Monday To Friday Pecan And Sour Cream Noodle Pudding Recipes

NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
• To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
• Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

CHERRY-ALMOND NOODLE PUDDING

Steps:

• Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
• Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside.
• Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed.
• Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish.
• In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.

PECAN AND DRIED FRUIT NOODLE PUDDING

Steps:

• Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.
• In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.
• In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.

AUNT SYLVIA'S NOODLE PUDDING

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
• Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
• Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

MONDAY TO FRIDAY PECAN AND SOUR CREAM NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together. Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan
• Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.

APPLE-CHERRY NOODLE PUDDING

Steps:

• Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.
• In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.
• Preheat oven to 375 degrees F.
• In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries.
• In a 2 1/2-quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes.