4 cups water
2 cups chopped dry fruit (apples,apricots,prunes,pears..usually comes in a bag of mixed dry fruit)
1/2 cup raisins
Bring to boil, turn heat to med low and cook until the fruit is well done, approx 15 to 20 min.
Meanwhile I cook the tapioca in the microwave..
2/3 cup tapioca (not instant)..we love tapioca and next time I would do 1 cup
Pour tapioca in a bowl and add enough water to cover. Cook in microwave for 20 to 25 min or until tapioca looks transparent, stirring every few min.
Add cooked tapioca to the fruit mixture, stir well.
1/2 cup sugar
1 1/2 milk
Bring to boil stirring constantly. Turn off element, cover the moos and let stand till cool. Scoop into jars and store in fridge.
Yields approx 2 qts.
If this sounds like a lot to you the recipe can easily be halved.
- 1 package cream cheese, softened
- 3 tablespoon mayonnaise
- 1 tsp. dill weed
- 2 tablespoons finely chopped red pepper
- 1 tablespoon finely chopped chives
- 1 head celery, root end cut off and leaves removed.
- salt and pepper or a dash of Tabasco if desired
- 1 can of crabmeat, drained or 1 cup small shrimp
- Beat cream cheese, mayonnaise, chives and seasonings together.
- Stir in shrimp or crabmeat and peppers
- Separate celery stalks, wash each and dry with paper towel
- Fill each stalk with cream cheese filling. If it looks a bit messy use a small silicone spatula or damp paper towel to clean up the edges.
- Cut each filled stalk into 2 or 3 inch lengths and place on serving dish.
- Sprinkle with dill weed, or chopped fresh parsley and serve.
- 1 1/2 cups warm milk
- 1 cup warm water
- 3 eggs, beaten
- 1/2 cup white sugar
- 1 rounded teaspoon salt
- 1/2 cup butter or margarine, softened
- 8 cups all-purpose flour
- 2 tablespoons instant yeast
- 2 tablespoons milk
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup raisins
- Combine milk, water, sugar, salt and butter.
- Add beaten eggs.
- Add four cups flour and instant yeast and mix well.
- Continue adding flour until dough is soft but not sticky...knead.
- Place in a large, greased, mixing bowl. Cover and allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten dough with 2 tablespoons milk.
- Mix together 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.
- Sprinkle raisins evenly over entire surface.
- Roll up tightly; the roll should be about 3 inches in diameter.
- Cut into thirds.
- Form loaves and place seam-side down into well greased 9 x 5 inch pans.
- Let rise again for about 1 hour in a warm place.
- Bake at 350 degrees F for 40 minutes, or until loaves are lightly browned and sound hollow when tapped.
- Remove loaves from pans, and brush with melted butter or margarine.
- Allow to cool before slicing.
Enjoy plain, toasted or topped with cream cheese icing!
Now that I'm not baking for a family on a regular basis, and we don't eat a lot of white buns, I have taken part of the dough to make cinnamon buns as well. We have been pleasantly surprised how yummy they turn out even with less sweetness. So I'll leave you with a variety of goodies to try with one dough.
Ingredients for dough:
½ cup butter
2 cups milk
1 tbsp salt
¼ cup sugar
¼ cup oil
2 cups very warm water
10-11 cups flour
2 Tbsp instant yeast
- In small pot, melt butter and heat milk until warm.
- In large mixer bowl, beat eggs, adding the sugar and then the oil.
- Stir in all liquids – warm water, milk and butter
- Add 4 – 5 cups flour and instant yeast, mixing well
- Switching to dough (hook) attachment on mixer, add the rest of the flour, one cup at a time.
- Turn dough into a larger bowl to rise, giving it a few more punches if needed.
- Cover with a tea towel and plastic bag and rise about 1 – ½ hours
To make plain buns:
Use about ½ of the dough to make 15-18 buns. Shape into buns by taking a handful of dough at a time and squeezing bun shapes between thumb and forefinger. Place on greased cookie sheet, cover with tea towel and plastic and let rise 1 hour. Bake at 400 F for 20 min. Cool on wire racks.
Note: I always slice the buns before freezing them. This makes it easy to make sandwiches quickly when they are still frozen, especially when I did school lunches.
To make Cinnamon Buns:
With greased hands, pinch off a large piece of the rest of the dough and roll out on floured surface. Spread with about 2 Tbsp melted butter and 1 cup brown sugar mixed with 1-2 tsp cinnamon. Roll up jellyroll style and cut into 1” slices. Place on greased or parchment paper lined pan. Cover and let rise 1 hour and then bake at 350 F for 20 min or until golden.
To ice: mix about 1 1/2 cups icing sugar, 1 Tbsp soft marg or butter and enough milk to make a nice spreading or drizzle consistency.
To make Platz:
Fruit, jam or pie filling
3 Tbsp butter, room temp
½ cup flour
1/2 cup sugar
- Grease any size pan you like. You can use a round spring-form pan, a 9X13 pan or a cookie sheet. Spread or pat your left over dough into pan by hand. It will rise some, so it doesn’t have to be high – about ½ - 1 inch – some prefer a flat platz and some a high platz. Let it rest about 20 – 30 min.
- Spread with cut up fruit, such as plums or apricots and sprinkle with just a couple of Tbsp of sugar. I used canned cherry pie filling. My mom often just spread it with just a beaten egg for moisture, then topped it with crumbs.
- For Crumbs: Mix butter into flour and sugar with pastry cutter. Squeeze a handful at a time and sprinkle on fruit or jam. If you find the crumb mixture too dry, mix in a Tbsp of cream, and then squeeze into crumbs as you drop onto the fruit.
- Let rise about ½ hour. Bake at 375 F for about 30 min. Remove from pan and let cool on wire rack. This is one of our favorite Sunday morning breakfast treats. To keep crumbs crunchy, don’t cover. If you freeze it, uncover to thaw.
I served this at my friends 50th birthday party. There were cold winds blowing outside but inside it was sure warm and tropical.
- 10 cups of unsweetened pineapple juice
- 1 can of light cream of coconut milk
- your choice 1 litre of the following
- club soda, ginger ale, or lemon lime soft drink
Simple, easy and refreshing without lots of ingredients.
Paul's words sound like that of an Olympic athlete. He ran well...completed the race...and was looking forward to his eternal reward...a prize worth so much more than gold.
The Olympic games opened here in Vancouver last week...and so we have the world's best athletes on our doorstep. How exciting it is to cheer for those who have worked so hard to claim their prize...and even more so if they represent our country.
Before we know it...the games will be over and the gold medals will be a distant memory. But life is worth so much more than gold. The big question is how we are running the race of life...and whether we know Him who is the everlasting Prize.
May we all be able to say, "I have fought the good fight, I have finished the race, I have kept the faith" in the race that matters most!
- 2 cups sugar
- 2 cups flour
- 3/4 cup sifted cocoa
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 farm fresh eggs
- 1 cup sour cream
- 1 cup strong black coffee
- 1/2 cup canola oil
- 2 teaspoons vanilla
- Preheat oven to 350 F.
- Prepare to 9 inch pans by lining the bottom with parchment paper. Do not grease the sides.
- Combine all ingredients int the order listed and beat with a mixer for 2 minutes.
- Divide between the two pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
- Cool completely and split the each cake into 2 layers with a large serrated knife.
- 1 large white cake mix (you only need one layer cut in half so you might want to use half the batter for cupcakes)
- 1 cup sour cream
- 3 eggs
- 1/2 cup oil
- Prepare 1 or 2 9 inch pans by lining with parchment paper. (or use half the batter to fill cupcake tins)
- Combine all the ingredients and beat for two minutes.
- Bake the 9 inch pans for 30 to 35 minutes or until the toothpick comes out clean.
- 4 ounces cream cheese (softened and cubed)
- 6 ounces white chocolate (chopped)
- 1 cup heavy cream
- In a small saucepan heat the heavy cream to a simmer.
- Add the chopped white chocolate and stir until smooth.
- Add the cubed cream cheese and stir until smooth.
- Refrigerate about 1/2 hour or until spreading consistency.
- 4 serving package chocolate instant pudding
- 1/2 cup milk
- 1 cup heavy cream
- Combine the ingredients and beat until thickened and smooth.
- Refrigerate until set and ready to use.
- 1/4 cup soft butter
- 1/4 cup sifted cocoa
- 1 1/2 cup icing/confectioners sugar
- a teaspoon or two of milk
- Make a spreadable icing by combining all the ingredients in a small bowl. Use enough milk to make a spreadable icing.
- 1/2 cup whipping cream
- 12 ounces chocolate chips ( I don't bother measuring here .. I just make sure I use a small saucepan and add enough chocolate chips so that I can just barely see the top of the chocolate chips when I dump them in)
- Bring the whipping cream to a boil.
- Add the chocolate chips and stir until smooth.
- Set aside until it is slightly thickened but still very pourable.
- Put the first layer of chocolate cake on a serving plate.
- Top with about half of White Chocolate Mousse Filling.
- Put on the first layer of White Cake.
- Top with half of Chocolate Mousse Filling.
- Put on the second layer of Chocolate Cake.
- Top with the second amount of White Chocolate Mousse Filling.
- Put on the second layer of White Cake.
- Top with the second amount of Chocolate Mousse Filling.
- Put on the third layer of Chocolate Cake.
- Refrigerate several hours to set.
- Apply a thin layer of chocolate icing over sides and top. Make as smooth as possible.
- Refrigerate an hour or so to chill the icing so it doesn't melt with the ganache.
- Pour the ganache over the top and smooth over sides.
- Clean up the drips that are along the bottom of the plate.
- Keep in a cool place until ready to serve.
I love the texture the buttermilk gives these muffins and
the lemon and blueberry flavours are always a hit at our house.
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 2 1/2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (do not thaw first)
- 1 1/2 cups icing sugar
- 3 tablespoonslemon juice
- 1 tablsepoon lemon zest
- Preheat oven to 375 degreesº. Place cupcake papers in tins.
- Beat butter 3 minutes.
- Add sugar gradually and beat 1 minute
- Add eggs one at a time.
- Add lemon juice, zest and vanilla
- Sift flour, baking poweder, baking soda and salt
- Add dry ingredients to butter/sugar mix alternately with buttermilk, making 3 additions of each.
- Gently fold in blueberries.
- Spoon into prepared cupcake tins and bake for 20-25 minutes at 375 degrees or until done.
- Glaze (if desired) while still warm. Makes about 2 dozen medium sized muffins.
- 2 cups (500 ml) whole wheat flour
- 1 tsp. (5 ml) salt
- 2 tsp. (10 ml) baking soda
- 1/4 cup (60 ml) brown sugar
- 2 Tbsp. (30 ml) flax seeds
- 2 Tbsp. (30 ml) sesame seeds
- 1 cup (250 ml) pumpkin seeds
- 1/2 cup (125 ml) sunflower seeds
- 1/2 cup hazelnuts
- 1 cup (250 ml) dried cranberries ("craisins")
- 2 cups (500 ml) soured milk or buttermilk
- 1/4 cup (60 ml) molasses
- Mix dry ingredients in a large mixing bowl.
- Stir the milk and molasses together.
- Pour the liquids over the dry ingredients.
- Turn into four small greased loaf pans...or six mini-loaf pans.
- Bake at 350 F for 45-60 minutes....or until toothpick comes out clean.
- Cool slightly...then remove from pans and cool to room temperature on rack.
- Wrap loaves in foil, or place them in a sealed container overnight.
- Preheat oven to 250 F.
- Slice the loaves as thinly as possible...about 1/8 - 1/4 inch thick.
- Lay the slices on a cookie sheet lined with parchment paper...you will need several pans.
- Bake at 250F until crisp (about 45 minutes, depending on how thick your slices are).
- Cool and store in sealed containers for up to 3 weeks.
Enjoy them just as they are, serve with your favorite cheese or spread with cream cheese. Be forewarned...they are addictive!
Once the dough has risen to double in bulk lightly flour your work surface and roll dough into an 18" square.
- 3/4 cup sugar
- 1/4 cup butter, room temp.
- 1 egg
- 1/2 cup milk
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Beat soft butter and sugar with wooden spoon or hand mixer until well mixed.
- Add egg and milk.
- Combine dry ingredients and stir in with wooden spoon.
- Spread into greased and floured 9x9 inch pan.
- Choose your topping and spread over top.
- Bake at 350° F for 25 - 35 minutes – longer if using fruit topping.
* Plain - 1/3 cup brown sugar mixed with 1 teaspoon cinnamon.
* Apple - arrange thinly sliced apples on top before sprinkling on ¼ - 1/3 c white or brown sugar mixed with cinnamon. Bake at 350° F, 40 - 45 minutes.
* Cinnamon/oat - combine 1/2 cup rolled oats, 1/2 cup brown sugar, 1 teaspoon cinnamon and sprinkle over top of batter. Bake at 350° F, 30 minutes.
I read the verses again but I substituted my name for the word Love . . .
and as I read it aloud I wondered ....
do these verses fit with how I treat my friends and family?
I found myself coming up short in areas and . . .
I saw that I have lots of room to practice showing love.
Since today is Valentines Day. .
it is a good day to start fresh.
Happy Valentines Day to all of you our dear friends!
All for now. .
I could not find unsliced pumpernickel bread, so I substituted Anneleise's Stir Whole Wheat Bread. This bread is always a great success in our home. So this will be my appetizer for the opening games ceremony. It's always a hit. Enjoy!
Baked Sour Dough Stuffing
- 1 pumpernickel bread
- 1 sour dough bread
- 2 blocks of cream cheese
- 1 Cup of grated cheddar cheese
- 1 tsp. dill weed (I just used fresh dilll)
- 1/4 cup diced onion
- 1/2 cup of crumbled bacon
- 1 small can of shrimp or crab. ( I prefer to use the fresh imitation crab)
- Mix all the above ingredients together (except the bread)
- Take one of the breads and cut off a circle on top and save that....then hollow out the bread and fill it up with the cream cheese mix.
- Then put the bread lid back on and wrap it in tin foil and bake for 2 hours at 350 degrees.
- 1 1/4 cups warm water
- 2 tablespoons oil
- 1 teaspoon sugar
- 1 teaspoon. salt
- 1 tablespoon instant yeast
- 3-4 cups flour
- Mix flour, sugar salt and yeast in mixing bowl.
- Add oil and warm water and mix to form a soft dough.
- Cover and let rise until nearly double in bulk.
- Grease large pizza pan or cookie sheet and sprinkle with about 2 Tbsp. cornmeal. (this keeps your crust from getting soggy)
- Roll out dough on floured board or
- you can just press it out, stretching it to fit the pan. You can get 2 medium sized pizzas from this amount of dough so I often spread it on another pizza pan and freeze it for another day.
- Place on prepared pan.
- Top with Basil Tomato Topping.
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 large garlic clove minced
- 1/2 teaspoon dried basil leaves or 1-2 tablespoons chopped fresh basil
- 1 teaspoon fresh chives or green onions chopped fine
- thinly sliced seeded tomatoes (Roma tomatoes are the best)
- 1-1 1/2 cups coarsely grated Mozzarella cheese
- In mixing bowl, combine mayonnaise, Parmesan cheese, garlic and basil until well mixed.
- Spread on prepared crust.
- Arrange tomato slices over topping and sprinkle with chives and grated Mozzarella.
- Bake at 425degrees for 15 minutes or until it bubbles and the cheese just begins to brown.
My sister uses one of those bagged. prepared pizza crusts you can buy in the deli of your grocery store and it works very well.
You will need enough pastry for a double crust pie. I always use Dorothy's Pastry which has never disappointed me yet.
Dorothy's Pastry. . .makes enough for two double crust pies and enough left for a pie shell. It can be frozen in discs to use later. Simply thaw the pastry in the refrigerator.
- 5 cups flour
- 4 teaspoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 pound lard
- 1 egg
- 1 tablespoon white vinegar
- Measure the flour, brown sugar, salt and baking powder into a large bowl.
- Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
- Put the egg into a 1 cup measuring cup. .beat it to break it up.
- Add the vinegar to the cup and then fill with water to the 1 cup line.
- Slowly stir the egg mixture into the flour mixture with a fork until just combined.
- Turn out onto a floured counter and knead a few times to bring it together into a ball.
- Divide in half and wrap in plastic wrap and refrigerate for an hour.
- 6 cups blueberries (fresh or frozen)
- 2 tablespoons cornstarch
- 2 tablespoons tapioca
- 3/4 cup white sugar
- Preheat the oven to 425 F.
- Combine the filling ingredients in a large bowl while the pastry is chilling.
- Roll the chilled pastry out and line a 10 inch pie plate.
- Dump in the blueberry filling.
- Roll out another disc of pastry and cut a hole in the center with a cookie cutter so that you can easily see when the center is bubbly.
- Top with pastry. . .trim and flute the edges. Put strips of foil around the edge to keep the edges from becoming too brown. Sprinkle a tablespoon of white sugar on top of the pie.
- Bake for 10 minutes and then turn the oven to 375 and continue to bake another 30 minutes and then remove the foil and bake until the crust is golden brown and the center is bubbly and the blueberries are thickened in sauce.
1/2 cup small pearl tapioca, not the instant tapioca
3 cups whole milk..I used skim
1/4 tsp salt
1/2 cup sugar
1 tsp vanilla
1. Combine tapioca, milk and salt in a med size saucepan over med heat. Stir until boiling. Simmer 5 min, uncovered at the lowest heat, add sugar gradually and keep stirring frequently.
2. Beat eggs in a bowl. Slowly mix in a little of the hot tapioca to equalize the temp of the two mixtures to avoid curdling.
3. Add egg/tapioca mixture to the tapioca in the pan. Slowly bring to a boil, stirring constantly. Reduce heat and cook and stir frequently at low simmer till it's a thick pudding consistency and the tapioca is tender.
4. Once it's done, cool for 10 min, then stir in vanilla.
5. This is very good served warm with a bit of ice cream.
- 2 - 3 chicken tenders per person.
Chicken tenders are the part of the chicken breast that is the most tender. To find it. .take a fresh boneless chicken breast. . turn it to the underside and pull the bit of loose chicken. It will easily pull off. You can buy the chicken tenders already separated I just froze the rest of the chicken breasts for another meal. If you are going to make enough for 4 people. .the crumbs below will be enough .. .but if you make a large batch ..double the crumbs below accordingly.
- 2 beaten eggs
- 2 cups crushed cornflakes
- 1 cup of fine unsweetened coconut
- Dip the chicken tenders in the egg.
- Put the cornflakes in a zip loc bag and crush with a rolling pin.
- Add the coconut.
- Coat each piece of chicken with the cornflake and coconut mixture.
- Spray a cookie sheet or cover with parchment paper. Lay the chicken out and leave a little space between each one to allow them to crisp. If necessary use two cookie sheets.
- Bake in a hot oven. . 425 F for 10 minutes. Cut into the thickest part of one to be sure it is no longer pink in the middle.
Serve with the Salsa.
Tropical Salsa which is Dorothy's Salsa with Pineapple
- 4 finely diced Roma tomatoes
- 1 diced green pepper
- 1 diced orange or yellow pepper
- 1 small onion finely diced
- 1 large jalapeno pepper which you have finely chopped. .using medical gloves of course.
- 1 minced garlic clove
- 1 - 2 cups finely diced pineapple. . you could use mango too .. add more. .it won't hurt it.
- 1 cup vinegar
- 1 can tomato paste
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- a few tablespoons chopped cilantro . .add this to your taste
- In a large bowl combine all the veggies and the pineapple.
- Add the remainder of the ingredients and stir well . .refrigerate.
- 2 – 3 lbs round steak, cut for Rouladen (8 - 12 thin slices)
- salt, pepper and marjoram to taste
- 1 - 2 large onions, chopped (I used 1 onion)
- 15 – 20 slices bacon
- a few pickles. sliced (optional)
- 2 cans cream of mushroom soup
- 1 can button mushrooms
- In a large frying pan, sauté onion and bacon. I used pre-cooked bacon, so I just add it once the onion is soft, or use it without frying. You can skip the sauteing if you prefer the short cut.
- Tenderize the meat. I put a few slices on a chopping board, cover the meat with a plastic bag and then use the meat hammer on it. This way the juices don’t splatter.
- Sprinkle meat lightly with salt, pepper and marjoram, then paint lightly with mustard.
- Divide onions and bacon on tenderized meat slices and add pickle on one end.
- Roll up, starting with pickle end, folding in the sides a tad. Secure with toothpick if you like.
- Brown in same pan as you cooked the onions in. I like to add a splash of wine at the end of the browning process and continue cooking them until it’s almost evaporated.
- Transfer Rouladen to roasting pan.
- Add cream of mushroom and liquid from mushrooms to drippings in pan and bring to boil. I used 1 can mushroom soup and about 1/2 cup light cream.
- Pour sauce over Rouladen and bake at 325F for 1 - 1 ½ hours, depending on size. Add button mushrooms for last 20 minutes.
Our favorite family version: to the cooked onions and bacon I add about 2 cups stove top prepared stuffing and a handful of cranberries, leaving out the pickle. I also leave out the button mushrooms. While fixing the amount of gravy (after Rouladen are cooked) I add sliced sauteed mushrooms and more half and half to make the amount of gravy we like. It it needs seasoning, I add a tsp of better-than-bouillon. This can all be prepared the day ahead and re-heated the next day.
Serving suggestion: Serve with Bev's Spaetzle or mashed potatoes and red cabbage
- 4 egg yolks
- 1/2 cup white sugar
- 2 1/2 Tablespoons of Bailey's Irish Cream
- 2 cups whipping cream
- 1/4 cup brown sugar
- Beat egg yolks and sugar until lemon coloured.
- In a heavy saucepan heat cream to scalding (just under a boil) over medium heat.
- Stir in Bailey's Irish Cream.
- Add hot cream mixture slowly to egg mixture stirring continually.
- Divide custard into individual brulee dishes or ramekins. (Fills six 7 oz. ramekins.)
- Set filled brulee dishes in a large deep-sided baking dish.
- Add enough water to reach halfway up the brulee dishes.
- Bake for 40 minutes at 325 degrees Fahrenheit...until set but still trembly.
- Remove from pan and cool. Chill for several hours.
- Several hours before serving, sprinkle 1 Tablespoon brown sugar over each cup.
- Broil 6-8 inches from heat until sugar is caramelized....it will turn brown and bubble.
- Watch very carefully.
- Let stand 15 minutes; then chill again until serving time.
- Top with caramelized bananas (below) and a spoon of whipped cream.
- Serves six.
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup sour cream
- 2 bananas, sliced
- Melt butter and sugar in skillet over medium heat.
- Add sour cream and whisk until smooth.
- Add banana slices and caramelize for about two minutes.
The Bailey's Irish Cream gives it a wonderful flavour, but you can substitute 1 teaspoon vanilla if you prefer. You can also omit the banana topping and instead top with whipped cream and toasted hazelnuts. It's actually quite simple to make and most delicious with the crunchy brown crust. If you are looking for a special dessert, you might want to give this a try!
On this bagel I change up the ingredients but I almost always use a meat. . a type of cheese. .and a topping of veggie. Try different combinations to keep your lunches interesting.
- First spread your bagel with Dijon Mustard.
- Then choose a thin slice or two of either
- smoked turkey or chicken
- lean ham
- crisp bacon
- a cheese of your choice. I used a spicy jalapeno havarti.
Top with a few slices of veggie . . or just thin tomato. Keep the tomato thin so it broils up nicely.
If you want a veggie sandwich just use some peppers and cheese.
I'm sure you will have lots of your own ideas. . .please share. I'll add them onto the recipe.
- 1 chicken
- 2 bay leaves
- 10 peppercorns
- 1 star anise
- 5 cloves
- a small handful chopped parsley
- 1 teaspoon Maggi seasoning ( optional )
- salt to taste
- Put your chicken in a soup pot and cover with water.
- Bring to a boil and add the spices (not the parsley) which you have tied into a bit of cheesecloth.
- Simmer for 2 -3 hours.
- Remove from heat and take chicken off the bones when it is cool enough to handle.
- Remove the breasts and refrigerate for another use. Remove the rest of the meat from the bones and put back into the broth.
- Add 1 teaspoon of salt and the Maggi seasoning and parsley.
- Simmer for 1/2 hour and taste and adjust the salt and Maggi seasoning if needed.
- Serve the broth over cooked fine egg noodles. (Do not store leftover soup with noodles. .keep them separate)