Friday, October 29, 2010
Tuesday, October 26, 2010
Sunday, October 17, 2010
ok.... I've been wanting to try the "mini pumpkin muffins" in my new mini muffin tin, but haven't found the time! So to inspire me... I'm putting the muffin tin on my stove to remind me to make these!! It's the guilt thing!! Every time I see it empty I feel guilty for not making them! (tough love on myself!)
Friday, October 15, 2010
Monday, October 11, 2010
Still picking apples from our neighbors tree.... I made these great apple rings, I just cored and sliced them, sprinkled them with cinnamon and put in the oven at lowest setting. I turned them a few times for a few hours. The house smelled so good. These taste good too! I'm going to make another batch for eating and slice them thinner.
Homemade Egg Noodles
•2 cups flour
•1/4 teaspoon salt
•2 medium eggs
•1/4 cup water
In a large bowl combine the flour and salt. Make a hole in the flour. Crack the eggs into the hole. Use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes.
After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, roll the dough out thinner than pie crust. Let it rest again, to dry slightly then cut with a pizza cutter. Remember they will swell up as they cook, so make them smaller than you think you should.
To cook the noodles, drop them in boiling broth, reduce to Simmer for 20 to 30 minutes, or until the noodles are tender.
*note.... I made these thicker than I usually do for more of a "dumpling" than noodle.