Egg Noodles

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Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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Nutrition Facts
Egg Noodles
Amount Per Serving
Calories 324 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 66mg 22%
Sodium 84mg 4%
Potassium 157mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 1g
Protein 11g 22%
Vitamin A 3%
Calcium 3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Dumplings

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Dumplings
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Prep Time 20 minutes
Servings
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Ingredients
Prep Time 20 minutes
Servings
Servings
Ingredients
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Instructions
  1. Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  2. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  3. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients
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Nutrition Facts
Dumplings
Amount Per Serving
Calories 159 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.1g
Cholesterol 6mg 2%
Sodium 348mg 15%
Potassium 82mg 2%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 2%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Garlic Parmesan Rice

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Creamy Garlic Parmesan Rice
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
setvings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
setvings
Ingredients
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Instructions
  1. In a medium size saucepan, sautè the garlic in butter over medium heat for about 3 to 4 minutes. Add the rice and stir well to make sure the rice is coated by the butter.
  2. Add the water, milk, and salt and bring the mixture to a boil. Reduce heat to low, cover and simmer for
  3. 20 minutes, stirring occasionally until the rice is tender.
  4. Add parmesan and parsley, remove from heat, cover and let stand for 5 minutes.
  5. Serve.
Recipe Notes

Original Recipe: https://www.barberfoods.com/meal-ideas/creamy-garlic-parmesan-rice-recipe

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Nutrition Facts
Creamy Garlic Parmesan Rice
Amount Per Serving
Calories 140 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Cholesterol 26mg 9%
Sodium 309mg 13%
Potassium 56mg 2%
Total Carbohydrates 10g 3%
Dietary Fiber 0.1g 0%
Sugars 2g
Protein 6g 12%
Vitamin A 6%
Vitamin C 1%
Calcium 16%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar Cookie Icing

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Sugar Cookie Icing
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Course Condiment, Dessert
Servings
Ingredients
Course Condiment, Dessert
Servings
Ingredients
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Instructions
  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Recipe Notes

Original Recipe:  https://www.allrecipes.com/recipe/11587/sugar-cookie-icing/

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Scalloped Potatoes

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Scalloped Potatoes
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Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.
  3. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  4. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  5. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.
Recipe Notes

*I recommend not buying pre-grated cheese for this recipe, since it will not melt as well. Instead, it’s best if you purchase a block of cheese and shred it yourself just before baking. Over the years, I have also experimented with a variety of different cheeses here. While I prefer the flavor of sharp cheddar, mozzarella, gouda, fontina and gruyere work great too! (Or feel free to use a mix!)

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Creamy Chicken and Rice

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Creamy Chicken and Rice
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Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
Recipe Notes

I'm going to make this for my mum, who has food allergies, and is lactose intolerant.  The internet says Velveeta, etc, are generally worse for lactose intolerant people than regular cheeses, so I'm going to try substituting 2% lactose free milk for the milk, and a mix of 3/4 mild cheddar and 1/4 mozzarella.

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Coconut Cake

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Coconut Cake
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Prep Time 35 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
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Ingredients
Prep Time 35 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
  6. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Recipe Notes

Original Recipe:  https://www.cookingclassy.com/coconut-cake/

I've made these as cupcakes with my whipped buttercream frosting, think I would have liked a bit more coconut flavor for just the cake part, but with the frosting it should be amazing!!

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Nutrition Facts
Coconut Cake
Amount Per Serving
Calories 1075 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 175mg 58%
Sodium 428mg 18%
Potassium 205mg 6%
Total Carbohydrates 134g 45%
Dietary Fiber 3g 12%
Sugars 87g
Protein 11g 22%
Vitamin A 35%
Vitamin C 0.3%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Standard Griddle Cakes

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Standard Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat griddle/non-stick pan to 300F.
  2. Sift together flour, baking powder and salt, then add the sugar.
  3. Beat the add, then add it to the milk and beat again. Add gradually to the dry ingredients, beating thoroughly between to mix.
  4. Once well mixed, add the melted butter and mix thoroughly.
  5. Using a spoon or measuring cup, pour batter gently onto preheated griddle or pan, about 1/4 - 1/3 C, depending on how big you want them. Cook until the batter has little bubbles all over the surface and the bottom is golden brown. Gently flip, and cook another couple of minutes, until the bottom is browned.
  6. If you want to prepare the night before, add a little extra baking powder, so it still has some fluffiness.
Recipe Notes

Original recipe from Encyclopedia of Cookery, copyright 1949, Wm. H. Wise & Co, Inc.

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Nutrition Facts
Standard Griddle Cakes
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 47mg 16%
Sodium 275mg 11%
Potassium 108mg 3%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 5%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Griddle Cakes

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Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift together the flour, baking powder, and salt. Add the sugar. Beat the eggs, add them to the milk, and beat again, then use this to moisten the dry mixture, adding the liquid gradually and beating thoroughly so as to eliminate any lumps. Finally stir in the melted butter or other shortening and bake golden brown on a preheated griddle, greasing or not according to the type of griddle used.
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Nutrition Facts
Griddle Cakes
Amount Per Serving
Calories 287 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 71mg 24%
Sodium 279mg 12%
Potassium 162mg 5%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 9g 18%
Vitamin A 7%
Calcium 6%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Cinnamon Rolls

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Orange Cinnamon Rolls
This recipe is for my bread machine, adapted slightly from the book that came with it, from West Bend.
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Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Add milk, egg and butter to bread machine pan.
  2. Add bread flour, 3 Tbsp sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
  3. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker.
  4. Program for dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.
  5. Roll dough into a rectangle, about 15' x 10'. Spread 1/2 C melted butter over dough to within 1" of edges. Then sprinkle 1/4 C sugar and cinnamon evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long, evenly shaped roll. With a knife or thread of dental floss, cut roll into 1" pieces. Place rolls into greased 13" x 9" baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
  6. Bake in preheated 375F oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes.
  7. While cooling, make glaze by mixing confectioner's sugar with orange juice, stirring until smooth. While the rolls are still warm, drizzle glaze over top of rolls as evenly as possible. I left them in the pan, but you can cut them apart and remove from pan, whatever you prefer.
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Nutrition Facts
Orange Cinnamon Rolls
Amount Per Serving
Calories 566 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 157mg 7%
Potassium 45mg 1%
Total Carbohydrates 119g 40%
Dietary Fiber 0.01g 0%
Sugars 68g
Protein 10g 20%
Vitamin A 8%
Vitamin C 4%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.