“In this economy . . .” seems to be the latest phrase I hear from most everyone I know.
“In this economy you need to watch your pennies.”
“In this economy we go on staycations, instead of vacations.”
“In this economy we eat in, not out.”
This economy has prompted me to think about where I’m wasting my pennies buying foods and staples I can make myself. At my local grocery store I pay more than $2.00 for a can of bread crumbs. Making my own bread crumbs seemed like an easy savings, and they taste fresher than the packaged brand.
We always have bags of bread that have one or two pieces of bread left in the bag. Not fresh enough for a sandwich, but still good enough to make bread crumbs. I combine all different kinds of breads, then following Rachael Ray’s advice, I keep my bread crumbs in the freezer.
- Preheat oven to 350.
- Using your food processor, or blender if you don’t have a food processor, grind into bread crumb consistency.
- Toast in oven on cookie sheet, stirring frequently for 20 minutes depending on the quantity of bread crumbs.
- Remove from oven. Cool and let dry out for 30 minutes.
- Store in air-tight container.