Trish’s Frugal Recipes for Large Families


My friend Trish is a wife, mom to NINE children, a home-educator as well as a top-notch frugal homekeeper. Trish is my special guest on the Get Real – Get Prepared radio show, Saturday April 30, 2011, from 6 – 8 PM EST.

For a direct link to the LIVE show and the chatroom, or to download later, please use this link:–get-prepared-04-30-2011

Trish will shares her money-saving tips and strategies for feeding a houseful plus adding to a food storage plan. Trish has also been kind enough to share just some of her favorite big-family, frugal recipes here with us! Try some of these healthy, frugal, delicious, family-pleasing recipes in your home!

I can attest to the yummy-ness of these recipes! Trish and her lovely family have been to our home several times and we’ve been to their home as well. We made and enjoyed these dishes and breads and they definitely are family-pleasers! Micah’s pancakes are the ones that our family uses as our standard pancake recipe.



In large bowl mix:
3 eggs
3 cups milk or orange juice
1/4 cup oil  (1/2 cup oil for waffles)
1 teaspoon vanilla

Add all at once:
3-4 cups whole wheat pastry flour
2 tablespoons baking powder
1 teaspoon salt

Mix well, allow to sit until bubbly. Stir, then proceed for cooking pancakes.



Not my original, but we love it!

2 cups dried lentils
1 large onion, diced
2 stalks celery, chopped finely
1 large carrot, chopped finely
1 green pepper, chopped
2 cups water
12 ounces tomato paste
16 ounces tomato sauce
1 Tablespoon parsley flakes
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 tablespoon soy sauce
1 1/2 teaspoon prepared mustard
1 teaspoon chili powder 

Place all ingredients into slowcooker and cook on LOW for 8 hours or HIGH for 4 hours. Leave lid cracked the last 1/2 hour of cooking time for thicker consistency.

Serve on whole grain buns, over whole grain toast, over brown rice or hot noodles.

This makes such a large amount you might want to half it, or freeze the  leftovers and save time later!

Trish’s notes:  We omit tomato sauce and use 4 6-ounce cans tomato paste and refill each can twice for the water.  You can use dehydrated veggies that you have rehydrated before adding.  When using fresh veggies, we usually put them all through the food processor until pureed and then dump it all into the slowcooker.  My kids don’t like chunks.  We really like this dish topped with cheddar cheese and served with tortilla chips.

(adapted from Vickilynn Haycraft’s “Best Bosch Bread“) 

1. Grind 6 cups hard wheat berries

2. Warm 6 1/2 cups filtered water (105-110 F) and put in Bosch bowl

3. Turn Bosch on at Speed 1

4. Gradually add 4 cups flour

5. Add 3 tablespoons yeast

6. Gradually add 4 cups additional flour

7. Mix for about 1 minute

8. Turn off, let sit covered for 10 minutes

9. During this time you should:

Grind 5 cups more wheat

Measure out:

*1 cup of gluten flour

*2/3 cups extra virgin olive oil (after you pour then measure 2/3 cup honey)

*2 tablespoons salt

10. When time is up add oil and honey then turn mixer back on to Speed 1  then add salt, gluten then about 5-6 cups of flour. Stop adding flour when dough pulls into the middle around the dough hook

11. Turn mixer on Speed 2 to knead for about 6 minutes

12. Clear and wipe down counter

13. Oil counter

14. After 6 minutes, turn dough out onto oiled counter, cover with plastic wrap and let stand for 10 minutes

15. Grease pans with olive oil/lecithin mixture

16. Heat oven to 170 F then turn OFF and leave light ON

17. After 10 minutes, oil hands and divide dough into 6 parts, form loaves, place in pans, oil tops, place in warmed oven for about 15 minutes (or until tops of loaves are about 1 inch above the tops of the pans)

18. Bake for 30 minutes at 350 F

19. Place baked loaves on cooling racks, wrapped in towels

2o. Enjoy!  Cooled loaves should be wrapped/bagged.  Freezes well.


Baking fresh bread


Grind 5 cups of hard white wheat berries

Heat 3 cups water to about 110-120 degrees  Pour into Bosch bowl.

Add 1 tablespoon each of salt, or honey and extra virgin olive oil.

Mix and add about 4 cups flour plus 1/4 cup vital wheat gluten, then add 1  1/2 tablespoons yeast.

Add enough additional flour to make a good dough.

Knead 5 minutes.

Allow to rise until doubled.

Form into 2 long French loaves.

Let rise until doubled.

Bake at 450 degrees for about 14-15 minutes.

NOTES: This is the same recipe that we use for pizza and calzones, except we omit the extra gluten.



1 can tomato paste
1 can water
1/2 – 1 teaspoon each powered garlic, oregano, and sweet basil

Mix well, spread on pizza crust and top as desired.


About Vickilynn

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 20 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Find reviews, books, recipes, tutorials, FAQs and more at the Real Food Living ministry website.

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