We ALWAYS double this recipe, and often TRIPLE it...
I remember the day Mother gave this to me. She actually had no recipe, so we stood in my kitchen, me with a pencil, she making noodles, and I was furiously scribbling what she was doing. I've made these countless times, they are just wonderful. Ahhhh, memories ~ jan
Combine 1 beaten egg, 2 Tablespoons milk (evaporated milk or half and half) and 1/2 teaspoon salt. Add enough sifted all purpose flour to make a stiff dough - about one cup.
Roll very thin, almost paper thin, on floured surface. Let stand twenty minutes to let the dough rest before attempting to cut them.
There are two methods of cutting them - you can either roll them up loosely in a roll, and slice 1/4 inch wide, or you can cut them into thin strips with a pizza wheel.
Store in covered container if you don't use them immediately.
Drop into boiling broth and cook, uncovered about ten minutes, or until tender. Makes 3 cups cooked noodles.
| OLD FASHIONED RAISIN PIE | |
2 c. Sun Maid raisins 2 c. water 1/2 c. packed brown sugar 2 tbsp. cornstarch 1/2 tsp. cinnamon 1/4 tsp. salt 1 tbsp. vinegar 1 tbsp. butter grated lemon rind Pastry for double crust Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon, and salt. Add to raisin and cook, stirring until clear. Remove from heat. Stir in vinegar and butter; cool slightly. Turn into pastry lined pan. Cut lattice strips and weave into basket weave design as top crust. Seal edges of lattice to bottom crust. Bake at 420 degrees for about 30 minutes or until golden brown. | |
1 cup unsalted butter, softened3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 egg
1 teaspoon finely shredded key lime or lime peel (set aside)
2 teaspoons key lime or lime juice
2-1/2 cups all-purpose flour
Coarse sugar (optional)
Lime Icing (recipe follows) (optional)
Green colored sugar (optional)
1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, salt and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the lime peel.
2. Place the unchilled dough into a cookie press fitted with a template. Force dough through cookie press, forming desired shapes, 1 inch apart onto ungreased sheets. If you like sprinkle the cookies with coarse sugar.
3. Bake in a 400 degree oven for 6-8 minutes, or until edges are firm but not brown. Transfer to wire racks and let cool. If you like, drizzle with Lime Icing and let stand 20 minutes until set. Or, if you like, dip unsugared tops of cookies in Lime Icing and sprinkle with green sugar. Let stand until set.
Makes about 84 cookies.
Lime Icing: In a small bowl, stir together 3/4 cup powdered sugar, 1-1/2 teaspoons lime juice and enough milk (2 to 3 teaspoons) until icing reaches a drizzling consistency. If you like, tint pale green with food coloring. Makes about 1/3 cup icing.
Nutrition facts per cookie: 41 calories, 2 g fat, 8 mg chol, 9 mg sodium, 5 g carbs, 0 g fiber, 0 g pro.
Source: Midwest Living, December 2007 issue
