Sunday, August 29, 2010

My great gramma's homemade badly taken photos...

Well...if anyone can tell this html rookie how to widen my blog layout, it would be much appreciated! Or maybe someone can point me in the direction of different layouts than what is offered on bloggers main site?

Now then, on to the noodles. These are my Dad's Grandma's noodles, or my version of them anyway. I grew up eating this soup, and if I died eating it I'd be a happy woman. Winter foods are my favorite, so although summer winding to a close is a little sad (Hello clouds! Hello rainy drizzle!!), having the weather to bake, roast, simmer, and really cook, makes me pretty happy.

This is a very simple recipe. You can make as many, or as few, noodles as you'd like. The proportions are this:

1 cup flour
1 egg
1 T half-n-half
dash salt

I do at least a double batch. For my crew, to have any leftovers, I have to do a triple batch. If I'm making these for the WHOLE family, which is 15 people if everyone is here, I'd quadruple it, for sure.

Start out with 3 cups of flour in a bowl, or on a counter if you are brave and enjoy messes. I don't particularly enjoy extra messes because I clean up enough as it is, so I go with a bowl.


Make a well in the flour and add 3 eggs.

To the 3 eggs add approximately 3 Tbsp half-n-half and about a TBSP of salt.

With a whisk, or your hand if you are into squishy raw eggs all over you, mix up the liquids well in the well. After you do this, take a wooden spoon, or your hands, and start slowly incorporating the flour from the sides of the well into the liquid.

Pretty soon it'll turn into a dough. It will get hard to stir and slightly less sticky. When it does, abandon the wooden spoon and dig in.

Slowly knead in, my hand, more flour until the dough is smooth and not sticky. Do you see all the flour left in the bowl in this picture? You'll have some left too. Sometimes quite a bit, sometimes not so much. Go with how the dough feels and looks rather than a measurement on the flour.


Lightly coat with oil and wrap in plastic wrap. Let it rest for 10-15 minutes. See again the left over flour? There was a lot this time! I might have added a bit more half-n-half than I was intending.

Using plenty of flour, roll dough out fairly thin. (I love that my husband wanted to jump in and roll out the dough! I definitely didn't have to ask him to stop watching Whale Wars or Man vs. Food or anything like that to come and hang out with me. Nope. Definitely not.)

After its rolled, take a pizza cutter and slice into strips. You can make these as wide or skinny as you like.

We have started cutting these into bite-sized pieces. Make it much easier on us during dinner to not have to chop up four bowls of noodles. If I had it my way though, I'd leave these long. That's how my mom always did it. Super long noodles. Yum.

Bring your soup (recipe for the stock and soup for another time!) to a rolling boil and add noodles, making sure to kind of separate them as you add in. Also, make sure you give the soup a good stir while its getting boiling again. Nothing worse than stuck together noodles. Just ask the judges on "Chopped".

Approximately 5-10 minutes later this is what you will be staring at.

My ultimate, winter, comfort food. The perfect bite.

Tuesday, August 24, 2010

Recipe, finally! Triple Berry Cream Cake Pie

Triple Berry Cream Cake Pie

* 1 (9 inch) ready-made pie crusts
* 5 -6 cups fresh berries (I used raspberries, blackberries, and strawberries)
* 1 cup fruit juice (I used a combination of homemade blackberry syrup, and the juice from some local strawberries we had)
* 3/4 cup sugar
* 1/2 (1/3 ounce) packet red glaze mix
* 4 tablespoons cornstarch
* 3 -5 tablespoons cold water

For topping

* 1 - 3.4 oz French vanilla pudding mix
* 8 ounces cream cheese, softened
* 1/2 cup powdered sugar
* 1 1/2 cups 2% milk
* fresh raspberry jam, for garnish


Prep Time: 30 mins

Total Time: 40 mins + chill time

1. Pre-bake pie shell according to package directions for a single-crust pudding pie. Remove from oven.

2. Put juice and sugar in saucepan and heat on medium stirring frequently. While this mixture is heating, make a slurry with the cornstarch, red glaze mix, and cold water. ONLY use as much water as you need to make the slurry pourable and not thick. When the juice and sugar is simmering and the sugar has dissolved completely, slowly stir in corn starch mixture and stir continually. When mixture is fully thickened it will be not quite pudding consistency, but not really pourable either. Mix fresh berries gently into thickened liquids. Scoop gently into pie crust and chill at least 3 hours, or until cooled completely.

3. Put softened cream cheese in medium sized mixer bowl. Beat cream cheese and powdered sugar until smooth. SLOWLY add in milk and mix well so that it fully incorporates into the cream cheese. When all of the milk is mixed in well and the mixture is smooth, add in pudding mix and mix according to package directions.

4. Place pudding mixture into large gallon sized baggie and chill one hour. When fully chilled, snip a corner of the tip and pipe onto the pie in a lattice pattern, if you are feeling creative, or however you'd like if you are not! Garnish with little dollops of raspberry jam if you want to, then cut into and enjoy!

(this recipe is also posted, by me, @

Sunday, August 22, 2010

Triple Berry Cream Cake Pie by BAM

P8221042, originally uploaded by Boring Tales.
To kick off this blog right I decided to make a pie tonight. Not just ANY pie though, THE pie. This just may be THE pie. It is my first crack at it, so some modifications will definitely be made in the future, but I have a feeling this one will be in my rotation for a long time to come.

I had high hopes when I went out to our long-exhausted raspberry patch and saw quite a few red, ripe berries. I headed to the house and picked and scratched and bashed my way through the overgrown bushes to end up with only 2 cups of berries. Well, its a good thing I live in Washington state and right now is prime time blackberry picking time.

So I grabbed my husband who loves blackberry picking almost as much as me and we headed the 20 yards to the patch right across from out mailboxes and got about 4 more cups.

We'd already (and by 'we', I really mean 'he', my husband is the canner in this family.) put up 4 pints of blackberry syrup and 12 pints of the sweetest, juiciest raspberry jam this week, so we (HE!) was all jammed out.

Then I remembered. I remembered the strawberries in the freezer. The local, perfect, freshly picked at the peak of ripeness, sweet as sunshine strawberries we'd been saving for a special occasion.

Clearly, this was it.

The pie is a tart and sweet combination of fresh raspberries, blackberries, and strawberries. The crust is a (duck and hide) ready-made pie crust. I love these crusts because they are 1) easy and 2) Safe for my 4 year old son who is allergic to eggs and soy as well as several other things! The topping is a perfect mix of french vanilla pudding and cream cheese, piped on in a very amateur lattice pattern. The recipe? Soon to come. Check back soon.


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