter or a knife slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
  5. Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven ans cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve and enjoy!
Recipe Notes

I cannot price this until I find out how many servings this will make, for now I will say this is a fair value dish based on just the cheese and bacon used.

Variants: Use cooked crumbled sausage or even just ground beef.

Shortcut: Crescent Rolls (Bread Machine).

Provided courtesy of good friend, Stephen Connell.
United States.

Fresh Strawberry & Blueberry Pie

Fresh Strawberry & Blueberry Pie
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Sounds like a great pie! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Fresh Strawberry & Blueberry Pie
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Sounds like a great pie! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 205 C. Mix together the berries, sugar, zest, and corns starch in a large bowl.
  2. Place one pie crust in a pie dish, pour the berry mixture into the dish. For the top crust, you can do this several ways, one complete crust on the top with a few slits cut in it, a lattice top, or use different shape cookie cutters and place the cutouts on the top. Mix together the egg and a tablespoon of water and brush this on the top crust.
  3. Bake for about 50 minutes or until the top is golden brown. Cool on a wire rack before cutting to maintain the shape.
Recipe Notes

I cannot price this until I purchase the berries. For 8 servings I will say for now this is low cost.

Shortcut: Basic Buttery Pie Crust.

Adapted from an internet recipe.

Apple Crumb Pie

Apple Crumb Pie
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Sounds really good and inexpensive. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1 hour
Apple Crumb Pie
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Sounds really good and inexpensive. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1 hour
Ingredients
  • 1 pie crust frozen, OR make from a shortcut on this site, unbaked
For the Filling
For the Topping
Servings: servings
Instructions
  1. Preheat your oven to 230 C.
  2. To make the topping, combine all of the topping ingredients in a bowl and use a fork to mix completely, set aside.
  3. To make the filling, peal, core and slice the apples to about 1/8 inch slices then toss the slices with the sugar, cinnamon, nutmeg, and flour. Layer the slices into the unbaked pie crust, it will be full and heaping, any leftover juices from the apples, pour that over the apple slices as well. Now pile on the topping and pat it down a bit over the apples.
  4. Set the pie dish on a cookie sheet in case of overflows, and bake for 15 minutes, then reduce the temp to 180 C and continue to bake for another 45 minutes. If the topping is browning too much, place a sheet of foil over the top. Run a butter knife through the center at the 45 minute mark, it should insert easily indicating all the apples are cooked through. Removed from the oven and serve warm or room temp. Ice cream or whipped cream on top would be a nice touch.
Recipe Notes

This is low cost.

Shortcut: Pie Crust.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

French Baguettes

French Baguettes
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This is a basic recipe that you may need to experiment with to get the right consistency with the flour you have available. And I am really winging this with the type of flour. This takes a lot of time to make. Metric and Imperial measurements are given, the metric is more accurate if you have that measuring capability. This recipe ranks right up there are expert level!
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
French Baguettes
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This is a basic recipe that you may need to experiment with to get the right consistency with the flour you have available. And I am really winging this with the type of flour. This takes a lot of time to make. Metric and Imperial measurements are given, the metric is more accurate if you have that measuring capability. This recipe ranks right up there are expert level!
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
Ingredients
Servings: baguettes
Instructions
  1. Mix the water, yeast, salt and sugar together until dissolved. Add the flour to a large mixing bowl and make a well in the center and pour in the water mixture. Mix to form a smooth dough. The dough should be kneaded until it does not stick to the bowl any longer (alternatively have a mixer or kitchen machine do it. First slow then a bit faster.) Once you have a smooth dough, you are going to let this rest for 1 hour but you will fold it over on itself every 20 minutes.
  2. Now take the take the dough and transfer to the fridge to rest for 48 hours, put the dough in a bowl that is covered. After it has rested, take it out of the fridge and divide it into 2 or 3 pieces. On a lightly floured surface, fold each piece over on itself 2-3 times, to make a cylinder, place each roll seam side up on a towel and cover with the towel for 15 minutes.
  3. Now take each roll and on a lightly floured surface, roll with your hands to make the roll longer, about 3 times longer than what it started out as, place each long roll on a towel. Cover these with the towel and let rest for 30 minutes.
  4. Place a oven proof small pot filled with water in the bottom center of your oven. Now preheat your oven to 250 C. Once it is heated, place the long rolls on a baking sheet seam side up and put into the oven (you can also use a razor and make 2 or 3 light cuts along the top of each roll at an angle), then reduce the temp to 230 C. They will be done in about 25 minutes and should be golden brown.
Recipe Notes

Bread flour is available in Tops, Tesco, etc. Some shops will have better quality flours. Once you make this and it comes out good for you, stick with that type of flour when making again. Easliy low cost.

Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

NY No Knead Bread

NY No Knead Bread
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This comes highly recommended by a good friend in Phuket. This is a no knead bread but this does take some time. You will need a pot with a lid that can go in your oven, a cast iron dutch oven would be perfect.
Servings Prep Time
1 loaf 16-22 hours
Servings Prep Time
1 loaf 16-22 hours
NY No Knead Bread
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This comes highly recommended by a good friend in Phuket. This is a no knead bread but this does take some time. You will need a pot with a lid that can go in your oven, a cast iron dutch oven would be perfect.
Servings Prep Time
1 loaf 16-22 hours
Servings Prep Time
1 loaf 16-22 hours
Ingredients
Servings: loaf
Instructions
  1. This is the wheat flour used, this is an import from Australia.
  2. This is the rye flour used, this is also an import from Australia.
  3. Put the water in a large mixing bowl, add yeast, salt, and sugar and let it dissolve. Then add the flour and stir until no dry flour is left. Cover the bowl with clear kitchen wrap and let it rest for 16-22 hours (now the yeast does its job).
  4. Now you either can gently stir the dough one more time or plop it onto a smooth, well floured surface ( what I did) fold top to the middle, bottom to the middle then left to the middle and right to the middle cover it up with a clean kitchen towel for about an hour. (Even if you stir it one more time, still cover the bowl to let it rest.)
  5. While the dough is resting, preheat your oven to 250 C and also preheat the pot and lid in the oven at the same time.
  6. When the dough has rested, take out the hot pot from the oven, then take your dough and gently rub flour or wheat bran onto it and plop it into the pot, cover, and bake for 30 minutes. Then remove the lid and reduce the temp to 220-230 and bake for another 30-40 minutes. Remove from oven, done, enjoy. This is the wheat/rye bread.
  7. This is the wheat only flour.
Recipe Notes

The flour is available at Tops Central in Phuket for sure for about about 40 Baht/ for 450 to 500 grams, each package shown. There is also a bakery supply place in Rawai, Phuket (Schmidt Bakery Supply) as well in several cities across Thailand. The cost is a bit more at the bakery supply shop. Over, this is an economical loaf of bread that you made yourself and you know exactly what is in it.

Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

Fresh Apple Pie

Fresh Apple Pie
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Been many years since I have had apple pie, and even longer since having home made pie. I made this on 13 Oct 2016, and used the pie crust recipe as well listed in the Recipe Notes section, and it is wonderful, on my Go-to list now! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 20 minutes
Cook Time
1 hour
Fresh Apple Pie
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Rating: 5
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Been many years since I have had apple pie, and even longer since having home made pie. I made this on 13 Oct 2016, and used the pie crust recipe as well listed in the Recipe Notes section, and it is wonderful, on my Go-to list now! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 20 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C.
  2. Place the apple pieces in a large bowl, sprinkle on the corn starch and gently mix to coat the apples. Cornstarch will thicken the pie.
  3. Roll out your dough if making from the shortcut, and get the first one into the pie dish.
  4. Add the apples, sprinkle with the sugar, cinnamon, and nutmeg. Dot the top with the butter pieces. Place the top crust on and slice a couple of vents in the top. You can also wrap some foil around the edge of the crust to prevent that from over cooking. In a small bowl, beat the egg with a tablespoon of water and brush the top of the pie, then the top will bake to a glossy brown, can also sprinkle sugar on the top to give the crust a sweet crunch.
  5. Bake for 1 hour. Let rest for 20 minutes or so before slicing. Top with whipped cream for a excellent dessert.
Recipe Notes

I used Granny Smith apples from Tesco, listed as medium but it took 7. These come in a 4 pack and are imported from New Zealand. Cost is 59 Baht per pack. So 118 Baht, for 8 servings, this is about 43 cents per serving, excellent value for a wonderful dessert.

Shortcut: Basic Buttery Pie Crust.

Egg wash and sugar topping guidance provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Adapted from an internet recipe.