Homemade Egg Noodles & Flat Dumplings

On January 19, 2017, I had the wonderful privilege to teach several ladies the art of making egg noodles and flat dumplings.  The old fashioned way, that means from scratch without a fancy pasta maker. We had a wonderful time and oh how wonderful to have these noodles and dumplings ready at a moment notice for a rich broth stew or soup!  So, as promised, here is the recipe and instructions for my Egg Noodles & Flat Dumplings, the way my Grandma Inez and my Mom, Kathy taught me.


  • 2 Cups of Flour
  • 3 Eggs — you will be using the yokes only
  • a pinch of salt
  • 1/4 tsp of Baking Powder
  • Water


  • 2 butter knives
  • a big bowl
  • a little bowl
  • parchment/wax paper
  • Circular Knife / Pizza Cutter or a pairing knife
  • Rolling Pin
  • Cookie sheets


Before you do anything, take off all rings or things off your hands, your going to get messy.  If you like you can put on some latex gloves.  If you want to hurry up the drying process, preheat your oven at 170 degrees F.

  1. Place your two cups of flour in the large bowl, and make a “nest” or an indention in the flour.
  2. Now, we are going to separate your eggs.  There are many ways to do this, there are even little “egg separator cups” you can use.  These are used to separate the whites from the yokes.  In this recipe we want only the yokes.  I personally, gently crack the egg as close to half as possible and then pass the yoke back and forth between the shells over the little bowl.  The whites go in the little bowl, the yoke is left in the shell.
  3. Place your yokes in the “nest” in the flour.
  4. Do this for all three eggs, separate, yokes in the flour nest.
  5. Now add in your pinch of salt.
  6. Add in your Baking Powder.
  7. Using your 2 butter knives, one in each hand, cut the yokes into the flour.  This is done by moving the knives back and forth across from each other until the yokes are making tiny “pearls” in the flour.
  8. Add in a little water, continue to ‘cut’ the flour.
  9. Add in a little more water, continue to ‘cut’ the flour.
  10. Add in a little more water, scrape off your knives and now start kneading the dough in the bowl.
  11. Keep adding water until you can make a nice round ball that isn’t “too squishy and isn’t to hard”, I know its hard to explain but you will understand as your work with the texture.  If it is too squishy add some more flour.  Think play-doh consistency.
  12. Place a large sheet of your parchment/wax paper where you are going to work.
  13. Sprinkle some flour on the parchment/wax paper.
  14. The ingredients here make a small batch of four, So you will squeeze your ball and make two balls, now take one of those two and squeeze it into two balls.
  15. Take one ball and roll it in your hand and then flatten it in your hand.
  16. Place on your paper and turn over so both sides of your dough has flour on it.
  17. Using your rolling pin roll out for noodles, thin enough to pick it up but not so thin it tears apart when you do pick it up.  For Flat Dumplings you want the dough a little thicker.
  18. Keep in mind your noodles and flat dumplings will “puff up” when you cook them in your soups and stews, this will help you gauge your size.
  19. When you get the correct thickness you want, using your pizza cutter cut the dough in half (long ways) now cut slices across making the noodles.  IF you want to do flat dumplings, cut in half twice and make them more like squares about the size of shredded wheat or a little big (keep in mind these puff up when cooked).
  20. For the noodles, after you cut the dough, give each a little twist and place them on your cookie sheet.
  21. For dumplings, they will remain flat on your cookie sheet.
  22. The best method is to air dry them over night.  I place them in a safe counter area where they won’t be disturbed, and I place a cloth over top of them so nothing drops on them.
  23. If you want to hurry the drying process, put them in your preheated oven for about 30 minutes, never go above 175 degrees F.  You do not want them to cook only dry.  They should not brown!
  24. Seal up and put in the freezer after they are dried/cooled.
  25. To use, cook in your soup/stew at a slight boil for 20 minutes (or longer).  You don’t want them doughy inside but nice, thick and yummy!

As a note, when you are preparing your dough you can add herbs and seasonings to add flavor (especially the flat dumplings).  I’ve used garlic powder, oregano, paprika and I have even used parmesan cheese.  Its up to your imagination.

I hope you enjoy this recipe as much as I enjoyed teaching this class.

Have a glorious day & always count your blessings.

Until Next Time,

Mrs. Kay L. Rice

Raspberry White Chocolate Cake

One of my very favorite things to do is to bake.  It’s relaxing to me.  My Grandma and Mom taught me to bake from scratch and that’s how I still insist on doing it today!  For me the enjoyment in baking comes from sharing my creations with others.  When I see that happy, relaxed, sink into total satisfaction look on their face, I know it was a great creation, and that makes me happy.

Today I shared my Raspberry White Chocolate Cake with my church family.  From the happy smiles, I’d say it was a hit.  So I decided to share this recipe with you today.  Now, for items I take to church, I tend to make them Bundt style cakes, because they are easy to portion out at our cafe’.  However, this recipe works perfect for a normal round cake pan as well.  It uses the same concept as a pineapple upside down cake.

Now I’m going to share a little cake baking secret with you.  Lean in close and I’ll whisper it to you.  Secret number one. Never just dump your ingredients into one bowl.  No, a cake deserves love and attention to every ingredient.  Secret number two, it is imperative that you separate your eggs.  Yup, yokes in one bowl, whites in another bowl.  You will whip the whites to a beautiful stiff foam to give your cake that perfect consistency.


  • 1/3 cup softened butter
  • 2/3 cup sugar
  • 2 eggs (separated, see secret #2)
  • 2/3 cup of water
  • 1 1/2 cup of sifted flour
  • 3 teaspoons of baking powder
  • 1/3 teaspoon of salt
  • 1/2 teaspoon of REAL vanilla
  • 1/4 cup of REAL white chocolate chips
For the topping/bottom
  • 4 tablespoons of butter
  • 4 tablespoons of sugar
  • 1 1/2 cup of fresh raspberries
  1. Preheat your oven to 350 degrees F.
  2. Grease and flour your cake pan of choice and set to the side.
  3. Cream your butter.
  4. Add in your sugar.
  5. In a small side bowl beat our egg yokes, add in your vanilla into your egg yokes and beat together (by hand).
  6. Fold in your egg yokes/vanilla combination into your butter and sugar/butter bowl.
  7. In a separate bowl sift together your flour, baking powder, salt.
  8. Now in your large bowl that has your butter/sugar/eggs/vanilla, add in your flour mix alternately with water.
  9. Fold in your white chocolate chips.
  10. Place batter to the side
  11. In your bowl holding your egg whites (make sure its a bowl that can handle a mixer/whisk).  Use an electric whisk or mixer and whisk the egg whites until they become a stiff white foam.  You will know they are ready when they have stiff little peaks when you take your whisk out.
  12. Fold in your egg white foam into your batter.  Please note, FOLD them into your batter.  You want that beautiful foam to become a marriage with your batter.
  13. Set the batter to the side once the foam has been folded to where you can’t tell its in there.
  14. Now, take your 4 tablespoons of butter and melt in a small pot on the stove (DO NOT USE THE MICROWAVE).  When your butter is melted, add in your fresh or frozen raspberries, now your sugar.  Cook until this creates a nice raspberry sauce.
  15. In your prepared cake pan, pour evenly 3/4 of the raspberry sauce into the pan first.
  16. Evenly pour in your cake batter over top of the raspberry sauce.
  17. Add in the left over sauce in the center and swirl through the batter.
  18. Place in the oven.
  19. Bake for 35 minutes at 350.
  20. Test using the toothpick method but make sure you are testing the cake part, not the sauce part at the bottom.
  21. Let cool in the pan until you can touch the pan and its not warm/hot.
  22. You may want to “loosen” the sides of the cake with a butter knife.
  23. Over your serving plate, quickly turn the pan over.
  24. The fruit will be on top.
  25. If any fruit sticks in the pan, carefully remove from the pan and smooth on top of your cake.
  26. Sprinkle a dusting of white powdered sugar or add some white chocolate “curls” if you want to fancy it up a tad.
  27. Finish cooling and serve.


Until Next Time!

Mrs. Kay L. Rice

Spaghetti Squash Alfredo Cassarole

I was asked recently to repost this amazing recipe. Enjoy!

Faithful And Frugal Living

This is one of my favorite recipes and it is very low calorie!  A friend of mine from Australia gave me the recipe and it has been a frequent for the last few years here in the Rice Household.  Enjoy!

Spaghetti Squash Casserole

From: Rice Household

Serves: 8 -9

Prep Time: 30 min

Cook Time: 35 min


  • 1 large spaghetti Squash  Boiled and scrapped and drained
  • 1 small sweet onion Diced
  • 1 cup sliced fresh mushrooms
  • 6 cloves of garlic—diced
  • 1/2 cup fresh sweet basil chopped
  • 1 cup Plain Greek Yogurt
  • 1 cup Small Curd Cottage cheese
  • 1/2 cup Almond Milk
  • 1/2 cup Grated Parmesan cheese
  • 1 can of black olives sliced
  • 1/2 jar Marinated artichoke hearts
  • 10 cherry tomatoes
  • Shrimp or chicken cubed


(Preheat oven at 350 F)

1:Cut your spaghetti squash in half and then the half in half around the center not long ways.  Boil…

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