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Monday to friday pecan and sour cream noodle pudding
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| Artist: |
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| Categories: |
Desserts, Nuts, Pastas & Noodles, Puddings & Custards |
| Yield: |
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| Rating: |
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Ingredients:
| 4
| cup | Cooked medium size egg | | | -noodles | | 3
| | Eggs, lightly beaten | | 1
| tsp | Vanilla | | 1/4
| cup | Dark brown sugar | | 1/4
| cup | Sour cream | | 1
| cup | Cottage cheese | | | --smoothed in a food | | | -processor | | 2
| tbsp | Unsalted butter, melted | | 1
| cup | Toasted pecans, chopped | | 1
| cup | Golden raisins |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. | | 3 | Lightly butter a 9-inch square pan. | | 4 | In a bowl whisk the eggs and vanilla together. | | 5 | Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. | | 6 | Fold in cooked noodles and turn into prepared baking pan | | 7 | bake for about 30 minutes or until eggs have set. | | 8 | Let stand for 5 minutes before serving. | | 9 | Dust with cinnamon if you wish. | | 10 | pasta monday to friday show #ps6531 |
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