Friday, January 30, 2009

Too many eggs = chicken & noodles and angel food cake

The hens went back into overdrive. So, last night we made chicken and noodles and an angel food cake. This is the best way I know to use up 14 eggs at one time. Rebecca made the noodles. I did separate the eggs for her, as I wanted to make sure it was done. The noodles only use the yolks and the cake uses only the whites. So, this is our standard meal here at the farm when we need to use up some eggs. Rebecca got one hour credit of home-ec cooking out of her noodle making for homeschool.

There are many recipes out there for egg noodles. But this is my favorite:
8 cups flour--white or whole wheat
12 egg yolks
4 eggs
8 teaspoons salt
3/4 to 1 & 1/2 cups water

Put flour and salt in bowl. Make a well in the middle and add egg yolks and eggs. Mix in water a little at a time until dough is stiff but easy to roll.

Flour a cloth covered board or wood surface well. Roll out dough to desired thickness and cut noodles 1/8 to 1/4 inch wide.

Let noodles dry. For thin noodles cut in thin strips they may dry in 2 hours. For thicker noodles cut wider, it may take all night to dry.

**After they are completely dry, boil in salted water 5-7 minutes or until done. Drain and serve.

**If I am making chicken noodle soup, I make my soup first, then add the noodles in at the very end, right before serving.

Angel food cake
*requires an angel food cake pan*

Preheat oven to 375.
12 egg whites whipped until they form white peaks
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 teaspoon cream of tarter
1 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Mix together powered sugar and flour and set aside.
beat egg whites and cream of tarter till foamy and forms peaks. Add in the granulated sugar on high speed about 2 tablespoonful at a time. Add vanilla, almond extract and salt. Continue beating till very stiff. Do not under beat.

Sprinkle in the flour and sugar mix about 1/4 cup at a time. After each addition, fold it over, then add the next addition. Spread batter into ungreased angel food cake pan. Cut through it with a metal knife to remove any large bubbles.

Bake at 375 for 30-35 minutes. Cake top should be springy and dry and crumbly looking.

Remove from oven and invert upside down until cake is cold or room temp. Then remove from pan.

1 comment:

Anonymous said...

I really enoyed this. Thank you!