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Styriai Noodles

cheese/eggs, fruits

2 cups flour
plus flour for dusting
1 pound baker's cheese
1 whole egg
5 eggs; separate out yolks
1/2 teaspoon salt
1 tablespoon granulated sugar
3/4 can granulated sugar
1 cup sour cream
Salted water; for cooking noodles
1 teaspoon freshly grated lemon zest
1/4 cup butter; softened
plus butter for baking dish
1 tablespoon vanilla extract
1/3 cup raisins
Confectioners' sugar; for topping

In a large mixing bowl, combine the 2 cups flour and cheese. Make a well in the center and pour in the 1 egg, 1 egg yolk, salt, the 1 tablespoon granulated sugar, and tablespoon of the sour cream. With 2 spoons gradually work together liquid and dry ingredients to form a somewhat soft dough. Add as much of the remaining 1/4 cup flour as needed for dough to hold its shape; it should not be too stiff. Lightly flour a flat work surface. Turn dough out onto surface and knead gently until smooth (5 to 10 minutes). Divide dough into 2 or 3 portions. Shape 1 portion into a thick round. With a floured rolling pin, roll out dough into a rectangle 1/4 to 1/2 inch thick, starting in center of dough and working toward edges. Flip dough over a few times as you roll. Sprinkle additional flour under dough if it begins to stick. Cut dough rectangle into noodles 3 inches long and the width of a matchstick. As noodles are cut, stack them on a towel, sprinkling flour between each layer. Repeat rolling and cutting with remaining dough. Preheat oven to 350 degrees. Bring a large pot filled with the salted water to a boil. Drop noodles into water and cook, stirring occasionally with a long-handled fork, until they rise to the top and are tender to the bite (2 to 3 minutes, depending on thickness). Drain, rinse with cold water, and turn into a large bowl. In a medium bowl cream together the remaining 4 egg yolks, the 3/4 cup granulated sugar, the remaining sour cream, lemon zest, the 1/4 cup butter, and vanilla. In another medium bowl beat egg whites until stiff peaks form. Gently fold egg whites and raisins into yolk mixture.Add egg mixture to noodles and mix well. Butter a shallow 3-quart baking dish and transfer noodle mixture to it. Bake until heated through and golden (30 to 35 minutes). Serving Ideas : Dust with confectioners' sugar and serve hot. NOTES : Yield: 6 servings. 0 0 473 0 0 0 0 0 0 0 802 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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