Egg Noodles

2 1/2 c. Flour
2 eggs
1 tsp salt
1/2 c. milk (+ a LITTLE more not even a 1/4 c. ! )

mix ingredients together and knead til smooth then cut into strips and boil until firm.

*my family uses this in homemade chicken noodle soup
*for the milk only use enough so that the dough is wet enough NOT STICKY but not crumbly or dry. if you add too much add just a little bit of flour til it is managable.

Zucchini Bread (chocolate)

3 c. all purpose flour
1/4 c. unsweetened cocoa powder
1 T. ground Cinnamon
1 tsp. Baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. white sugar
3 eggs
1 c. veggie oil
2 tsp . vanilla
2 c. shredded zucchini
1 c. chopped walnuts
1 c. semi sweet chocolate chips

preheat oven to 350 degrees F. Lightly grease 2 9x5 inch loaf pans in large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. in a separate bowl combine sugar and eggs beat until well blended. add oil and vanilla. beat until combined. stir in zucchini add flour mixture stir just until moistened. stir in nuts and chocolate chips. spoon evenly into loaf pans bake in preheated oven for 55-60 min. or until toothpick inserted comes out clean. cool in pans for 10 min. remove and let cool competely.

Sour Dough Bread

1 c. Sour Dough Starter
1 1/2 c. warm water
1 1/2 tsp. salt
1/2 c. white sugar
1/2 c. corn oil
6 c. bread flour

mix sugar, corn oil, salt, water, and 1 c of sourdough starter together in a large bowl. sift the flour and add to the mixture. grease or oil the dough place the dough in an oiled bowl, covered and let rise over night. the next day knead the dough for 10 min divide in half and place into two greased 4x8 inch bread pans. allow the dough to double in size bake at 350 degrees F (175 degrees C) for 40-45 min or until bread is golen brown and taps hollow. turn out to cool on wire racks.

Bread Dough (refrigerator)

1 TBS. Dry Yeast
1 C. Warm water
2/3 c. Sugar
1 1/2 tsp. Salt
2/3 c. Shortening
2 Eggs
1/2 C. Instant Potato Flakes
7 - 7 1/2 c. flour

Dissolve the yeast in warm water. stir in the sugar, salt, shortening, eggs, mashed potatoes, add 4 cups of flour. beat until smooth. mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. knead until smooth and elastic about 5 min. place dough in greased gallon zip lock bag, making sure the air is out refrigerate at least 8 hrs.

Soft Pretzels

1 egg
2 tsp yeast
3/4 c. warm water
2 tsp sugar

Mix ingredients ABOVE and let sit in kitchen aid

1/2 tsp salt
2 c. flour (can use whole wheat if desired)

mix in a bowl and add to yeast mixture and knead for 3-5 min. cut into 9 pieces and roll into strips between palms. roll into pretzel shape. place on greased cookie sheet bake 15 min.