07/12/2025
Last Day for our "Wedding Celebration" Sale on eggs!!! Buy 2 dozen or more and get them for $3/dozen!
One way we like to use our farm fresh eggs is to make homemade noodles. We make up big batches at a time and freeze them to use in the winter (or anytime 😉) for quick, convenient, and delicious meals for our family. Obviously, beef & noodles or chicken & noodles are our favorites. 😋
Homemade Egg Noodles:
24 total eggs: 6 whole eggs & 18 yolks (save whites for Angel Food Cake)
6 tsp salt
6 tsp baking powder
1/2 c. cream (or milk)
20-24 c. flour
Beat eggs. Add salt & baking powder. Mix in cream (or milk). Add in flour to make stiff dough. Roll out very thin with a rolling pin. Let rest and dry (about 20 minutes). Turn and cover with flour. Use knife, pizza cutter, or noodle machine to cut into noodles. We usually cut them about 1/4" wide, but you can do whatever size you like. We spread the cut noodles out on a counter or kitchen table with extra flour to dry (about 2 hours). The extra flour keeps them from sticking. Once they are dry, divide them into ziploc bags with some of the extra flour that was on the counter/table & freeze.
*Portion the noodles how you like for your family, but usually about 2-4 cups of noodles per bag.
Angel Food Cake:
Preheat oven to 375 degrees
Sift 3 times: 3 c. cake flour & 3 3/4 c. powdered sugar
4 1/2 c. egg whites (whites of 30-36 eggs)
4 1/2 tsp cream of tartar
3/4 tsp salt
4 1/2 tsp vanilla
3/4 tsp almond extract
3 c. white sugar
Beat eggs until stiff peaks form. Add cream of tartar, salt, vanilla, & almond extract. Beat, mixture should be stiff. Using a rubber spatula, gently fold in sifted flour/powdered sugar mixture. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
Spread the mixture evenly into an ungreased 10 inch tube pan (this recipe makes 3 cakes), and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
Bake the cake on the center rack of your 375F oven for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
Immediately upon removing from oven, invert the cake onto a bottle or can and allow it to cool completely.
Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
