Norwegian Noodle Pudding Recipes

ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING

Steps:

• Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
• Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
• It must not boil.
• Use a heat diffuser for this process.
• Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
• I use about 11-12 Tbsp. for a very thick pudding.
• Using a wire whisk, whip in the flour 1 Tbsp. at a time.
• The cream will thicken and start to pull away from the sides of the pan.
• If the sour cream is very rich, the butter will now begin to form and rise tot he top.
• Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
• Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

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.

NOODLE PUDDING

Steps:

• Mix cooked noodles, cream cheese, sour cream, butter, eggs, sugar & vanilla together pour into greased pan.
• Mix sugar, crushed corn flakes, butter & lots of cinnamon well. Sprinkle on top of noodle mixture.
• Bake 350 degree oven for 45 to 60 minute until dry!

NOODLE PUDDING WITH FARMER CHEESE AND LINGONBERRIES

Steps:

• Cook and drain noodles according to package directions(make sure they're not mushy). Set noodles aside.
• Heat the oven to 350 degrees F, and butter an 8 inch square baking dish.
• In a large bowl, whisk the eggs until frothy.
• Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg, and apple juice concentrate.
• Then stir in the noodles, lingonberry preserves, and butter pieces.
• Pour mixture into prepared pan, sprinkle with the cinnamon sugar mixture, and bake until pudding is set and butter is bubbling around the edges, about 30-40 minutes.
• Let cool 10 minutes before serving.
• Serve warm or at room temperature, cut into squares and topped with a dollop of sour cream if desired.