Reply to What do you find not worth it to make from scratch? And what is worth making from scratch?

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[quote=Anonymous]I use cool whip when I get nostalgic once a year for what was called glorified rice when I grew up--red jello, rice, mini marshmallows, pineapple. Whipped cream separates if not eaten right away. I also like reddi whip for pumpkin pie--is it the nitrous oxide that gives it that special something??

Generally, except for high end desserts from a pastry shop, I definitely say from scratch for desserts--if I'm going to consume the calories, it might as well be really good. And brownies are so easy a mix is really no easier. I have never eaten a scone better than what I can bake.

Flour tortillas definitely best homemade although store bought work better for quesadillas (not into wraps).

I love homemade bread but it dries out quickly and I never manage to make it work well for sandwiches.

Soup, stocks, stews, of course homemade.

As for rice: a saucepan with a tight lid. One knuckle rice, 2nd knuckle water, some salt, bring to a boil, turn off or at most the lowest burner setting. Nothing easier.

When I was a kid I loved Miracle Whip (which is what my mom bought). Once tried eating a cereal bowl of it, but after a spoonful I realized NOPE. Can't stand the stuff now. I make mayo once in awhile but for general use I'm fine with a major brand of mayo.

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