LOCATION: Recipes >> Desserts Pudding >> Noodle Pudding 23
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Noodle Pudding 23
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Noodle Kugel
1/2 lb. wide egg noodles
1 lb. creamed cottage cheese
1 cup sour cream
1/4 lb. unsalted butter, melted
1/2 cup sugar
2 eggs beaten
3/4 cup golden raisins
1 medium granny smith apples, peeled and sliced thin
1/4 cup dried apricots
1/4 cup drained crushed pineapple
pinch salt
pinch cinnamon
1 tsp. vanilla extract
Preheat oven to 350 F. Boil the noodles until al dente, and drain.
In a large mixing bowl, combine drained noodles and remaining
ingredients and toss well. Transfer the mixture to a buttered 13
x 9 x 2 inch baking dish, and bake 40 minutes, uncovered. Cover
with foil and bake an additional 20 minutes, or until cooked through.
Remove from oven and let cool before cutting into squares. Serve
warm or at room temperature with sour cream and/or fresh berries
on the side if desired. Makes 8 servings
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