Noodle Pudding With Farmer Cheese And Lingonberries Food

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AUNT SYLVIA'S NOODLE PUDDING



Aunt Sylvia's Noodle Pudding image

Recipe Courtesy of Lisa Delange

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups crumbled corn flakes
3/4 cup sugar, divided
1 tablespoon ground cinnamon
Pinch of nutmeg
12 ounces wide egg noodles
1/3 cup unsalted butter, plus more for buttering the baking dish
1 pound cream cheese
3 large eggs
1 cup whole milk
2 cups apricot nectar

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.

NOODLE PUDDING WITH FARMER CHEESE AND LINGONBERRIES



Noodle Pudding With Farmer Cheese and Lingonberries image

Make and share this Noodle Pudding With Farmer Cheese and Lingonberries recipe from Food.com.

Provided by Midwest Maven

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces medium wide egg noodles
3 eggs
8 ounces farmer cheese
1/4 cup packed light brown sugar
1 cup sour cream
1/2 cup milk
1 pinch salt
1/2 teaspoon vanilla extract
1 pinch ground cinnamon
1 pinch ground nutmeg
1/4 cup apple juice concentrate, thawed
4 tablespoons cold unsalted butter, cut into pieces
3/4 cup red currant preserves or 3/4 cup cranberry sauce
1 1/2 teaspoons sugar, mixed with a large pinch of cinnamon
sour cream, for serving (optional)

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.

BEST EVER NOODLE PUDDING



Best Ever Noodle Pudding image

This traditional Jewish dish is sometimes called noodle kugel and sometimes called noodle pudding.

Provided by Penny Hall

Categories     Puddings

Time 45m

Number Of Ingredients 9

1 lb medium egg noodles
1/2 lb (2 sitcks) butter
1 1/2 cups sugar
6 eggs, well beaten
2 tsp vanilla
1 (16 oz) small curd cottage cheese
4 oz cream cheese
cinnamom graham crackers
1 (16 oz) container sour cream

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. Place about 1/3 box of graham crackers into a resealable plastic bag and crush into chunky crumbs; set aside. In a large pot, boil noodles for 7 minutes; drain and return to pot. Add ingredients, one at a time, mixing to melt into noodles. Pour mixture into prepared baking dish. Bake 30 minutes. Remove from oven; top with graham cracker crumbs and bake about 15 minutes more or until a knife inserted in center comes out clean. Note Some people insist it's not noodle pudding without raisins, so feel free to add 1/2 cup raisins to mixture before baking. It's up to you.

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