Noodle Pudding
By: Anonymous
Published: Saturday, December 19, 2009 - 12:41am

Ingredients




9 ounces Jewish style broad 
1/2 cup Cream cheese, softened
1/2 cup Sour cream
2/3 cup Sugar
4 Eggs
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 cup Golden raisins
1 cup Chopped tart green apple
4 tablespoons Butter, melted
1/2 Bread crumbs





Preparation

1 1. Preheat oven to 375F. 2 2. Beat together the cream cheese, sour cream and sugar until well creamed and light. 3 3. Beat in the eggs, one at a time. 4 4. Beat in the salt, cinnamon and nutmeg. 5 5. Gently stir in the raisins and apples. (It's best to peel and chop the apples right before you mix them in to preserve their color.) 6 6. Combine the noodles and butter, mix in the egg mixture, then the bread crumbs. 7 7. Turn into a buttered 1.5-2 quart casserole and bake until set and the top is golden, starting to brown and get a littel crunchy, rotating the casserole now and then, probably about 60-75 minutes. 8 Cousin helen says "the cream cheese is the secret ingredient." 


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Preparation

 1  1. Preheat oven to 375F.  2  2. Beat together the cream cheese, sour cream and sugar until well creamed and light.  3  3. Beat in the eggs, one at a time.  4  4. Beat in the salt, cinnamon and nutmeg.  5  5. Gently stir in the raisins and apples. (It's best to peel and chop the apples right before you mix them in to preserve their color.)  6  6. Combine the noodles and butter, mix in the egg mixture, then the bread crumbs.  7  7. Turn into a buttered 1.5-2 quart casserole and bake until set and the top is golden, starting to brown and get a littel crunchy, rotating the casserole now and then, probably about 60-75 minutes.  8  Cousin helen says "the cream cheese is the secret ingredient."