Frugal Food Recipe: Cuban (Cold-Oven) Bread Recipe for Stand Mixer

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When I was a kid, my mom used to make this wonderful “Cuban Bread” in the cold winter because it was “cheap” and faster than most yeast breads.  The original recipe came from the Tightwad Gazette book but I have adapted it to be made in a stand mixer. There is very little hands on time and this makes it so simple for a busy family household.

I hope you enjoy this as much as we have over the many, many years of making it!

Frugal Food Recipe: Cuban (Cold-Oven) Bread Recipe for Stand Mixer
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Very inexpensive, fast and delicious
Recipe type: Bread
Serves: 8-12
  • 5-6 cups flour
  • 2 Tbsp. dry active yeast
  • 2 Tbsp. sugar
  • 1 Tbsp. salt
  • 2 cups hot water
  1. Add water into the bowl of your stand mixer
  2. Add the rest of the ingredients
  3. Using a paddle attachment, turn on low until everything is incorporated
  4. Turn onto medium-high for approximately 4-5 minutes or until the dough begins to pull away from the sides of the bowl
  5. Change paddle attachment to the dough hook
  6. Slowly add flour ⅓ cup at a time until the dough is soft and no longer sticky
  7. Cover bowl with damp kitchen towel and allow to rest 15 minutes
  8. Sprinkle cooking stone with cornmeal
  9. Divide dough into two pieces and shape
  10. Place several deep slashes on top of your dough
  11. Place in cold oven on middle rack
  12. Pour boiling water into a dish below the middle rack
  13. Bake at 400° for 40-50 minutes or until the bread is golden brown and sounds hollow when tapped.


Chicken A La King Recipe | Large Family Staple Dinner


I had never had Chicken A La King until a lady from our church brought it to us after we had just had one of our children. I absolutely fell in LOVE with the yummy mushrooms and just the homeyness of the dish.  The recipe was kindly shared with me and I want to share it with all of you.  This freezes wonderfully and I double the recipe for our large family (but we always have plenty of leftovers).


Chicken A La King Recipe | Large Family Staple Meal
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This freezers wonderfully so I always make a double batch.
Recipe type: Chicken Main Dish
Serves: 6
  • 4oz can mushrooms (drain and reserve liquid) (I use fresh if I have them on hand)
  • ½ cup chopped green pepper
  • ½ cup butter
  • ½ cup flour
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1½ tsp instant chicken bouillon
  • 1½ cups milk
  • 1¼ cup hot water
  • 2 cups cut-up cooked chicken or turkey
  • 4 oz chopped pimiento (optional)
  1. Melt butter in a medium/large saucepan or skillet
  2. Add chopped peppers and mushrooms (drain canned mushrooms if not using fresh, save liquid)
  3. Cook for approximately 10 minutes over medium heat until the peppers are crisp tender
  4. Add flour, salt and pepper to skillet.
  5. Mix together and cook for another minute
  6. Add water*, milk, reserved mushroom liquid (if you have it) and bouillon
  7. *Note: If you boiled your chicken, use the chicken liquid instead of the water
  8. Stir everything together and bring it to a boil, stirring constantly
  9. Cook for 1-2 minutes
  10. Add chicken and pimientos
  11. Heat through and serve over rice, pancakes or waffles

Crock pot/Slow Cooker Split Pea Soup | Parsnip and Parsimony Staple

Snapshot 1 (3-22-2017 10-25 AM)

I grew up with pea soup. My mom always turned the ham bone left over from Easter, into a delicious pot of pea soup. When I got married, I wasn’t home as much to create that wonderful simmering pot of pea soup like my mom did. That’s when I turned to my crock pot. I LOVE my crock pot because it does ALL the work for me. But it also creates that wonderful pot of soup, just like my mom’s.  Here the is my ole’ stand-by recipe that I have made so many times. It’s easy, tastes wonderful and it makes a BIG pot of it. Make sure you use a LARGE crock pot for this recipe. When it starts to boil, if it’s too full, the pot will boil over and make a MESS of your crock pot. Trust me, I’ve had that happen one too many times!!!


Crock pot/Slow Cooker Split Pea Soup | Parsnip and Parsimony Staple
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Total comfort food, this recipe is a snap to throw together and it tastes so comforting when you sit down to eat a bowl. Enjoy!
Cuisine: Soup
Serves: 8-12
  • 1 pound dried split peas
  • 8 cups water (or 4 cups chicken broth/4 cups water)
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 pound carrots
  • 2-3 stalks celery
  • 1 ham bone
  • 1 large onion
  1. Place ham bone in crock pot with water
  2. Look over split peas for small stones or debris; rinse
  3. Add peas, pepper and bay leaf to crock pot
  4. Peel carrots and cut into ¼" rounds
  5. Chop celery and onion
  6. Add carrots, celery and onion to crock pot
  7. Cook on high for 5-6+ hours or low 8-10 hours
  8. A half hour prior to serving, remove ham bone. Remove meat and cut. Add meat back to crock pot and serve piping hot
  9. Enjoy!