Homemade Noodles

A couple weeks ago my husband had his tonsils removed. The surgery was quick, and when I went to bring him home he seemed to be feeling alright and was in good spirits. That quickly changed, we even had to spend an entire day in the emergency room. You can read more about his experience yourself.

He didn’t have to tell me he was in pain, I could see it in his face, and read it in his body language. I wanted to do everything in my power to assure he was comfortable. I administered his pain medicine every four hours like clockwork, through all this he wasn’t eating much, and I was worried the pain meds were going to hurt his stomach. In my mind he HAD to get something in his stomach; so I made him my great grandma’s recipe for homemade noodles. He actually ate quite a bit (I knew he was hungry). He now is fully recovered and back to eating whatever he wants.

This is a nonrecipe-recipe; you know the kind. My great grandma has probably made this hundreds of times (at least), and she knows exactly how much of everything to use. To feel rustic, I put on my apron and made my noodles on the counter. I called my grandma for this recipe, this is how she gave it to me (recorded from my great grandma). I hope my grandma doesn’t get mad at me for posting this recipe… I believe that good food should be shared and enjoyed by all, not kept in as a “secret”.


Beat 3 or 4 eggs. Add a little salt and 1/4c. cream or evaporated milk.
Then start adding flour and beating slow. Keep adding a little flour and
beating until you get a firm dough. Roll dough out with rolling pin till fairly
thin. Dust with flour. Keep plenty of flour on it while you roll it up -like for
cinnamon rolls. You have to keep plenty of flour on it at all times so it
does not stick together. Slice about 1/8″ thick and fluff up (unroll) in flour
so they do not stick together. Have broth boiling and add noodles slowly,
stirring to keep them from sticking together. Cover pot and cook about 5
minutes or longer. Depends on how thick you make them, but they should
be cut in thin slices. Salt & pepper to taste.
Jamie-I find that it takes a little longer to cook. Stir often so they don’t stick
to the bottom of the pan. Taste then to see if they are done. Mom also told
me that if she boils a whole chicken when making these, she will add a little
fat from the broth (that settles on top) to the noodles for a little extra flavor.
and calories!
Here is how I put together my noodles:

I started with 2 c flour and salt and made a well for my eggs. I did not have any cream or evaporated milk in my cupboards, so I added plain Greek yogurt (noodles turned out fine) to my well. Slowly I combined all the flour and rolled out into a thin sheet.

Using my pizza cutter, I sliced my skinny noodles.

I sprinkled my cut noodles with a little more flour before I broke them apart.

I would recommend spreading the noodles out and letting them dry for several hours before dropping them into your boiling liquid.

I dropped my noodles into 6 cups of boiling chicken stock.

The noodles boiled for almost 20 minutes before I added poached/shredded chicken and 1 packet of chicken gravy powder. It was delicious!


Homemade Doughnuts

Oh! My! Deliciousness! You have not lived, if you have never made homemade doughnuts. Warm fried dough,absolutely delicious! A couple of weeks ago there was a blogging event entitled Time to Make the Doughnuts! hosted by Tartelette. I learned about this event by reading Phe/MOM/enon blog where she made her doughnuts for this event using Alton Brown’s recipe. In my opinion, Alton Brown is a great culinary expert, I love the way he explains the science of cooking.

Last Saturday morning, I made these doughnuts for breakfast. Everyone loved them. I covered our doughnuts with powdered sugar and others with a chocolate glaze. I never knew making your own doughnuts could be so easy. I do not have a lot of prior experience working with doughs (other than cookie dough). This year I have made more batches of various doughs than I ever have before, and am enjoying working with them.

Making the doughnuts was really fun, it is something that you don’t get to do everyday. Sasha was right there in the kitchen wanting to help. After I rolled out the dough she was already using a glass to cut them out. It was a fun mother-daughter activity! I must apologize, I do not have any photos of the fresh doughnuts, we ate them all. Take the time and try this recipe, it was delicious.

Yeast Doughnuts
Recipe courtesy Alton Brown

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

* I rolled the doughnuts holes in powdered sugar, immediately after removing them from the oil.

I thought Alton’s doughnuts were so delicious, I used his recipes for Chocolate Doughnut Glaze and Doughnut Glaze. The chocolate was the best. We could hardly wait for the glaze to set before we tasted them.

Chocolate Doughnut Glaze
Recipe courtesy Alton Brown

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Doughnut Glaze
Recipe courtesy Alton Brown

1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Homemade Glue or Paste

Readers of my blog by now have noticed that my posts are about recipes. Well this IS a recipe, just not an edible one. I suppose you could eat this glue if you wanted to; it contains tummy safe ingredients.

The girls and I have a pretty established routine during the day. After lunch Sasha lays down for a nap. I usually like to wait a little while after lunch before I lay her down, that way she doesn’t go to sleep with a full belly. Lately we have been reading a story, or coloring in the “in between” time. Last week we made a Valentine heart for Alex; Sasha just loved watching me cut out the heart and allowing her to color it. We did another art project today. I cut out three different size circles out of construction paper and stapled them together to assemble a snowman (I could not find the glue). She scribbled on the snowman a little bit and was having a great time, when I suddenly had a great idea. Wouldn’t it be fun to glue cotton balls on the snowman? Scotch tape really didn’t secure the cotton balls. So I whipped up a batch of homemade paste. I hope that someone will find this useful. Sasha LOVED the process of gluing the cotton balls to the snowman. Plus, when she licked her fingers I did not have to worry about what she was digesting.

Homemade Paste

1/2 c flour
1/2 c water

Mix well. This can be made in any amount you would like. Just use equal parts flour and water.

*It may require a splash more water to loosen the flour. The mixture should be goopy not runny.

Homemade Biscuits

Mmm, mmm, good! Lately I have been feeling very homemakery. The other day I had a successful attempt making homemade sourdough, so I thought I would try to make homemade biscuits. I took out my great grandma’s cookbook and searched the web for a perfect recipe. What I made is a concoction from my great grandma’s recipe and suggestions that I found online.


2 c AP flour
3 tsp baking powder
1 tsp salt
2 T shortening
1/2 c sour cream
1/2 c 7-UP
1/2 c butter

Preheat oven to 400 degree Fahrenheit. Melt 1/4 c butter in the bottom of a 9 in round cake pan.

Sift flour, powder and salt into a bowl. Cut in shortening, then sour cream. Add 7-UP and mix until it forms a ball (it will do this quickly). Roll out on a floured surface until 1/2 in. thick. Cut out biscuits, re-rolling and cutting the scraps.

Place biscuits in cake pan. Bake for 7 minutes. Take out, pour 1/4 c butter over top the biscuits and turn over. Bake another 7 minutes. Maked 13 biscuits.

The biscuits were served with creamed chicken over top and a side of roasted asparagus.