Declo Stake Maple Bars

1 quart of warm water
3 T yeast
3 T sugar
2 T salt (scant)
2/3 c cooking oil
3/4 c dry milk
2/3 c sugar
5 eggs
12 c flour (varies with humidity) enough to make a soft dough

Place water, yeast, sugar, salt, oil, and dry milk in mixer (Bosch works best). Let sit about 5 minutes until yeast floats to top. Add sugar, eggs, and enough flour to make a soft dough. Knead in bread machine or by hand until smooth and elastic. Oil large bowl, place dough in and let rise until double in bulk. Roll our 1 inch thick and cut into bars 2 inches by 4 inches. Prick each bar 3 times with fork. Let raise 13 to 20 minutes. Fry in hot oil, pricked side down first. Frost with powdered sugar icing flavored with maple flavoring.

Egg Substitute/Egg Equivalents

Cooking with Egg Substitutes

Usually the measurements are on the carton that the egg substitute comes in (just like artificial sweeteners do.)

Egg to Liquid Egg Substitute Conversion:

• 1 egg = 1/4 cup egg substitute
• 2 eggs = 1/2 cup egg substitute
• 4 eggs = 1 cup egg substitute
• 8 eggs = 1 pint carton egg substitute

just reverse it if you need to use eggs instead of the egg beaters or egg substitue

Creamy Chicken Soup with Homemade Noodles

This is our family's favorite soup.  It's Mmm, Mmm, good!

Soup:
1 lb. chicken breasts (about 2)
8 bouillon cubes
4 carrots
4 potatoes
4 celery stalks
1-2 onions
2 cans cream of chicken soup

Noodles:
4 eggs, whipped
1/2 tsp salt
1 tsp baking powder
2 cup flour

Boil chicken.  Remove chicken from water.  12 cups of liquid will be needed so add more water if needed to equal at least 12 cups.  Dissolve bouillon cubes in water.

Cut up chicken and add to soup.  Cup up carrots, potatoes, celery and onion and add to soup.  Bring to a boil and simmer for 30 minutes over medium heat.

While soup is cooking, make the noodles.  Whip eggs.  Add salt, baking powder and flour.  Additional flour may be added so that the noodles aren't sticky.  Roll out on counter to about 1/4 inch thick.  Cut with a noodle cutter or a knife so that the noodles are 1/4-1/2 inch wide.  Once soup has cooked for 30 minutes, place each noodle into soup separately.  Add cream of chicken soup and stir well until heated through.