I
remember the first time I had NOODLE PUDDING - my little Jewish
neighbor brought it over as a welcome to the neighborhood back in 1986.
She called it noodle pudding. It was so delicious. I wanted to ask
her for the recipe, but I'd just met her and I was young and shy. I
made her my floating fruit cake in the same pan she'd brought over and
returned it to her to ask for the recipe. I remember how hard she
laughed at me. She said it was a Jewish custom to always return a
plate, bowl or dish full and of course I could have the recipe.
I've adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite! I've also found other versions that have helped me repeatedly adapt it into what it is today. My neighbor and I became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.
APPLE RUM RAISIN NOODLE PUDDINGI've adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite! I've also found other versions that have helped me repeatedly adapt it into what it is today. My neighbor and I became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.
2 cups dry wide egg noodles
2 beaten eggs1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated
- Cook and drain the noodles
- Combine all other ingredients together
- Fold into warm noodles
- Generously spray an 8x8 baking dish with PURE
- Gently spread entire mixture into dish evenly
- Bake at 325 degrees for 45 minutes
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