More-with-Less has given generations of cooks simple, healthy recipes that are gentle on the budget and mindful of those who are hungry. This 40th anniversary edition preserves hundreds of timeless recipes and tips from Doris Janzen Longacre’s bestselling cookbook, along with lay-flat binding, new recipes, and updated information by award-winning food writer Rachel Marie Stone.
Combine in bowl:
1⅓ cup sifted flour
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar
⅓ cup butter, cubed
Pat mixture over bottom and sides of a 9-inch pie pan or oven-safe skillet.
Arrange in pastry:
8−12 fresh or canned peach halves, drained
Combine and sprinkle over:
¼ cup sugar
1 teaspoon ground cinnamon
Bake at 400°F for 15 minutes.
1 egg, beaten
1 cup sour cream, sour milk, or yogurt, or combination
Pour over peaches and bake 30 minutes longer.
Drizzle peaches with honey instead of sugar.
Use 2 cups diced fresh rhubarb. Increase sugar over fruit to ½ cup.
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Doris Janzen Longacre home economist, theologian, and advocate for the world’s hungry, wrote the More-with-Less cookbook, which as sold nearly one-million copies, and Living More-with-Less
Rachel Marie Stone is author of Eat with Joy and is a member of the editorial board of Christianity Today. She is a regular columnist for theEnglewood Review of Books, and her work has been published in Christianity Today, Christian Century,Sojourners, and OnFaith.
To learn more and purchase More-with-Less, visit mennomedia.org.