Just the other day, my wife and I took a detour among the aisles of our favourite supermarket. We usually do not look at the ready-to-eat bakery section — for one thing, we find the items a little too expensive.

Even more importantly, we like to eat food when we know exactly what is in it. Reading the list of ingredients on such items always makes me a little uneasy.

The baking of good things at home has many obvious benefits, particularly on rainy winter weekends, when making cupcakes or scones are projects that can keep children and parents (even grandparents) busy for a couple of hours.

Many skills can be taught: Measuring and organization of raw materials, portion control, temperature awareness, timing and, once everything is done, tasting and clean-up. These are skills most people still need to do to maintain a household.

This week, we feature four recipes. Each will indicate the approximate store price for a similar product and the approximate cost when the product is made at home. The idea is to illustrate the approximate savings to your family.

MAPLE MUFFINS

3/4 cup whole wheat flour

1/2 cup all purpose flour

2/3 cup natural wheat bran

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

Salt to taste

1/3 cup chopped dates

1 large egg

1 cup milk

1 cup grated peeled BC apple

1/4 cup Canadian maple syrup

1 tbsp canola oil

1 tbsp grated orange rind

Method: Measure and line up all ingredients. Preheat oven to 375F. In a large bowl combine the whole wheat and all purpose flours, 1/2 cup of the bran, baking powder, baking soda, cinnamon and stir in the dates. In a separate bowl, beat egg, stir in the milk, apple, maple syrup, oil and orange rind. Pour over the dry ingredients, stir in until just moistened. Do not over mix. Spoon into well oiled muffin cups. Sprinkle on the remaining bran. Bake on the middle rack in the oven for about 25 minutes or until firm to the touch.

• Approximate recipe cost for 8 muffins: $3. Approximate cost of 8 muffins from a store: $5.

HAZELNUT SCONES

1/4 cup each hazelnuts, and sugar

1 cup hazelnuts

2 1/4 cups all purpose flour

2 1/2 tsp baking powder

1/ tsp salt

1/2 tsp baking soda

1/2 cup cold butter cubed

1 cup buttermilk

1 large egg

1 tsp vanilla

Method: Measure and line up all the ingredients. In a food processor finely grind the 1/4 cups of hazelnuts and sugar. Set aside 1 tbsp for topping. On a large baking sheet, bake 1 cup hazelnuts in a 350F until golden and fragrant. Transfer to a tea towel; rub to remove skins. Let cool and coarsely chop. In a large bowl, whisk flour: hazelnut mixture, baking powder, baking soda and salt. Add the butter and rub in until it forms coarse crumbs. In a small bowl whisk together buttermilk, egg and vanilla, add to flour mixture. Sprinkle with chopped hazelnuts. Stir with a fork to make a soft dough. Press into a ball. Turn out onto a lightly floured board; knead gently for about 10 minutes. Place on a parchment paper lined baking sheet. Pat into around 1/2 inch thick round. Cut into 12 wedges. Do not separate. Sprinkle with the reserved hazelnut sugar. Bake on the centre rack for 18-20 minutes or until golden. Cool on a rack.

• Approximate recipe cost: 12 wedges: $5. Approximate recipe cost for 12 wedges from a store bakery: $7.

GINGERBREAD BITES

11 oz golden corn syrup

1/2 cup butter

2 cups all purpose flour

1/2 tsp salt

1 1/2 tsp baking soda

2 tsp ground ginger

1/2 tsp cinnamon

1 large egg

1 cup milk

Method: Measure and line up all ingredients. Preheat oven to 350F. In a large saucepan melt the syrup with the butter, stirring until smooth. Set aside. In a large bowl, combine flour, salt, baking soda, ginger, and cinnamon, mix well. Add the syrup mixture along with the egg and milk and mix until well combined. Spray a 9 inch square pan with oil spray and pour in the batter. Bake at 350F for 35-40 minutes; or until the gingerbread begins to pull away from the sides of the pan. Cool for 5 minutes then remove from pan and cool completely. Cut into desired shapes.

• Approximate recipe cost: $4. Approximate recipe cost for a comparable product and amount from a bakery: $6.50.

BANANA LOAF

1 cup granulated sugar

1/2 cup shortening (or butter)

2 large eggs

2 cups mashed over ripe bananas

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup chopped pecans

Method: Measure and line up all ingredients. Preheat oven to 350F. Select a loaf pan (9x5x3) Brush with butter and line the pan with parchment paper. Beat shortening and sugar until light and fluffy. And bananas to the creamy mixture, add the eggs one at a time, beating well after each addition. Sift flour, baking soda, and salt. Add to the banana mixture. Stir just to combine all ingredients. Mix in the nuts. Pour batter into the loaf pan. Bake at 350F for 45 minutes and then for at 300F for 20 minutes. Cool on a rack.

• Approximate recipe cost: $4. Approximate recipe cost for a comparable product and amount: $6.

Contact A Chef in Your Kitchen, PO Box 18672, Delta, B.C. V4K 4V7 or e-mail to: pokochef@telus.net.