One way that I have found to save a bit of money is to cook more from scratch. It takes a little extra time, but the money is worth it. Plus, food made from scratch are usually better for you.

Here are some average cost breakdowns:

Rolls: 40-46 cents per dozen for homemade vs. $2.50 per dozen from the bakery

Brownies: 95 cents a dozen for homemade vs. $4.00 for nine from the bakery

French Bread: 33 cents per loaf homemade vs. $1.50 per loaf from the bakery

Peanut Butter Bars: 96 cents per dozen homemade vs. $4.50 for nine bars from the bakery

Chocolate Chip Cookies: $1.00 per dozen homemade vs. $3.-4.00 per dozen from the bakery

Cake: made from a mix and homemade frosting $1.50 vs. $14-16.00 from the bakery

Another thing that I have done ever since I got married, 15 years ago, is making my own baking mix. Someone gave me a gallon bucket full and of homemade mix and I have kept it full!

Here is the recipe that I am currently using:

Homemade “Bisquick” for Biscuits and Pancakes

• 8 c. all-purpose flour
• 1/3 c. baking powder
• 2 tsp. salt
• 8 tsp. sugar (optional)
• 1 c. shortening

Directions: Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store sealed in pantry or refrigerator.

To use with:

• BISCUITS – add 1/3 cup milk to cup of mix.
• PANCAKES – 3/4 cup milk to a cup of mix, and I like to add an egg also but the original recipe didn’t do that.

I actually add 3/4 cup powdered milk to the whole batch as I make up the mix; and then I just add water when I use it.

Here also is a muffin mix recipe, found on Taste of Home:

Ingredients

• 8 cups all-purpose flour
• 1 cup sugar
• 1/3 cup baking powder
• 1 tablespoon salt
• 1 cup shortening
• 
  ADDITIONAL INGREDIENTS:
• 1 egg
• 1 cup milk
• 
  FOR CHEDDAR MUFFINS:
• 3/4 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 2 tablespoons minced chives
• 
  FOR CINNAMON-RAISIN MUFFINS:
• 1/2 cup raisins
• 1/4 teaspoon ground cinnamon

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups).
• To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack.
• To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.