Tuesday, March 14, 2017

Time For Chicken Noodle Soup.

Today is a Snowy and sleet and icy day. The temps are in the 20's. Yes it is Middle of March. It is not uncommon for winter to linger on well into Spring (April time). When I lived in Colorado and Upstate New York Winter lasted well into the April months.  Winter is one of my Favorite Seasons. Soups, Cinnamon Buns, Hot Cocoa and Stews are my Favorite dishes. They fit right in during the cold months. So, Today when I got up and it was Winter out side, My thought was Chicken noodle soup.

I make it from Scratch today.  the great thing about this recipes is you  probably have the ingredients already in the cupboards.Here is the recipe.



4 Quarts of water, 
2 Tablespoons Peppercorns ,
3 teaspoons of salt.
1/2teaspoon Rubbed Sage,
1 teaspoon thyme.
2 bay leaves.
3 stalks celery with tops,
3 Whole Carrots, 
3 Small Whole Shallot.( or 1 small onion.)
5 gloves garlic.
1/8 cup Rosemary Olive oil (or use regular olive oil and 1/2 teaspoon Rosemary).
 chicken backs and necks.( when I bake a whole one I bag the pieces and put them in the freezer til I need to use them)

Put all of the ingredients  into  a soup Stock pan. Bring to a boil and simmer from 1-2 hours.  This is the broth. You will be straining this.

strain the vegetables out. return stock to pot. taste and adjust salt and pepper to taste.  Add 2 cooked chicken breast roughly cut up and 1bag of  medium egg noodles. bring to boil and boil for 8 minutes.

scoop out about 1 cup of hot broth. Put in heat proof bowl add 2 tablespoons Cornstarch . Stir until dissolved. slowing add this to pot while stirring 

add ultra thin sliced;3 medium carrots and 3 stalks rib celery. cook on medium low for 6 minutes.

Stir and serve.

Recipe copyright 2017 by "Auntie E Cookbook/EM Dubros"

Monday, December 26, 2016

23 Days of Holiday Cookies- Fig Nuggets

These are Italian style cookies. If you love Fig Newtons you will love this recipes. Like all of the recipes in this series, these cookies are easy to make. This is a roll out and fold cookie. With the cookies I use a pastry towel and use Powder sugar as a dusting, instead of flour. It is how to keep the cookies from sticking and does not add toughness as adding more flour would do. I also uses a food processor like the Kitchen Aid Processor. I  really like the kitchen gagets we have today, it makes holiday cookies easier and faster to make. Most of the time I can cook three cookies sheets at once and be done in about one hour.  Be sure to read through the recipe first. So, you will have every thing you need ready. The key to this cookie is working fast so that the cookies are tender. The butter needs to stay cold.  so the less touching is important.Now Lets Bake some cookies!

Preheat the Oven to 350°F

Fig Nuggets

For the dough:

2 + 3/4 cups Unbleached  All Purpose Flour
1 + 1/2 cups Powdered Sugar.
1/4 teaspoon table Salt
1 Tablespoon Baking Powder
 Put these ingredients in the Processor and pulse til mixed about 4 to5 pulses.

 Now add 6 Tablespoons (cut in tablespoons or small sizes) of  Cold Unsalted Butter  Now pulse the processor until it is mixed into the flour, resembles small peas.
Add 2 large eggs and 2 teaspoon Vanilla Extract and 1 Tablespoon cold Water. now process until dough is soft, this doesn't take long. You will finish kneading it on the pastry towel.

turn dough out on lightly sugared Pastry Towel and knead about three times. dived into three pieces and cover and let rest.

Now make the filling. Into a clean food processor put the following:

12 ounces Figs ( cut of the stem ends)
1/4 cup slivered Almonds
3 Tablespoons Apricot Jam
2 Tablespoons full pulp Orange Juice

Process until minced and in a paste constancy. set aside. divide the filling into three ( you can eyeball this as you put it on the rolled dough.)

Back to the dough. Roll one of the dough pieces into a  strip 2 inches wide and 1/4 inch thick. place  the Fig paste in the center of the strip .fold  dough over the filling and seal edges.
 cut into bite size pieces ( about  1/2 inch). Put on Parchment Paper lined cookie sheets about 1/2 inch apart ( this do not spread out, you can put them close but leave room for browning)

Bake for 15-18  minutes or until lightly brown.  Still white with a hint of color.
Cool completely on wired rack. Store in a tin when cool.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Monday, December 19, 2016

23 Days Holiday Cookies: Pfeffernusse

These are German cookies. I really love the Holiday cookies from Germany. Not so Sweet but a bit spicy.
I use a German flour base wafer ( German Back-Oblaten) on the bottom of the cookie.  They come in all sizes, I use the 3.5 inch ones.You do not have to have them. However I like to make them as Authentic as possible


Pfeffernuse

3/4 Cup Molasses
3/4 cup Black Forest Honey
3/4 Shortening
4 cups flour
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon  Ground Allspice
1 teaspoon Mace
1/2 Black Pepper
1/4 teaspoon anise seeds, crushed
1 Large Egg, beaten

Combined Molasses and Honey in a saucepan,medium size.  cook on Low heat  stirring until heated, add the shortening. continue stirring until melted. remove from heat and cool to room temp.

Combine Dry ingredients; flour and Baking soda and next 5 spices  stir together well set aside

Now add the beaten egg to the room temp  Molasses mixture, and stir until blended.
 Pour into the flour mixture. stir just enough to blend it , let sit for 15 minutes.

shape into 1 in balls and put on a wafer disk ( if you a using them.
Place on the cookie sheet ( parchment lined ) or lightly greased. place 2inch apart.

Bake at 350°F 10 minutes. remove from cookie sheet and dip in sugar Glaze or Powdered sugar. cool on wired Rack. Store in cookie tin.

The Glaze:
Now to make the Glaze, allow the cookies to completely cool, I do the glaze the next day. 

1 cup powdered sugar, 1 tsp lemon extract and 1 and 3/4 Tablespoon and water.

put the sugar in small bowl,
measure the 1 tsp lemon extract out and put it into a Tablespoon measuring spoon, add water to fill up the Tablespoon.Pour into the sugar,  then add another Tablespoon of water.  stir with wire whisk until smooth.
Dip cookies into glaze til covered top and bottom, let sugar glaze dip off over bowl as much as possible, Put on a drying rack and continue til all cookies are coated.

I have to make one more batch of glaze to complete. It is best to make the glaze in two cause it dries fast.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"