Tuesday, March 24, 2009

Chicken Noodle Soup

2 small carrots, peeled, cubed or chopped to desired size
2 stalks celery, cubed/chopped
1 small onion, chopped
1 Tbsp oil
4 cups water
2 chicken bouillon cubes
1/8 tsp celery salt
1 bay leaf
salt and pepper
Home made noodle*(shown below)
Chopped fresh parsley

In a medium to large pan, heat oil on medium-high heat. Saute carrots, celery and onion for about 5 minutes till onion is translucent. Add water, chicken bouillon cubes, celery salt, and bay leaf. Bring to boil. Turn down heat. Simmer with lid half way on, for about 20 minutes till vegetable are tender. While cooking the soup, make noodle (below). Add noodle to soup, and cook additional 10 minutes or till noodles are cooked. Add chopped fresh parsley (about 1/2 Tbsp). Salt and pepper to taste.

*Home made noodle
1 large egg
a pinch of salt
1 tbsp olive oil
about 3/4 cup flour

Make a mount of flour on clean kitchen counter. Make a well in the middle large enough for egg. Place egg, salt and oil in the middle of flour. Slowly mix the egg mixture to flour. Be careful not to spill the egg mixture. It'll became a dough consistency (not sticky, but still soft). Knead for about 5-10 minutes till dough is smooth. Let it rest for 10 minutes. On lightly floured surface, roll the dough with rolling pin to 1/8 inch thickness. Using pizza cutter to cut the dough into noodles of desired length and width. Remove excess flour before place in soup.

Tuesday, March 17, 2009


Not my original. But this is really good and has to be posted here as one of my favorites. It may not look good, but sure is tasty!!
1 cup chopped pecans
1 cup coconut
1 stick butter
1 - 8 oz cream cheese
3 1/2 cups powdered sugar
1 German Chocolate Cake mix - the best is Betty Crocker Super Moist

Spray 13x9 pan with Pam spray. Sprinkle coconut and nuts in the bottom of the pan. Mix cake mix according to directions and pour over the nuts and coconut. Melt butter and cream cheese on med heat in large sauce pan. Add powdered sugar and stir until lumps are gone. Gently pour this mixture over the top of the cake batter. Bake at 350 degree for approximately 35 minutes. Insert toothpick if comes out clean it is done.

This cake will have peaks and valleys and crevices on the top. It is not pretty but is delicious.
Double the recipe for a crowd and use a 13x19 pan - baking time approximately the same.

Thursday, March 12, 2009

French Bread

- 6 cups non-bleached all-purpose flour (I use bread flour from a local Amish store)
- 5 tsp instant yeast
- 2 tsp salt
- 2 cups warm water
- 1 Tbsp butter, softened
- oil and corn meal for baking sheet
- 1 egg white and 1 Tbsp cold water for brushing

Mix all the ingredients in a medium size bowl, mix well. When it forms a dough, place on counter and knead, for about 10 minutes or till the dough surface is smooth and elastic. Dough will be tough at this point. Place dough in a large bowl, pour about 1 Tbsp of oil and coat the dough. Cover the bowl with plastic wrap and place in draft free warm place. Let it rise for 1 hour or till doubled in bulk.
Punch down. Divide dough into half. Roll out each dough into 12x15 inch rectangle using a rolling pin. Roll dough tightly, from longest side. Pinch the seam. On a large baking sheet, pour about 1 Tbsp oil to grease, and dust the pan with cornmeal. Place loaves on the prepared baking sheet seam side down. Cover. Let it rise till doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degree F oven for 25 minutes (my oven does better at 420 degree). Remove from oven. Beat egg white and water together, and brush each loaf. Return to oven and bake additional 5 minutes. Remove from baking sheets and cool on wire racks.
Makes 2 large loaves.