One-skillet BakeOver makes over a meal

McClatchy Newspapers (MCT) - Feeling nervous about the economy and looking for more ways to save money? Cooking at home, instead of eating out, is one solution.

Not only is it generally less expensive to eat at home than to dine out but often food that you prepare in your own kitchen is healthier because you control the amount of fat, sugar and salt used.

It can take more time to be frugal, but if you can save time and money, that's a plus. Here's a way to do both.

This weekend, set aside an hour to prepare baking mixes that can be used for entrees and desserts. This way, you control the ingredients (eliminating some unpronounceable ones) and cut back on packaging for which you pay a premium.

Making a basic dry mix that's the base for a variety of baked goods is a concept that's been around for a long time. So have one-skillet meals. But combining the two to create BakeOvers is the idea of Mary Jane Butters, founder of MaryJanesFarm magazine and Web site.

MaryJanesFarm offers a line of organic fast food, including Farmhouse Cuisine mixes, which Butters uses to make BakeOvers. With one non-stick skillet that is rounded and deep (like a wok), you can make a variety of one-dish meals.

Here's her concept: After you've chopped or sliced the vegetables or fruit that you want, you saute them (3 to 5 minutes) in a skillet and place one of her mixes or "lids" on top like a pie crust. Place the skillet in the oven for 20 minutes, and when it's done, flip the contents upside down onto a plate and serve the BakeOver.

If you eat dairy or meat, you can add grated or cubed cheese, fish, tofu or any boned meat to the vegetables. To the fruit, you can add a layer of cream cheese. Pick your favorite fruits and vegetables and be creative, Butters said, because with her program, they all work.

The proportions are simple. The one-skillet rule is 4 cups vegetables, 2 tablespoons butter or oil, and quick baking mix. For desserts, it's 4 cups fruit, 2 tablespoons butter or oil, and quick baking mix.

Ideas for one-skillet meals or desserts are endless. We found recipes for baking mixes, then we added a few touches to make them cheaper than buying a ready-made mix.

King Arthur Flour has recipes for making mixes that can be stored for weeks in the pantry. When you're ready to use it, simply add milk or water.

The mixes can be seasoned with your favorite flavors, including chili, taco or Cajun seasonings; can be sweetened with sugar; or can be combined with nuts, dried fruit and spices. The idea also can be used to make a brownie mix.

Other ideas are available at www.maryjanesfarm.org and www.kingarthurflour.com.

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BAKING MIX

9 cups unbleached all-purpose flour

1 ˝ cups non-fat dry milk or dried buttermilk powder (or use ľ cup each dry milk and buttermilk powder)

5 tablespoons double-acting baking powder

5 teaspoons salt

1 ˝ cups vegetable shortening

In a large bowl, combine flour, dry milk, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture looks like coarse cornmeal and shortening is evenly distributed. Store in tightly closed container in dark, cool place.

When ready to use for scones, biscuits or toppings, combine Ľ cup water to each cup mix.

Put mix in a mixing bowl and pour cold water over the surface. With a fork, blend the two together, taking no more than 20 seconds. Turn the dough onto a floured surface and gently knead about 10 times. This gentle handling keeps the gluten asleep and makes tender biscuits.

Cut into biscuits or scones and bake in a preheated 425-degree oven for 20 minutes or until lightly browned.

To make BakeOver topping: Shape dough into a flattened round, and with a floured rolling pin (or your fingertips), roll it out until it's ˝- to ľ-inch thick. Saute 4 cups fruit in an ovenproof skillet with 2 tablespoons butter. Place dough atop fruit and put skillet in a preheated 425-degree oven for 20 minutes or until crust is slightly browned.

To customize baking mixes: Place 2 cups mix into quart jars or gallon zip-top bags. To each 2-cup container, add seasonings of choice, such as Ľ cup sugar, 2 teaspoons favorite spice, ˝ cup dried cranberries, ˝ cup nuts or sunflower seeds.

To make savory scones or biscuits, add 1/3 cup grated cheese, 1 teaspoon fresh herbs (or 1/3 teaspoon dried), and Ľ cup chopped bacon or other cured meat, to 1 cup mix.

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PEACH BAKEOVER

4 cups fresh peaches, peeled and sliced

2 tablespoons butter

2 tablespoons brown sugar

In an ovenproof skillet, saute peaches in butter and brown sugar 3 to 5 minutes. Remove from heat and place baking-mix dough over fruit. Place skillet in preheated 425-degree oven for 20 minutes.

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CORNMEAL MIX

4 Ľ cups all-purpose flour

4 cups cornmeal

Ľ cup baking powder

1 to 2 teaspoons salt

1 cup shortening

In a large bowl, combine dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.

To prepare corn bread: In a large bowl, whisk 1 egg and 1 cup milk. Stir in 2 1/3 cups corn bread mix just until moistened (the batter will be lumpy). Pour over ingredients in skillet. Bake at 425 for 20 minutes or until bread tests done.

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SAUSAGE CORN BREAD SKILLET

12-ounce package sausage

˝ green pepper, chopped fine

5 green onions, sliced

Topping:

2 1/3 cups cornmeal mix

1 cup buttermilk

2 eggs

2 tablespoons butter, melted

Green chilies, optional

Cayenne pepper, optional

Brown sausage in skillet; drain, then add green pepper and onions and saute 2 to 3 minutes. In a large bowl, prepare corn bread batter by combining cornmeal mix with buttermilk, eggs and melted butter. If desired, season with chilies or cayenne. Pour batter over ingredients in skillet and bake 20 minutes at 425 degrees. Flip onto a plate and serve.

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BEEFY CORN BREAD CASSEROLE

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 package taco (or chili) seasoning mix, divided

Ľ cup water

2 1/3 cups corn bread mix

1 egg

1 cup milk

In ovenproof skillet, brown ground beef and drain well. Add chopped onion and green pepper, and saute 1 to 2 minutes. Stir in ľ seasoning mix and water. Stir. Remove from heat and top with corn bread mixture.

To make corn bread batter: In a medium bowl, combine corn bread mix, egg and milk. Mix and add remaining taco (or chili) seasoning mix. Blend. Pour batter over ingredients in skillet and bake 20 minutes at 425 degrees. Flip onto a plate and serve.

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BROWNIE MIX

2 Ľ cups sugar

2/3 cups unsweetened cocoa

1 Ľ cups flour

1 teaspoon baking powder

Ľ teaspoon salt

˝ cup chopped pecans

˝ cup chocolate chips

In a large mixing bowl, combine sugar, cocoa, flour, baking powder and salt. Stir to blend. Add pecans and chocolate chips. Store in a quart jar or zip-top plastic bag.

When ready to use, empty mix into a large bowl and add ľ cup softened butter and 4 slightly beaten eggs. Mix until completely blended. If stored in plastic bag, simply add butter and eggs to the bag and blend.

To make a dessert BakeOver: Saute 4 cups fruit in an ovenproof skillet with 2 tablespoons butter. When fruit is soft, spoon brownie mix over and place in a 375-degree oven for 20 minutes. Flip over onto a plate and serve.

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© 2008, Lexington Herald-Leader (Lexington, Ky.).