Crankys Egg Noodles Food

CRANBERRY-EGGNOG MUFFINS

Steps:

• Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
• Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
• Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
• Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
• Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

CRANKY'S EGG NOODLES

Steps:

• Put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle). Add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl). Remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
• Roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit. Dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour. I recommend packaging them in quart freezer bags, about 12 ounces per bag.

EGG FRIED NOODLES

Steps:

• Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
• Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
• Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.