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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Homemade Noodles

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If you are hoping I am going to share my mom’s noodle recipe, I am – Reames Frozen Homestyle Egg Noodles. Really, that was it. She rarely made her own noodles after finding Reames in the 1970’s. Yes, she did make them on rare occasion, but I am not sure what recipe she used.

I use my paternal grandmother’s recipe to make noodles. (I rarely can buy Reames where I currently live). Frankly, they are pretty easy to make and don’t take nearly as long to cook.

Recipe: Homemade Noodles

Ingredients

  • 2 eggs
  • 2 tbsp. milk
  • 2 tsp. salt
  • flour, enough to make a stiff dough (okay, that is all my grandmother’s recipe said,but in realistic terms it is about 1 1/2 to 2 cups of flour)

Instructions

  1. Mix all ingredients to form a dough that stiff enough not to stick to everything, but soft enough that you can roll it out.

  1. Roll out to a thin sheet.

  1. Cut into fine strips either with a pizza cutter or by lightly dusting top of dough with flour and rolling up like a jelly roll and making thin slices with a sharp knife.
  2. Allow to dry for 15 – 30 minutes before cooking for best results. Adding a dusting of more flour before leaving to dry will give you better results to cook the noodles.

  1. Cook in boiling liquid until tender. The time depends upon the thickness and size of noodles, but it often is between 10 to 15 minutes.

Quick Notes

You can cook noodles in beef or chicken stock.This recipe does well with a 32 oz. container of stock.

I add shredded chicken or beef that I usually cook in part of the liquid before making the noodles.

If you cook chicken in a pressure cooker, you can make the noodles while the chicken cooks. By the time the pressure releases naturally, your noodles will be ready to cook.

Number of servings (yield): 4 – 6

Comments

  2. I want to know how to cook the chicken with the noodles, what are the ingredients to put in along with the stock, how long do you cook it for? Extra.

    • Hi Julia, You’ll want to cook the chicken separately. I either cook the chicken while I let the noodles dry or I cook it well before I make the noodles (I often use leftover chicken). I usually cook the chicken in my pressure cooker with some stock….it is done in 15 minutes or less with the bone in. You can also poach it in water, roast or even grill it. For a short cut, I sometimes use rotisserie cooked chicken from the store instead of cooking my own chicken.

      I shred or chop the cooked chicken and place it in the stock while I bring the stock to a boil before adding the noodles. The only ingredients I usually add to the stock are salt and pepper…occasionally I will add some herbs like rosemary or sage.

      Once the stock is boiling, I add the noodles and cook until they reach the level of tenderness we like (using a fork to cut one or two and taste them). The amount of time will vary depending on the thickness and width of your noodles. I usually check after about 5 minutes to see how they are, but it usually takes closer to 10 minutes for them to get to where I like them.

      I hope this helps.

  3. Just made these last night. I was making a chicken soup and decided I wanted noodles but didn’t feel like running to the store so I did a search and came across your recipe. They are better than Reames! So quick, simple, and WAY cheaper than buying them. I’m going to make up another batch and stick them in freezer for next time. Thanks for sharing!

    • Glad you enjoyed them! I have never froze them before, but I was thinking about it as I need to cook for a large group in a couple months. I’d love to hear how they turn out for you.

  4. I made these noodles with leftover Thanksgiving turkey that I had frozen. It was so good! Thanks for sharing!

    • I had never eaten them that way until a friend served them that way a few years ago. It was so good! Now we eat them that way all the time! I wouldn’t have thought if it since it is two starches (noodles and potatoes”, but it’s a comfort food treat!

  7. Your noodle recipe is a good one. Basic rule of noodles is 1 cup flour per 1 egg. Eggs contain water and your instructions gave actual realistic measurements. Most people only use a pinch of salt. You have to use at least 2 tsp. salt to give your noodles flavor. Keep up the great work. Cheers

Trackbacks

  2. […] recipe I am sharing uses one batch of homemade noodles. You can find how to make them by clicking here. If you want to make more than 6 or so servings, you will need to make multiple batches of noodles. […]